Lala Salama is produced by the Rwanda Trading Company, who work with over 1000 cooperative farmers in the Gitega Hills, Cyanika Sector, Central Rwanda. All farmers are supplied with organic compost made from recycled cherry pulp and animal manure, to enrich their coffee trees.

All the body and flavour you would expect from a coffee, minus the caffeine hit. Expect notes of crisp green apple, cinnamon and raisin.

The sparkling water decaffeination process works by introducing pressurised liquid carbon dioxide and water to green coffee beans to extract the caffeine. Once decaffeinated, the beans are dried back to their original moisture level, getting them ready for roasting. This method of removing caffeine ensures the coffee's natural flavour remains intact, while avoiding the use of harsh solvents.