Chimaki

Our Chimaki will surprise you with its notes of apricot and orange zest tending towards marmalade. This exceptional coffee comes from coffee trees at very high altitude, 1800 to 2000m. At such a high altitude, we know that it is ideal to produce dense and sweet coffee cherries.

You will enjoy the maximum complexity of this coffee in the filter method. If you are more of an espresso type, be sure to adjust your grind to get the right extraction.

Most Ethiopian producers are small-scale farmers who use traditional methods to grow plants, often wild coffee in backyard "gardens" where batches are usually organic by default.

The red cherries of this lot have been selectively picked by hand and delivered to the Yirgacheffe Werka Chelchele Station for careful sorting. The cherries are then depulped and washed in clear water, soaked in clean water for 36 to 48 hours before being placed on drying beds to dry until the moisture content drops to 11.5%. This operation takes from 7 to 10 days, depending on the weather conditions.