DCAF - Ethiopia | Worka Chelbessa (Swiss Water Process)
Fig Jam | Chocolate Malt | Honey
Region | Gedeb, Yirgacheffe
Altitude | 1900-2200 MASL
Process | Natural
Decaffeination | Swiss Water Process
Variety | 1974-1975 JARC Selections & Local Landraces
Not to be confused with the Worka Chelchele (a different co-operative), this coffee provides the flavour bomb without the buzz! This high-end DCAF is the first in what we hope will be another delicious single origin menu item that can be enjoyed at any time of the day or night.
Swiss Water Process
The Swiss Water Process first involves the production of Green Coffee Extract (GCE) which is created using a batch of coffee beans soaked in water. After the water removes the caffeine as well as other flavour compounds, the beans are disposed of and this liquid is filtered to remove the caffeine. This is done with carbon filters: once these pull out all the caffeine, the GCE can be used once again to remove caffeine from the beans.
Because of the flavour compounds already in this liquid, the beans will retain these compounds while releasing their caffeine as soluble compounds will continually move from bean to liquid until they reach a point of equilibrium. The process normally takes about 10 hours and is constantly monitored until the beans are 99.9% caffeine free.
Hailing from the south of Yirgacheffe, the Worka Chelbessa washing station is operated by producer Negusse Debela, whose SNAP Speciality Coffee company began operating in 2008. After taking on this operation in 2017, the company began to expand to managing a number of washing stations in the area and in 2019, they finished building an export dry mill. This gives the company much more control over the quality of their product from producer to export.
The cherries are dried on raised beds for 15 to 21 days with regular turning, sorting and moisture measurement. They are then sent for Swiss Water processing - generally considered the king of DCAF processing methods for its cleanliness and clarity of flavour.