Lala Salama - Alemu Adama, Ethiopia | Sugar Cane Decaf MUK-8451

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.

Process:

EA process uses Ethyl Acetate, which is a natural component found in substances like fruits and sugarcane. It can also be produced synthetically. In both cases, the solvent is food-safe.

Preparation: The green beans are steamed to open the cell structure (a bit like pores on skin).

Extraction: EA is added to the beans and extracts the caffeine from them. The beans are rinsed a few times with EA to remove all caffeine.

Finishing: Steam is then used to remove traces of the solvent and dry the beans back to their original moisture content.

Compared to water processes, the EA process has fewer steps because the solvent is highly effective at binding to caffeine. This reduces the stress on the internal cell structures of the coffee, resulting in fantastic cup quality.