Ethiopia - Kebena Natural Decaf

Tasting notes

In the roaster’s words

After featuring a run of FW Kebena estate in Facility last year, we've had this lot patiently waiting in the wings for us to wait out our Colombian allocation. A touch more development - as befits the time off the trees - has produced a very balanced and enjoyable decaf. Brew Guide: Best Brewed with: Espresso, Moka Pot, French Press Medium-Heavy Roaster Influence: Roasted for solubility & balanced acidity (E.A. decaf can be intensely tropical!) and texture. Best rested: 1-2 weeks For Filter: We recommend a ratio of 65g/L and 90°C water For Espresso: 18g in, 40g out, 28-32s for a classic style of espresso. We're tasting: Syrupy and thick, we're finding chocolate orange as the dominant character, alongside malted milk biscuits, light fudge, brazil nuts and a hint of baking spice; with a balanced acidity In milk - bourbon biscuits, super sweet. Please note - due to the nature of the physiochemical changes undergone during the decaffeination, this coffee will visually appear to be a darker roast than its actual “perceived” roast degree Traceability: Country of Origin: Ethiopia Region: Kamese Kebele, Galle, Limu Kossa Woreda, Jimma Zone Producer: Haider Aba Mecha Farm: Kebena Estate Varieties: Predominantly JARC 74112, also 74110 Elevation: 1865 - 2090 MASL Process: Traditional Natural / E.A Decaf: Ripe cherries picked and dried on raised beds at the Kebena Estate processing station. Cherries hand sorted and turned during the drying process. Milled and exported, this lot was “E.A Process” (Sugarcane) decaffeinated by Coffein Compagnie in Bremen, Germany. Import Partner: Osito Harvest: Crop 24/25 - Arrived UK October 25 - First harvest working with Kebena Estate The Story: We've been patiently waiting to drop this one - a short run, compared to our Colombian allocations. We had the caffeinated / fully washed lot of this coffee in Facility towards the end of last year, and this arrived later in the season after taking the detour to be decaffeinated. Haider Aba Mecha has been active in Ethiopian coffee for over thirty years. After a period working in Saudi Arabia, he returned to the region and began sourcing and supplying coffee on a small scale before establishing his first formal export operation in 2011. The Kebena Estate in Limu Kossa Woreda now represents the centre of a considerably larger operation: the original farm covers over 500 hectares across the Galle Kamese Kebele, planted predominantly with JARC accessions 74112 and 74110, with trees ranging from f

Notes

Traditional natural coffee decaffeinated using E.A. Process by Coffein Compagnie in Bremen, Germany; described as visually darker due to decaffeination changes.