A natural processed Ethiopian coffee from the Khalid Shifa family farm in Jimma, grown at 2100 meters altitude in a high-altitude forest environment. The farm spans 35 hectares and cultivates Heirloom varieties descended from wild coffee plants of the Choché forest. Coffee cherries are harvested manually from November to January and dried on African raised beds. The cup offers notes of exotic fruits, chocolate, and vanilla, with an SCA score of 88+.
Romain Fabry traded his career as a lawyer for the world of specialty coffee, founding La Compagnie du Café in 2015 at 19 Rue Notre Dame de Lorette in Paris's 9th arrondissement. The space operates as a roastery, coffee shop, and brunch destination all under one roof, creating a multifaceted experience centered on artisanal roasting. Fabry sources his green beans through direct trade channels, prioritizing traceable single origins that tell a story of their terroir. Each batch is roasted on site with careful attention to preserving the distinct characteristics of its origin. The result is a neighborhood institution where the aroma of fresh roasting mingles with the energy of a bustling Parisian café.
