Notes from origin.
Buying guides, harvest updates and what we learn at the washing stations. Written for roasters and green buyers.
Featured · Buying guides
How Ethiopian coffee is graded, explained for roasters
Grades 1 to 5, primary and secondary defects, and what each one does to your cup. Read this before you request samples.
Read the guide
Processing
Washed or natural? What process does to the cup
Same cherry, two journeys. How fermentation and drying shape acidity, body and sweetness.
Origins
Guji vs Yirgacheffe: two neighbours, two cups
Both sit high in the south. Here's why one tastes of peach and the other of jasmine.
Logistics
FOB or CIF: which should you choose?
Where our responsibility ends, where yours begins, and how each term changes your landed cost.
Pricing
How the ECTA minimum export price works
Why Ethiopian prices move every week, and why no exporter can legally sell below the floor.
Our story
Why we pay farmers before their coffee reaches us
What paying up front means for the people who grow it, and for the lots you receive.
Harvest updates
When each region is picked and shipped
A month-by-month guide to Ethiopian harvests, so you can book lots at the right time.