Ethiopian Coffee Beans

Ethiopia is where coffee started. The diversity of what comes out of this country, from jasmine and stone fruit to dark chocolate and spice, is unlike anywhere else in the world. If you're curious how the country's two most famous regions compare, the Yirgacheffe vs. Sidama debate is a good place to start.

Ethiopian heirloom varieties haven't been bred for yield or disease resistance the way many Latin American varieties have. They've developed naturally over centuries, and that genetic diversity shows up in the cup as complexity. You'll notice layers of flavor that shift as the coffee cools. That's one of the things that makes Ethiopian coffee so rewarding to sit with.

Right now our Ethiopian offerings are centered around Morkata Gata, a producer in the Guji zone that we've been working with and are genuinely excited about. We cupped multiple lots from Morkata for our current lineup and kept coming back to both the washed and natural processed options. The washed has this vanilla and melon quality with a clean, sweet finish. The natural is more fruit-forward with a heavier body. Same producer, same heirloom varieties, completely different experiences depending on how the coffee was processed.