Demitasse - Ethiopia Checho Bitta Keffa Natural - 12 oz.
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An absolute gem of a coffee from the Western regions of Keffa, this naturally-processed coffee is grown at 1800-2000 MASL and is of the Ethiopian Landraces varietals.

Dinkalem Adema owns several coffee sites in his native Keffa, including a washing station and the farm where outgrowers from the surrounding Bita area bring their freshly picked, red-ripe cherries for purchase. Most farmers are smallholders with an average of 2 hectares or less, and one picking may yield less than a bag of ripe cherries at a time. These are transported to the washing station by donkey cart, someone’s shoulders or one of the ubiquitous 3-wheeled taxi vehicles that bump along the dusty Ethiopian roads, carrying people to and from wherever they need to go. During harvest season, the cherries flow in, but for the most part, no one lot Dinkalem buys from the Bita outgrowers is big enough to process separately. That means that the day’s pick of cherries purchased from neighbors and families who’ve come from all over the area is mingled at the mill, and voila! So. Much. Nuance! These community lot coffees showcase Keffa’s renowned flavor and terroir.

demitasse

Ethiopia Checho Bitta Keffa Natural

Roasts & ships Wednesday only.

$29.00 / 12 oz.

SELECT GRIND

Whole Bean
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Whole Bean

French Press

Drip Grind

Espresso Grind

Other Sizes

12 oz.
2 lbs.
5 lbs.

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Characteristics

CHARACTERISTICS

ROAST

Medium-Light

BODY

Silky & sweet

ACIDITY

Balanced

NOTES

Vanilla, Blackberry and Honey

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Story

STORYarticle-shape

An absolute gem of a coffee from the Western regions of Keffa, this naturally-processed coffee is grown at 1800-2000 MASL and is of the Ethiopian Landraces varietals.

Dinkalem Adema owns several coffee sites in his native Keffa, including a washing station and the farm where outgrowers from the surrounding Bita area bring their freshly picked, red-ripe cherries for purchase. Most farmers are smallholders with an average of 2 hectares or less, and one picking may yield less than a bag of ripe cherries at a time. These are transported to the washing station by donkey cart, someone’s shoulders or one of the ubiquitous 3-wheeled taxi vehicles that bump along the dusty Ethiopian roads, carrying people to and from wherever they need to go. During harvest season, the cherries flow in, but for the most part, no one lot Dinkalem buys from the Bita outgrowers is big enough to process separately. That means that the day’s pick of cherries purchased from neighbors and families who’ve come from all over the area is mingled at the mill, and voila! So. Much. Nuance! These community lot coffees showcase Keffa’s renowned flavor and terroir.

Roaster Detail

Demitassearticle-shape

Estabilished:

2012

Owners:

Bobak (Bobby) Roshan

MORE COFFEES FROM THIS ROASTER

Demitasse got started in the summer of 2011 in Los Angeles, California by Boback (Bobby) Roshan, who was a lawyer when he got into drinking specialty coffee. According to Roshan, “I was drinking mountains of specialty coffee at that time and really started falling into the rabbit hole that is specialty coffee. After a few months of fermenting in my mind, I decided to just go for it.”

Demitasse’s vision is to bring creativity and fun into the coffee drinking experience while being an active member in the community they serve.

Their cafes are known for the crazy drinks they make from scratch, the seasonally rotating shop drinks, the quirky and fun ways their brew coffee, and their commitment to eliminating waste. Their roastery is best known for being one of the first in Los Angeles to roast specialty coffee and being able to develop close relationships with the farms they work with in El Salvador, Guatemala and Costa Rica. Africa is next!

Demitasse understands that sourcing coffee is more than just finding the tastiest coffees in a particular country and buying it. It’s about having the most impact on the coffee producers and adhering to specific guidelines around building and nurturing relationships with producers and forward thinking farmers who take care of their people and the land. “We find that the more we’ve stuck to these guidelines, the better and better our coffees have gotten each year. We value transparency and want you to know that we really do give a $%^& about from whom and where the coffee comes.”

Demitasse believes coffee should be fun and approachable. They vary their roasts so that there is something for everyone and they don't subscribe to a particular dogma when it comes to coffee. “We're approachable and always available to chat, collaborate and to answer questions. Honestly, we take what we do very seriously, but we don't take ourselves very seriously. Our brand reflects that.”

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