Regular price $87.00
Unit price per
Flavor Notes
Milk chocolate, Berry, Red cherry, Almonds, Smooth, Silky
Beans
Farm:Tade GC
Producer: Tesfaye Bekele Degaga
Area:Shakiso, Guji, Sidama
Altitude: 1,800-2,000m
Varietal: Heirloom
Processing: Natura
Decaffeination Process: Mountain Water Process
Roast Level
Light roast
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＜Ethiopia Tade GC (Decaf)＞
We are pleased to introduce our Ethiopian decaffeinated coffee.
Tade GG Farm is located in Shakisso Village, Guji Zone, Oromia Region, at an altitude of over 2,000 meters.
Shakisso is an area that once suffered a devastating forest fire, leaving behind only small patches of forest and vast open land. With a strong determination to restore the region, Mr. Tasfaye began coffee production here as a means of rebuilding the community.
Through tireless effort, coffee production has not only contributed to the recovery of the natural environment, but has also created many jobs in Shakisso Village, which had previously struggled economically. As a result, a sustainable cycle of development has begun to take root within the local community.
The coffee from Tade GG Farm is a testament to Mr. Tasfaye’s passion—as both a farm owner and an agronomist—and to the rich natural environment that has been reborn through these efforts.
Mr. Tasfaye also places great importance on post-harvest quality control as a key element of sustainable coffee production. All harvested coffee cherries are transported to a washing station he owns, located about 20 km from the farm. There, they are carefully sorted using water tanks, dried on African beds, and meticulously hand-picked to ensure that only cherries with optimal ripeness are hulled and processed.
＜Mountain Water Process (Decaffeination)＞
This coffee is decaffeinated using the Mountain Water Process.
Green coffee beans are immersed in water that is already saturated with flavor compounds other than caffeine. In this environment, only the caffeine is dissolved and removed, allowing the coffee to retain its original character and sweetness.
We often receive requests from customers asking, “Do you have any new decaf coffees?”—and we ourselves had been searching for something special. Then, around autumn this year, Kasuya suddenly reached out and said, “I found a really good decaf!” That coffee was this Ethiopian lot.
As soon as the green beans arrived, we conducted sample roasts using a strong hold profile. From the very first sip, our honest reaction was simply, “This is delicious.” We tested several roast levels, and the light roast in particular stood out, offering a smooth mouthfeel and a bright, berry-like character that was very well received.
For the production roast on our Loring roaster, we chose a short, focused approach. Decaffeinated green beans tend to have a darker, brownish appearance compared to regular green coffee. Considering both the processing method and the decaffeination treatment, we assumed the beans might be slightly more fragile. Therefore, we applied relatively strong heat from the early stages of roasting to ensure thorough heat penetration, aiming to gently develop the internal structure of the beans.
The result is a cup with milk chocolate-like sweetness and a silky mouthfeel. As the coffee cools, notes reminiscent of berries and red cherries gradually emerge. Compared to our classic 025 Mexico Decaf, this Ethiopian decaf is lighter and more delicate, yet maintains a pleasant sweetness all the way to the last sip.
This is the perfect cup for days when you want something clean and refreshing.
A full-bodied Mexico or a light, elegant Ethiopia—two different expressions of decaf.
We hope this offers a welcoming option for those who are mindful of caffeine, without compromising on flavor.