A deeply fruity natural process Ethiopian decaf from the legendary Guji region

It’s always a particular treat to present a decaffeinated offering from Ethiopia, the birthplace of coffee, and we’re in debt to our partners at Momos Coffee in South Korea for sourcing such an exceptional example. Momos’ slogan “specialty for all” has elevated both their own brand and specialty coffee throughout Korea, and is also the home of 2019 World Barista Champion Jeon Jooyeon. Jeon is one of coffee’s most accomplished and respected baristas—and one of the few women who have risen to success at such a high level in the industry. Through Jeon’s guidance, Momos has become established not only for quality within Korean café and roasting circles, but as experts in sourcing.

This coffee comes from the Benti Nenka village in Hambela, where coffee crops—usually smallholder farms of less than two hectares—are planted under and among shady garden vegetation such as false banana trees and other crops used as food. The high altitudes and uniquely beneficial climates here allow for the vibrancy and nuance Ethiopian coffees, particularly from Guji, are so well known for.

Processing takes place at Eyasu Worasa’s Guduba mill, which has operated under the guidance and experience of Worasa for more than a decade. This lot of coffee is a natural process, bringing out sweet and fruity notes of berry and stone fruit with classically Ethiopian florality and tealike finish.