This blend of 74110 and 74112 varietals was grown at 2000 meters in the Gera region of Jimma, Ethiopia. It was decaffeinated with the Ethyl Acetate method, a decaffeination process that we have found to preserve more of the natural qualities of the coffee rather than other methods.

The green coffee is gently steamed and then soaked in a bath of water and Ethyl Acetate (a natural byproduct of molasses fermentation), which naturally binds to and extracts caffeine as the coffee dries.