We’re pleased to present this decaffeinated Ethiopian coffee from the Guji zone of Oromia. It’s pristine and delicious, and we think it’s one of the best decafs we’ve come across recently. Drying coffee in the cherry, as was the case here, is the original tradition in Ethiopia. Natural or dry-process, fruit- or cherry-dried however you prefer to talk about this style of ‘zero-process’ coffee post-harvest production, it all comes back to Ethiopia. While farmers across the globe still practice this method of letting the coffee fruit dry like raisins around the seed, it all started in here. It’s still common to see smallholder farmers drying their daily harvest on their porches or lawns across the country. Unlike much of the rest of the world, many of these farmers will then roast and grind their own harvest Ethiopia is the world’s only coffee producing country whose volume of consumption equals its export.