Decaf - Ethiopia Kebena Haider (Espresso)

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. In addition to his original Limu Kossa farm, he has developed a second 300-hectare Organic and Rainforest Alliance–certified site, with a third farm currently under development. 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. The lots purchased by Osito from the 2024/2025 harvest come from Haider’s original Limu Kossa farm.

Location: Jimma Zone, Limu Kossa Woreda, Galle Kamese Kebele

Farmer: Haider Aba Mecha

Elevation: 1650 masl

Variety: 74112, 74110 

Processing Method: Washed - Ethyl Acetate (Sugar Cane)

Notes of chocolate, brown sugar, and definitely not caffeine. 

Roasted for espresso