Six Ethiopian origins, each with its own cup.
Every lot we sell comes from one of six core regions. Each has its own altitude, soil and tradition, and each tastes different. Find the one that fits your roast.
Where it grows
Six regions, three corners of Ethiopia.
Our six core regions sit between 1,400 and 2,400 metres. Cool nights, steady rain and old coffee forests give each one a distinct cup.
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Guji
1,800–2,300 m
-
Yirgacheffe
1,700–2,200 m
-
Sidama
1,600–2,400 m
-
Harar
1,500–2,100 m
-
Jimma
1,400–2,100 m
-
Wollega
1,500–2,100 m
· Addis Ababa
Jimma
Sidama
Yirgacheffe
Guji
Harar
Wollega
Origin 01
Guji
High-grown, bright and floral
- Region
- Guji zone, southern Ethiopia · among the country's highest farms
- Altitude
- 1,800–2,300 m
- Processes
- Washed, natural, honey (soon)
- Harvest
- November–January
- Grades
- Grade 1–4
Complex florals, mandarin and peach on a silky body.
Mango, ripe berry and jam on a fuller body, with a long finish.
Guji grows higher than most Ethiopian coffee. Cool nights slow the cherry's ripening, and that time turns into sweetness and complex acidity. Washed lots are bright and floral. Naturals are fuller, with jammy berry and a long finish.
Smallholder farms sit among forest and enset plants, much of the coffee under natural shade.
Best for:Light-roast filter and single-origin espresso.
Origin 02
Yirgacheffe
Washed, delicate and tea-like
- Region
- Gedeo zone, southern Ethiopia
- Altitude
- 1,700–2,200 m
- Processes
- Mostly washed, some natural
- Harvest
- October–December
- Grades
- Grade 1–4
Jasmine, bergamot, lemon zest and peach on a bright, tea-like body. Clean, crisp finish.
Blueberry, strawberry and tropical fruit on a juicy, light body.
Yirgacheffe set the standard for washed Ethiopian coffee. The cup is light-bodied and very clean, with a floral aroma, citrus acidity and a tea-like finish.
Thousands of small family plots on steep, shaded hillsides. Cherries reach local washing stations within hours of picking.
Best for:Pour-over, batch brew and light roasts.
Origin 03
Sidama
Balanced, sweet and versatile
- Region
- Sidama region · sold as Sidamo
- Altitude
- 1,600–2,400 m
- Processes
- Washed, natural, honey (soon)
- Harvest
- October–December
- Grades
- Grade 1–4
Elderflower, orange and honey with a rounded, medium body.
Raspberry, blackberry and berry jam on a syrupy body.
Sidama sits between the brightness of Yirgacheffe and the weight of Jimma. Medium body, rounded acidity and a sweetness that holds across roast levels.
Volcanic soil, regular rain and a wide altitude range on small farms that have traded coffee for generations.
Best for:Medium-roast single origin, or the sweet base of a house blend.
Origin 04
Harar
Wild, winey and full-bodied
- Region
- Eastern Ethiopia
- Altitude
- 1,500–2,100 m
- Processes
- Natural · aged lots available
- Harvest
- October–February
- Grades
- Grade 1–4
Rare and lighter than the natural, with citrus and floral notes.
Blueberry, dark chocolate and spice on a heavy, syrupy body.
Harar is one of Ethiopia's oldest and most distinctive coffees. Dry-processed in the east, it has a heavy, syrupy body and a wild, winey cup with blueberry, dark chocolate and spice.
Grown on small farms in the eastern highlands and dried in the sun. We also offer aged Harar: mocha-like, with fermented fruit and an earthy depth.
Best for:Espresso with character, and heritage menus.
Origin 05
Jimma
Bold naturals, earthy and full-bodied
- Region
- Jimma zone, western Ethiopia
- Altitude
- 1,400–2,100 m
- Processes
- Mostly natural, some washed
- Harvest
- October–January
- Grades
- Grade 1–4
Mild and nutty, with caramel sweetness and a gentle acidity.
Banana and tropical fruit on a heavy body, with low acidity and earthy depth.
Jimma is Ethiopia's heavyweight. Sun-dried naturals give a heavy body, low acidity and earthy, fruity notes of banana and tropical fruit. Washed lots are milder, with nutty and caramel sweetness.
Western Ethiopia, where forest-grown coffee is still common. Cherries dry on raised beds for 12–16 days or longer.
Best for:Espresso blends, milk drinks, dependable volume.
Origin 06
Wollega
Smooth, chocolatey and approachable
- Region
- Wollega / Nekemte, western Ethiopia
- Altitude
- 1,500–2,100 m
- Processes
- Washed and natural
- Harvest
- October–December
- Grades
- Grade 1–4
Apple and citrus with a clean, sweet finish and a medium body.
Chocolate and berry on a smooth, medium body.
Wollega coffees are smooth and easy to love, with balanced acidity and a medium body. Washed lots lean sweet and citrusy; naturals turn chocolatey and berry-led.
Grown around Nekemte in western Ethiopia, on smallholder farms between 1,500 and 2,100 metres.
Best for:House blends and approachable single origins.
At a glance
Compare the six origins.
| Guji | Yirgacheffe | Sidama | Harar | Jimma | Wollega | |
|---|---|---|---|---|---|---|
| Altitude | 1,800–2,300 m | 1,700–2,200 m | 1,600–2,400 m | 1,500–2,100 m | 1,400–2,100 m | 1,500–2,100 m |
| Body | Medium–full | Light–medium | Medium | Full | Medium–full | Medium |
| Acidity | High | High | Balanced | Winey | Low | Balanced |
| Flavour | Mandarin, peach, florals | Jasmine, lemon, tea | Orange, honey, berry | Blueberry, chocolate, spice | Earthy, banana, caramel | Chocolate, berry, apple |
| Cup type | Fruity, vibrant | Clean, aromatic | Balanced, smooth | Heavy, wild | Bold, rustic | Smooth, approachable |
| Best roast | Light | Light | Light–medium | Medium–dark | Medium–dark | Medium |
* Honey-process lots coming soon.
Cup them side by side.
Ask us about a sample set from all six origins and find the one that fits your menu.
Request a Sample Set