Ethiopia decaf coffee Mountain Water Decaf Shaqiso producing area Shakisso

Ethiopia Decaf Shakisso G1 Natural

0.1% Very low caffeine Very refreshing flavor

Mountain Water Decaf uses mountain spring water from Mexico's highest peak, Pico de Orizaba (5500M above sea level), to remove caffeine. It is a non-chemical decaffeinated process similar to the Swiss water treatment method. The difference is that Mountain Water pays more attention to restoring the original flavor of coffee, especially the "positive" flavor.

Claimed to be 100% chemical-free, processed coffee beans have less than 0.1% caffeine after roasting (in line with Canadian and international standards). Decaf coffee is regulated to contain no more than 0.3% caffeine in brewed coffee. That means no more than 5 milligrams of caffeine in a cup of decaf coffee.

Xiachisuo is the most attractive micro-production area in Guji production area, geographically located in the southeast of Yejia Xuefei, with an average altitude of more than 1800 meters, fertile black soil (Vertisol), significant temperature difference between day and night, so that the local has various terroir conditions for producing high-quality fine coffee.

The local coffee production sources are almost all individual smallholder forms. When the season comes, the ripe red berries in the vicinity are picked and sent to the processing plant. They are placed on well-ventilated African shelves to control the temperature and fermentation degree. After removing the pulp, the moisture content is reduced to 11.5%-12%. When the post-processing and standing operations are completed, they are exported through the bidding system of ECX Ethiopian Commodity Exchange.

Palate Description: Classic sun style, ripe fruit aromas, peach and mixed berries, cocoa, lively and varied fruit sweet finish.

Coffee 36 aromas: maple syrup, lemon citrus, honey, cream, coffee floral