Ethiopia
Haider Abamecha Decaf

Washed + EA natural decaf process Ethiopian Heirloom

We’ve featured Haider Abamecha’s coffee before: it’s been a component of our espresso blends.

This lot, however, is a little more special. It’s grown in Kebena, one of the land areas managed by Haider, not far from Jimma. Then, it has gone through a natural Ethyl Acetate (EA) method (a.k.a. sugarcane) decaffeination process at the Coffein Compagnie decaffeination plant in Bremen, Germany.

It’s the same location and process as James Hoffman’s feature for his 2024 Decaf Project:

Haider Abamecha farm.

Haider Abamecha.

Haider Abamecha farm.

Learn everything about this coffee:

Ethical, traceable sourcing

We publish all the sourcing information (variety, process, region, story, importer, and more) that our importers share and give us permission to—both for single origins and blend components.

This helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (enjoyed black or with milk)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our decaf roast sits somewhere between our single origins and espresso blend profiles.

Designed for espresso and filter brewing. This decaf is well enjoyed as black and/or with milk.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach
The milks we use in our cafes

Best brewed within days 3-28 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But decaf coffee ages faster than non-decaf coffee, due to the decaffeination process affecting the bean structure—that’s why the recommended window is shorter and earlier than that of our caffeinated blends and single origins.
Heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Haider Abamecha
Farm/Coop: Kebena Estate
Country: Ethiopia
Region: Jimma
Altitude: 1900-2065m above sea level
Variety: Ethiopian Heirloom
Process: washed + EA natural decaf
Harvested: January 2025
Country grade: Grade 2 (Ethiopia)
Importer: Osito
Roast style: Omni (filter + espresso)

Variety

Ethiopian Heirloom variety

Heirloom (or sometimes Landrace) is an umbrella term that refers to all the coffee varietals endemic to Ethiopia.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Jimma region of Ethiopia

Region in the southwest that traditionally only produced commodity grade coffee. With increased exposure and education the truly great potential of this area is beginning to be realised. Can also be referred to as ‘Jimmah’, ‘Jimma’, and ‘Djimmah’

Farm processes

Washed + Ea Natural Decaf process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.