Kebena Decaf

About this coffee

Coffee is traditionally processed on the farm: after pulping, the parchment is fermented in water overnight, then washed and dried on raised beds. Final dry milling is completed at a certified facility in the Walmera Kolobo Woreda, about 20 km west of Addis Ababa.

Haider has been active in coffee for over 30 years. After five years working abroad in Saudi Arabia, he returned to Jimma and began sourcing and supplying coffee on a small scale. He launched his first export operation in 2011 and now oversees multiple certified farms and collection networks. The farm in Limu Kossa produces around 20 containers annually and employs over 4.000 seasonal workers. An on-staff agronomist works year-round to manage farm health and productivity.

In addition to his original Limu Kossa farm, Haider has developed a second, 300 ha farm in the Dangaja Kebele of Limu Kossa. This newly established site is also certified Organic and Rainforest Alliance, and the 2025 harvest marked its first production. A third, 120 ha farm near Gera is currently under development.

Haider’s operations are rooted in strong ethical and social frameworks. His farms are certified under Organic, RFA, and C.A.F.E. practices standards, and he has implemented policies related to human rights, labor age minimums, and worker welfare. Each year, he distributes school supplies and books to the local community and has invested in rural infrastructure, including road-building and school construction.

This is the second Ethiopian coffee that we have purchased through our friends from Osito, after the success of Telila Yukro’s lot from last season. In the current Kebena lot, we find a vibrant cup, with notes of nectarine and mouthfeel and sweetness of a chocolate mousse. It’s roasted to be enjoyed both as espresso and filter.