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. Mr. Edema at one of the washing station sites in Uraga, Guji Zone

    Ethiopia Guji Anasora

  2. Ripening cherry in Agaro near Biftu Gudina

    Ethiopia Agaro Biftu Gudina Coop

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

    Ethiopia Agaro Genji Challa Lot 13

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