"nom nom - very nice balanced cup"

NECTARINE BLOOM - Scale Abahika Decaf

Name: NECTARINE BLOOM - Scale Abahika Decaf
Brand: Mensur Abahika
SKU: C-NB-F-WB-250
Price: 13.9 EUR
Availability: InStock

Mensur Abahika

This Ethiopian decaf impresses with notes of juicy nectarine, green tea, and delicate honey sweetness. A clean cup of filter coffee or a fruity espresso.

nectarine, green tea, and honey

€13,90

Size

250g

500g

1kg (2x500g)

Roast profile

■ ■ □ □ □ Filter

■ ■ ■ ■ □ Espresso

Size

250g 500g 1kg (2x500g)

Roast profile

■ ■ □ □ □ Filter ■ ■ ■ ■ □ Espresso

The coffee comes as whole beans – if you’d like it ground, please leave a note with your order.

Quantity

100% Arabica naturally decaffeinated

CO2 neutral roasted & packaged

traded fairly and transparently

Roasted with love in Vienna

Behind the brew

We are thrilled to finally have an Ethiopian Decaf back in our lineup! Look forward to notes of fresh nectarine, green tea, and a pleasant honey sweetness, supported by a medium body and pleasant acidity. A clean, modern cup.

This coffee is produced by Mensur Abahika, a key member of the Tokuma Farmer Group in Western Ethiopia. What makes this group so special is that each member operates as an independent producer and exporter. Through close knowledge exchange, farmers like Mensur increase the quality and consistency of their coffees year after year in order to market them directly.

Decaffeination is carried out using the gentle Sugar Cane Process at Coffein Compagnie in Germany – for full coffee enjoyment, any time of day.

Producer: Mensur Abahika
Origin: Kota Kebele, Jimma, Ethiopia
Variety: JARC 74110
Altitude: 1,950-2,000 m ASL
Processes: washed
Decaf process: sugar cane decaf
Importer-Exporter: Osito

This coffee was named by Thomas!

About Mensur Abahika

Mensur Abahika was the first single producer from whom Osito (the importer of this coffee) sourced coffee in Ethiopia, in 2020. Mensur is a core member of the Tokuma Farmer Group—a collective of coffee farmers in Western Ethiopia. Within the group, members support one another through knowledge sharing to continuously improve quality. Each member is both the producer and exporter of their own coffee. These are some of our most impactful purchases, as a large share of the value remains with the farmers themselves, their names are communicated outwardly, and full traceability is ensured.

Within this group, year after year, improvements in both quality and consistency can be observed. In addition, the Tokuma farmers have strengthened their logistical capabilities to deliver coffees in a timely manner. Mensur’s contribution is crucial to the success of the Tokuma group as well as to Osito’s work with individual producers in Western Ethiopia.

Historically, the Jimma region was better known for lower-quality natural coffees. In 2009, however, Technoserve—an international nonprofit organization focused on business-based solutions to poverty—began working with cooperatives in the region to introduce washed processing and raise quality standards. Washed coffees, which require more infrastructure and carry higher risk, were traditionally the domain of cooperatives and private washing stations, while smallholder farmers focused primarily on naturals. This began to change in the 2022/23 season, when several Tokuma producers, including Mensur, started producing washed coffees themselves.

Over the years, the region has built a reputation as one of Ethiopia’s top coffee-growing areas.

About the process

Washed

Washed processing is the most common form of coffee processing. It involves separating the pulp from the bean before the beans are fermented in water tanks. This removes the remaining pulp. The beans are then sun-dried. The result is a coffee with clear acidity, complex aromas and elegant lightness.

Sugar Cane Process

The Sugar Cane process uses ethyl acetate (EA), a natural solvent obtained from sugar cane through fermentation - hence the name. EA is naturally present in many fruits and other foods.

First, the green coffee beans are steamed to open their pores.
They are then placed in a solution of water and ethyl acetate, which binds and removes the caffeine without affecting the flavors. This process is repeated several times until 99.9% of the caffeine is removed.
Finally, the beans are steamed again to remove any remaining traces of ethyl acetate and then dried. The amount remaining in the beans is several times less than in a banana.

The Sugar Cane process preserves the original aromas and flavor of the coffee, often gains sweetness, and has no off-flavors from the decaffeination process.

This coffee was decaffeinated in the country of origin, meaning a larger part of the value chain remains in the country. The short transport routes reduce the carbon footprint and guarantee the freshness of the beans.

How to brew

Filter

Ratio: 1:15 (e.g. 15g coffee to 225ml water)

Temperature: lower, approx. 88-89°C

Grinding level: slightly coarser than usual

Simple Recipe:
Bloom: 45g - 45sec
2 pours on 120g and 225g
Too much agitation leads to stalling and increased astringency.

Espresso

Temperature: Lower, about 91°C

Ratio: 1:2 as a base or shorter – I wouldn’t recommend longer.

Grinding level: Slightly finer than usual.

Aeropress

Here I can recommend Lance Hedricks’ recipe:

👉 Watch the video

30g coffee with 120g water (80-85°C)

Grinding level: Coarser than usual (French Press)

Preparation:

Pour all the water in at once.

Stir for 10 seconds.

After 1 minute, put the lid on and press for 1 minute.

Dilute with 80-120g water.

We would be happy if you shared your favorite recipe with us!

If you have any questions, please send us a message via email or WhatsApp.

Let customers speak for us

from 159 reviews

Really good

Really good, fresh coffee, delivered timely.

Nikola D.

02/10/2026

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Total €0,00 EUR

NECTARINE BLOOM - Scale Abahika Decaf

Filter

Espresso

Aeropress

Let customers speak for us

Specialty Decaf. Thoughtfully sourced. Freshly roasted in Vienna.

Any questions? We can help!

Total

€0,00 EUR