Lala Salama, which means ‘sleep well’ in Swahili, is the collective name for African decaffeinated coffees. This one comes from Ethiopia, from the Sidama region, Abay Teka. This blend consists of, among others, varieties 74158, 74165, 74110 (very creative names, aren’t they?) and heirloom, which give minimal acidity and characteristic Ethiopian notes.
Decaffeination is carried out using the CO₂ method, which removes caffeine but does not affect the taste and aroma. In the cup, you will sense notes of fig, Nutella and sweet biscuits. Roasted for pour-over and espresso, rather lighter than darker.
Below you will find recipes for our favourite brewing methods:
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