Decaf Filter

The Dimtu Tora processing station sits in the Hambela Wamena district, in the eastern part of West Guji. It's a young station, operating since 2022, but the coffee traditions in this area are ancient. The farms surrounding the station sit at 1,850 to 2,200 meters in an evergreen forest ecosystem, where coffee grows under native shade
trees in the agroforestry tradition that Guji is known for.

The 158 farmers contributing to Dimtu Tora cultivate around 237 hectares of coffee between them, averaging about one and a half hectares each. Cherries are hand-sorted for ripeness and dried on raised African beds for 12 to 15 days, with careful management of sun exposure and airflow to ensure clean, even fermentation. The station tracks every delivery from farmer to finished lot using a voucher system, so the coffee is fully traceable.

This particular lot was then decaffeinated using the liquid CO2 process. The green beans are soaked in water to open their pores, then placed in a sealed chamber where liquid carbon dioxide is pushed through at very high pressure. The CO2 selectively dissolves the caffeine and
draws it out of the beans, while leaving the larger flavor and aroma molecules untouched. When the pressure drops, the CO2 returns to gas, the caffeine falls out, and the CO2 is recycled for the next batch. The whole process uses nothing but water and carbon dioxide, and it's one of
the gentlest methods available for preserving the character of the original coffee.

We source this coffee through our long-standing partners at Trabocca.