DECAF, Ethiopia - Tesfa

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"Tesfa means 'hope' in amharic.


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.

Flavour Notes: Stone Fruits | Shortbread | Christmas Spices | Sweet and Smooth 

Processing: Sparkling Water Decaf

Farm Height: 2000 MASL.

Cup Score: 85

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