Decaf Ethiopia Sparkling Water Process

Cupping notes - Floral, Citrus, Cherry jam, Chocolate mousse & Red currant Origin - Ethiopia Location – Abay Teka Process – CO2 Decaf, Natural Varietal - JARC varieties; 74158, 75165, 74110 Altitude - 1750 - 1950 Meters above sea Level Roast - Medium Servings - per 250g box/bag of coffee you get 12/14 cups on an average of 18/19 grams per serving. Alemu Adama wet and dry mill station is located in the Sidama Region, specifically within the Bensa Woreda of the Abay Teka district. The station supplies high-quality washed coffee to customers and employs 5 permanent staff members and 120 temporary workers, thereby contributing to the local economy. Quality and sustainability are key principles at this facility. Approximately 700,000 kilograms of red cherries are processed annually. The coffee varieties 74158, 74165, and 74110 originate from the Jimma Research Center, along with heirloom varieties. The station implements two processing methods: washed and natural. For wet processing, ripe cherries are separated from unripe cherries using a disc pulpier, and biological fermentation removes the mucilage. Fermentation lasts 36 to 48 hours, followed by soaking and drying on raised beds for 6 to 7 days until the beans reach a moisture content of 10-12%. For natural processing, full ripe cherries are dried on raised beds for 12 to 15 days until the beans achieve a similar moisture content range. Spring water is used for coffee washing, and a wastewater management system with a standard lagoon is set up more than 50 meters from any rivers. Quality control measures ensure the delivery of fully ripe red cherries and uphold standards at each processing stage. Approximately 350 farmers supply coffee to the station.