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 in this batch were selectively hand-picked and delivered to the Maru Mengesha Keto washing station for careful sorting. The coffee is then pulped (using a manual pulper) and fermented in open vats for 24-36 hours, depending on weather conditions. Finally, the coffee is washed and soaked before being dried for 15 days on raised African beds.