Ethiopia - Mustefa Abakeno - Decaf coffee
Region: Djimmah
Farm: Mustefa Abakeno
Altitude: 1950 m asl
Variety: Arabica
Variation: 74110, 74112 & Heirloom
Process: Washed
Decaffeination method: CO2
Tasting notes: fruity, chocolatey
We recommend that you make this coffee in filter machine, moka pot, various filter cones, Aeropress, Chemex or in cup.
Mustefa Abakeno is a small coffee grower who owns 18 hectares of land near the Agar Djimmah district in western Ethiopia. The farm and a small processing station are located 2040 m above sea level. Variations of the Arabica variety from the Djimmah Research Center are grown in the plantation. Mustefa coffee cherries are processed after harvesting using both dry and wet treatments.
Mustefa has recently registered as an exporter to start selling its coffee directly.
In its small processing plant, Mustefa not only processes its coffee crop, but also helps its neighbors. However, the crops are not mixed together. For coffee that did not come from Mustefa's farm, he has set up a special drying place near his home.
Sparkling water treatment process (CO2)
The process was first discovered by scientist Kurt Zossel at the Max Planck Coal Research Institute in 1967 when he was looking for new ways to separate mixtures of substances. In 1988, the German decafinery CR3 developed this decaffeination process, which combines natural carbon dioxide (from prehistoric underground lakes) with water to create "critical" conditions that create a highly soluble substance in caffeine in coffee. It is a gentle, natural and biologically certified process, and the good caffeine selectivity of carbon dioxide guarantees a high level of retention of other coffee ingredients, which promotes taste and aroma.
Process description
The green beans enter a 'pre-treatment' container, where they are cleaned and moistened with water before being cleaned and moistened with liquid carbon dioxide. When green coffee beans absorb water, they expand and the pores open, causing the caffeine molecules to move.
After the addition of water, the beans come into contact with pressurized liquid carbon dioxide, which combines with the water to form sparkling water. Carbon dioxide circulates through the beans and acts as a magnet to pull out the mobile caffeine molecules.
The sparkling water then enters an evaporator, which removes caffeine-rich carbon dioxide from the water. The decaffeinated water is now pumped back into the tank for a new cycle.
This cycle is repeated until the required residual caffeine level is reached. When this happens, the carbon dioxide is stopped circulating and the green beans are removed to the dryer.
The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.
There are several benefits to using this process to remove caffeine:
The agent used to extract caffeine is completely natural and the process can be classified as 'organic' because not all chemicals are used. There is no health risk from using decaffeinated coffee in this way.
This type of process means that the other green bean compounds remain intact, which means that caffeine does not affect the taste and aroma of the finished product. Carbon dioxide is highly selective and does not extract the carbohydrates and proteins in green beans that promote taste and aroma.
The cell structure of green beans and ripe roasted beans does not change, which is a great advantage when working with special coffees.
The by-products are 100% natural and recyclable.
Extra info
Replace this text with some additional info. If there is no extra info, you can hide this text or hide this block by clicking the icon at the above right corner.
Cart
Cart is empty.