Origins/Farm

 The Birthplace of Coffee

Ethiopia is widely recognized as the birthplace of Arabica coffee, where coffee grows naturally in lush highland forests. Our coffees are sourced from some of the country’s most celebrated regions, each offering unique flavor profiles shaped by altitude, soil, and traditional farming practices.

Our Coffee Regions

We proudly work with farmers across Ethiopia’s renowned coffee-growing areas:

  • Yirgacheffe – Known for its delicate floral aromas, bright acidity, and citrus notes.
  • Sidamo (Sidama) – Offers a balanced cup with fruity sweetness and vibrant acidity.
  • Guji – Celebrated for complex flavors, often featuring berry, jasmine, and wine-like characteristics.
  • Limu – Produces clean, well-balanced coffees with mild acidity and spicy undertones.

Each region contributes its own distinct character, making Ethiopian coffee one of the most diverse in the world.

Smallholder Farmers & Community

Our coffee is grown by dedicated smallholder farmers who cultivate coffee on small plots of land, often using traditional and organic methods. These farmers are the backbone of Ethiopia’s coffee heritage, passing down knowledge through generations.

We collaborate directly with farmers and cooperatives to ensure fair practices, sustainability, and consistent quality.

Farming Practices

Most Ethiopian coffee is grown under natural shade in forest or semi-forest systems, preserving biodiversity and enhancing flavor complexity. Key practices include:

  • Hand-picking only ripe cherries
  • Natural (sun-dried) and washed processing methods
  • Minimal use of chemicals
  • Environmentally friendly cultivation

These methods result in coffees that are both sustainable and rich in character.

Altitude & Terroir

Ethiopian coffee is typically grown at elevations between 1,500 to 2,200 meters above sea level. The high altitude slows bean development, allowing more time for sugars to develop—resulting in brighter acidity, complex flavors, and exceptional cup quality.