Ethiopia · Swiss Water Process

Ethiopia Suke Decaf

Name: Ethiopia Suke Decaf
Brand: Linea Caffe
Price: 34 USD
Availability: InStock

This Swiss Water Process decaf coffee from the Suke Quto farm offers delicious notes of mango, cocoa, and muscovado sugar.

Buy — $34 from Linea Caffe

Image: courtesy of Linea Caffe

Mangococoamuscovado sugar

From the roaster

Mango, cocoa, muscovado sugar

Ethiopia Suke Decaf

Tesfaye Bekele’s Suke Quto farm is stretched out over the highlands and valleys of Ethiopia’s Odo Shakisso woreda. Since its inception in 2000, Suke Quto has been at the forefront of Ethiopia’s regenerative organic agriculture movement and is renowned for its exemplary coffee quality and the meticulous craftsmanship of the Guji region farmers.

Linea is excited to offer a small batch Swiss Water® Process decaf coffee from the beloved Suke Quto farm. We believe that drinking decaf should always be a delicious and satisfying experience—after all, decaf drinkers are in some ways the ultimate coffee drinkers, seeking out coffee for the flavor, not the buzz. We’re thrilled to share this reserve offering with our decaf-loving clientele! Ethiopia Suke Decaf is lovely prepared as espresso, French press, Chemex, syphon, AeroPress or pour-over.

Linea Espresso Brewing Parameters

Temperature: 199.7-200.1°F (93.2-93.4°C)
Dose: 19 grams (double basket)
Going ristretto style is important. Not super ristretto – but very ristretto compared to current norms.
Shot duration: 24 seconds
Yield: 24-25 grams

— Linea Caffe

Context

Sourced from the Odo Shakisso district of Guji, Ethiopia, this Ethiopia Suke Decaf is produced by Tesfaye Bekele. To maintain the integrity of the bean while removing caffeine, the coffee undergoes the Swiss Water Process, a method often favored for preserving the inherent characteristics of the origin. As a region, Ethiopia · Odo Shakisso, Guji is frequently celebrated for producing coffees with distinct, vibrant profiles.

Roasted by Linea Caffe, this selection presents a profile defined by notes of mango, cocoa, and muscovado sugar. While decaffeinated coffees are sometimes perceived as muted, modern processing techniques aim to retain the complexity found in their caffeinated counterparts. For those looking to better understand how these specific descriptors align with broader sensory categories, consulting a flavor wheel can be a helpful tool for identifying the nuances of sweetness and acidity present in this cup.