Decaf Ethiopia Godini Guji
NOTE: SHIPPING FOR THIS COFFEE BEGINS FRIDAY MAY 16.
Region: Guji and Sidama
Process: Natural then washed & decaffeinated by Swiss Water Process
Varietal: Heirloom cultivars
Certification: Farmgate
This coffee is primarily from Ethiopia's Guji Zone, with a very small portion coming from a station in neighboring Sidama. Most of it is from two stations- Gerba Doku and Harsu Wokilo, both consistently provide excellent fruit forward dry process coffee's. Swiss Water Decaf decaf used their patented chemical-free, water-decaffeination process to remove 99.9% of the coffee's caffeine content. The technique is easy on the coffee's organic structure, leaving many of the aromatic compounds that affect flavor and aroma, intact.
NOTE: SHIPPING FOR THIS COFFEE BEGINS FRIDAY MAY 16.
Region: Guji and Sidama
Process: Natural then washed & decaffeinated by Swiss Water Process
Varietal: Heirloom cultivars
Certification: Farmgate
This coffee is primarily from Ethiopia's Guji Zone, with a very small portion coming from a station in neighboring Sidama. Most of it is from two stations- Gerba Doku and Harsu Wokilo, both consistently provide excellent fruit forward dry process coffee's. Swiss Water Decaf decaf used their patented chemical-free, water-decaffeination process to remove 99.9% of the coffee's caffeine content. The technique is easy on the coffee's organic structure, leaving many of the aromatic compounds that affect flavor and aroma, intact.
NOTE: SHIPPING FOR THIS COFFEE BEGINS FRIDAY MAY 16.
Region: Guji and Sidama
Process: Natural then washed & decaffeinated by Swiss Water Process
Varietal: Heirloom cultivars
Certification: Farmgate
This coffee is primarily from Ethiopia's Guji Zone, with a very small portion coming from a station in neighboring Sidama. Most of it is from two stations- Gerba Doku and Harsu Wokilo, both consistently provide excellent fruit forward dry process coffee's. Swiss Water Decaf decaf used their patented chemical-free, water-decaffeination process to remove 99.9% of the coffee's caffeine content. The technique is easy on the coffee's organic structure, leaving many of the aromatic compounds that affect flavor and aroma, intact.