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Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that Coffea Arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor anglicized interpretation of "Kaffa Bun". We consider Ethiopian coffees to be some of the best in the world, and extreme genetic diversity of the coffee shrub is certainly part of the reason why. Most of the coffee is either wet-processed - resulting in a vividly bright cup, with fruit and floral notes - or dry-processed with the fruit skin intact. The latter technique produces a very different, rustic fruited flavor profile, and with thicker body. Read more.

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  1. New
    Passing out shade hats on a sunny day at Nano Challa cooperative

    Ethiopia Agaro Nano Challa Lot 10

  2. Ripe cherry that has been sorted before moving to the drying beds, Guji Zone

    Ethiopia Dry Process Hambela Buku 13 Screen

  3. Natural process coffee drying on raised beds in Beshasha. This batch looks just about ready.

    Ethiopia Dry Process Jimma Aba Simel

  4. Hand sorting at the drying beds, removing as much of the physically defective coffee that can be spotted by eye, Tome station.

    Ethiopia Guji Uraga Tome

  5. Bags of cherry from the day's harvest at a private farm in Beshasha

    Ethiopia Limu Musa Aba Lulesa

  6. Parchment coffee resting in the warehouse at Limu Kossa before the final export preparations are made

    Ethiopia Organic Dry Process Limu Kossa Farm

  7. A visit to the Konga cooperative in 2012, not the same coffee site but in the same Kebele.

    Ethiopia Yirga Cheffe Konga Station

  8. Sweet Maria's Ethiopiques Blend

    Sweet Maria's Ethiopiques Blend

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