Metad

Metad

Fermier

Benjamin Schwartz

Benjamin Schwartz

Maître Torréfacteur

Jacob Lack

Jacob Lack

Barista

Every coffee we offer is the result of work in harmony from bean to cup

At the Chelchele farm, an innovative method was developed: anaerobic fermentation with pineapple. By incorporating the fruit's natural sweetness and acidity into the fermentation process, this coffee develops a unique aromatic profile, marked by tropical, fruity, and floral notes.

During tasting, we found aromatic notes pineapple, blueberry and chamomile.

Producer

A great project that combines coffee and solidarity!

Metad was founded by Aman Adinew and his family, who have been involved in the coffee industry for generations. Before founding Metad, Aman ran the ECX (Ethiopia Commodity Exchange).

With his family, he launched this company to develop quality coffees while ensuring their traceability, in order to better promote local productions.

But Metad isn't just about coffee: the company also supports numerous social and environmental projects! For producers, it organizes regular training sessions and pre-finances harvests, which gives farmers greater stability. More than 600,000 coffee seeds have already been distributed to partner farmers.

Metad has also contributed to road construction and funded primary schools for 800 students, covering all costs. The company also provides scholarships to 105 disadvantaged students in the Gedeo region and runs support projects for farmers' wives, particularly in the health sector.

A great solidarity project!

Origin

Region and locality: Gedeo - Chelchele Farm : 1900 - 2300 m

The Chelchele farm and its washing station, located in the Southern Nations, Nationalities, and Peoples' Region, are managed by Metad. Established in 2013, the farm covers 30 hectares in the heart of the Yirgacheffe appellation, world-renowned for the quality of its coffees.

Metad works closely with local farmers, who supply them with their finest cherries. Today, more than 2,000 farmers in the Gedeb area sell some or all of their harvest to the company.

Beyond production, Metad is involved in development projects that extend beyond the farm. Aware of the region's rich natural heritage, the company encourages and promotes environmentally friendly agricultural practices.

The Yirgacheffe appellation covers a relatively small area. It boasts small production volumes, but renowned for their high quality. Yirgacheffe coffees are particularly prized for their delicate aromatic profiles, making them one of Ethiopia's most recognized and sought-after appellations.

Photo origine ferme

Process

Variety: Arabica - 74110, 74112

Grain processing: Anaerobic Pineapple Nature

The process begins with a selective manual harvest, where only ripe coffee cherries are picked. They are then placed in airtight fermentation tanks, along with fresh pineapple to create an anaerobic (oxygen-free) environment. There, they ferment gently for 10 days at a controlled temperature (between 15°C and 18°C). After this step, the cherries are spread out on raised drying beds. They remain there for approximately 28 days, turned regularly to ensure even drying, avoid excessive fermentation, and preserve their quality. Once drying is complete, the final processing (cleaning, sorting by density, and sieving) is carried out in a dry mill.

artisanal roasting

Coffee roasted by us in our collaborative Parisian workshop