Lala Salama Ethiopian Decaf Coffee

Name: Lala Salama Ethiopian Decaf Coffee
SKU: COL0001-1-2-2-1
Availability: InStock

Price range: £6.50 through £24.00

Full City Roast

For a limited time, we are able to offer this decaf from Ethiopia in our Peak Bean Decaffeinated Coffee range. These coffee beans comprise of mixed Heirloom Varietals, creating a balanced, smooth cup of coffee with tasting notes of milk chocolate, pear and dried apricot.

Whole Bean or Ground Coffee

Weight

Clear

SKU: COL0001-1-2-2-1 Categories: Decaffeinated Coffees, Our Coffees, Single Origin Coffees

Description

Alemu Adama wet and dry mill station is located in the Sidama Region, specifically within the Bensa Woreda of the Abay Teka district, at an elevation ranging from 1750 to 1950 meters above sea level. 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. 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. 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.

The Decaf Process

Ethyl Acetate decaffeination – commonly called ‘sugarcane’ method – By combining high mountain spring water and Ethyl Acetate (EA), a naturally occurring compound derived from sugarcane, the caffeine is removed from coffee beans. This method is considered a “natural” decaffeination process because ethyl acetate is a naturally occurring ester found in fruits, vegetables, and other food and beverages.
EA together with spring water, are the only elements which comes into contact with the coffee during this process.

Here’s a more detailed breakdown of the process:
1.⁠ ⁠Preparation:
Green coffee beans are first steamed at low pressure to open their pores and remove any silver skin.
2.⁠ ⁠Moistening:
The beans are then moistened with water to soften them and initiate the hydrolysis of caffeine, which is bonded to salts and chlorogenic acid in the bean.
3.⁠ ⁠Extraction:
Ethyl acetate, derived from the fermentation of sugarcane molasses, is then used to wash the beans multiple times. The EA bonds with the caffeine and pulls it out of the bean.
4.⁠ ⁠Removal:
Any remaining traces of ethyl acetate are removed by steaming the beans with low pressure saturated steam.
5.⁠ ⁠Drying:
The beans are then dried to a specific moisture content, typically between 10-12%