Decaf Ethiopia | Telila

This coffee is sourced from the Telila washing station, run by Mike Mamo. Here at 2000 MASL in the Kecho Anderacha Kebele, local smallholders deliver cherry to make up this Decaf lot. The cup is sweetness-focused with notes of brown sugar, wafer cookie, and soft citrus.

EA or sugarcane decaf has been our favorite decaffeination process for a while, but this is our first time tasting it outside of Colombia. We are finding the sweet cup profile we associate with this process, along with some Ethiopia-specific origin characteristics.

Cherries are collected at peak ripeness. Once sorted, they are mechanically depulped, and the seeds are fermented dry for 18-24 hours. Following this stage, the seeds are rinsed thoroughly and moved to drying tables where they are dried on raised beds. The parchment is then decaffeinated using ethyl acetate.