Lala Salama, meaning “sleep well” in Swahili, is a common name for African decaf. This one comes from Rwanda, from the Nyamasheke, Kanjongo region and consists of Red Bourbon variety, 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 black tea, dark chocolate, lemon zest. Roasted for filter and espresso, lighter rather than darker.
Below you will find recipes for our favourite brewing methods:
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