Organic Ethiopian Sidamo Swiss Water Half Caf

Roasted Coffee


Learn more
Fair Trade Certified Kosher Certified Swiss Water Process USDA Organic Certified


A delicious half and half blend of organic, Fair Trade Ethiopian Sidamo coffee and our organic, Fair Trade Ethiopian Sidamo water decaf. The combination of these two bright and flavorful coffees produces a light and fruity half caf coffee with a tempered amount of caffeine so you can enjoy it any time of day. This coffee includes a water processed decaf ensuring no chemicals were used during the decaffeination method. 

Both of the Sidamo coffees in our half-caf blend were produced on organic coops in Ethiopia. By purchasing Fair Trade organic coffees, you are providing vital premiums to farmers so they can improve their quality of life. These increased premiums are funneled into organizations that support healthcare, education and more technologically advanced farming techniques to ensure the overall quality of these organic Sidamo coffees never falter. 

Organic Ethiopian Sidamo Swiss Water Half Caf - Roasted Coffee

Roast Level

Learn more
light dark

Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.

Organic Ethiopian Sidamo Swiss Water Half Caf - Roasted Coffee

Roast Body

Learn more
Mild Body

Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.

Cupping Notes

Learn more





A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process


Fully washed, Swiss Water Process
The drying process


Dried on raised beds
The varietal type


Ethiopian Heirloom


Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.


Nov - Feb


Feb - Aug