Worka Chelichele. Maceración Carbónica. Café de Etiopía

About This Coffee

This coffee is from Ethiopia, specifically from the Chelichele area in Gedeb, Yirgacheffe region. It is produced by smallholder farmers at an altitude of 1,945 to 1,970 meters. The coffee is processed using carbonic maceration, a natural process technique inspired by winemaking where cherries ferment in a sealed environment. The varietals are JARC varieties developed by the Jimma Agricultural Research Center, alongside local Ethiopian heirloom varieties. The flavor profile features blackberries, blackcurrant, passion fruit, winey notes, and dark chocolate.

Origin

—

Flavor Notes

Dark Chocolate, Blackberries, Blackcurrant, Passion Fruit, Winey

Roast Level

—

Processing

Carbonic Maceration

Typology

Arabica

Jarc Varieties

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.

View All Coffees Visit Website