Climpson & Sons - Decaf: Shakisso, Ethiopia

Flavours of Cocoa, Orange Rind, Nougat.

Ethiopia is known as the birthplace of coffee. There are more than 1.1 million coffee farmers (smallholders) representing 95% of the production. The varieties are referred to collectively as Ethiopian heirloom, which is a myriad of local native typica hybrids and new improved varietals based on the old strains. The two main growing areas are in the west and south. Most coffees are organic by default.

The Shakisso farm is in the Guji zone of Oromia. This lot from Shakisso Farm is Certified Organic and Rainforest Alliance Certified, in 2001 the farm took a big step and began only producing organic coffees. Around 5 years ago our friends at Trabocca started to work closely with the farm, by donating a cupping lab to increase the farms quality control, and also assisting and monitoring the operations and logistics on the farm. Shakisso is around 640 hectares with its own nursery to grow coffee seedlings. There are currently twelve permanent qualified members of staff with more than 10 years of practical experience in coffee production, processing and clearing. During harvest there are more than 300 pickers harvesting coffee from the local community.

Decaffeination process

In a nutshell, this method uses two natural elements, pure water and carbon dioxide ( together they make "Sparkling Water") to extract caffeine from the coffee grains.

This particularly gentle process combined with the good caffeine selectivity of liquid CO2, guarantee a high retention of aroma and taste components. The process is all-natural and certified organic.