Ethiopia: Hambela EA Decaf

I was blown away by how rich and smooth this decaf is—the crème note really comes through in every sip. It’s easily the most flavorful caffeine-free coffee I’ve tried, with no bitter aftertaste.

Finally, a decaf that actually tastes like specialty coffee—the crème notes come through beautifully in my morning pour-over. It’s sweet and fruity without any of that flat, roasted flavor I usually get from decafs.

Picked up a bag of this decaf on a whim, and the fruited sweetness really surprised me — it’s nothing like the flat, dull decafs I’ve tried before. The natural process definitely comes through in the cup, giving it a vibrant, almost wine-like quality. Perfect for an evening pour-over when I want something flavorful but not jittery.

I was worried decaf would be boring, but this Ethiopian has that distinct fruity sweetness I love in naturals. It's surprisingly complex for a decaf and makes an excellent afternoon pour-over.

The crème brûlée note is so distinct and lingers nicely, even after the cup cools. Perfect balance for a decaf that doesn’t taste like it’s missing caffeine.

I’ve been brewing this as my afternoon coffee and it’s genuinely sweet without any bitter decaf aftertaste—the crème note shows up clearly in the finish. It’s surprisingly complex for a decaf.

I was a bit skeptical about decaf, but the crème notes here are genuinely present and make for a super smooth, rich cup. It’s impressive how much sweetness and complexity they’ve kept in.

The berry sweetness is really prominent in this decaf, making it taste much livelier than I'd expected from a non-caffeinated roast. I tried it as a pour-over and got those crème notes to come through nicely.

The crème brûlée note really comes through in the cup, making this decaf feel like a dessert. I was shocked how rich and fruity it is for a decaf—perfect for an afternoon treat without the jitters.

Pulled my first shot of this decaf and couldn't believe how the crème brûlée notes came through so clearly—it's sweet and fruity without any of that flatness you usually get. The natural process really keeps the complexity alive even after decaffeination.