Ethiopia

Ethiopia – Dead Good Decaf (Sidamo Smallholders) Decaffeinated Our Sidamo G2 comes to us from various dedicated smallholders across the lush, high-altitude forests of the Sidamo region. These farmers have traditionally grown coffee alongside other crops, maintaining a balanced ecosystem that preserves ancient heirloom genetics and local biodiversity. By refining their post-harvest techniques over generations, these communities have mastered the art of enhancing the coffee’s natural clarity and floral complexity. If you love the taste of Ethiopian coffee but want to skip the jitters, this is the bean for you. Using the Ethyl Acetate (EA) method—often called the “Natural Decaf” process—the caffeine is gently extracted using a compound found naturally in sugarcane. This specific method is a favorite of ours because it preserves the coffee’s original terroir and sweetness, rather than washing it away. Key Details Origin: Sidamo, Ethiopia Altitude: `1900-2200 meters above sea level (MASL) Varietals: Heirloom Processing: Natural Decaf Producer: Multiple Sidamo Smallholders Harvest Period: 2024 Best Brew Methods: This decaf is incredibly versatile. Because of its sweet profile of dulce de leche and stewed pears, it makes a fantastic, smooth espresso that stands up beautifully in a flat white. If you prefer a filter brew, using a V60 or Chemex will really highlight the delicate mixed berry acidity. It’s the perfect “after-dinner” cup that doesn’t compromise on quality—even Dan can’t tell it’s decaf when he grabs a cup from the office machine!