Lala Salama" roughly translates from Swahili as "sleep well" — a fitting name for a decaf blend drawn from micro-lots in Rwanda and Uganda.

The decaffeination begins by soaking the raw green beans in water, softening them and drawing the caffeine to the surface. Pressurised CO₂ is then introduced, bonding with the caffeine and pulling it cleanly from the bean. The caffeine-laden water is removed and the CO₂ separated out — a cycle repeated until the coffee meets decaf standards. The beans are then carefully dried back to their natural moisture level, ready for roasting. No chemicals, no shortcuts — just a clean, natural process that keeps all the flavour intact.