Ethiopia – Dead Good Decaf
(Sidamo Smallholders)
Decaffeinated
Our Sidamo G2 comes to us from various dedicated smallholders across the lush,
high-altitude forests of the Sidamo region. These farmers have traditionally grown
coffee alongside other crops, maintaining a balanced ecosystem that preserves
ancient heirloom genetics and local biodiversity. By refining their post-harvest
techniques over generations, these communities have mastered the art of enhancing
the coffee’s natural clarity and floral complexity.
If you love the taste of Ethiopian coffee but want to skip the jitters, this is the bean for you. Using the Ethyl Acetate (EA) method—often called the “Natural Decaf” process—the caffeine is gently extracted using a compound found naturally in sugarcane. This specific method is a favorite of ours because it preserves the coffee’s original terroir and sweetness, rather than washing it away.
Key Details
Origin: Sidamo, Ethiopia
Altitude: `1900-2200 meters above sea level (MASL)
Varietals: Heirloom
Processing: Natural Decaf
Producer: Multiple Sidamo Smallholders
Harvest Period: 2024
Best Brew Methods:
This decaf is incredibly versatile. Because of its sweet profile of dulce de leche and
stewed pears, it makes a fantastic, smooth espresso that stands up beautifully in a flat
white. If you prefer a filter brew, using a V60 or Chemex will really highlight the
delicate mixed berry acidity. It’s the perfect “after-dinner” cup that doesn’t
compromise on quality—even Dan can’t tell it’s decaf when he grabs a cup from the
office machine!
