ADOUT
The Sheka Forest reserve in southwestern Ethiopia is a unique biosphere area where coffee trees grow in pristine tropical forests. Local communities harvest cherries from wild trees at altitudes of 1800–2000 meters, adhering to the principles of eco-friendly foraging. Coffee from this area is distinguished by its incredible purity and complexity, born in the wild.
For this lot, the local Ethiopian variety 74112 (heirloom) was selected. To preserve the delicate aromatic compounds during decaffeination, the Sugarcane (EA) method is applied. The beans undergo washed processing, and then ethyl acetate—a natural extract derived from fermented sugarcane—gently washes out the caffeine without damaging the flavor structure. The result is a decaf coffee that retains the bright specialty notes, fruity character, and sweetness typical of Ethiopians.
Photo from: technoserve.org