Ethiopia is without doubt the gate to world of specialty coffee. We primarily look for bright acidity, ripeness and sweetness in the coffee, and we recommend those with better body and sweetness for espresso and brightness for filters.

Recommended for Blended, Single Origin Espresso and Filter Coffee.

Current Crops

Ethiopia Guji Tabe Burka G1 Washed
Jarc74110 | Washed | 1,800-2,200 masl
Honeysuckle, Blackberries, Lemon, Honey, Plum

Ethiopia Guji Tabe Burka G1 Natural  
Jarc74110 | Natural | 1,800-2,200 masl
Passionfruit, raisin, brown sugar, stewed apple, black tea

Ethiopia Gesha Village “Shaya” Honey
Gori Gesha | Honey | 1,800-2,200 masl
Jasmine, Bergamot, Orange, Chocolate, Red Apple

Ethiopia Sidama Oromia Twakok G1 Washed
Heirloom | Washed | 1,850 masl
Lemon, Peach, Tea Rose, Earl Grey

Country Profile

Size - 1,104,300 sq km

Capital City - Addis Ababa

Trade City - Dire Dawa

Population - 102,374,044 (May 2017)

Language/s Spoken - Amharic (official), Oromo, Somali

Producer Profile

Population Involved in Coffee - Approx. 700,000

Average Farm Size - 1 hectare or less

Bags Exported Annually - 3.5 million bags

Coffee Profile

Growing Regions - Sidama (including Yirgacheffe), Harrar, Limu, Djimma, Lekempti, Wallega, Gimbi

Common Varieties - Heirloom Ethiopian varieties including Kudhome, Gesha, Djimma, and others

Processing Method/s - Washed, Natural

Country-Specific Grading - Grades 1–9 (Gr 1–2 specialty; Gr 3–9 commercial)

Bag Size - 60 kg

Harvest Period - October–January

Typical Arrival - April–June