This coffee is produced by Khalid Shifa in Goma, using Ethiopian heirloom varieties originally selected from wild trees in the nearby Coche Forest by Khalid’s grandfather. Many of those same trees still produce today, forming the foundation of the farm. Grown from these forest selections, the coffee reflects a long family tradition rooted in the landscapes of Jimma.
Cherries are selectively handpicked and rested overnight before depulping the next morning. The parchment coffee is fermented in clean water for about 24 hours, then washed and graded in channels before drying on raised beds under shade nets for 12–14 days. Careful drying and storage preserve a delicate profile with notes of floral tea and stone fruits.
Expect a delicate and soft cup with notes of florals, white tea and stone fruits.
Tasting Notes: Floral | White Tea | Stone Fruit