Dark Chocolate & Biscoff Ethiopia Mocha Djimma


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 72 reviews

Great business - great coffee

Gwyn M.
Dark choc & biscoff

First time I've tried this blend. Will definitely be back for more. Rich, smooth & delicious.

Mrs S.s.
Makes beautiful oat milk latte

Lovely flavour which works well with oat milk. Strong enough to offset the “sweetness” of oat milk but still subtle on the palette.

Peter D.
Dark Chocolate & Biscoff Ethiopia

Excellent coffee , very smooth , no hesitation in buying again and recommending

Mike T.
The best coffee yet......Wowaweewa...!

I've bought quite a variety of beans from Cworks so far and this is one is for me the best yet. I guess it's my palate but it has a fantastic taste, very bold yet rich and "dark". As my first coffee of the day it certainly gives you a kick start. I will be buying plenty of this I'm sure. ps I've still got Choc Fondant to try...so watch this space. many thanks to Kev and the team

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