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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    Ripening cherry in Agaro near Biftu Gudina
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    Mr. Edema at one of the washing station sites in Uraga, Guji Zone

    Ethiopia Guji Anasora

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    Sare Saba are focused on wet processing but do produce some dry process too. We didn't select any of their DPs this time around.

    Ethiopia Guji Sare Saba

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    Wooden paddles agitate the fermented coffee in long cement water channels in order to remove the sticky mucilege later before drying
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    Coffee cherry at a delivery side in Guji - some immature coffee, but overall really nice selection!
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    Traditional Oromo house near a coffee station in Sidama
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    Beautiful cherry selection at a coffee process site in Uraga, Guji Zone
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