In the Sidamo region of Ethiopia, renowned for its diverse and high-quality coffees, the decaffeination process begins with cleaning and hydrating the beans using local water. They are then treated with a specially developed Green Coffee Extract (GCE). The caffeine is removed through a continuous flow through activated carbon filters, balancing the ratio of soluble compounds between the GCE and the coffee until 99.9% of the caffeine is extracted. This meticulous process takes approximately ten hours and involves monitoring caffeine content, time, and temperature to ensure a high-quality, flavorful decaffeinated coffee.
