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. With some of the farm Duromina coop management and workers

    Ethiopia Agaro Duromina Coop Lot 17

  2. Ripening cherry in Agaro near Biftu Gudina

    Ethiopia Agaro Biftu Gudina Coop

  3. Agitating the coffee with wooden "rakes" in the washing channel at Sadi Loya in order to remove the sticky mucilage layer

    Ethiopia Agaro Sadi Loya Coop

  4. Drying parchment covered with netting to protect from the mid-day sun, Kedamai coop

    Ethiopia Agaro Kedamai Cooperative

  5. Standing next to the Penagos 2500 at Genji Challa's sister site, Nano Challa

    Ethiopia Agaro Genji Challa Lot 13

  6. Capturing the early morning sun shining down on the Hambela Dabaye site

    Ethiopia Dry Process Guji Shakiso Hambela Dabaye

  7. A group of men picking over coffee cherry that was just laid out to dry at Taaroo

    Ethiopia Dry Process Kayon Mountain Taaroo

  8. New
    At a process site in Guji - the bright red cherry at left was just laid to dry, the one on the right is almost ready.

    Ethiopia Dry Process Guji Gerbicho Rogicha

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