Ethiopia Bensa Bombe DECAF Nº 364

An exceptional Ethiopian decaf from Tariku Kare Coffee, a forward thinking private exporter and valued partner of Tropiq, the sister company of Nordic Approach. Sourced from the renowned Sidama region in Ethiopia’s southern highlands, this coffee reflects the unique terroir of one of the world’s most celebrated coffee growing areas. Sidama’s tropical highland climate, defined by moderate temperatures and two distinct rainy seasons, creates ideal conditions for cultivating coffee. Grown under traditional agroforestry systems and featuring indigenous heirloom varieties, these coffees develop slowly, allowing for complex flavour profiles and outstanding cup quality.

Founded in 2011 by Tariku Kare Banata, Tariku Coffee has become a leading exporter of Sidama coffee. Tariku’s journey began at just 15 years old, working in various roles within the coffee sector before realising his dream of building his own operation. Today, his company stands as a testament to dedication, expertise, and a deep rooted passion for coffee. Beyond quality, Tariku Coffee is deeply committed to social impact. The company creates employment opportunities for the local community (particularly for women), supporting 20 permanent staff and around 600 seasonal workers. Tariku also reinvests through charitable initiatives, including providing school supplies to children from low income families and offering financial support where needed. In addition, the company provides training for local farmers to improve coffee quality and has developed a platform to help smallholders access national markets.

Each coffee cherry is carefully handpicked at peak ripeness to ensure the highest quality. Grown in nutrient rich red brown soils, these indigenous heirloom varieties are processed as Grade 1 naturals, resulting in vibrant and expressive flavour profiles. This particular lot was selected for decaffeination due to its outstanding character and volume. Using the sugarcane (E.A.) method, the process enhances sweetness while preserving the coffee’s naturally bold and fruity qualities. The result is a beautifully balanced decaf with a lively, “funky” profile that remains true to its origin.

We describe this coffee using our “Bildimoo” flavour concept. A term derived from the Oromiffa language referring to red clay soil. In the cup, this translates to a distinctive profile with lactic qualities and layered notes of lychee, cinnamon, pineapple, cola, and ginger. The decaffeination process is carried out in partnership with Coffein Compagnie in Germany. Through the sugarcane method, the beans are gently steamed to open their pores, then immersed in a natural ethyl acetate solution derived from sugarcane. This process removes approximately 97% of the caffeine while maintaining the coffee’s integrity. The beans are then resteamed to remove any residual solution, dried, and prepared for export, ensuring a clean, flavourful decaf experience without compromise.