"The dry aroma exudes an enticing bouquet of peach, lychee, lemon custard, and jasmine. Upon sipping, delicate flavors of jasmine, blueberries, and lemon custard take center stage. As the cup evolves, notes of peach gummies and bergamot emerge, adding depth and complexity. The sweet floral essence of jasmine is ever-present, seamlessly weaving through the initial sip to the mid and finishing notes, providing a potent and delightful Vanilla fragrance that lingers throughout the experience."

This is the second addition of coffee that we have procured from Tamiru Tadesse. The first is from the Alo Village and this second coffee is from the Chilaka Village. Tamiru's exceptional coffee earned recognition when he placed in the Ethiopian Cup of Excellence, highlighting his dedication to producing world-class coffee. This accolade has further solidified his mission to elevate Ethiopia’s coffee-growing heritage, while ensuring fair compensation for the smallholder farmers he collaborates with.

Located at an altitude of over 2400 meters above sea level (masl), Chilaka Farm thrives in fertile volcanic soil and benefits from ideal growing conditions. These conditions, combined with Tamiru’s sustainable farming practices, enable the farm to produce exceptional coffee. His vision for Chilaka extends beyond simply producing quality beans; he aims to promote Ethiopian coffee globally and create awareness about the country’s rich coffee-growing traditions. The farm’s processing station employs both washed and natural processing methods, bringing out the vibrant floral, citrus, and berry notes that are characteristic of high-altitude Ethiopian coffees.

Following his success in the Cup of Excellence, Tamiru expanded his operations by forming partnerships with local farmers, collectively managing hectares of heirloom coffee varieties known for their delicate floral aromas, clean acidity, and complex fruit flavors. This collaboration has allowed him to produce traceable lots of coffee that are highly sought after by roasters around the world for their exotic profiles.

What we have here is a unique processed coffee an this processing is very rare in Ethiopia and commonly known as Pulp Natural. The meticulous processing at Chilaka Farm begins with handpicking the ripest cherries, followed by pulping to retain the natural sweetness of the mucilage. The coffee then undergoes 48 hours of fermentation in oxygen-restricted tanks to develop complex flavors. Once fermented, the beans are sun-dried on raised beds for 26 days, enhancing their terroir. After reaching optimal moisture levels, the beans are hulled, rested for three weeks, carefully sorted, and vacuum-packed for export to preserve their freshness and quality. This careful attention to detail ensures that every batch showcases the exceptional qualities of Chilaka Farm’s coffee.

Variety : 74158
Altitude : 2410 masl
Process : Pulp Natural
Origin : Bensa, Sidama