Classy breakfast coffee
Flavor: Floral, earl grey, blueberry & wild honey
Cupping score: 88.5
Region: Goma - Jimma
Producer: Khalid Shifa
Process: Honey process
Altitude: 2100 MASL
Roasted for: Filter - Light roast
Khalid inherited this farm from his grandfather. At the time, it was a small coffee plantation created using wild coffee plants sourced from the Choché forest, which according to legend is the birthplace of Ethiopian coffee. A young shepherd named Kaldi (not Khalid!) is said to have discovered the virtues of coffee in this forest. He noticed that his goats had boundless energy after feeding on its coffee bushes and, intrigued by the phenomenon, Kaldi went on to unlock the potential of coffee! Khalid still has varieties sourced from the Choché forest at his farm, which he considers a heritage and takes special care of. His father has also managed these plantations all his life. Today, Khalid and his brother put as much energy into their coffee farm as the previous generations did. The family farm has grown and now extends over 35 hectares in the Jimma appellation at an altitude of 2,100 metres. It is situated in a rich environment with biodiversity that Khalid and his brother are working to maintain. They have set up a nursery for new coffee plants and have 25 African beds for drying coffee and 6 more reserved exclusively for the honey process. Khalid developed this process following the recommendations of our Belco teams in Ethiopia. For the past 3 years, our collaborative work has allowed him to refine the quality of his coffee to the satisfaction of all.
When Khalid tells his story, it is easy to understand why the 30-year-old producer is so attached to the farm and to the coffee trees that have watched him grow. Khalid was born locally. He inherited the plantations from his father, who inherited them from his father. Here, coffee is a legacy that must be taken care of. His family has been living on the land for many years. When creating his first plantations, his grandfather went to the Choché forest, a few kilometres away, in search of wild coffee plants. Since then, the growing demand for Jimma coffee has made these family plantations stronger, and Khalid is happy to continue these traditions. He remembers meandering between the coffee trees as a child, following his mother while she collected cherries. He knows the land like the back of his hand and because they were handed down to him, he says he treats his coffee plants as he would “his children”. When you see the close attention that he pays to his farm and its exceptional environment, and the efforts he makes to constantly improve the quality of his production, it is clear that there is a strong connection between the man and his region. He hopes that his 3 children, currently living in and attending school in the small town near Agaro, will also be able to enjoy the same profession when they are older.
Roast dates: We roast our coffee daily! All weekly orders are dispatched twice a week Tuesdays & Fridays. On all of our coffee bags, we provide you with a roast date. To get the best out of our coffee we aim to rest it for 7-14 days after roasting (depending on the type of coffee), this allows for the flavors to open up, offering much more clarity to your cup