Rwanda Lala CO2 Decaf

The decaf doesn’t hold back. The cup is balanced, layered, and full of character. Expect chocolate sweetness, hints of banana, toffee and marzipan finish that holds up beautifully on its own or in milk. 

Lala Salama means "sleep well" in Swahili, and it’s a fitting name for this decaffeinated lot made from a blend of Red Bourbon, SL28, SL34, and Nyasaland varieties. The decaffeination process uses CO₂ pressure to remove caffeine while preserving the clarity and character of the beans.

This coffee is a bled of cherries from three remarkable washing stations: Gitwe, Gitega Hills, and Gishyita, all located in Rwanda’s Western Province. Each site plays an active role in the local community, supporting hundreds of smallholder farmers through sustainable practices and long-term training programs.

Gitwe is the smallest station but produces some of the most admired coffees in the region. Gitega Hills supports over 1,000 farmers and plays a vital role in its local economy. Gishyita, with its stunning views of Lake Kivu, has become known not just for its beauty, but for its dramatic improvement in both yield and quality over the last few years. Across all three, the majority of seasonal workers are women, and many farms are still family-run and under two hectares.

We’re happy to share it with anyone looking for a gentle but fully expressive cup.