Ethiopia Bildimoo Bensa Bombe Specialty Decaf — Filter | Drip

Bensa Bombe is located in the southern Oromia region—one of Ethiopia's most renowned coffee-growing areas. The plantations are located at high altitudes, approximately 1,993–2,150 meters above sea level, where the cooler climate allows the coffee to ripen more slowly. This allows the beans to develop greater density and a more complex flavor profile.

This batch of coffee is produced by approximately 650 smallholder farmers who operate small farms averaging around 3 hectares. Local heirloom varieties—a hallmark of Ethiopian coffee tradition—are cultivated here. Harvesting is carried out by hand, and farmers focus on carefully selecting fully ripe coffee cherries.

After harvesting, the fruit underwent natural processing. The cherries were dried whole, with the pulp, allowing the coffee to develop a greater sweetness, fuller body, and deeper flavor profile. In Ethiopia, the natural method isn't a passing fad or experiment—it's part of the local coffee processing tradition, which today is conducted with much greater precision and control than before.

The green beans were then transported to Germany, where, in collaboration with Coffein Compagnie, decaffeination was carried out using the Sugarcane (E.A. – Ethyl Acetate) method. The process begins with gentle steaming of the beans, which opens up their structure. The next step is contact with natural ethyl acetate—a compound obtained from, among other sources, sugarcane—which binds and removes approximately 97% of the caffeine while preserving the coffee's aromatic character.