It's difficult to get great decaf. Great decaf is difficult to make (decaffeinate) and difficult to find. Unfortunately, for most cafes and roasters (not our partners, of course), it's a bit of an afterthought. Sometimes it's even pre-ground (yikes). To add insult to injury, decaf drinkers are often asked to bear needless banter about their avoidance of the caffeine molecule. It's all a bit of a sad state of affairs.

It doesn't have to be this way though; it really doesn't. Decaf can be delicious. It may not give you a kick, but, at the end of the day, every decaf coffee starts as a regular, caffeinated coffee. As long as that coffee was of a high quality, and the decaffeination process was chemical-free, and well-controlled, decaf coffee beans can be turned into delicious, decaffeinated beverages.

That's why we're thrilled to see our partners at Rosetta setting the stage for excellent decaf experiences and late night coffee indulgences. Here you have a coffee, grown by one of the Guji region's most reputable producers, and decaffeinated using the prized CO2 decaffeination process (which leaves no chemical residue behind) and, of course, expertly roasted by our friends.

Phaedon's tasting notes

Shakisso has become a shorthand both at CCBHQ and in my home; "let's have some Shakisso," we will often be heard to say, usually an hour or two after lunch. After all, real coffee lovers enjoy decaf, because we like coffee more than we like caffeine. And we also like sleep. This coffee is an epic illustration of just what I mean, because it's simply delicious, and quite quintessentially Ethiopian (rather than decaffeinated) in character.

In the cup, it's fruity, it's floral, it's sweet, and it has a subtle citric acidity. The body's pretty medium-ish and there's a little bit of a toasted grain note that adds to the whole pleasant drinking experience, especially in a French press, though I enjoyed this coffee pretty much every way I brewed it.

If you're a decaf skeptic, this one's for you. If you know a decaf skeptic, brew this coffee for that person and don't tell them it's decaf until they're done drinking it. Then laugh at their decaf-deriding ways and have another cup; nothing's stopping you.

Rosetta's notes

Style: Decaffeinated
Flavour profile: Delicate acidity, sweet citrus, candied wheat

"Shakisso Farm, found in Guji, Oromia, has a rich legacy. The farm is renowned for producing coffees that capture the timeless and distinctive Ethiopian profiles we love – pronounced citrus, florals, and luscious stone fruits.

"Roasting decaffeinated coffees demands a little extra- careful handling to avoid scorching. It would be a shame to squander the painstaking effort invested in creating a decaf coffee with such a strong connection to its origin!"

Coffee details from Rosetta

"Haile Gebre was forced to flee from his home in Yirgacheffe at 10 years old due to land claims for coffee production expansion. In spite of his discouraging introduction to the coffee sector, today he is affectionately known as ‘the Godfather of Guji coffee’.

"His diverse career path, including naval service and roles in government, coupled with his proactive stance on social matters, resulted in a prison sentence and subsequent education in Moscow. Haile and his family made Ethiopia their home again in 2001 after inheriting a piece of land. He then established the Cooperative Bank of Oromia, with a focus on coffee production. Through a collaborative effort alongside Tesfaye Bekele and Menno Simons, Haile’s passionate reconnection with coffee catalysed a remarkable transformation. Together, they redefined the landscape of Guji, shifting it from a once cattle-driven region to the thriving coffee hub we are familiar with today."

• Producer: Haile Gebre
• Region: Guji
• Country: Ethiopia
• Altitude: 1800 masl
• Processing: Washed, CO2 decaf
• Variety: Mixed Heirloom
• Harvest: 2021/2022
• Certification: Organic, Rainforest Alliance, FairTrade USA