Exceptional
Ethiopian Coffee
Rich in flavor. Rooted in tradition. Our coffee comes from Ethiopia's finest growing regions, carefully sourced and prepared for international markets.
FlavorsRooted in Terroir
Our coffee comes from Ethiopia's most celebrated growing regions. Each area offers unique flavor profiles, shaped by altitude, soil and traditional farming practices.
Yirgacheffe
Floral • Jasmine • Bergamot • Stone Fruit
Sidama
Berry • Wine • Bright Acidity • Full Body
Guji
Blueberry • Dark Chocolate • Complex Finish
Harrar
Wild Blueberry • Mocha • Dry Processed
Limu
Spicy • Sweet • Well-Balanced
Kaffa
Forest Fruit • Herbs • Winey
Yirgacheffe
Yirgacheffe coffees are globally celebrated for their bright, sparkling acidity, intensely floral aromatics, and elegant tea-like body. Grown at extreme altitudes, these beans develop slowly, resulting in a complex and distinctive flavor profile often featuring jasmine, bergamot, and sweet stone fruit.
1,750 – 2,200m
Washed / Natural
Sidama
Sidama produces a vast array of cup profiles, but is most famous for its profound, fruit-forward naturals and crisp, elegantly structured washed coffees. Expect vibrant berry notes, wine-like characteristics, and a wonderfully creamy body that rounds out the bright acidity.
1,500 – 2,200m
Washed / Natural
Guji
In recent years, Guji has emerged as a powerhouse of Ethiopian specialty coffee, separated from the broader Sidama classification. Guji coffees offer wild, sweet, and complex profiles. Naturals often burst with blueberry jam and dark chocolate, while washed lots exhibit pristine floral and citrus notes.
1,800 – 2,300m
Natural + Washed
Harrar
Harrar is one of the oldest coffee-producing regions in the world. Almost exclusively dry-processed (natural), Harrar coffees are famous for their heavy body, exotic aroma, and unmistakable wild blueberry and dark chocolate (mocha) notes. They are complex, earthy, and boldly fruity.
1,500 – 2,100m
Natural (Dry Processed)
Limu
Known predominantly for its high-quality washed coffees, Limu offers a profoundly balanced cup. It features a lower acidity compared to Yirgacheffe or Sidama, but compensates with delicious spice, delicate sweet notes, and a winey, full-bodied mouthfeel.
1,400 – 2,000m
Washed
Kaffa
Kaffa is widely considered the absolute birthplace of Coffea Arabica. Much of the coffee here still grows wild in the dense Afromontane forests. The resulting cup is unique, deep, and wild, offering intense forest fruit flavours, herbaceous notes, and a notably winey acidity.
1,400 – 1,900m
Natural + Forest Dried