Four regions. One origin.
Yirgacheffe
Yirgacheffe is one of the world's highest-quality beans in Ethiopia. Located in the Southern part of Ethiopia. Yirgacheffe coffee is typically grown at high altitudes, between 1,700 and 2,200 meters above sea level, which contributes to its vibrant, floral aroma that captivates from the first whiff.
Sidamo
Sidamo coffee is another exceptional and well-loved coffee variety from Ethiopia, known for its vibrant flavors and smooth, well-rounded profile. Sidamo is a region located in the southern part of the country, near the Yirgacheffe area, and is typically grown at altitudes ranging from 1,500 to 2,200 masl above sea level. The flavor of Sidamo coffee is more balanced, but still complex. You'll often find tasting notes of citrus (i.e, lemon or orange), floral undertones like jasmine or hibiscus, and fruity flavors such as peach or berry.
Guji
Guji Coffee is another prominent coffee and is known for its fruity and floral aromas. Often reminiscent of jasmine, bergamot, or lavender. This light, fragrant characteristic gives the coffee an elegant and aromatic profile. Guji coffee is grown in the southern part of Ethiopia, known for its high altitude ranging from 1800 – 2200 masl. This contributes to the coffee's distinct characteristics. The altitudes and their fertile soils are an ideal climate for coffee cultivation as they allow the beans to mature slowly, which enhances the complexity of the flavor. The test note of Guji has Lemon, orange, berries, with tropical fruits like mango and pineapple.
Harrar
Ethiopian Harrar heirloom coffee is a renowned, naturally processed (sun-dried) coffee originating from the Eastern Highlands of Ethiopia, growing at an altitude of 1400 - 2700 masl. The area is drier and warmer than in southern coffee regions, contributing to a smaller, denser, and more intense bean. The natural processing method allows the coffee fruit to dry on the bean, which intensifies the natural sweetness and fruity, fermented notes. The region is known as one of the world’s oldest and most distinctive coffee varieties. These plants are "heirloom" in nature, meaning they are wild, indigenous Arabica, highly diverse. These high-elevation, sun-dried, natural-process Arabica coffees are known for their heavy body, bold flavor, with red fruit (Plum), walnuts, caramel, chocolate, and cereal/barley flavour notes.The coffee is largely traditional and organic by default as it is produced by small family-owned farms and most work done manually.
