[Decaf] Ethiopia Bensa Bombe

This is the best decaf coffee I’ve ever tasted. It has a lovely mouthfeel, with hints of dried fig and a touch of cinnamon lingering in the finish. A perfect choice if you’d like a coffee after dinner with dessert, but want to avoid caffeine.

About the area

Tariku Coffee Farms are located in Ethiopia’s Sidama region at high elevations, with farms sitting between  and  meters above sea level. This altitude range is a key factor in producing Grade 1 (G1) coffees, and both cultivation and processing typically take place around – masl.
Coffees from these areas are widely known as Sidama coffee and are loved for their distinct cup profiles. You can generally expect a sweet, balanced cup with spicy or wine-like nuances and a lively, well-integrated acidity.

Harvest and post-harvest

Harvest runs from October through January, with selective hand-picking used to focus on ripeness and cup quality. The coffee is an indigenous heirloom varietal grown in fertile, red-brown, well-drained soil, and the beans are typically screen size .
Lots are prepared as both G1 naturals and fully washed coffees. Washed processing uses direct spring water.

Decaffeination method: Sugarcane

This coffee was decaffeinated in partnership with Coffein Compagnie in Germany.

The decaffeination method followed is called the sugarcane or E.A. (Ethyl Acetate) process. The coffee is steamed to open its pores, and then soaked in a solution E.A. This solution binds and removes caffeine from each bean, until it drops by 97%. Beans are steamed again to remove any remaining traces of the solution and then dried and prepared for export.