Ethiopia Lala Salama Sparking 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 traceability.

Who This Coffee Is (and Isn't) For

Perfect for:

• Decaf drinkers who want real flavour, not just absence of caffeine
• Filter coffee lovers exploring Ethiopian origins
• Anyone sensitive to caffeine who doesn't want to sacrifice cup quality

Not ideal if:

• You prefer a heavy, chocolatey body in your filter (see our espresso roast instead)
• You mainly drink dark roast or traditional espresso

Frequently Asked Questions

What does Lala Salama filter roast taste like? Plum, pear and almond in the foreground, with dark chocolate and cedarwood on the finish. Bright and clean with a gentle sweetness.

Is this good for cold brew? Yes — the fruit notes work particularly well cold. Use a coarser grind and a longer steep (12–16 hours).

What grind options are available? Whole bean, or pre-ground for filter/V60, Chemex, or cafetière — select at checkout.

What is the sparkling water decaf process? Sparkling water decaffeination uses carbonated water to gently draw out caffeine while leaving flavour compounds intact. No chemical solvents are used — just water and CO₂ — which is why the cup quality is so much better than traditionally processed decaf.

How fresh is it? Roasted to order and dispatched promptly.

Is there an espresso roast version? Yes