Ethiopia Lala Salama CO2 Decaf

Alemu Adama wet and dry mill station is located in the Sidama Region, specifically within the Bensa Woreda of the Abay Teka district, at an elevation ranging from 1750 to 1950 meters above sea level and at geographic coordinates N = 6.479985 and E = 39.066983. The station supplies high-quality washed coffee to customers and employs 5 permanent staff members and 120 temporary workers, thereby contributing to the local economy. Quality and sustainability are key principles at this facility.

Approximately 700,000 kilograms of red cherries are processed annually. The coffee varieties 74158, 74165, and 74110 originate from the Jimma Research Center, along with heirloom varieties. The station implements two processing methods: washed and natural. For wet processing, ripe cherries are separated from unripe cherries using a disc pulpier, and biological fermentation removes the mucilage. Parchment coffee is categorized into parchment-1 (grade-1), parchment-2 (grade-2), and parchment light (floaters), based on density and size. Fermentation lasts 36 to 48 hours, followed by soaking and drying on raised beds for 6 to 7 days until the beans reach a moisture content of 10-12%. For natural processing, full ripe cherries are dried on raised beds for 12 to 15 days until the beans achieve a similar moisture content range.

Processed materials are stored in well-cleaned, ventilated, leak-proof bins, free from vermin. Spring water is used for coffee washing, and a wastewater management system with a standard lagoon is set up more than 50 meters from any rivers. Quality control measures ensure the delivery of fully ripe red cherries and uphold standards at each processing stage. Approximately 350 farmers supply coffee to the station.

Traceability is maintained by recording each batch as it progresses through production and distribution, using red cherry receiving vouchers from farmers, store receiving vouchers after drying, and store issue vouchers. Conditioning bins are clearly labeled, and coffee is marked to facilitate tracking. The station prioritizes sustainability in environmental and social welfare by training farmers and staff on deforestation, water protection, waste management, and labor policies. Support is also provided to low-income households through health insurance and contributions toward road construction and the enhancement of spring water resources.

Future investments and developments focus on replacing eco-friendly processing machines, such as pulpier systems designed to minimize water and energy consumption. The station is also committed to fostering a supportive working environment for employees and their families at the processing site.

THE SPARKLING WATER DECAFFEINATION PROCESS:

This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create sub-critical conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.

The process is outlined below:

The green beans enter a pre-treatment vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.

After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.

The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.

There are several benefits to using this process for decaffeination:

The agent used for extracting the caffeine is entirely natural and the process can be classified as organic due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way. The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.

The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.

The by-products are 100% natural and recyclable.