This coffee comes from the La La Salama project in Ethiopia, produced from heirloom varieties and decaffeinated using the sugar cane process. This method uses a naturally derived compound from sugar cane to remove caffeine gently, preserving the coffee’s inherent sweetness and aroma. The result is a smooth, balanced cup that maintains the clarity and character typical of high-quality Ethiopian coffees — proof that decaf can be every bit as enjoyable as the real thing.