bensa bombe - ethiopia - decaf

Ayae Maki Fredheim is originally from Japan. She moved to Norway with her husband in 2013. That is when she discovered her love for coffee and her passion for roasting started blossoming. Aya started as a barista at a café in Oslo in 2014, began roasting in 2018, and became the head roaster in 2019. She remained in that role until 2023 when her son was born. Motherhood has a certain way about empowering women to follow their dreams. Aya started her own roastery, and after months of planning, she officially launched Hibi Kaffe in November 2024.

Hibi means daily in Japanese—better coffee for your everyday moments. Basically. Aya says: "Starting this journey has been amazing, and I’m so excited to share it with others!" Equally amazing is the way that our paths crossed and that was a pure coincidence triggered by our common interest in sourdough baking, and Aya and Leif's hevet.no collection of proofing baskets.

This decaf coffee has a lovely mouthfeel, with hints of dried fig and a touch of cinnamon lingering in the finish. A perfect choice if you’d like a coffee after dinner with dessert, but want to avoid caffeine. Also perfect for those who love the taste of coffee but cannot take or should not take the caffeine.

Tariku Coffee Farms are located in Ethiopia’s Sidama region at high elevations, with farms sitting between  and  meters above sea level. This altitude range is a key factor in producing Grade 1 (G1) coffees, and both cultivation and processing typically take place around – masl.

harvest: runs from October through January, with selective hand-picking used to focus on ripeness and cup quality. The coffee is an indigenous heirloom varietal grown in fertile, red-brown, well-drained soil, and the beans are typically screen size. Lots are prepared as both G1 naturals and fully washed coffees. Washed processing uses direct spring water.

This coffee was decaffeinated in partnership with Coffein Compagnie in Germany. The decaffeination method followed is called the sugarcane or E.A. (Ethyl Acetate) process. The coffee is steamed to open its pores, and then soaked in a solution E.A. This solution binds and removes caffeine from each bean, until it drops by 97%. Beans are steamed again to remove any remaining traces of the solution and then dried and prepared for export.

origin: Tariku Karu - Sidama

processing: decaf natural

varietal: heirloom

altitude: 1993 - 2150 masl