Ethiopia Kalimaz Carbonic Natural

Tariku Getachew is 27 years old and leads the Kalimaz project in Ethiopia's Guji zone — where 500 to 750 farmers grow coffee under indigenous shade trees at 1,800 to 2,100 meters. This is one of the most limited releases we carry.

Guji sits alongside Sidama and Yirgacheffe in southern Ethiopia. Farmers here have grown coffee under shade for generations; Tariku's project gathers cherries from hundreds of small producers and processes them together at one site. It's a shared effort, not one farm's story.

Carbonic maceration is a process borrowed from wine-making in France's Beaujolais region: whole cherries ferment in sealed, CO2-rich tanks at cool temperatures for five days, then dry slowly for 36 to 40 days. The result leans more toward wine than coffee. This is that.

Bold and unconventional. Wine, grape candy, honey, jasmine. Great as French press, interesting as drip.

TASTING NOTES: Wine, grape candy, honey, and jasmine.