Ethiopia Decaf from the Czech roastery Oh My Bean is a filter coffee that proves decaf can be delicate, complex, and truly delightful to the palate. Even after decaffeination, it retains a tea-like texture in the cup, along with a light fruitiness reminiscent of wild berry jam and a pleasant caramel sweetness. Overall, it comes across as elegant, mellow, and very drinkable, making it exactly the kind of decaf coffee you’ll enjoy any time of day, even in the evening. Oh My Bean roasts it primarily for drip brewing.
The coffee comes from Ethiopia, specifically the Sidamo region and the Taferi Kela area , and is produced by Hester and Dawit as part of the Bette Buna project . This initiative originated in the small mountain community of Taferi Kela and today supports the entire local area, from soil health and coffee tree restoration to the distribution of seedlings and the creation of job opportunities for disadvantaged groups. Falcon Speciality’s partner , the Bette Buna station, is also involved in production, and the variety is Heirloom. The coffee grows at an altitude of 1,900 to 2,100 meters above sea level, which aligns well with its delicate and elegant character.
The processing of this lot combines the extended natural method with subsequent sugarcane decaffeination. First, the coffee undergoes a natural process with slow drying in the shade on elevated African beds, which helps it retain greater elegance and complexity. After drying, it rests for at least eight weeks, followed by hand sorting and final selection. The decaffeination itself took place in Germany at Coffein Compagnie using a gentle ethyl acetate method, known as the sugar cane process, which helps preserve more of the original sweetness, fruitiness, and complexity than older decaf methods.