Did you know all coffee from around the world – like all people – originates from Ethiopia?
If you’re familiar with coffee from Ethiopia you may have heard of the region of Yirgacheffe, but the varied growing districts, regions and sub-regions across the country yield diverse and established producers who’s products are all worth a try. We always try to stock washed Ethiopia coffee from rotating microlots and value their distinctive and versatile tasting notes.
Prior to roasting, we acquire the green beans acquired through our relationship with a small NYC importer who works directly with specialty coffee trading partners to keep prices stable and fair to these microlot farmers, primarily woman. As their existence depends on the prosperity of the farmers, these partners invest in infrastructural improvements, such as electrical plants and schools, in the towns where these coffees are grown and processed.
Current (Fall/Winter 2024/25)
| Origin | Ethiopia | |
|
Bombe, Bense District, Sidama | |
| Producer | Smallholders/garden farmers. Ayla Washing Station | |
| Variety | Varietals 74110 – 74158 | |
| Altitude | 1950 meters above sea level | |
| Processing Method | Washed | |
| We taste | Medium body, Smooth, Sweet Clementine, Jasmine, Hazelnut |
Previous (Summer/Fall 2024) Werka, Nensebo District, West Arsi, Oromia. Mixed Heirloom
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