Questions buyers ask first.

Start small. Trial orders run from 10 to 50 bags, enough to cup, test a roast and decide. Full containers hold about 320 bags of 60 kg.

We pack 350 g or 500 g samples from active lots and send them by express courier within 72 hours of your request.

Your volume, origins or process, grade, destination port and whether you want FOB or CIF. We reply within 24 hours.

By the defects found in the green beans, from Grade 1 to Grade 5, plus Undergrade. Grades 1–2 are specialty, 3–4 commercial.

All four export grades: Grades 1–2 specialty and Grades 3–4 commercial.

Twice. By machine for size and density, then by hand for defects. Ethiopia's Coffee and Tea Authority then cups and certifies each lot.

Yes. Every bag is marked with its region, lot number and grade, so you can trace it to the washing station.

Six core regions: Guji, Yirgacheffe, Sidama, Harar, Jimma and Wollega. Special lots from Limu, Kaffa and Gori Gesha on request.

Washed, natural and anaerobic. Honey-process lots are coming soon.

No. We export Ethiopian Arabica only.

Yes. Aged Harar: mocha-like, with fermented fruit and an earthy depth.

Standard jute bags of 60 kg, each with a GrainPro liner inside. Other sizes are available on request. Samples are sent in 350 g or 500 g packs.

We do, all the way to the vessel at Djibouti. We clear Ethiopian customs and quote FOB or CIF.

Every lot is moisture-tested before sealing and packed in a GrainPro liner inside the jute bag. The seal that leaves Ethiopia is the seal you open.

Yes. Company name, logo, production date and destination port, printed once payment or the LC is confirmed.

From the New York 'C' price, our costs and the weekly ECTA minimum export price, which we can't legally sell below.

Letter of Credit (typically 90-day tenor) or Telegraphic Transfer (TT).