This coffee was selected for decaffeination due to its profile and volume. The sugarcane method adds a nice sweetness that balances the funky character of this beautiful natural lot produced by the private exporter Tariku Kare.

The ‘Bildimoo’ flavour profile is a concept we use in our flavour wheel to describe the character of coffee. The word refers to clay soil and a shade of red in the Oromiffa language. For us, this concept represents coffees with lactic qualities and notes of lychee, cinnamon, pineapple, cola, and ginger.

Process: Decaf Natural

This coffee was decaffeinated in partnership with Coffein Compagnie in Germany.

The decaffeination method followed is called the sugarcane or E.A. (Ethyl Acetate) process. The coffee is steamed to open its pores, and then soaked in a solution E.A. This solution binds and removes caffeine from each bean, until it drops by 97%. Beans are steamed again to remove any remaining traces of the solution and then dried and prepared for export.

Origin: Tariku Kare Banata

These coffees have been exported through the private exporter Tariku Kare, which is a new partner of our sister company Tropiq. Tariku Kare Exporters brought us coffee from two different Ethiopian regions, Sidamo and West Arsi, where they also manage their own mill in both locations. Tariku Kare Exporters received recognition from Africa Fine Coffee Association due to the amazing quality coffee they have provided over the years. It is now time for us to enjoy the great results!

About the area

The Tariku Coffee Farms are located at high altitudes, ranging between 1900 and 2150 meters above sea level, which is a key factor to grow G1 coffee beans. Generally, coffees are grown at 1,900 – 2,200 masl and processed at 1900 – 2100 masl.