Dad’s the Word – Sample

While this coffee tastes awesome in every device, our favourites are a filter or cafetiere.

If you want to know more, see our brew guides for making coffee.

Mustefa farms 18 hectares of land near Agaro, Western Ethiopia. Located at 2040masl, Mustefa processes all of his coffee too; half washed & half natural.

Due to the lack of water and limited space in this area, Mustefa ferments the coffee for a short period before moving it to a drying bed. This technique produces a light honey processing effect.

With the support team that our importers have in Addis, they can work directly with, and support small growers and farmers like Mustefa. Through direct relationships like this, we can all help the supply chain become much more efficient and therefore ensure and maximise the revenue that farmers receive for their fantastic crop.

A sparkling water decaffeination process has been used to decaffeinate this coffee. First, a naturally occurring carbon dioxide is combined with water. This combination creates a solvent substance to draw out caffeine in coffee. This gentle process helps to keep as much of the coffee components in one piece as possible.

During the process, the beans’ pores open, allowing the caffeine molecules to become accessible to the carbon dioxide. As the dioxide circulates through the beans, it acts as a magnet, drawing the caffeine molecules out of the beans. The water is treated to remove the caffeine from the water before it is used for another cycle. This is repeated until the beans are low enough in caffeine to be classed as caffeine free.

To gain Speciality Coffee status, the coffee has to receive a score of 80 points or higher. The points are made up using an array of attributes such as the smell, acidity, and mouthfeel to name a few. To taste all of these attributes, Q graders use a coffee cupping process; a pure and exact method to taste coffees.

Intrigued about coffee cupping and want to find out more? Check out our guide to Cup like a pro. you can even give it a go at home.

When we receive our coffee beans, they are green and unroasted. We ensure that the roastery’s moisture and humidity are optimised to keep the beans at their very best.

To roast, we build a profile for each coffee to bring out the beans’ natural flavours. We never over roast, and so you will never taste bitter or burnt flavours in the cup. Only sweet, smooth and creamy notes prevail.

Speciality coffees are bursting with amazing natural flavours, aromas and body. Each bean is different from the next; not only in taste but also in moisture, density and size. With this in mind, we roast each coffee differently to suit all of the above.

We build a roast profile (recipe) for each coffee and we roast by hand and in small batches to bring out the very best in each bean. We freshly roast multiple times each week to ensure you receive the best and freshest coffee each time.

The coffee farmers do us proud with their amazing harvests, and we want to continue their amazing work when roasting.

In 1967, Kurt Zosel investigated new ways to separate mixtures of substances. From this initial research, the sparkling water techniques that are now used were born. They have been used to decaffeinate coffee since 1988.

This natural and pure process uses naturally occurring carbon dioxide combined with water to create a subcritical condition. While doing so, the conditions create a solvent substance for caffeine in coffee.

The carbon dioxide gently draws the caffeine molecules away from the beans, and the process is continued repetitively until the beans can be classed as caffeine-free. This process is gentle on the coffee to not take away the natural flavours and aroma of the beans. It’s organically certified too.

Roast Style – Light & Fruity

Farmer: Mustefa Abakeno

Varietal(s): Mixed

Decaffeinated processing method: Sparkling water

Altitude: 2040 metres above sea level

Country: Ethiopia

Certification: Organic

What does this all mean? Check out our Jargon Buster.

The coffee farmers produce amazing coffees, and they deserve thanking for that. To ensure that they get the price they deserve; and money to spend on investing in their farm for the future, we pay between 30 and 150% more than the going rate for speciality coffee than that of commodity coffee.

Without you drinking our freshly roasted coffee, we couldn’t do this. So it’s all down to you lovely peeps – high five!

Our competition winner, Andi, chose the topic of… ‘An emergency call regarding animals in places you wouldn’t think.’ Tah dah – job done!