1,840 - 2,130 masl
|Harvest||December - March|
Expect notes of Caramel, Orange and Cream.
The Ethiopian Kossa started as a washed coffee from the high-altitude Limu region, which is a long drive south-west from Ethiopia’s capital Addis Ababa. The Kossa was decaffeinated using the ingenious all-natural, zero-waste German sparkling water method. First, the unroasted coffee is submerged in warm carbonated water. The coffee expands in the warm water, which lets the carbon in to bind with the caffeine. Next, the water is removed, taking the carbon and caffeine with it. After the process, the caffeinated carbon is separated from the water to be used in sodas, leaving the leftover water to be filtered and reused.