Lala Salama Sparkling Water Decaf

Lala Salama Sparkling Water Decaf – Ethiopia | Filter Roast Fruity, Clean Ethiopian Decaf for Filter Brewing Lala Salama ("sleep well" in Swahili) is a sparkling water process decaf from the high-altitude Guji Zone of Ethiopia — and one of the most characterful decafs you'll brew on a filter. Grown at 2,100–2,200 metres by Dimtu Coffee Industry PLC and scoring 82 SCA points , this filter roast brings out the brighter, fruit-forward side of the bean: plum, pear and almond up front, with a soft dark chocolate and cedarwood finish. Ideal if you enjoy: Clean, fruit-driven filter coffees A decaf that doesn't taste like a compromise V60, Chemex, batch brew or Aeropress Taste Profile Sweetness: ●●●●○ Body: ●●○○○ Acidity: ●●●○○ A bright, clean cup with stone fruit and nutty sweetness, lifting into a gentle woody finish. Light on the palate but with real depth. How to Brew Best methods: V60, Chemex, batch brew, Aeropress, French press Water temperature: 94–96°C — decaf benefits from higher temperatures to fully develop the fruit and almond notes Grind: Medium to medium-coarse Bloom: 30–45 seconds Ratio: Start at 1:16 (e.g. 15g coffee to 240ml water) and adjust to taste Why This Decaf Stands Out 82 SCA score — well above typical decaf quality Sparkling water process — no chemical solvents, clean cup, full origin character preserved High-altitude heirloom — grown at 2,100–2,200 masl in Ethiopia's Guji Zone 2025 harvest — fresh crop, roasted to order Traceable to farm — Dimtu Coffee Industry PLC, Odo Shakiso Woreda What Is Sparkling Water Decaffeination? Sparkling water decaffeination uses carbonated water to gently draw out caffeine while leaving the bean's flavour compounds intact. Because no chemical solvents are involved — just water and CO₂ — the process preserves far more of the bean's original character than traditional decaf methods, resulting in a cleaner, more flavourful cup. It's the reason this decaf tastes this good. About the Producer – Dimtu Coffee Industry PLC Dimtu has operated in Ethiopian specialty coffee since 2010, farming in the Guji Zone at 2,112 masl on fertile red loamy soils. They work directly with smallholder farmers, paying premium prices for selectively harvested red cherry, and dry each lot on labelled raised beds for full