Ethiopia Banko Swiss Water Process Decaf Gold Label

Ethiopia Banko Swiss Water Process Decaf Gold Label

purple grapes • milk chocolate • spice
Regular price$29.97
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Bag Size
Grind Level

In addition to whole coffee beans, we currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse
   Recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt
   Recommended for Flat bottom brewers, Kalitta, and Cloth filters

Fine:  Slightly finer than table salt
   Recommended for V60 pour overs, Typical cone filter coffee pots, Aeropress.

Extra Fine: Like powdered sugar
   Recommended for Espresso or Moka pot.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

  • roasted & shipped the same day
  • In stock, ready to ship

Tasting Notes:

The majority of our Swiss Water Process coffees have all come to the table with a relatively similar flavor profile: chocolatey, and that’s about it. This Ethiopian has a much more nuanced profile under its belt. The smooth and subtle fruitiness is very unique, with notes of purple grapes over a milk chocolate and nutty sweetness. And let’s be honest, it’s not going to be the punch-in-the-face fruity profile of a caffeinated Ethiopian, but amongst its decaffeinated peers, this Ethiopian’s head and shoulders above the rest in the dynamic flavor profile department.

Hambela Buliye + Banko Chelchele

This newest Ethiopia Swiss Water decaf is a blend of coffees from two Guji areas that, while technically in different Woredas (one in Gedeb, the other Hambela), they are literally just across the regional border from each other, and in very close proximity. One unique feature of this decaf is that both coffees we used are dry process, which we've found lends to a much more fruit-forward decaf than washed, or even when blending the two process types. Half of this lot is made up of coffee from a washing station in Hambela Buliye, who don't have good access to water and are only producing dry process coffees at this time. The other half is from a single farm in Banko Chelchele called "Mengesha Gumi". As non-decaf, both coffees offered berry fruits and an undercurrent of bittersweetness, which we knew would hold up to the decaffeination process. There's no way around decaf having some negative impact on cup quality, and we've found that adding the fruitier naturals to the equation helps lock in some of what we think of as Ethiopian origin characteristics. That's certainly the case here! And that's the beauty of using a gentle decaffeination process like the Swiss Water method, where much of the volatile compounds that affect flavor and aroma are preserved post-decaf.

Sagebrush Coffee's

On-Demand Roasting Explained

I'm sure that you've seen notes on our website about how 'We don't roast until you want it." or "Roasted Fresh After You Order", but have you thought about why and how we setup our business to do that?

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