DECAF - ETHIOPIA / MOUNTAIN WATER PROCESS

IN THE CUP

Melon / Walnut

FACTS
Altitude:
1700 MASL
Co-Op: Tse Tse
Region: Jimma (Ethiopia)
Preparation: Manual & densimetric
Process: Natural
Varietal: Moka

IF YOU'RE INTERESTED! 
Here is some info on the decaffeination process. 

The water decaffeination process is a natural process that does not use any chemical solvents. This method uses water from the Ethiopian mountains to gently remove the caffeine until the coffee beans are 99% caffeine-free, while maintaining the bean's distinctive origin and flavour characteristics. The water decaffeination process is simple. Green coffee beans are soaked into water that is super-saturated with soluble aromatic components of the bean minus caffeine.

Now for the geeky stuff!


This decaf process is based on the "Osmosis principle". Osmosis is the spontaneous net movement of solvent molecules through a partially permeable membrane into a region of higher solute concentration, in the direction that tends to equalize the solute concentrations on the two sides. Under specific conditions of temperature, flow and pressure, 50% of the total caffeine will pass to the water and 50% will stay into the bean.

This operation is repeated during 10 hours, resulting in green coffee beans that are 99,9% caffeine-free. The coffee is then dried using an evaporative drying process whereby the moisture in the coffee is converted to vapor and removed though the air exhaust stream. Simple really!



Enjoy!





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