Hache

About This Coffee

This single-origin Ethiopian coffee from the Sidama region, specifically Bensa, is produced by Bekele Kachara at altitude 1,880-2,350 meters. The coffee is a local Heirloom variety processed using Natural Anaerobic fermentation, where cherries are sealed without oxygen to intensify fermentation before drying. The bean exhibits distinctive flavor notes of red fruits, tropical fruit, citrus, and flowers, with vibrant acidity and complex aromatic profiles characteristic of high-altitude fermented Ethiopian coffees.

Origin

Sidama (Ethiopia)

Flavor Notes

Citrus Fruit, Red Fruit, Flower

Roast Level

—

Processing

Natural Anaerobic

Typology

Arabica

Heirloom

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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