Decaf Ethiopia Abdo Aba Mecha

Altitude: 1900-2100 meters

Varietals: JARC Selections and Local Landraces

Process:
Washed + Natural processing methods. Decaffeinated using the EA process.

Harvest: November - January 2025

Region: Illbu Kebele, Gomma Woreda, Jimma Zone

We all recognize decaf can sometimes fall flat, leaving something to be desired. This selection from farmer Abdo Aba Mecha stands in stark contrast, a decaffeinated coffee with incredible complexity and playfulness. We find the profile exhibits flavors classically true to Ethiopian coffee; caramel sweetness and brisk citrus tones like orange, juicy plums, and a compelling finish of milk chocolate.

This selection comes from Abdo Aba Mecha, a producer in Goma Woreda of the Jimma Zone whose farm is larger than most, allowing for the production of meaningful volumes while maintaining exceptional quality. Abdo inherited the farm and dedicated himself to the craft of coffee production. Away from the farm, he is a father of four and an avid supporter of Arsenal Football Club. When exporter Mike Mamo of Addis Exporter (who’s exported several Wonderstate favorites including Raro Nansebo and Haru Wachu from Ture Waji) first visited Abdo's farm, he quickly recognized a producer committed to quality, consistency, and the careful stewardship of his land.

To create a decaffeinated coffee that remains unmistakably Ethiopian, Osito combined washed and natural coffees from Abdo's farm, building a profile that balances sweetness, fruit, and complexity. The coffee is decaffeinated using the Ethyl Acetate (EA) process, which gently removes caffeine while the coffee is still green. After decaffeination, the coffee is carefully rinsed and dried, preserving much of its original character. The result is a decaf that retains the sweetness, aromatics, and sense of place that make Ethiopian coffee so distinctive.

Ethiopia is the genetic homeland of arabica coffee, home to an extraordinary diversity of varieties that have shaped coffee cultivation around the world. Combined with the country's remarkable growing conditions and centuries of coffee tradition, this diversity gives rise to the vibrant florality, layered fruit, and complexity that define Ethiopian coffee.

Most Ethiopian coffee is produced by smallholder farmers tending a few hundred trees in garden-like plots beneath native shade trees. Despite their modest size, these family-managed farms consistently express the character, history, and sense of place that make Ethiopian coffee so beloved.

Ethiopia is the genetic homeland of arabica coffee, home to an extraordinary diversity of varieties that have shaped coffee cultivation around the world. Combined with the country's remarkable growing conditions and centuries of coffee tradition, this diversity gives rise to the vibrant florality, layered fruit, and complexity that define Ethiopian coffee.

Most Ethiopian coffee is produced by smallholder farmers tending a few hundred trees in garden-like plots beneath native shade trees. Despite their modest size, these family-managed farms consistently express the character, history, and sense of place that make Ethiopian coffee so beloved.