Estate: Guduba Mill
Region: Benti Nenka, Hambela, Guji Zone, Ethiopia
Altitude: 1900 – 2200 MASL
Varietal: Heirloom Cultivars
Process: Natural, Swiss Water Decaf
Roast style: Contemporary, Medium-light, Omniroast
Tasting Notes: Hibiscus, Apricot, Strawberry, Milk chocolate
If you have been following us for a while you might have noticed our keen interest in decaf. As soon as we realized our beautiful decaf from Honduras wouldn’t last forever we went hunting for the next big thing. Look what we found! A high end Ethiopian natural decaffeinated with the cleanest, greenest, most chemical free process – Swiss water decaf. This coffee, like a lot of other coffees from the Swiss water small batch series, is completely rewriting the rules of decaf and rewiring expectations. Its not about being “good for decaf” anymore, this coffee from Guduba mill is brilliant by any and every specialty coffee standard.
Cultivated in the sky-high altitudes of Benti Nenka, these heirloom cherries are treated with uncompromising care before they ever see a decaffeination plant. They undergo a rigorous, slow-drying natural process on raised beds, driving all those sticky, complex fruit sugars right into the core of the seed. Only after the terroir is locked in does the coffee undergo the Swiss Water treatment. This 100% chemical-free method uses pure water, temperature, and time to gently wash away the caffeine while fiercely protecting the bean's cellular structure and vibrant Ethiopian character.
While we are notorious for pushing the absolute limits of light roasting, a coffee this unique demands that we listen to it. To do justice to the massive sugars developed during its time on the drying beds, we’re taking this lot to a contemporary, developed light roast. It’s a deliberate omniroast designed to build a plush, syrupy milk-chocolate foundation while letting the zesty, fruit-forward acidity shine through uninhibited.
The result is a wildly vibrant cup. It hits the palate with a bright splash of fresh strawberry and apricot, mellowing out into a deep tea-like florality . Soup it, spro(espresso) it or just pop it on pour-over - it’s very hard to go wrong with this one.
Uncompromising flavor, zero jitters.
