SIDAMO

Best known for its rich, full body (mouthfeel), sweet and complex flavor, low acidity, floral aroma, and a finish that is bright and soft.

Coffee Type: Washed or Natural Arabica
Location: Southern Ethiopia
Milling Process: Washed dried on Raised Beds, or Natural Sundried
Region: Sidama Region
Growing Altitude: 1500-2220 meters above sea level
Harvest Period: October - January
Aroma: Floral, Slight Woody
Flavor: Lemon, Cane Sugar, Berries
Body: Medium, Smooth

LEKEMPTI

Loved for its fruity taste & bold body, intense fragrance with mild aroma and sweet notes, medium acidity and rich body, nice lemony with fruity taste. Roasters put its flavor in their blends, but can also be sold as an original gourmet or special original flavor,

Coffee type: Unwashed/Natural Arabica
Location: Southwest Ethiopia
Processing Type: Natural
Region: West Wellega, Oromia
Growing Altitude: 1,800 to 2,200 metres above sea level
Harvest period: February- April
Aroma: fruity, intense fragrance
Flavor: lemony, medium acidity
Body: Bold

YIRGACHEFFE

Yirgacheffe coffee displays a bright acidity along with intense, clean tastes and a complexity of floral notes in the aroma, Cupping notes frequently mention the aftertaste being vibrant, and the coffee may exhibit undertones of berry or wine.

Coffee Type: Washed or Natural Arabica
Location: Southern Ethiopia
Milling Process: Washed or Sundried
Region: Yirgacheffee
Growing Altitude: 1,700 to 2,200 meters above sea level
Harvest Period: October - January
Aroma: floral, sweet
Flavor: Complex, Fruity, Tea, Floral, Lemon, bright acidity
Body: light to Medium

DJIMMAH

Djimmah coffee bean presents an intense mild bean with sweet fruit and a wine-like dimension. A lively, dry process experience that strongly represents its origin roots. Intense sweetness with wine-like notes. Rich body, deeply aromatic with a complex earthy finish.

Coffee Type: natural Arabica
Location: South west Ethiopia
Process Method: natural, sundry
Region: Jimma Zone, Illubabor and Kaffa
Growing Altitude: 1300-1800 MASL
Harvest Period: October – march
Aroma: deeply aromatic with a complex earthy finish
Flavor: Intense sweetness, wine taste
Body: Rich

GUJI

The Ethiopian Guji Coffee has flavors associated with dark chocolate, peaches, and nectarines, which make it unique and loved among coffee lovers.

Coffee Type: Washed or Natural Arabica
Location: South Ethiopia
Process Method: Washed or sundry
Region: Ghuji Zone, Oromia
Growing Altitude: 1500-2,350 meters above sea level
Harvest Period: October - January
Aroma: floral, sweet, and spicy
Flavor: Dark Chocolate, Peach, and Nectarine
Body: Rich

BENCH MAJI

The Bench Maji Wild Forest Coffee is produced by a Farmers situated in the South-West of Ethiopia. The coffee is prepared with their own processing machines and stores. Key business goals are to improve the lives of individual members, create full traceability, and to provide outstanding coffee.