Lala Salama Sparkling Water Decaf

Lala Salama Sparkling Water Decaf – Ethiopia | Espresso Roast Rich, Chocolatey Ethiopian Decaf for Espresso & Milk Drinks Lala Salama ("sleep well" in Swahili) is a sparkling water process decaf from the high-altitude Guji Zone of Ethiopia — developed here as an espresso roast to bring out its fullest, most satisfying side. Grown at 2,100–2,200 metres by Dimtu Coffee Industry PLC and scoring 82 SCA points , this roast pushes the bean's dark chocolate, almond and cedarwood character to the front — with a low natural acidity that makes it outstanding in milk-based drinks. Ideal if you enjoy: A rich, low-acid decaf espresso Decaf flat whites, lattes and cappuccinos that actually taste good A chocolatey after-dinner coffee without the caffeine Taste Profile Sweetness: ●●●●○ Body: ●●●●○ Acidity: ●○○○○ A full, smooth shot with dark chocolate and almond at the core, a subtle dried fruit undertone, and a long cedarwood finish. Low acidity makes this one of the most drinkable decaf espressos you'll find. How to Brew Best methods: Espresso machine, moka pot, stovetop Water temperature: 92–94°C Ratio: Start at 1:2 (e.g. 18g in, 36g out) — adjust to taste Shot time: 25–30 seconds as a starting point Milk drinks: This coffee is exceptional as a flat white or latte — the chocolate and almond notes carry beautifully through milk Moka pot tip: Use off-boil water in the base chamber and a medium-fine grind to avoid bitterness Why This Decaf Stands Out 82 SCA score — well above typical decaf quality Sparkling water process — no chemical solvents, clean extraction, no chemical aftertaste High-altitude heirloom — grown at 2,100–2,200 masl in Ethiopia's Guji Zone Low natural acidity — ideal for espresso and milk drinks 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. The result is a decaf with none of the hollow, flat taste or chemical aftertaste that puts people off. 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