There is an art to choosing the right coffees to blend, fine-tuning the balance of flavours to create something that complements rather than competes in the cup.

We combined our killer decaf with the Ahadu lot to create Afterwork. The decaf's sweetness complements the light acidity of Ahadu, resulting in a more balanced cup than either one alone.

Established in 2000 by Ahadu Woubhset, Tega & Tula (which is two adjacent farms, named after the two nearby villages Tega and Tula) is a certified organic specialty coffee farm. Ahadu has set up Tega & Tula into fully traceable subplots, known as blocks. This particular block is called Kasha and is an 86.92-hectare subplot located within the Tega farm. Sitting at the highest elevation on the farm, this subplot has produced coffees that allowed Ahadu to win the African Fine Coffee Awards.

Both 74110 and 74112 were developed by J.A.R.C. in the 70s, bred for their taste profile, as well as their resistance to disease, pests and drought. In 2006, Bunawashi was released after being selected by scientists for its resistance to the fungal disease, Coffee Berry Disease. Bunawashi comes from “buna”, the Afan Oromia term for coffee, and “Washi”, the place it was selected.

This coffee comes from selected lots from smallholder farmers in the Huila region of Colombia. The individual lots are cupped and analyzed seperately to assess quality in order to only use the highest quality for this blend. Then blended and milled before being transported to the local Descafecol plant in Manizales.

Descafecol uses mountain water and ethyl acetate derived 100% from the local sugarcane production, to gently extract the caffeine whilst retaining the delicious characteristics of the green coffee and adding a bit of extra sweetness. This results in a sweet and complex, delicious decaf coffee.