Ethiopian Coffee


Origin– Ethiopia- the true origin of coffee.

Region– Guji, Sidamo -Located in the south of the Sidamo region, coffee from here is sought out by some of the best roasters in the world.
The Farm– Suke Quto owned by Ato Tesfaye Bekele, is located in the Guji zone of Southeastern Ethiopia. The volcanic soil found on the farm is very fertile. Ato keeps the soil in shape by organic recycling.

Roasting level  -light roast 190-210 degrees
Flavors that you should taste – the Ethiopian coffee beans can produce a drink with light to medium body, high acidity, and a bit “earthy” note. Those beans have an outstanding, vivid and bright flavor profile with high floral and peach notes, it’s one to be slowly savored.

Best use for
Automatic Drip
Since this is an African coffee, it does best as filter coffee.
Pour Over
You should try brewing it as a pour-over coffee. This allows for more control in the brewing process and slows down the brew enough to pull out the best flavor of the coffee.
Cold Brew
Most people want their cold brew to be smooth and refreshing. Ethiopian coffee makes a wonderful, refreshing cold brew or iced coffee.

Coffee beans – 150gr

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