Introducing our newest Sugar Cane processed decaf coffee!!
 
Country: Ethiopia
Location: Abay Teka District
Farm: Lala Salama
Altitude: 1750-1950 masl
Varietals: Heirloom
Process: Sugar Cane
Cup Score: 82.25
 
Suggested Cup Profile: Plum, Cherry, Milk Chocolate and Almond Essence.
 
Lala Salama:
 
Alemu Adama wet and dry mill station is located in the Sidama Region, specifically within the Bensa Woreda of the Abay Teka district, at an elevation ranging from 1750 to 1950 meters above sea level and at geographic coordinates N = 6.479985 and E = 39.066983. 
 
The station supplies high-quality washed coffee to customers and employs 5 permanent staff members and 120 temporary workers, thereby contributing to the local economy. Quality and sustainability are key principles at this facility.
 
Approximately 700,000 kilograms of red cherries are processed annually. The coffee varieties 74158, 74165, and 74110 originate from the Jimma Research Center, along with heirloom varieties. The station implements two processing methods: washed and natural. For wet processing, ripe cherries are separated from unripe cherries using a disc pulpier, and biological fermentation removes the mucilage. Parchment coffee is categorized into parchment-1 (grade-1), parchment-2 (grade-2), and parchment light (floaters), based on density and size. Fermentation lasts 36 to 48 hours, followed by soaking and drying on raised beds for 6 to 7 days until the beans reach a moisture content of 10-12%. For natural processing, full ripe cherries are dried on raised beds for 12 to 15 days until the beans achieve a similar moisture content range.
 
Processed materials are stored in well-cleaned, ventilated, leak-proof bins, free from vermin. Spring water is used for coffee washing, and a wastewater management system with a standard lagoon is set up more than 50 meters from any rivers. Quality control measures ensure the delivery of fully ripe red cherries and uphold standards at each processing stage. Approximately 350 farmers supply coffee to the station.
Traceability is maintained by recording each batch as it progresses through production and distribution, using red cherry receiving vouchers from farmers, store receiving vouchers after drying, and store issue vouchers. Conditioning bins are clearly labeled, and coffee is marked to facilitate tracking. The station prioritizes sustainability in environmental and social welfare by training farmers and staff on deforestation, water protection, waste management, and labor policies. Support is also provided to low-income households through health insurance and contributions toward road construction and the enhancement of spring water resources.
 
Future investments and developments focus on replacing eco-friendly processing machines, such as pulpier systems designed to minimize water and energy consumption. The station is also committed to fostering a supportive working environment for employees and their families at the processing site.
 
This coffee is decaffeinated with the Sugar Cane process, ensuring preserved flavours and a slightly sweet aftertaste.
 
The Sugar Cane Decaf Process
 
The coffee first undergoes steaming at low pressures to remove the silver skins before then being moistened with hot water to allow the beans to swell and soften. This then prepares the coffee for the hydrolysis of caffeine, which is attached to the salts of the chlorogenic acid within the coffee.
 
The extractors (naturally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with moistened coffee which is washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels. Once this process is finished the coffee then must be cleaned of the remaining ethyl acetate by using a flow of low pressured saturated steam, before moving onto the final steps. From here the coffee is sent to vacuum drying drums where the water previously used to moisten the beans is removed and the coffee dried to between 10-12%.
 
The coffee is then cooled quickly to ambient temperature using fans before the final step of carnauba wax being applied to polish and provide the coffee with protection against environmental conditions and to help provide stability. From here, the coffee is the packed into 35kg bags ready for export.
 
Wholesale prices on inquiry.
 
500g orders - These will arrive with a 250g carton alongside a 250g 'no frills' 100% recyclable bag.
 
Carton refills - These will come in a 'no-frills' 100% recyclable bag when purchased using our 20% discount code.
 
After each carton sold online a donation will be made to the Royal Navy Clearance Divers Association (RNCDA, Charity No. 1190371).