Choché Wild 400

Wild-growing heirloom trees at 2,100 metres in Jimma, western Ethiopia — the part of the country where coffee actually started. Khalid Shifa honey-processes this lot, leaving some of the fruit on the bean as it dries, so you get the juicy side of Ethiopia with a bit more weight behind it.

In the cup: toffee and blueberry, then peach and a bright citrus finish that keeps it lively. Made for filter and pour-over; if you like a fruit-forward espresso, this is the one.

Roasted in Battersea. Whole bean or ground, from 100 g to 1 kg. A 100 g bag makes around 6 cups, 200 g around 13, 1 kg about 65.