This decaffeinated coffee originates from Lala Salama, Abay Teka, Ethiopia, produced by Ademu Alama. The coffee is grown at altitudes between 1750-1950 meters. It features Heirloom varieties and is processed using the CO₂ decaffeination method, which uses natural carbon dioxide from prehistoric underground lakes combined with water under subcritical conditions. This gentle, natural, and organic-certified process ensures high retention of flavor and aroma compounds. The flavor profile includes roasted pear, chamomile, lemon, and toasted bread. The Ademu Alama station applies both washed and natural processing methods and employs 5 permanent and 120 temporary workers.
Waco Coffee established itself in A Coruña, Galicia as a specialty roaster dedicated to sourcing exceptional beans and preparing them with precision. They pride themselves on building relationships with quality suppliers, incorporating local products into their offerings alongside expertly prepared coffee. Their coffee selection spans origins including Ethiopia, Colombia, Brazil, and Mexico, each chosen for its distinctive characteristics and roasting potential. Known for their expertise in manual brewing methods like V60, Waco has earned recognition as one of the finest specialty coffee destinations in A Coruña through consistent quality and knowledgeable service.
