Thisdecaf Ethiopian coffee from Manhattan Coffee Roastersmight just change your perception of decaf. In the cup , you’ll find notes of grapes and forest fruits, complemented by a subtle sweetness reminiscent of caramelized almonds. It feels round, smooth, and full-bodied, with pleasant acidity and a clean finish. This isn’t just a “fallback” for the evening, but a full-fledged filter coffee you’ll be happy to return to at any time of day.
Behind this lot is producer Haider Abamecha from the Limu Kossa farm in Ethiopia’s Jimma region. The farm is his original project and is built on quality and consistent processing. He grows traditional Ethiopian varieties such as 74110, 74140, and 7440, known for their quality and resilience. Haider has over 30 years of experience; he started as a small coffee supplier and gradually built his own export business, which he launched in 2011. Today, in addition to his own farms, he manages collection networks and works with a team that includes an agronomist and thousands of seasonal workers.
The coffee was first processed using the natural method, in which whole cherries were slowly dried on raised African beds, giving the beans a distinct sweetness and full body. The coffee then underwent gentle decaffeination using the natural EA (Sugar Cane) method. This process uses ethyl acetate obtained through the fermentation of sugarcane, which selectively removes caffeine while preserving the coffee’s complex fruity profile. The result is a decaffeinated cup with a rounded body and clean notes of grapes, blackberries, and caramelized almonds.