Lala Salama, meaning “sleep well” in Swahili, is a common name for African decaf. This one comes from Rwanda, from the Agaciro 1000 Hills blend, which consists of, among others, the SL14 and SL28 varieties, which give slight acidity and bring the other flavours together.
Decaffeination is done using the CO₂ method, which removes the caffeine but does not move the flavour and aroma. In the cup you can find notes of fig, nutella and sweet biscuits. Roasted under overflow and espresso, lighter rather than darker.
Below you will find recipes for our favourite brewing methods:
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