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.

Altitude: 1600-1900 m.a.s.l.
Varieties: Heirloom
Process: Swiss Water Decaf

The Coffeebrewer is an innovative and worldwide patented coffee product, designed as a crossover between French Press and pour-over coffee. It uses a filter system that ensures a delicious filter coffee infusion, with the rich body and character of a classic French Press brew.