Ethiopian Sidamo Decaf is grown in the Kaffa region of the Sidamo province of Ethiopia. This is where coffee was first discovered over a thousand years ago. This Ethiopian Sidamo is in the same family as Ethiopian Yirgacheffe.
This Ethiopian Sidamo is considered Water Proccesed. In the Swiss Water Process, the green coffee beans are soaked in hot water to remove the caffeine and compounds responsible for much of the flavor of the coffee flavor. The first batch of coffee beans is then discarded, while the caffeine is stripped from the solution by means of activated carbon filters. This leaves a solution saturated with flavor compounds, which is then used to soak a new batch of decaffeinated green coffee beans. The principle of water procesed decaf coffee is that the solution is saturated with all components soluble in water other than caffeine. Therefore, only the caffeine in the bean is allowed to escape whereas the rest of the compounds are in equilibrium.