Ethiopian coffee is celebrated for its exceptional flavors, floral aromas, and bright acidity, making it a cornerstone of specialty coffee. As the birthplace of coffee, Ethiopia boasts a diverse range of heirloom varieties, each offering unique characteristics that appeal to coffee lovers and home baristas alike.

Ethiopia's coffee grows at high altitudes (1,500 to 2,200 meters) in fertile volcanic soil, cultivating beans with remarkable depth. The indigenous heirloom varieties provide a wide spectrum of flavors due to the region's ideal growing conditions and traditional farming practices.

Ethiopian coffee is processed primarily by washed (wet) and natural (dry) methods, each shaping the flavor profile: Washed Process produces a clean cup with citrus and floral notes, particularly valued in regions like Yirgacheffe and Sidamo. Natural Process beans absorb sugars from the fruit, resulting in intense fruitiness, often with berry and wine-like characteristics, famous in Guji and some Sidamo lots.

Ethiopian coffee provides an intricate experience steeped in history and tradition. Whether you enjoy the floral notes of a Yirgacheffe or the rich fruitiness of a Guji, it's a journey worth exploring in the world of specialty coffee. 

Life is too short for bad coffee!