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

    Ethiopia Dry Process Guji Shakiso Hambela Dabaye

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

    Ethiopia Dry Process Kayon Mountain Taaroo

  3. 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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