Ethiopia Bildimoo Bensa Bombe Specialty Decaf — espresso

Bensa Bombe is a region located in southern Oromia, one of Ethiopia's most prized coffee regions. Coffees from this part of the country are grown at high altitudes—1,993–2,150 meters above sea level—in a cool climate that slows fruit ripening and allows the beans to develop density and complexity.

This batch comes from approximately 650 smallholder farmers, who operate small farms averaging around 3 hectares. Local heirloom varieties, characteristic of the region and Ethiopia's coffee heritage, are cultivated here. Harvesting is done by hand, with an emphasis on selecting the ripest cherries.

After harvesting, the cherries were processed using the natural method—dried whole, with the pulp, which creates a full, sweet, and deep flavor in the coffee. Natural in Ethiopia is not an experiment or a trend, but a natural element of local tradition, today implemented in a much more controlled manner than before.

The coffee was then transported to Germany, where—in collaboration with Coffein Compagnie—it underwent decaffeination using the Sugarcane method (E.A. – Ethyl Acetate). The process begins with steaming the beans to open their structure. The next step is a bath in natural ethyl acetate, which binds and removes the caffeine (approximately 97%) without erasing the aromas. Finally, the beans are steamed again and dried.