Four processes. Each one changes the cup.
Same cherry, different journey. Choose the process that fits your roast, then pick the region.
Our Coffees
Find your process.
Every lot we ship is washed, natural or anaerobic, with honey lots coming soon. Hover a tile to see what each process does to the cup.
Process 01 · Washed
Clean, bright, origin-true
Process 02 · Natural
Fruity, intense, jammy
Process 03 · Honey
Sweet and round
Process 04 · Anaerobic
Wild and complex
Specialty and commercial
Grades 1–2 are specialty, 3–4 commercial. Every lot is graded twice.
Sealed in jute
GrainPro liners inside standard 60 kg jute bags.
Certified for export
Cupped and graded by Ethiopia's Coffee and Tea Authority.
Process explorer
Compare the process, step by step.
Click a tab to see how each method is made and what it brings to the cup.
Process 01
Washed
Clean, bright, origin-true.
Cherries are pulped within hours of picking. The beans ferment in water tanks for up to 48 hours, then are washed and dried in parchment for 12–14 days. The clean, bright cup European and North American buyers prefer.
- Drying
- 12–14 days in parchment
- Body
- Light to medium
- Acidity
- Bright, citric
- Found in
- Yirgacheffe, Guji, Sidama
Process 02
Natural
Fruity, intense, jammy.
Whole cherries dry in the sun on raised beds, turned by hand through the day for 12–16 days or longer. Sugars from the fruit move into the bean, building body and ripe berry sweetness.
- Drying
- 12–16 days in the sun
- Body
- Medium to full
- Acidity
- Soft, winey
- Found in
- Jimma, Guji, Sidama
Process 03 · Coming soon
Honey
Sweet, round, balanced.
The skin and pulp come off, but some of the sticky fruit layer stays on while the beans dry on raised beds. The cup sits between washed and natural: sweeter and rounder than washed, cleaner than natural. Honey lots from Guji and Sidama are coming soon.
- Drying
- Raised beds, fruit layer on
- Body
- Medium
- Acidity
- Balanced, juicy
- Found in
- Guji, Sidama · coming soon
Process 04
Anaerobic
Wild, complex, unforgettable.
Cherries ferment in sealed tanks without oxygen before drying. The controlled fermentation brings intense tropical and winey notes. Made in limited lots, on request.
- Drying
- Sealed tanks, then raised beds
- Body
- Medium, syrupy
- Acidity
- Lively, layered
- Found in
- Selected lots, on request
Flavour wheel
The taste of Ethiopian coffee.
Click a flavour on the wheel to see what it tastes like, where it grows and which process brings it out.
Selected flavour
Floral
Perfume-like aromatics that rise from the cup before you sip. Ethiopia's signature.
Tasting notes
- Jasmine
- Rose
- Bergamot
Find it in
- Yirgacheffe
- Guji
Categories inspired by the SCA Coffee Taster's Flavor Wheel.
Selected flavour
Fruit
From fresh berries to jammy tropical fruit. Natural processing turns it up.
Tasting notes
- Berry
- Stone fruit
- Tropical
Find it in
- Guji
- Sidama
- Yirgacheffe
Categories inspired by the SCA Coffee Taster's Flavor Wheel.
Selected flavour
Acidity
The brightness that makes a cup feel alive: citrusy when washed, wine-like when natural.
Tasting notes
- Bright
- Citrusy
- Wine-like
Find it in
- Yirgacheffe
- Guji
- Sidama
Categories inspired by the SCA Coffee Taster's Flavor Wheel.
Selected flavour
Sweetness
Honey and caramel sweetness that rounds the cup and holds across roast levels.
Tasting notes
- Honey
- Sugarcane
- Caramel
Find it in
- Sidama
- Guji
- Jimma
Categories inspired by the SCA Coffee Taster's Flavor Wheel.
Selected flavour
Body
How the coffee feels: from light and tea-like to full and syrupy.
Tasting notes
- Tea-like
- Silky
- Syrupy
Find it in
- Yirgacheffe
- Guji
- Jimma
Categories inspired by the SCA Coffee Taster's Flavor Wheel.
Selected flavour
Aftertaste
A clean, lingering finish. Sometimes tea-like, sometimes chocolatey.
Tasting notes
- Clean
- Lingering
- Chocolate
Find it in
- Guji
- Yirgacheffe
- Sidama
- Jimma
Categories inspired by the SCA Coffee Taster's Flavor Wheel.
Roaster's guide
Which process suits your roast?
Filter and pour-over
Go washed. The clean, bright profile European and North American buyers ask for, and the best showcase for Yirgacheffe and Guji florals.
Espresso and milk drinks
Go natural. Heavier body and berry sweetness that hold up in milk. Jimma shines here.
Signature and competition
Go anaerobic. Intense, layered lots for menus that want something nobody else has.
Cup the process for yourself.
Ask for a sample set across washed, natural and anaerobic lots and compare them side by side.
Request a Sample Set