This is the third single farm coffee we bought from Ethiopia in the 2018/19 season. Khalid is mainly growing old cultivars that was planted by his grandfather many years ago. His grandfather selected seeds from wild coffee trees from the the nearby Coche forest and the trees he planted are still producing well today. Although Khalid has also planted some of the new cultivars from the Jimma Agricultural Research Center, the majority of his coffee is still from the old forest wild cultivars.It is amazing to see these old trees as they are so tall that you are literally walking underneath a canopy of coffee trees or "inside a coffee forest" (see photos below).
I believe that these old cultivars is the reason why Khalid's coffee is very different fromt he coffees you will find in the nearby areas. It is not the typical "in your face" floral and fruity coffee like you might expect from an Ethiopian coffee. Instead it has a great rich mouthfeel with a sweet honey like flavour with notes of baking spice and mint in the aftertaste. Still you will find a pleasant fruity and floral character, but much more subtle than your typical Ethiopian coffee. A complex, sweet and rich coffee that for me would be a great end of a heavy Christmas dinner yet that is also very interesting to drink on it's own.
Stone fruit, floral honey & mint.
Goma, Jimma, Ethiopia
2100 masl. Under canopy of native forest trees
Heirloom from Coche forest
Only ripe coffee cherries were picked by local hired pickers. After picking the cherries were de-pulped and the parchment coffee still with it's mucilage left on was immediately dried on raised beds under sun. This is called Honey Process. The coffee was exported and stored in Grain Pro bags to maintain its freshness.