Discover Ethiopia’s Finest Coffee
From the birthplace of coffee, we bring you authentic Ethiopian beans, handpicked and carefully processed to deliver unmatched flavor, aroma, and quality. Explore our selection of premium coffee products loved worldwide.
The Grade Scale
-
Grade 1: 91-100 points. The highest quality, with very few physical defects (under 5). -
Grade 2: 81-90 points. A very high-quality coffee with a slight increase in defects (5-12). -
Grade 3: 71-80 points. The lowest grade often considered specialty, with 13-25 defects in natural coffees. -
Grade 4: 63-70 points. A standard-grade coffee with 26-46 defects. -
Grade 5: These are lower commercial grades with increasing numbers of physical defects.
Sidamo Coffee
Origin: Sidamo, Southern Ethiopia
Altitude: 1,600 – 2,000 meters
Processing Method: Washed or Natural
Description:
Sidamo Coffee offers a balanced cup with hints of berries, chocolate, and citrus. It’s versatile enough for espresso, drip, or French press, making it a favorite among roasters and cafés around the world.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Sweet and fruity |
| Body | Medium and smooth |
| Acidity | Gentle and balanced |
| Aftertaste | Clean and lingering |
| Flavor Notes | Berries, cocoa, and citrus |
Brewing Recommendations
Best Brewing Methods: French Press, Drip, Espresso
Recommended Ratio: 1:16 (coffee to water)
Brew Time: 4–5 minutes
Sustainability & Sourcing
Our Sidamo beans are handpicked from smallholder farms, promoting sustainable agriculture and community growth. Every cup supports local farmers and preserves Ethiopia’s coffee legacy.
Yirgacheffe Coffee
Origin: Yirgacheffe, Southern Ethiopia
Altitude: 1,700 – 2,200 meters
Processing Method: Washed (Wet Process)
Description:
Yirgacheffe Coffee is Ethiopia’s most celebrated variety, known for its delicate floral notes, lemon zest brightness, and smooth body. Ideal for both espresso and pour-over, it’s loved by specialty roasters and coffee enthusiasts across the globe.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Floral and citrusy |
| Body | Light and silky |
| Acidity | Bright and clean |
| Aftertaste | Sweet and refreshing |
| Flavor Notes | Jasmine, lemon, and honey |
Brewing Recommendations
Best Brewing Methods: Pour-over, Chemex, Cold Brew
Recommended Ratio: 1:15 (coffee to water)
Brew Time: 3–4 minutes
Sustainability & Sourcing
Our Yirgacheffe beans are ethically sourced directly from smallholder farmers, ensuring fair compensation and eco-friendly practices. Every bag you buy supports local Ethiopian farming communities and sustainable coffee production.
Harrar Coffee
Origin: Harrar, Eastern Ethiopia
Altitude: 1,400 – 2,000 meters
Processing Method: Natural (Dry Process)
Description:
Harrar Coffee delivers a rich, winey cup with notes of dark chocolate, blueberry, and spice. Perfect for strong coffee lovers who prefer an intense aroma and depth in flavor.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Intense and spicy |
| Body | Full and heavy |
| Acidity | Mild but vibrant |
| Aftertaste | Deep and lingering |
| Flavor Notes | Blueberry, dark chocolate, spice |
Brewing Recommendations
Best Brewing Methods: Espresso, Moka Pot, Cold Brew
Recommended Ratio: 1:14 (coffee to water)
Brew Time: 3–4 minutes
Sustainability & Sourcing
Our Harrar beans are sourced from traditional dry-processing farms, where sun-drying and hand-sorting maintain Ethiopia’s authentic flavor and heritage.
Limu Coffee
Origin: Limu, Western Ethiopia
Altitude: 1,400 – 1,900 meters
Processing Method: Washed
Description:
Limu Coffee offers a smooth, clean cup with delicate citrus and caramel notes. Its naturally sweet taste and medium body make it ideal for both pour-over and drip brews.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Sweet and floral |
| Body | Medium and clean |
| Acidity | Mild and balanced |
| Aftertaste | Soft and smooth |
| Flavor Notes | Citrus, caramel, and honey |
Brewing Recommendations
Best Brewing Methods: Pour-over, Drip, Aeropress
Recommended Ratio: 1:15 (coffee to water)
Brew Time: 3–4 minutes
Sustainability & Sourcing
Limu Coffee farmers practice shade-grown, eco-friendly cultivation, preserving the natural forest environment and supporting biodiversity in Western Ethiopia.
Arsi Coffee
Origin: Arsi, Southeastern Ethiopia
Altitude: 1,600 – 2,200 meters
Processing Method: Washed & Natural
Description:
Arsi Coffee delivers a bright, lively cup with floral and sweet citrus characteristics. Known for its clean profile and smooth mouthfeel, this coffee shines in filter brews and iced methods.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Floral, sweet citrus |
| Body | Light to medium |
| Acidity | Bright and crisp |
| Aftertaste | Fresh and delicate |
| Flavor Notes | Jasmine, lemon zest, cane sugar |
Brewing Recommendations
Best Brewing Methods: Pour-over, Chemex, Cold Brew
Recommended Ratio: 1:15
Brew Time: 3–4 minutes
Sustainability & Sourcing
Arsi farmers cultivate coffee with traditional shade-grown methods, using natural compost and eco-friendly practices that preserve local forests and wildlife.
Guji Coffee
Origin: Guji, Oromia Region
Altitude: 1,800 – 2,300 meters
Processing Method: Natural & Washed
Description:
Guji Coffee is highly prized for its unique sweetness and fruity complexity. A vibrant cup with silky texture and berry-forward notes, perfect for specialty coffee drinkers.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Fruity, sweet floral |
| Body | Medium and velvety |
| Acidity | Bright and vibrant |
| Aftertaste | Sweet and lingering |
| Flavor Notes | Blueberry, peach, floral honey |
Brewing Recommendations
Best Brewing Methods: V60, Espresso, Aeropress
Ratio: 1:16
Brew Time: 2.5–3.5 minutes
Sustainability & Sourcing
Guji farmers follow organic-forward farming, hand-picking cherries and practicing forest conservation through agro-forestry systems.
Kafa Coffee
Origin: Kafa Biosphere Reserve, Southwestern Ethiopia
Altitude: 1,400 – 1,800 meters
Processing Method: Natural
Description:
Kafa Coffee — birthplace of coffee — offers a deep, earthy tone with chocolate-rich flavors and a smooth finish. Ideal for traditional and modern brewing.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Earthy, sweet cocoa |
| Body | Full and creamy |
| Acidity | Low and rounded |
| Aftertaste | Deep, chocolatey finish |
| Flavor Notes | Dark chocolate, nuts, dried fruits |
Brewing Recommendations
Best Brewing Methods: French Press, Espresso, Traditional Ethiopian jebena
Ratio: 1:14
Brew Time: 4–5 minutes
Sustainability & Sourcing
Grown in natural forest environments and harvested by hand, supporting indigenous communities and biodiversity protection.
Nekemte Coffee
Origin: Nekemte, Western Ethiopia
Altitude: 1,500 – 2,200 meters
Processing Method: Natural
Description:
Nekemte Coffee produces a sweet, wine-like cup with a fruity complexity and strong aroma. A rich coffee favored for espresso blends and drip brewing.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Bold and fruity |
| Body | Full and round |
| Acidity | Soft and mild |
| Aftertaste | Long and sweet |
| Flavor Notes | Berry, wine, cocoa |
Brewing Recommendations
Best Brewing Methods: Drip, Espresso, Cold Brew
Ratio: 1:15
Brew Time: 3–4 minutes
Sustainability & Sourcing
Smallholder farmers use sustainable rainfall-based agriculture and organic soil-enrichment practices.
Wolayita Coffee
Origin: Wolayita, Southern Ethiopia
Altitude: 1,700 – 2,100 meters
Processing Method: Washed
Description:
Wolayita Coffee brings a clean, crisp cup with floral sweetness and citrus brightness — a refreshing profile ideal for manual brews.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Citrus and floral |
| Body | Light and silky |
| Acidity | Crisp and lively |
| Aftertaste | Clean and refreshing |
| Flavor Notes | Lemon, jasmine, green tea |
Brewing Recommendations
Best Brewing Methods: Pour-over, Kalita Wave, Turkish coffee
Ratio: 1:16
Brew Time: 3–3.5 minutes
Sustainability & Sourcing
Coffee cultivated by cooperatives focused on community education, soil health, and sustainable rural
Djimma Coffee
Origin: Jimma, Western Ethiopia
Altitude: 1,400 – 2,100 meters
Processing Method: Natural
Description:
Djimma Coffee is bold and earthy with rich sweetness and robust body. Traditionally known for strong brewed coffees and dark roasts.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Rich and earthy |
| Body | Heavy and bold |
| Acidity | Low and subtle |
| Aftertaste | Smooth and lingering |
| Flavor Notes | Spices, cocoa, woody sweetness |
Brewing Recommendations
Best Brewing Methods: Espresso, Jebena, French Press
Ratio: 1:13–1:15
Brew Time: 4–5 minutes
Sustainability & Sourcing
Produced under natural forest shade, supporting biodiversity and community-led farming collectives.
Bonga Coffee
Origin: Bonga, Kafa Zone
Altitude: 1,500 – 2,000 meters
Processing Method: Natural & Honey-processed
Description:
Bonga Coffee offers a sweet, aromatic cup with wild fruit and floral complexity, celebrating Ethiopia’s original coffee forests.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Wild floral and fruity |
| Body | Medium and silky |
| Acidity | Balanced and gentle |
| Aftertaste | Sweet and smooth |
| Flavor Notes | Apricot, honey, wild berries |
Brewing Recommendations
Best Brewing Methods: V60, Cold Brew, Jebena
Ratio: 1:15
Brew Time: 3–4 minutes
Sustainability & Sourcing
Harvested in protected coffee forests under eco-conservation programs that support indigenous farmers and wildlife habitats.
The Grade Scale
-
Grade 1: 91-100 points. The highest quality, with very few physical defects (under 5). -
Grade 2: 81-90 points. A very high-quality coffee with a slight increase in defects (5-12). -
Grade 3: 71-80 points. The lowest grade often considered specialty, with 13-25 defects in natural coffees. -
Grade 4: 63-70 points. A standard-grade coffee with 26-46 defects. -
Grade 5: These are lower commercial grades with increasing numbers of physical defects.
Sidamo Coffee
Origin: Sidamo, Southern Ethiopia
Altitude: 1,600 – 2,000 meters
Processing Method: Washed or Natural
Description:
Sidamo Coffee offers a balanced cup with hints of berries, chocolate, and citrus. It’s versatile enough for espresso, drip, or French press, making it a favorite among roasters and cafés around the world.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Sweet and fruity |
| Body | Medium and smooth |
| Acidity | Gentle and balanced |
| Aftertaste | Clean and lingering |
| Flavor Notes | Berries, cocoa, and citrus |
Brewing Recommendations
Best Brewing Methods: French Press, Drip, Espresso
Recommended Ratio: 1:16 (coffee to water)
Brew Time: 4–5 minutes
Sustainability & Sourcing
Our Sidamo beans are handpicked from smallholder farms, promoting sustainable agriculture and community growth. Every cup supports local farmers and preserves Ethiopia’s coffee legacy.
Yirgacheffe Coffee
Origin: Yirgacheffe, Southern Ethiopia
Altitude: 1,700 – 2,200 meters
Processing Method: Washed (Wet Process)
Description:
Yirgacheffe Coffee is Ethiopia’s most celebrated variety, known for its delicate floral notes, lemon zest brightness, and smooth body. Ideal for both espresso and pour-over, it’s loved by specialty roasters and coffee enthusiasts across the globe.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Floral and citrusy |
| Body | Light and silky |
| Acidity | Bright and clean |
| Aftertaste | Sweet and refreshing |
| Flavor Notes | Jasmine, lemon, and honey |
Brewing Recommendations
Best Brewing Methods: Pour-over, Chemex, Cold Brew
Recommended Ratio: 1:15 (coffee to water)
Brew Time: 3–4 minutes
Sustainability & Sourcing
Our Yirgacheffe beans are ethically sourced directly from smallholder farmers, ensuring fair compensation and eco-friendly practices. Every bag you buy supports local Ethiopian farming communities and sustainable coffee production.
Harrar Coffee
Origin: Harrar, Eastern Ethiopia
Altitude: 1,400 – 2,000 meters
Processing Method: Natural (Dry Process)
Description:
Harrar Coffee delivers a rich, winey cup with notes of dark chocolate, blueberry, and spice. Perfect for strong coffee lovers who prefer an intense aroma and depth in flavor.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Intense and spicy |
| Body | Full and heavy |
| Acidity | Mild but vibrant |
| Aftertaste | Deep and lingering |
| Flavor Notes | Blueberry, dark chocolate, spice |
Brewing Recommendations
Best Brewing Methods: Espresso, Moka Pot, Cold Brew
Recommended Ratio: 1:14 (coffee to water)
Brew Time: 3–4 minutes
Sustainability & Sourcing
Our Harrar beans are sourced from traditional dry-processing farms, where sun-drying and hand-sorting maintain Ethiopia’s authentic flavor and heritage.
Limu Coffee
Origin: Limu, Western Ethiopia
Altitude: 1,400 – 1,900 meters
Processing Method: Washed
Description:
Limu Coffee offers a smooth, clean cup with delicate citrus and caramel notes. Its naturally sweet taste and medium body make it ideal for both pour-over and drip brews.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Sweet and floral |
| Body | Medium and clean |
| Acidity | Mild and balanced |
| Aftertaste | Soft and smooth |
| Flavor Notes | Citrus, caramel, and honey |
Brewing Recommendations
Best Brewing Methods: Pour-over, Drip, Aeropress
Recommended Ratio: 1:15 (coffee to water)
Brew Time: 3–4 minutes
Sustainability & Sourcing
Limu Coffee farmers practice shade-grown, eco-friendly cultivation, preserving the natural forest environment and supporting biodiversity in Western Ethiopia.
Arsi Coffee
Origin: Arsi, Southeastern Ethiopia
Altitude: 1,600 – 2,200 meters
Processing Method: Washed & Natural
Description:
Arsi Coffee delivers a bright, lively cup with floral and sweet citrus characteristics. Known for its clean profile and smooth mouthfeel, this coffee shines in filter brews and iced methods.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Floral, sweet citrus |
| Body | Light to medium |
| Acidity | Bright and crisp |
| Aftertaste | Fresh and delicate |
| Flavor Notes | Jasmine, lemon zest, cane sugar |
Brewing Recommendations
Best Brewing Methods: Pour-over, Chemex, Cold Brew
Recommended Ratio: 1:15
Brew Time: 3–4 minutes
Sustainability & Sourcing
Arsi farmers cultivate coffee with traditional shade-grown methods, using natural compost and eco-friendly practices that preserve local forests and wildlife.
Guji Coffee
Origin: Guji, Oromia Region
Altitude: 1,800 – 2,300 meters
Processing Method: Natural & Washed
Description:
Guji Coffee is highly prized for its unique sweetness and fruity complexity. A vibrant cup with silky texture and berry-forward notes, perfect for specialty coffee drinkers.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Fruity, sweet floral |
| Body | Medium and velvety |
| Acidity | Bright and vibrant |
| Aftertaste | Sweet and lingering |
| Flavor Notes | Blueberry, peach, floral honey |
Brewing Recommendations
Best Brewing Methods: V60, Espresso, Aeropress
Ratio: 1:16
Brew Time: 2.5–3.5 minutes
Sustainability & Sourcing
Guji farmers follow organic-forward farming, hand-picking cherries and practicing forest conservation through agro-forestry systems.
Kafa Coffee
Origin: Kafa Biosphere Reserve, Southwestern Ethiopia
Altitude: 1,400 – 1,800 meters
Processing Method: Natural
Description:
Kafa Coffee — birthplace of coffee — offers a deep, earthy tone with chocolate-rich flavors and a smooth finish. Ideal for traditional and modern brewing.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Earthy, sweet cocoa |
| Body | Full and creamy |
| Acidity | Low and rounded |
| Aftertaste | Deep, chocolatey finish |
| Flavor Notes | Dark chocolate, nuts, dried fruits |
Brewing Recommendations
Best Brewing Methods: French Press, Espresso, Traditional Ethiopian jebena
Ratio: 1:14
Brew Time: 4–5 minutes
Sustainability & Sourcing
Grown in natural forest environments and harvested by hand, supporting indigenous communities and biodiversity protection.
Nekemte Coffee
Origin: Nekemte, Western Ethiopia
Altitude: 1,500 – 2,200 meters
Processing Method: Natural
Description:
Nekemte Coffee produces a sweet, wine-like cup with a fruity complexity and strong aroma. A rich coffee favored for espresso blends and drip brewing.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Bold and fruity |
| Body | Full and round |
| Acidity | Soft and mild |
| Aftertaste | Long and sweet |
| Flavor Notes | Berry, wine, cocoa |
Brewing Recommendations
Best Brewing Methods: Drip, Espresso, Cold Brew
Ratio: 1:15
Brew Time: 3–4 minutes
Sustainability & Sourcing
Smallholder farmers use sustainable rainfall-based agriculture and organic soil-enrichment practices.
Wolayita Coffee
Origin: Wolayita, Southern Ethiopia
Altitude: 1,700 – 2,100 meters
Processing Method: Washed
Description:
Wolayita Coffee brings a clean, crisp cup with floral sweetness and citrus brightness — a refreshing profile ideal for manual brews.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Citrus and floral |
| Body | Light and silky |
| Acidity | Crisp and lively |
| Aftertaste | Clean and refreshing |
| Flavor Notes | Lemon, jasmine, green tea |
Brewing Recommendations
Best Brewing Methods: Pour-over, Kalita Wave, Turkish coffee
Ratio: 1:16
Brew Time: 3–3.5 minutes
Sustainability & Sourcing
Coffee cultivated by cooperatives focused on community education, soil health, and sustainable rural
Djimma Coffee
Origin: Jimma, Western Ethiopia
Altitude: 1,400 – 2,100 meters
Processing Method: Natural
Description:
Djimma Coffee is bold and earthy with rich sweetness and robust body. Traditionally known for strong brewed coffees and dark roasts.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Rich and earthy |
| Body | Heavy and bold |
| Acidity | Low and subtle |
| Aftertaste | Smooth and lingering |
| Flavor Notes | Spices, cocoa, woody sweetness |
Brewing Recommendations
Best Brewing Methods: Espresso, Jebena, French Press
Ratio: 1:13–1:15
Brew Time: 4–5 minutes
Sustainability & Sourcing
Produced under natural forest shade, supporting biodiversity and community-led farming collectives.
Bonga Coffee
Origin: Bonga, Kafa Zone
Altitude: 1,500 – 2,000 meters
Processing Method: Natural & Honey-processed
Description:
Bonga Coffee offers a sweet, aromatic cup with wild fruit and floral complexity, celebrating Ethiopia’s original coffee forests.
Flavor Profile
| Attribute | Description |
|---|---|
| Aroma | Wild floral and fruity |
| Body | Medium and silky |
| Acidity | Balanced and gentle |
| Aftertaste | Sweet and smooth |
| Flavor Notes | Apricot, honey, wild berries |
Brewing Recommendations
Best Brewing Methods: V60, Cold Brew, Jebena
Ratio: 1:15
Brew Time: 3–4 minutes
Sustainability & Sourcing
Harvested in protected coffee forests under eco-conservation programs that support indigenous farmers and wildlife habitats.
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Why Choose Our Ethiopian Coffee?
100% Authentic
Ethiopian Origin
Direct Trade
with Farmers
Eco-Friendly &
Sustainable Farming