Ethiopian Coffee
The birthplace of Arabica coffee. Ethiopia's ancient forests produce the most complex, floral, and fruit-forward coffees on earth — unlike anything else in your cup.
Country
Ethiopia
Altitude
1,500 – 2,300m
Harvest
October – February
Tasting Profile
Floral, Citrus, Berry
Growing Regions
Ethiopia's diverse microclimates and altitudes create distinct flavor profiles across its growing regions.
Yirgacheffe
Yirgacheffe is the crown jewel of Ethiopian coffee. Grown at extreme altitudes in the Gedeo Zone of southern Ethiopia, these beans develop an extraordinary complexity. Washed Yirgacheffe coffees are prized for their tea-like clarity and floral aromatics, while natural-processed lots explode with blueberry and tropical fruit sweetness.
Altitude
1,700 – 2,200m
Processing
Washed & Natural
Flavor
Jasmine, bergamot, lemon zest, stone fruit
Sidamo
The Sidamo region produces some of the most sought-after coffees in the world. Rich volcanic soil and ideal growing conditions at altitude create a cup that balances bright acidity with deep, wine-like fruit notes. Natural-processed Sidamo coffees are known for their intense berry character and syrupy body.
Altitude
1,500 – 2,200m
Processing
Washed & Natural
Flavor
Berry, wine, chocolate, floral
Guji
Once grouped with Sidamo, the Guji zone has earned recognition as a distinct origin. Ultra-high elevations and ancient heirloom varietals produce cups with an unmistakable tropical sweetness and delicate floral perfume. Guji coffees are often among the highest-scoring lots at international cuppings.
Altitude
1,800 – 2,300m
Processing
Washed & Natural
Flavor
Peach, mango, honey, lavender
The Story Behind Ethiopian Coffee
Ethiopia is where it all began. Every cup of coffee in the world traces its roots back to the ancient forests of the Ethiopian highlands.
Birthplace of Coffee
Legend traces coffee to the Ethiopian highlands, where a goat herder named Kaldi noticed his goats dancing after eating cherry-red berries from a wild tree. That tree was Coffea arabica.
Heirloom Varietals
Ethiopia is home to thousands of wild coffee varietals — most still unclassified. This genetic diversity gives Ethiopian coffees their unmatched complexity and range of flavors.
Coffee Ceremony
In Ethiopia, coffee is more than a drink — it is a ceremony. Green beans are roasted over charcoal, ground by hand, and brewed in a jebena clay pot, shared among family and neighbors.
Shade-Grown & Wild
Much of Ethiopia's coffee grows wild in forest gardens or under shade canopy. This slow maturation at altitude concentrates sugars and produces exceptional sweetness in the cup.
How We Recommend Brewing Ethiopian Coffee
Pour over is our go-to method for Ethiopian beans. The clean extraction highlights the delicate florals, bright citrus, and berry sweetness that make these coffees extraordinary. Use a 1:16 ratio with 200°F water.
Shop Ethiopian Beans
Taste the origin of coffee. Our Ethiopian single-origin beans are roasted in-house and ship with a roast date on every bag.