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From Penelope

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. 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.