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Ethiopia Organic Limu Decaf Espresso
Ethiopia Organic Limu Decaf Espresso

Ethiopia Organic Limu Decaf Espresso

Tin Donkey Coffee

Regular price £9.50 Sale

Organic Limu Decaf

Sparkling Water (CO2)

Origin:

Limu Kossa, Oromia, South Western Highlands

Variety:

Heirloom

Process:

Washed (organic)

Altitude:

1840-2130 masl

Harvest:

November - December

Taste Notes

Tastes notes of orange, nectarine and bergamot. Milk chocolate with a creamy body. A lingering finish of violet and jasmine. 

About

Ethiopia is widely regarded as the birthplace of coffee. The legend of Kaldi, the goat herder that allegedly discovered the effects of the bright red cherries growing wild in the Ethiopian forest, is pervasive. The legend likely bears some resemblance to the truth despite the dramatisation added in the telling of the tale. The fact that Coffee is native to Ethiopia is indisputable and this becomes clear when one walks into the famous forest coffee plantations. Growing happily amongst the native forest are the healthiest and happiest coffee trees you’ll see anywhere in the world. Organic production is widespread in Ethiopia where in many countries this is completely unviable due to pervasive disease. It may be the diversity afforded by the forest growing environment slows the spread of disease. There are many contributing factors to the uniqueness of Ethiopian coffee from the growing systems to the diversity of varieties. The result is a country filled with coffee that is some of the best quality in the world. 

Gidey Berhe is the owner of Limu Kossa Agro Industry PLC. It’s not a very catchy name for a coffee farm, so we decided, with his blessing, to name the coffee after the man himself. Located far in the West of Ethiopia in an area known as Limu Kossa, Gidey farms his coffee on a 350-hectare farm that sits at 1840-2130 meters above sea level. The farm is meticulously maintained, from the trees to the signs dividing the lot sections. The land was once wild forest and has been thinned slightly to accommodate the coffee, but the feeling of quiet solitude pervades amongst the native trees.

The coffee is picked by 400 seasonal workers employed during harvest season. At the farm's collection station, green cherries are sorted out before their bags are weighed for payment. The green cherries are dried as naturals and sold to the local market. 

The mill processes around 20,000kg of cherry per day during the peak of the season. The natural process coffee is dried for 24 hours under cover before being placed in the full sun for a further 7-10 days.
 

About Sparkling Water Decaffeination

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.The process is outlined below:

1. The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.

2. After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.

3. The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.

4. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.

5. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.

 Delivery 
We freshly roast our coffee on Thursdays. Orders placed before Thursday will be dispatched Friday via Royal Mail.