Caffeine-fuelled coffee isn’t everyone’s cup of tea. That’s why we offer this premium alternative to run-of-the-mill decaf, naturally processed under the Tropical sun. One taste of its delicious dark chocolate and nectarine notes and you won’t believe it’s a decaf. For more info download the factsheet of the Decaf here or read below.
- Country Ethiopia
- Region Sidamo
- Farm Shakisso
- Variety Ethiopian Heirloom
- Processing method Washed
- Altitude 1800 - 1930 Metres
- Certificate Organic
Shakisso - Decaf, Ethiopia
The Shakisso farm can be found in the Guji zone of Sidamo in Ethiopia and has been fully organic-certified since it was founded by Haile Gebre in 2001. The land is over 640 hectares and has its own nursery farm where new coffee seedlings are planted. Ten permanent workers control coffee production throughout the year but during harvesting, Shakisso employs around 300 pickers who hand-pick the ripe cherries. As well as producing coffee, Shakisso works with a number of specialised farmers in the area who are at a higher altitude.
Our founder Menno has a close relationship with Haile. Together they have worked to upgrade the quality and quantity of coffee on his farm. Haile even regards Menno as family: the father of seven daughters calls Menno ‘his son’.
We’ve bought this high-quality decaffeinated coffee from the Shakisso farm for several years now. Thanks to the unique CO2 decaffeination process that retains most of the coffee’s natural flavours, most people can’t believe it’s a decaf. Also because we only use a fresh harvest: most coffee companies use old or leftover green coffee beans for their decaf.
More about the CO2 decaffeination process
Decaffeinated coffee is usually known for its metallic flavour. Due to Menno’s experience at Trabocca, he found out why: most of the time, very old coffee harvests are being used for this undervalued coffee. At Bocca however, we only use high quality, fresh harvest. Since a couple of years, we have an organic Ethiopian decaffeinated coffee in stock that comes from the Shakisso farm, owned by farmer Haile Gebre. The biggest complement we get is that people don’t even recognize it’s a decaf!
This is because of the way it’s being processed. During the so-called CO2 process, liquid CO2 – just as in soda’s we drink – is being used to absorb the caffeine in the beans. The CO2 selectively picks up caffeine in the beans and is then taken out of the vessel into an evaporator. There, it is evaporated and re-condensated so the caffeine is precipitated from the beans, then CO2 can be re-introduced to the coffee. This process is repeated over and over again, until the caffeine level in the coffee is less than 0.01%. The great thing about the CO2 process is that carbon dioxide is a 100% natural (and organically certified!) chemical. It is found everywhere and we consume it daily. It’s in the carbonated water that we drink and in the air that we breathe. So, as opposed to other processes which use products like methylene chloride, it does not leave any toxic material. CO2 also only extracts the caffeine from the coffee beans, leaving all the good stuff. This means that the flavour and aroma compounds stay right where they need to be – inside the bean.
Brew advice espresso
- Dose double espresso 19 grams
- Extraction time 27 seconds
- Shot weight 40 grams
Brew advice filter
- Dose 15 grams
- Water 250 grams at 96 degrees
- Procedure 30 seconds bloom with 50 grams of water, fill up with water to 250 grams
- Total extraction time 2.30 minutes
Shakisso - Decaf, Ethiopia
People who like this coffee also like
Every day we strive to craft coffee like no other. It’s fresh, it’s brewed perfectly and it elevates an experience. Get in touch and we’ll invite you to sample our range of coffee. We love to tell you more about the origins of each, the farmers we support, how roasting brings out different characteristics – and get to know you too!