This forest-grown decaf coffee comes from Limu in western Ethiopia, a region known for producing coffees with natural sweetness, clarity, and depth. Grown at high altitude and naturally processed, only ripe cherries are hand-picked before being dried slowly on raised beds for around 21 days. The coffee is gently decaffeinated using the sugarcane-derived EA method, which preserves body and complexity while naturally removing caffeine. Expect juicy strawberry sweetness up front, bright satsuma citrus adding lift and freshness, and a soft cinnamon warmth on the finish. A rounded, buttery mouthfeel brings balance and structure.
