Ethiopia Mensur Abahika

Mensur Abahika breaks the myths surrounding decaf coffee. This lot stands out with its full body, smoothness, and a clarity rarely found in decaf. The flavor profile is built on the sweetness of nougat and dried fruit, making it the perfect coffee for any time of day (or night).

• On filter: The sweetness of nougat, dates, and the depth of chocolate stand out beautifully. A very smooth and clean cup.
• On espresso: A slightly higher acidity, an intense aroma of sweet spices, and a flavor reminiscent of hazelnut butter and dried apple chips emerge.

Mensur Abahika: A revolution in the Jimma region

This coffee comes from a single farmer in southwestern Ethiopia. The Jimma region was long known for rather average natural coffees, but that has been changing in recent years:

• A risk that paid off: Farmers like Mensur are investing in technologies for washed processing. As a result, the quality and clarity of lots from this area are growing rapidly.
• Variety 74110: A specific Ethiopian variety that, combined with the washed method, gives the coffee its characteristic elegance.

Sugarcane Method: A gentle path to decaffeination

To ensure the coffee retains its original character, it undergoes a decaffeination process using ethyl acetate, which is naturally derived through the fermentation of sugarcane.

1. Hydration: The beans are steam-cleaned and soaked in hot water to soften and begin releasing the caffeine bonds.
2. Extraction: Using natural sugarcane extract, the caffeine is gently washed out of the beans in several cycles.
3. Cleaning and drying: The beans are cleaned of any remaining extract and mechanically dried to a standard moisture level of 10–12%. The result is a coffee that preserves the maximum of its flavor characteristics.