Bitter sweet dark chocolate, caramel, slightly nutty, with warming spicy notes. Low Acidity.
This is a delicious, bold and punchy dark roast Djimma Ethiopia coffee, with bags of character.
For me, this tastes exactly how I imagine a dark chocolate coated lotus biscuit would taste! It has a deep dark chocolate taste, with warm spicey notes, and a caramel sweetness.
It's a natural processed coffee, naturally growing heirloom varietals, produced in the forests of the Oromo region, widely believed to be the birthplace of coffee.
If you're wanting to experience Ethiopian coffee that tastes as close as possible to the first coffee that would have been brewed from locally picked wild growing coffee trees in the forests of what is now known as Ethiopia, I don't think you'll get much closer than this!
How it Tastes
You've probably tasted a lotus biscuit? If you haven't, I'd definitely go and buy some from somewhere, they're mega! If you have, then you'll know they have a lovely warming spiciness to them, balanced by a caramel sweetness.
If you were to coat one of these in dark chocolate, you'd have a taste very similar to this coffee! For me, there's a biscuity note straight away, I then get deep, dark chocolate & warming spices.
This works fantastically as the base for milkies, flat white, cortado, cappuccino, latte, as this is a bold flavoursome coffee that not only cuts through the sweetness of the milk or milk alternative but is lifted by it, resulting in an ultra chocolatey & spicey milky. Try it, you'll love it. If you don't, I'll eat my hat. I don't own a hat, but I'll buy one (a chocolate one) and I'll eat it.
The Birthplace of Coffee
This coffee comes from the forests of the Orimo region of Ethiopia, widely believed to be the birthplace of coffee. Wild coffee trees have been growing in this region for millennia, and the ancestors of the Oromo people first started using coffee as a food, perhaps hundreds or even thousands of years before it was first consumed as a beverage.
The coffee cherries would be picked from the wild coffee trees and then mixed with animal fat and made into long-lasting balls of sustenance, worn in animal skin pouches, to keep them going on hunting and gathering trips.
