Kaffa Wild Coffee Espresso is the essence of authentic coffee—grown wild in the Kaffa mountain rainforest in southwestern Ethiopia, the birthplace of Arabica. No plantations, no monoculture: The coffee cherries grow wild in the natural rainforest and are harvested by hand by local farming families. The result: an intense, creamy espresso with notes of chocolate and marzipan—certified organic and Fair Trade, and sourced from one of the world’s last remaining pristine coffee forests.
Flavor Profile
Kaffa Wild Coffee Espresso impresses with its creamy, full-bodied flavor and subtle sweetness. The wild Arabica beans—hand-picked in the rainforest and naturally sun-dried—bring a distinctive flavor profile and subtle sweetness to the cup:
- Dark chocolate – rich and warm notes
- Marzipan – a delicately nutty sweetness
- Dried fruit – complex fruitiness with a long-lasting finish
- Mild acidity – easy to digest and gentle on the stomach
Preparation Recommendations
Kaffa Wildkaffee Espresso reaches its full potential with precise extraction. Recommended for:
Portafilter / Espresso Machine
Grind size: fine (level 3 on a 10-point scale) | Dosage: 9–10 g for a single shot, 16–18 g for a double shot | Extraction time: 25–30 seconds | Water volume: 35 ml for espresso | Brewing temperature: 91°C.
The creamy body and chocolate notes come through best when prepared as a classic espresso. It’s also perfect as a base for a cappuccino or latte macchiato. Tip: To make an Americano, top off the espresso with 60–120 ml of hot water.
Fully automatic machine
Grind size: fine (level 3 on a scale of 10) | Amount: 8–10 g, depending on desired strength | Water: 35–40 ml for espresso, 100–110 ml for coffee.
Mocha Pot
Grind: Medium-fine (level 4 on a scale of 10) | Measurement: Loosely fill the filter; do not press down. Kaffa Espresso produces a bold, spicy coffee with a full body. Tip: We recommend pouring boiling water into the moka pot and removing the pot from the heat as soon as the coffee begins to rise.
Storage instructions: Store in a cool, dry place away from light. After opening, reseal tightly (e.g., with a clip) and use within 4–6 weeks to preserve the full flavor.
The roast date of your Kaffa coffee is the best-by date minus 12 months.
