D Stands for Decaf - Nectarine Bloom - Mensur Abahika Decaf

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 — without caffeine.

nectarine · green tea · honey

Behind the brew

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 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.

Producer: Mensur Abahika
Origin: Kota Kebele, Jimma, Ethiopia
Variety: JARC 74110
Altitude: 1,950–2,000 MASL
Processes: Washed
Decaf process: Sugar Cane Process
Importer-Exporter: Osito

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 the most impactful purchases in specialty coffee: a large share of the value remains with the farmers themselves, their names are communicated outwardly, and full traceability is ensured.

Historically, the Jimma region was better known for lower-quality natural coffees. In 2009, Technoserve — an international nonprofit focused on business-based solutions to poverty — began working with cooperatives in the region to introduce washed processing and raise quality standards. In the 2022/23 season, 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. The pulp is separated from the bean before the beans are fermented in water tanks, removing 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

This coffee is decaffeinated by Coffein Compagnie in Bremen using the Sugar Cane Process. The process works with ethyl acetate (EA), a natural solvent derived from fermented sugar cane molasses. EA occurs naturally in numerous fruits and other foods.

1. Steaming: The green coffee beans are steamed for around 30 minutes. This opens the pores and prepares them for decaffeination.
2. Ethyl acetate bath: The beans go into a solution of water and ethyl acetate. The EA selectively bonds to the caffeine and gradually draws it out. The process is repeated until residual caffeine drops below 0.1% — the EU threshold for "decaffeinated".
3. Cleaning and drying: A final steam treatment removes any remaining solvent. The beans are gently dried back to their original moisture content (10–12%) and rested before shipment.

Because the ethyl acetate is naturally derived and the process happens at relatively low temperatures, the bean's sugars, oils, and aromatic precursors are largely preserved. Ethyl acetate evaporates at 70°C — so by the time the coffee is roasted, there's nothing left of it.

How to brew

Filter
Ratio: 1:15 (e.g. 15g coffee to 225ml water)
Temperature: approx. 88–89°C
Grind: slightly coarser than usual
Bloom: 45g for 45 seconds, then two pours to 120g and 225g. Avoid excessive agitation — it leads to stalling and increased astringency.

Espresso
Temperature: approx. 91°C
Ratio: 1:2 as a base, or shorter
Grind: slightly finer than usual

Aeropress
30g coffee with 120g water at 80–85°C
Grind: coarser than usual (French press level)
Pour all 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.

About D Stands For Decaf

D Stands For Decaf is a specialty decaf roaster based in Vienna. Founded with one mission: to prove that decaf doesn't have to be a compromise.

Every coffee in the range is sourced from farms known for exceptional quality — then decaffeinated using only natural processes (water or sugar cane) that preserve the flavour, not strip it. The result is a lineup of coffees that taste like the farm they came from, not like an afterthought.