Ethiopia - Decaf UVVW - Natural

Meet your new favorite nightcap: a playfully delightful Ethiopian natural decaf that proves low-caf doesn't mean low-fun. This UVVW-processed gem delivers a clean, bright cup that transforms as it cools—watch the fruit notes dance and shimmer in your mug. Perfect for the evening cup as the seasons transition. Check out the info below and grab a bag!

We Taste: Apple Juice, Toasted Almond, Honeysuckle  Process: Natural Decaffeination Process: UVVW Varietal: Heirloom MASL: 1750-1950

From our pals at Keffa Coffee Importers:

Finding exceptional decaf coffee is notoriously difficult, which is why we're particularly proud of this naturally processed Sidama that undergoes the Ultra Violet Water Wash (UVVW) decaffeination process. Starting with quality Natural Sidama, this coffee retains remarkable character even after caffeine removal. The coffee begins its journey as a traditional natural process, with cherries dried for 16-19 days on raised beds in the Ethiopian highlands. After dry milling, the green beans are sent to a specialized facility for UVVW decaffeination—a chemical-free process that uses only water and UV light to gently remove caffeine while preserving the coffee's inherent flavors and aromatics. What makes this decaf special is that we start with genuinely good coffee, not commodity-grade beans destined for decaf processing. The natural process provides a flavor foundation of berry sweetness and chocolate notes that survive decaffeination better than those of washed coffees. The result is a decaf that doesn't taste like decaf—it offers legitimate Ethiopian character for those who want great coffee without the caffeine. We've been developing this decaf program for five years, and each harvest gets better as we refine our selection and processing partnerships.

Sourced from the Sidama region of Ethiopia, this decaffeinated offering from Brandywine Coffee Roasters showcases the potential of the Heirloom varietal when subjected to careful processing. Grown at elevations between 1750 and 1950 masl, the coffee undergoes a natural process, a method often associated with increased body and sweetness in the final cup.

While natural-processed coffees frequently exhibit pronounced fruit-forward profiles, this specific lot presents a nuanced sensory experience characterized by notes of apple juice, toasted almond, and honeysuckle. For those looking to better understand these descriptors, consulting a flavor wheel can be a helpful tool for identifying the subtle interplay between the nuttiness of the almond and the delicate floral qualities of the honeysuckle. This selection highlights how decaffeination can preserve the distinct regional character of Ethiopian coffee, offering a complex profile that remains vibrant and balanced.