the coffee
This decaf Ethiopian Heirloom comes from the Halo Beriti washing station in the Yirgacheffe region, Ethiopia. It was decaffeinated with the Swiss Water® method, using only water. Les Révélations sells it as n°12 “Décollage”.
In the cup: caramel, walnut and grapefruit. A rich and smooth decaf with a caramel-like sweetness, lifted by subtle walnut and grapefruit notes. Les Révélations recommends it especially as espresso.
Ethiopian Heirloom is not one variety, but a collective name for the many local landraces that grow in Ethiopia, the birthplace of Arabica coffee.
the roaster
Les Révélations is a French coffee brand that sells exclusively decaf specialty coffee. It was founded by Piroska, who fell for Ethiopian specialty coffee but could not find a decaf that matched it. Their motto: decaf is not a compromise, but a revelation.
All their coffees are roasted in Île-de-France on a Loring S35 by Martin Suard, one of the few Q Grader certified roasters in France. For this coffee, the roast profile is balanced to develop sweetness while preserving the fruity and floral notes.
the farm
This coffee is grown by smallholder farmers around the Halo Beriti washing station, in Gedeb, at the southern end of the Yirgacheffe region. The station works with more than 1,000 farmers, each growing coffee on around two hectares, at 1,920 to 2,230 metres above sea level.
The coffee is grown in the traditional way, without pesticides or chemical fertilisers. Picking, sorting and drying are all done by hand. The lot is graded Grade 2.
the process
This coffee is washed, then decaffeinated with the Swiss Water® method.
In washed processing, the fruit is removed from the cherries and the beans are fermented to loosen the remaining mucilage, then washed clean before drying. This gives the clean, citrusy and floral profile Yirgacheffe coffees are known for.
The Swiss Water® method removes the caffeine using only water, temperature and time, without chemical solvents. The green beans are soaked in a water solution saturated with the soluble compounds of coffee, so that mainly the caffeine is drawn out while the flavour compounds stay in the beans.
our current recipe
Coming soon.
