Lala Salama Decaf
Summary
Ethiopian decaf coffee sourced from the Oromia Coffee Farmers Cooperative Union. Grown on the Lala Salama farm in the Oromia region at 1600-2000m elevation. Natural processed and light roasted to highlight complexity. Decaffeinated using a sugar cane ethyl acetate process. Tasting notes include caramel, chocolate digestive biscuit, and cantaloupe melon with a subtle fruit finish.
Espresso
- Coffee in
- 17 g
- Coffee out
- 40 g
- Time
- 24 s
Filter
- Coffee in
- 18 g
- Water
- 360 g
- Time
- 3:00
- 1.Put your coffee in your brewer of choice
- 2.Pour over 50g of water for a bloom
- 3.Wait 30 seconds (30 s)
- 4.Over 1 minute pour 310g of water (1:00)
- 5.Wait for the water to drip through
French press
- Coffee in
- 30 g
- Water
- 500 g
- Time
- 8:00
- 1.Add your coffee to the cafetiere
- 2.Pour over 500g of boiling water
- 3.Wait 4 minutes (4:00)
- 4.Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top
- 5.Wait 4 minutes (4:00)
- 6.Place your plunger so it is level with the water (do not plunge) and pour
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- Yes — Sugarcane EA
- Producer
- Lala Salama
- Altitude
- 1600 - 2000 m.a.s.l
- Notes
- Caramel, Chocolate, Cantaloupe
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The roaster
Red Roaster has been roasting specialty coffee in the heart of Brighton for 25 years, supplying restaurants, offices, and homes across the UK. They source dire…
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