Kaffa Forrest Sparkling Water Decaf (Ethiopia) Coffee 250g
Kaffa Forrest Sparkling Water Decaf (Ethiopia) Coffee 250g Kaffa Forrest Sparkling Water Decaf (Ethiopia) Coffee 250g Kaffa Forrest Sparkling Water Decaf (Ethiopia) Coffee 250g
£8.00

Because our roasting days are Monday-Wednesday, all of our orders are shipped on Thursday & Friday only. Orders placed after Wednesday evening will be shipped the following week. For shipping rates please see our Shipping Info page.

Tasting notes: sweet floral, rounded, peach, black tea

Region: Kaffa Highlands
Altitude: 1750-1850
Varietal: heirloom
Process: washed

This family-owned estate is situated some 470 km southwest of Addis Ababa in the highlands of the Kaffa region. The coffee is wild and natural and grows in an area of some 2,000 hectares at an altitude of between 1,750 and 1,850 metres above sea level. Approximately half of this land remains a natural forest with the coffee growing amongst the trees. Such conditions provide incredible biodiversity and the coffee plants are nurtured by cool morning mists and a lush tropical canopy that provides protective shade from the midday sun. The soil is enriched with organic nutrients as the fallen tree leaves decay and in the process become a natural mulching agent. Ethiopia’s last forest lions are said to live within the Kaffa Forest. Studies carried out on the coffee plant diversity within the forest have shown that there are at least ten distinctive genetic varietals. Given that this is truly the home of coffee, it can therefore be assumed that the original species will be cohabiting within the forest. It is even rumoured to contain the original strains of Panama’s famous Geisha coffee.

Kaffa Forest Coffee is double certified – Rainforest Alliance and Organic, the latter by BCS OKO of Germany. This coffee forest provides permanent employment for four hundred people and during the harvest this figure will rise to between two and three thousand, depending on the size of the crop. To enable better management of the land and harvest, the estate has been divided into six micro-farms. The hand-picked coffee is washed and sun dried. The trees flower in January to February and the washed coffees are harvested between August and December and between January and March for the sun dried. Shipments start in end of October onwards. All processing takes place within the forest farm though dry-milling and preparation for export takes place in Addis Ababa.

The Sparkling Water Decaffeination Process

This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.

The process is outlined below:

The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile. After the water has been added, the beans are then brought into contact with the pres surised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules. The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.

 

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