EA Decaf – Syoum Family
Paso Paso [ DE ]
A premium Ethiopian coffee that shatters stereotypes about decaf. The Syoum family from the Guji region supplies beans that retain their body, sweetness, and that typical Ethiopian liveliness even after the decaffeination process.
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The Bette Buna farm is located in the Guji Meguda region at an altitude of over 2,000 meters above sea level, where volcanic soil and rich biodiversity create ideal conditions for specialty coffee. The red cherries are hand-picked and naturally dried on raised beds for three and a half weeks—it is this natural process that gives the coffee its characteristic sweetness and fruity complexity. The Paso Paso roastery in Hanover then roasted these beans using a medium profile for 14 minutes at 205.6 °C to preserve all the flavor nuances. Decaffeination is carried out using the EA (ethyl acetate) method in Bremen—one of the gentlest techniques available.
Ethyl acetate is a natural compound found in fruit; during the process, it selectively binds to caffeine molecules while leaving other flavor compounds almost untouched. The result is a coffee that tastes like a full-bodied specialty coffee—with notes of cane sugar, orange, and a creamy texture—just without the caffeine.
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