ethiopian coffee
The Birthplace of Coffee.
Where it all Began.
Legend claims that Ethiopia is the birthplace of coffee, and for good reason—Ethiopian coffee has been treasured for its complex flavors, from the lively and fruity notes of citrus, berries, and tropical fruits to the delicate floral and tea-like undertones.
Growing along Ethiopia’s majestic mountains, its main coffee regions are Sidamo, Yirgacheffe, Limu, Tepi, Bebeka, Djimma, Harrar, and Lekempt, with Sidamo and Yirgacheffe being the most well-known.
Ethiopian coffee grows at enormously varied geographies, topographies and climates, producing vastly different flavors and cupping profiles, even to the farm and microlot. This makes our artisan roasting and fastidious curation all the more important—offering you the very best of what Ethiopia has to offer every season.
While Ethiopia is one of the larger coffee producers in the world, quality and logistics tend to vary, which, in our experience, results in.
We’re big fans of Ethiopian coffee. Check out our favorite beans we offer!
our ethiopian coffees
Ethiopia coffee regions
Yirgacheffe coffee is the most famous Ethiopian coffee region and has a reputation for some of the best coffee in the world, although it is one of the smaller coffee regions. Sitting at around 6,000 ft above sea level, the altitude produces a bright, medium-bodied coffee with distinct floral tones in aroma, and an intense and complex flavor. Over 45,000 farmers use both wet and natural processing methods for a variety of flavors.
Harrar coffee is one of the larger coffee regions growing at an altitude around of 5,000 ft. It’s coffees are similar to a Kenya with an intense flavor, fruity acidity and strong hints of blueberry or blackberry. Processed using both dry and natural methods, the coffee often produces a heavier body and has been likened to dry, red wine.
Limu coffee grows around a 4,000 ft altitude generally using washed coffee methods, producing a well-balanced coffee with milder flavors, floral aromas and a pleasant sweetness.
Guji coffee has surged in popularity recently, once it received its own appellation. Thriving in a more remote and mineral rich part of Ethiopia at an altitude of around 5,000 ft, it tends to produce, using washed, natural and honey processes, a balanced and pleasingly complex cup profile, similar to Yirgacheffe and Sidamo, though more fruit forward.