Located at an altitude of over 2,400 meters above sea level, Chilaka Farm flourishes in fertile volcanic soil and enjoys ideal climatic conditions for cultivating exceptional coffee. Owned and managed by Tamiru Tadesse, the farm is a testament to Ethiopia’s legacy as the birthplace of coffee. Tamiru's sustainable and progressive approach to farming—alongside his deep respect for the land—has allowed Chilaka to yield coffees that express the vibrant floral, citrus, and berry notes typical of high-altitude Ethiopian terroir.
Beyond producing quality beans, Tamiru’s broader vision is to promote Ethiopian coffee on the global stage. Following his recognition in the prestigious Ethiopian Cup of Excellence, he expanded operations through partnerships with neighboring smallholder farmers, collectively managing heirloom coffee plots. These heirloom varieties, grown in rich soil at extreme altitudes, are known for their clean acidity, complex fruit flavors, and delicate floral aromatics. Tamiru’s commitment to traceability, quality, and community impact has positioned Chilaka as a sought-after source for roasters looking for unique and meaningful coffees.
Chilaka Farm processes its coffees using both washed and honey methods at its own dedicated station. The washed coffee emphasizes clarity and brightness in the cup—highlighting florals, lemongrass, and stone fruit. Meanwhile, the honey-processed lot delivers a slightly rounder body with enhanced sweetness and layered complexity, showcasing Tamiru’s willingness to explore alternative processing techniques while maintaining quality control.
Tamiru’s work represents more than just exceptional coffee; it is a symbol of pride, heritage, and empowerment. By collaborating with local growers and emphasizing ethical sourcing, he ensures that smallholder farmers receive fair compensation while preserving the craftsmanship and story behind each lot. His success in the Cup of Excellence is not only a personal achievement but a spotlight on the incredible potential of the Guji region’s highland coffees.
In this selection, we are proud to present two distinct expressions from Chilaka: The honey lot bursting with clarity and florals, and a washed-processed coffee that brings out a syrupy body and gentle fruit sweetness—
Washed Process
For the washed process, the cherries are depulped to retain the mucilage and then fermented for 48 hours in oxygen-restricted tanks, encouraging the development of vibrant and complex flavor compounds. After fermentation, the mucilage is washed off and the beans are dried on raised beds for 20 days, allowing for even drying under the Ethiopian sun. Once the beans reach optimal moisture levels, they are rested for three weeks, sorted by hand for consistency, and finally vacuum-packed for export, locking in freshness and clarity.
"Upon grinding, the aroma reveals bright citrus tones of lemon black tea and sweet orange, gently layered with the mellow fruitiness of loquat. On the palate, a smooth infusion of citrus and tea unfolds—zesty yet composed—while soft loquat notes add a gentle roundness. The finish is warmed by a subtle touch of maple syrup, leaving a lingering sweetness that is both comforting and refined. A clean and balanced cup with elegant clarity and depth."
Variety : 74158
Altitude : 2410 masl
Process : Special Washed
Origin : Bensa, Sidama
Honey Process
The honey process follows a similar start, beginning with the careful selection and pulping of ripe cherries to leave a layer of sticky mucilage intact. The coffee is again fermented in sealed tanks for 48 hours, but instead of washing, the beans go straight to raised beds, where they are dried for 26 days with the mucilage still clinging to them. This slower, sun-driven drying process deepens the coffee’s sweetness and body, enhancing notes of stone fruit, honey, and florals. After drying, the beans are hulled, rested, sorted, and vacuum-packed, just like the washed lots.
"The dry aroma reveals peach, lychee, lemon custard, and jasmine. On the palate, jasmine, blueberry, and lemon custard take the lead, followed by peach gummies and bergamot. A soft vanilla floral note lingers throughout, giving the cup a sweet, complex, and graceful finish."
Variety : 74158
Altitude : 2410 masl
Process : Pulp Natural
Origin : Bensa, Sidama