Ethiopia
The birthplace of coffee. Expect bright florals, citrus, and stone fruit, especially from Yirgacheffe and Sidamo.
Ethiopia is where Coffea arabica originated, and the country still grows some of the most distinctive coffee in the world. Most Ethiopian coffee comes from smallholder farms, often organized into cooperatives, and is farmed with little to no chemical input.
What does Ethiopian coffee taste like? The signature is floral and bright — jasmine, bergamot, lemon, and stone fruit (peach, apricot) show up often. Yirgacheffe and Sidamo are the regions most associated with these flavors; Guji and Harrar lean toward heavier berry and wine notes.
Processing matters a lot here. Washed Ethiopians are clean and tea-like; naturals are fruit-forward and intense. If you're new to Ethiopian coffee, try a washed Yirgacheffe first — it teaches you what "bright" means without overwhelming you.
193 coffees in the catalog →