Origins / Ethiopia
Ethiopia
Where coffee comes from. Floral, tea-like washed lots and jammy, blueberry-heavy naturals, mostly from tiny farms pooled at a washing station.
Most Ethiopian coffee is grown by smallholders with under a hectare, who deliver cherry to a shared washing station. That is why the station name (Chelbesa, Worka, Hambela) matters more than any farm name. Heirloom and landrace varieties, high altitude and slow ripening give the small, dense beans their aromatics. If you drink filter, start here. If you drink espresso with milk, a natural Ethiopian turns a flat white into something that tastes of fruit.
No Ethiopia on the shelves right now
Nothing here yet.
Shelves fill as roasters connect their shops.