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.
Coffea Arabica was also found in the Harar region quite early, either brought from the Kaffa forests or from closer areas around the Sudan border. It is entirely possible that slaves taken from the forests chewed coffee cherry and spit out the seeds, thus spreading it into the Harar region, through which the Muslim slave trade route passed.
Buna Ababa has flavors of fresh citrus - meyer lemon, mandarin, tangelo. Beautiful acidity and finish, this coffee opens up to stone fruit and tea flavors as it cools. A nice rose water note in the background. City to City+. Learn More
These first Ethiopias are all we hoped for - bergamot citrus, raw honey, floral jasmine, stone fruits, black tea - Classic Yirga Cheffe all the way. As elegant as it is complex, this is an ultra-clean example of south Ethiopia washed coffees. City to City+. Learn More
Intense sweetness, perfumey florals, fresh baked goods, cleanliness define Buna Baraka. Asian sweet lemon, red cherry, and a floral scent of Mock Orange. Transparent body suits the dynamic cup character and bracing acidity. City to Full City. Learn More
Kela Kochore shows a delicate, shimmering profile with a saturated red honey sweetness. Acidity is bright, and accentuated by flavors of pomelo, sweet lime, and mandarin orange. Overt florals add to this dynamic cup. City to Full City. Learn More