Decaf Ethiopia Shantawene

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This is one of Swiss Water’s small-batch decaf coffees. Their small batch series highlights traceability, seasonality, and quality. This particular offering is from the Shantawene mill, which we have worked with for a few years. This washed lot has undergone Swiss Water’s patented decaffeination process, extracting 99.9% of the caffeine without imparting harsh flavors or medicinal defects and is Certified Organic. A more modern take on decaf, this coffee boasts a maple sweetness and sweet notes of peach and apricot.


Origin: Ethiopia

Region: Bensa

Washing Station: Sidama Washing Station 

Producer: Small-hold Farmers

Process: Washed & Raised-bed Dried and Swiss Water Decaffeinated

Elevation: 2150 meters

Variety: Heirloom

Cup: Apricot, Maple, Black Tea, Viscous



Located in the Sidama Zone of Ethiopia, the Shantawene mill has focused in on experimenting with processing and drying, providing room for quality to improve. Each year this mill turns out amazing coffees, of which we purchase several lots. We were super excited when Swiss Water produces this coffee under their small-batch series, giving us a chance not only to highlight the Shantawene mill differently but to also highlight Swiss Water’s process which removes caffeine but the terroir and sweetness of the coffee remains.



“Swiss Water® Process uses the elements of water, temperature, and time to create some of the most intriguing decaf coffee. First, we start with small batches of amazing coffee and green coffee extract. Then we add local water and a dash of loving attention by monitoring time and temperature until the coffee is 99.9% caffeine-free.

Our internally developed Green Coffee Extract (GCE) is introduced to the beans, and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through our proprietary carbon filters until all the caffeine is trapped and separated from the GCE. Then the GCE is refreshed so that it can be used again and again to remove more caffeine.”

- Swiss Water


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