Ethiopian low-caffeine Series Shakiso Solar G1 Flavor characteristics | Coffee production area introduction

Production area: Ethiopia Guji production area

Origin: Xiachisuo Treatment Plant

Altitude: 1800 m

Breed: Native species

Treatment: Solarization

Flavor: Lemon aromas with floral notes, white grape acidity, citrus fruit sweetness, balanced Earl Grey, cocoa and apricot base.

Mountain Water Decaf uses mountain spring water from Mexico's highest peak, Pico de Orizaba (5500M above sea level), to remove caffeine, a non-chemical decaffeination 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. 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. Xiachisol is the most attractive micro-production area in Guji production area, geographically located in the southeast of Yejiashefi, 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 the production of high-quality fine coffee terroir conditions. 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.