Dark Chocolate & Biscoff Ethiopia Mocha Djimma

Dark Chocolate & Biscoff Ethiopia Mocha Djimma

£8.99

A deep, bitter-sweet dark chocolatey coffee with a lovely warming spicey finish.  Imagine a lotus biscuit dipped in dark chocolate!

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Origin: Ethiopia

Varietals: Heirloom

Roast: Dark

Suitable for: All brew methods

Bitter sweet dark chocolate, caramel, slightly nutty, with warming spicy notes. Low Acidity.

This is a delicious, bold and punchy dark roast Djimma Ethopia coffee, with bags of character.

For me, this tastes exactly how I imagine a dark chocolate coated lotus biscuit would taste! It has a deep dark chocolate taste, with warm spicey notes, and a caramel sweetness.

It's a natural processed coffee, naturally growing heirloom varietals, produced in the forests of the Oromo region, widely believed to be the birthplace of coffee.

If you're wanting to experience Ethiopian coffee that tastes as close as possible to the first coffee that would have been brewed from locally picked wild growing coffee trees in the forests of what is now known as Ethiopia, I don't think you'll get much closer than this!

 

How it Tastes

You've probably tasted a lotus biscuit? If you haven't, I'd definitely go and buy some from somewhere, they're mega!

If you have, then you'll know they have a lovely warming spiciness to them, balanced by a caramel sweetness.

If you were to coat one of these in dark chocolate, you'd have a taste very similar to this coffee!

For me, there's a biscuity note straight away, I then get deep, dark chocolate & warming spices.

This works fantastically as the base for milkies, flat white, cortado, cappuccino, latte, as this is a bold flavoursome coffee that not only cuts through the sweetness of the milk or milk alternative but is lifted by it, resulting in an ultra chocolatey & spicey milky.

Try it, you'll love it. If you don't, I'll eat my hat. I don't own a hat, but I'll buy one (a chocolate one) and I'll eat it.

The Birthplace of Coffee

This coffee comes from the forests of the Orimo region of Ethiopia, widely believed to be the birthplace of coffee.

Wild coffee trees have been growing in this region for millennia, and the ancestors of the Oromo people first started using coffee as a food, perhaps hundreds or even thousands of years before it was first consumed as a beverage.

The coffee cherries would be picked from the wild coffee trees and then mixed with animal fat and made into long-lasting balls of sustenance, worn in animal skin pouches, to keep them going on hunting and gathering trips.

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Customer Reviews

Based on 92 reviews
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(79)
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R
R H.
Giving up sweeteners

Overall sweeter than most coffees I’ve tried, certainly less bitter overtones. So much so I’m not using Hermasetas anymore. Nice balance good flavour.

R
Russell H.
Makes a delightful tasty Coffee

A very easy blend to use to make wonderful tasty coffee that has a mild easy chocolatey flavour. I use it in my Sage machine and it dials in easily - my recipe is 19gm beans / grounds and a ratio of 3:1 =. 57 liquid plus milk and we all love it,

P
Petr M.
The best coffee I’v ever tasted - Dark Chocolate & Biscoff Ethiopia Mocha Djimma

This well balanced low acidity full flavour Ethiopian roast is my most favourite, I have it on a repeat order and I still manage somehow occasionally to run out of it before my next delivery. I have to use a ‘backup’, which makes me realise how good this coffee is. I have tried other Kev’s roasts , they are very good , far better than any other freshly roast coffee brands that I have tried. At this high quality coffee level, I suppose its a about a personal taste - Ethiopian Djimma is the best for me.

A
Abel P.
Dark Chocolate & Biscoff Ethiopia Mocha Djimma

Currently my go to order. I love the taste and strength. I order this pre-grounded for my Bambino Plus using a dual wall basket. Can't fault the quality of the coffee. Even my postman was loving the aroma from the packaging!

G
Guillaume C.

Dark Chocolate & Biscoff Ethiopia Mocha Djimma

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