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 86 reviews
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(74)
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M
Michael B.
My Favourite

After trying Brownie and Fondant blends (which are really good) this blend is defiantly my favourite. Wether it's because I've managed to get the beans dialed in perfectly, but this blend is rich, aromatic, slight acidity... Just perfect. I might be a novice home barista but as a Chef for 40 plus years I think I've a good palette... So for me... Top Drawer for this one, immense flavour

G
George W.
Best early morning cuppa

We use Dark Chocolate and Biscoff Ethiopia Mocca Djimma in a French Press to create a rich, smooth satisfying brew with terrific depth of flavour. Experience tells us to only brew at 90c for 4.5 minutes to achieve the perfect result for us. BTW, this coffee is also good for espresso too. Great, reliable service and value for our monthly subscription.

p
paul c.
Great coffee Great service Great price

Coffeeworks always delivers on speed cost and taste in fact so quick usually need to degas from roast date usually the day before delivery

P
Peter R.
Just awesome coffee

Trialled a few, this for me after trialling a few of their coffee's, hits the spot.

E
Edward B.
Dark chocolate and Biscoff Ethiopia Mocha Djimma

Rich and smooth - to be enjoyed anytime of the day - forget precise measurements of weight, grind and extract - its almost impossibe to make a bad cup of coffee with this.

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