In the Sidamo region of Ethiopia, known for its diverse and high-quality coffee varietals, the decaffeination process begins by cleaning and hydrating the beans with local water. They are then treated with an internally developed Green Coffee Extract (GCE). Caffeine is removed through a continuous flow through carbon filters, balancing the ratio of soluble compounds between the GCE and the coffee until 99.9% of the caffeine is extracted. This meticulous process, lasting approximately 10 hours, includes monitoring caffeine levels, time, and temperature.
