YIRGACHEFE


Yirgachefe coffee is grown between 1,700- 2200 masl in region where the highest quality Arabica coffee is grown. Its uniqueness and intensity, sweet flavor and aroma make this predominantly berry profile coffee bean give it a rich and smooth taste with a clean taste.

Guji


Snug against Sidamo and Yirgache in the Oromia zone, the Gujji zone coffee is grown between 1500- 2100 masl. It’s known for having a sweetly tart acidity and its taste ranges from sweet lemon candy and fl oral tea to heavy green melon and rose fl avors, with a bright and winey yet balanced feel.

SIDAMA


The Sidama coffee comes from a region in southern Ethiopia where the ideal soil type, climate altitude, rainfall and temperature combine to make it the largest supplier of washed coffee in the country. Sidama coffee is grown between 1700-1950 masl and its greenish gray medium sized beans are known for their sweetly.

Limu


Limu coffee is grown between 1500-1900 masl and its roundish ad green colored beans have an intense, sweet, taste with a vibrant low citric acidity. The medium sized coffee beans are grown in the Jimma zone, Oromia region, and have notes of spice and wine; soft berry undertones and rich fl oral overtones.

HARRAR COFFEE


One of the world’s most prized coffees, Harrar has a medium to light acidity, full body with typical mocha flavor, and a winey aftertaste. Of the two varieties, Short Berry and Long Berry, the latter is considered the most desirable. All Harrar is dry processed and the beans are slightly yellowish-green.

GIMBI/LEKEMPTI COFFEE


Typically used in blends, this coffee is characterized by a fruity flavor and bright acidity. Beans are processed by both the dry and wet methods.

DJIMMAH COFFEE


Coffee is said to have gotten its name from the Ethiopian region of Kaffa, where this coffee is produced. Like other coffees from this region the beans produce a rather heavy bodied cup with wine-like aftertaste.

GIMBI/LEKEMPTI COFFEE


Typically used in blends, this coffee is characterized by a fruity flavor and bright acidity. Beans are processed by both the dry and wet methods.