Introduction of Ethiopian caffeine content sun-dried Shaquisol G1 low-caffeine coffee

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Ethiopian low-caffeine series Shakiso G1 sun

Ethiopia Decaf Shakisso G1 Natural

0.1% very low caffeine is very refreshing.

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

Billed as 100% chemical-free, processed coffee beans contain less than 0.1% caffeine after roasting (in line with Canadian and international standards. Decaf coffee is required 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.

Shaqisuo is the most attractive micro-producing area in the Guji producing area, which is located in the southeast of Yejia Shifei, with an average altitude of more than 1800 meters. The fertile black soil (Vertisol) and a significant temperature difference between day and night make the local have all kinds of local conditions for producing high-quality coffee.

The sources of local coffee production almost all belong to the form of individual small farmers. At the arrival of the production season, the ripe red transparent berries from their neighbors are picked and sent to the processing plant, and placed on a well-ventilated African scaffolding to control the temperature and fermentation degree. After the pulp is removed, the water content is reduced to between 11.5% and 12%, and then exported through the competitive bidding system of the ECX Ethiopia Commodity Exchange when the post-processing and static operation are completed.

Palate description: classic sun style, ripe fruit flavor, peach and mixed berry, cocoa, long, lively and varied fruit.

36 aromas of coffee: Maple syrup, lemon and citrus, honey, cream, coffee flowers