Decaf - Ethiopia Kebena Haider (Espresso)

Tastes Like: Chocolate, brown sugar, and definitely not caffeine

Not all decaf coffees are created equal. To be honest, most of them taste really bad. Not this one, though. We searched high and wide to find a decaffeinated coffee that we were proud to roast and offer to our friends.

Haider Abamecha owns and operates a 532-hectare coffee farm in the Limu Kossa Woreda of Ethiopia's Jimma Zone, located in the Galle Kamese Kebele. The farm sits at elevations between 1,865 and 2,090 meters above sea level and is planted with traditional Ethiopian varieties 74112, and 74110. Coffee is processed on the farm using a traditional washed method: after pulping, parchment is fermented overnight, washed, and dried slowly on raised beds, with final dry milling completed at a certified facility near Addis Ababa.

With over 30 years in coffee, Haider launched his first export operation in 2011 and now oversees multiple certified farms and collection networks. His operations are certified under Organic, Rainforest Alliance, and C.A.F.E. Practices standards and are grounded in strong ethical and social commitments, including worker welfare and community investment.

LOCATION: Jimma Zone, Limu Kossa Woreda, Galle Kamese Kebele
FARMER: Haider Aba Mecha
ELEVATION: 1,650 masl
VARIETY: 74112, 74110
PROCESSING METHOD: Washed - Ethyl Acetate (Sugar Cane)
Roasted for espresso