This smooth, dried fruit and chocolate-forward decaf comes to us from Jimma, Ethiopia-based grower Abdo Aba Mecha. It consists of both natural and washed coffees decaffeinated with the Ethyl Acetate method, a decaffeination process that we have found to preserve more of the natural qualities of the coffee rather than other methods.

The green coffee is gently steamed and then soaked in a bath of water and Ethyl Acetate (a natural byproduct of molasses fermentation), which naturally binds to and extracts caffeine as the coffee dries.

What we taste: smooth and sweet with mild acidity. Lots of dried fruit and cacao.