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A vibrant and sweet Ethiopian decaf, with raspberry and citrus brightness balanced by rich chocolate undertones.

Swiss Water Process Decaf

Producer: 400 smallholders in Worka Chelbesa village

Variety: Dega & Karume

Process: Natural

Region: Gedeb, Sidama

Elevation: 1950-2150m

Harvest: November-January 2025

This coffee comes from the highlands of Worka Chelbesa in the Gedeb district of southern Ethiopia, grown at altitudes between 1,950–2,150m. Over 400 smallholder farmers contributed ripe cherries to the Alemayehu Tilahun Dry Station, where they were meticulously sorted and naturally dried on raised beds for 15–20 days.

Natural processing lends this decaf a fruit-forward flavour and rounded body, and we find it tastes vibrant and sweet, with raspberry and citrus brightness balanced by rich chocolate undertones. It’s a reminder that great decaf doesn’t compromise on complexity or character.

After drying this coffee was shipped to Swiss Water Decaf in Vancouver, Canada, where it is decaffeinated using a 100% chemical-free water process. The resultant coffee is 99.9% caffeine free.

Arabica coffee typically contains 1.4-1.6% caffeine by weight and decaffeination can remove most but not all of the caffeine.

Brewing Tip

We've been enjoying brewing this coffee on the Chemex with a slightly higher dose of 70g/L. This is our two person Chemex Brew Recipe:

Dose: 35g

Water: 500mL

Grind: Medium-Course (26 clicks on Comandante)

Water Temp: 92C

Brew Time: 3:30-4:15

Pouring Guide: Bloom 60mL for 30s; then 4 x 110mL pours every ~ 45s