Uraga Decaf

Roast: Medium

Origin: Ethiopia

Flavor: Brown Sugar, Cinnamon, Lemon Tea

Process: Swiss Water Process

Variety: Heirloom

Altitude: 2300 MASL

The Uraga Woreda reaches elevations of up to 2,300 meters above sea level. Altitude plays an important role in coffee development, with higher elevations slowing the rate of maturation. This extended maturation produces denser coffees with greater potential for sweetness, acidity, and complexity.

Most of the coffee in this custom decaf was sourced from two Uraga wet mills, Gogogu and Haro. The coffee was then decaffeinated by Swiss Water Decaf in Vancouver, BC, using a chemical-free process that relies solely on water, temperature, and time to remove 99.9% of the caffeine.

Among decaffeination methods, the Swiss Water process is one of the gentler approaches, helping preserve much of the coffee’s original character. In this case, the process retains the distinctive qualities of a washed Ethiopian coffee, resulting in a decaf that is dynamic, sweet, and highly aromatic, with impressive clarity and depth.