A sigle origin Ethiopian coffee that's just lovely in the mornings. High elevations of 2000 metres produce a sweet, quality bean bursting with flavour. Brew a cup to enjoy vanilla and berry notes minhling with creamy chocolate. Now, this is the way to have chocolate for breakfast!
While this coffee tastes awesome in every device, Two Chimps favourites are a filter, Chemex or cafetiere
Two Chimps delivery weekly from Oahkam to ensure the coffee is always fresh from the roaster as they believe "fresh is best".
"A specialist cooperative of 37 farmers grow this sweet, fruity coffee in Danisa, Ethiopia. Danisa is a hamlet (more widely known in Ethiopia as a ‘kebele’) located in the Guji region to the south of the country.
Here, the farmers grow the coffee in nutrient-rich red land perfectly positioned beneath tall forest trees. The shady canopy helps the coffee bushes grow at a steadier rate, which slows down the maturation process and provides a sweeter cup.
The farmers are trained by the ‘king’ of Guji coffee, Ture Waji. They maintain careful drying processes by tracking and individually tagging each lot. By recording the moisture content each day, they ensure a constant drying rate and star-quality coffee, cup after cup.
When it comes to Roasting, we never ‘over roast’ any of our coffees, because we never need to. We use the roasting process to highlight some of the amazing flavours and aromas that can be found within the coffee naturally. Roasting coffee too dark hides these wonderful flavours and creates a coffee which is bitter and burnt. Because the coffee we source is of a very high quality, we can roast to highlight flavours, rather than to hide them. Our coffee is never bitter or burnt. Instead, our coffees are naturally sweet (not like two sugars sweet, just naturally sweet) and bursting with character.
Each coffee we source is amazingly individual. Some are more acidic, some chocolatey, some are even fruity. The farmers and workers across the globe work hard to produce a superb product, always trying different techniques to produce the holy grail of coffees. We feel we owe it to them, and to you, to get the most flavour and aroma from every single bean."