This year'sChristmas edition from Norwegian roasterTim Wendelboe features coffee from the Echemo farm, which perfectly captures the delicacy, purity, and elegance of Ethiopian coffees. The cup develops notes of flowers, stone fruits, and light Christmas spices, which together create a warm, harmonious, and slightly festive impression. The taste is fresh yet balanced, and the combination of a delicate floral aroma, a sweet touch of roasted spices, and fruity notes reminiscent of peach and apricot makes it the ideal espresso for the winter season and a great gift for lovers of specialty coffee.
The Echemo farm is owned by Khalid Shifa, a third-generation farmer from the Goma area in the Jimma region of southwestern Ethiopia. The coffee grows at an altitude of around 2,100 meters above sea level, where cool nights and mild days slow down the ripening of the cherries and allow the development of deep sweetness and delicate acidity. Khalid farms exclusively organically, without the use of pesticides or industrial fertilizers, and believes that a healthy ecosystem is the best defense against disease. He grows native Ethiopian varieties originating from the nearby Coche forest, which were planted by his grandfather and now form the genetic basis of this extraordinary coffee.
This lot iswashed and is the result of years of collaboration between Khalid, the import company Belco, and Tim Wendelbo himself. Thanks to a jointly developed protocol, fermentation, drying, and sorting have been significantly improved. The coffee is fermented for 12-24 hours in water tanks, then washed and dried on raised tables for 10-12 days in the shade to preserve its delicate aroma and freshness. Each daily harvest is separated, vacuum-packed, and stored to maintain maximum purity and stability. The result is an espresso with a delicate structure, a subtle tea-like body, and a long, sweet finish that evokes the atmosphere of winter holidays.