ETHIOPIA
Ethiopian coffee, often considered the birthplace of coffee, holds a mystical allure that transcends its mere beverage status. Ethiopia's coffee tradition dates back centuries, and the country's diverse coffee varieties, from Yirgacheffe to Sidamo and Harrar, offer an array of unique flavors and aromas.
This particular farm is Located in the Durame Village of Kembata, Ethiopia. At 2100 meters above sea level, the soil is extremely
fertile and ideal for growing high quality coffee beans. The farmers incorporate a 36-48 hour fermentation process in the wet mill and then use raised beds for drying the beans under the sun. The cherries that are unwashed spend 16-17 days drying to ensure they are ready.
The resulting coffee is an extremely complex cup marked with notes of berries and chocolate.
Its complex, fruity, and floral notes continue to captivate coffee enthusiasts, making Ethiopian coffee an essential part of global coffee culture and a testament to Ethiopia's enduring legacy as coffee's true homeland.
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