Lala Salama Decaf.

This lot comes from our friends at The Coffee Gardens which was established in 2017 with the goal of producing specialty coffee in an ethical way. They offer a direct link between coffee farmers and consumers. The following information has been produced to enable our customers to better understand the coffee they are buying. The microlots were assembled by combining day-lots (coffee processed on the same day) with similar taste profiles. Therefore, a single farmer may contribute to multiple microlots. The Coffee Gardens have been working with the farmers who produced this microlot for the past five years. They know each and every farming family in their area. This decaf lot is named after the villages of Gombe and Zebigi, where many of the farmers live. Last year, with the support of roasters, these farmers were trained on growing coffee amongst shade trees, good agricultural practices, and of course, better harvesting techniques. In July, over 8300 shade, fruit and fast growing tree seedlings were distributed. This year, training is continuing along with building toilet blocks for the three primary schools in the area, including Zebugu-Busi Primary School. Mr Zesiro Micheal from Gombe was one of the biggest contributors of red ripe coffee cherries to this microlot with 967kg, and Mr Woniala Moses from Zebigi contributed 349kg. The coffee cherries are carried down to the station in 50 kg bags by “runners” – a team of over 160 women and men employed from the local community. This coffee is pulped before undergoing signature fermentation method involving a pre-wash, a long soak in cold mountain spring water, and then a long fermentation lasting forty hours before a final wash. This coffee is meticulously sorted at 12 different stages before export. This coffee is decaffeinated with the Sparkling Water Decaffeination Process which is organic and natural.