Six Ethiopian origins, each with its own character
Altitude, rainfall and processing give each growing region a profile buyers can recognise in the cup. We keep them apart from the drying bed onward.
Yirgacheffe
1800–2200mWashed lots from the high valleys of the Gedeo zone. The reference point for floral Ethiopian coffee and the origin most roasters ask for first.
Sidamo
1600–2000mMedium beans with a balanced cup — sweet, rounded and dependable across a season. Grown across the southern highlands.
Guji
1800–2100mNeighbouring Sidamo but distinctly its own: heavier fruit and a fuller body, strong in both washed and natural preparation.
Harrar
1500–2100mSun-dried in the eastern highlands. Greenish-yellow beans, medium acidity and the mocha character the region is known for.
Jimma
1400–1900mWestern Ethiopia's workhorse origin — the coffee most drunk at home, with a tart edge and a hint of spice. Reliable in volume.
Konta
1750–1950mOur own farm. Shade-grown, selectively picked so only red cherry leaves the row, and kept traceable to the block it came from.
From cherry to container, under one roof
Konta Farm gives us our own supply base; the rest we source from growers we visit. Either way the same hands see it through to the port.
Selective picking
Red cherry only, picked over several passes rather than stripped in one.
Processing
Washed or natural, with lots kept separate through fermentation and drying.
Milling & grading
Hulled, screen-graded and hand-sorted before the lot is sealed.
Export
Cupped, documented and containerised through Djibouti by our own logistics desk.
What arrives, and how it is documented
Ask for samples and a current offer list
Tell us the origin, grade and volume you need. Sample sets ship with the cupping score and the lot's paperwork.