Ethiopia - lala praline decaf

The decaf for non-decaf drinkers.

A decaf with absolutely no business being this good.

Lala Salama starts life high in the mountains of Guji, Ethiopia, where coffee grows at 2,000–2,200m around Megadu.

The cherries are picked ripe, hand-sorted and naturally dried on raised African beds for around 20–25 days. Once dried, the coffee rests for at least eight weeks to develop greater complexity and intensity before being milled and sorted again.

And the traceability here is pretty extraordinary. Bette Buna maps the people involved throughout production — from those picking the cherries to those processing and milling them — giving unusually clear visibility over where the coffee came from and ensuring the people adding value along the way are valued too.

After all of that, they take the caffeine out.

Using the CO₂ process, the caffeine is gently removed while retaining the character of the original coffee — leaving us with a rich, creamy Ethiopian decaf full of praline, roasted hazelnut and chocolate.

Proper coffee. Just considerably less likely to keep you awake.

medium roast, natural & CO₂ decaf process

Altitude = 2,000–2,200m
Varietals = Mixed
Flavours = Praline, Hazelnut, Creamy Chocolate