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ETHIOPIA THE ORIGIN OF COFFEE

Ethiopia is known for its diverse topography, with altitudes ranging from around 100 meters below sea level in the Danakil depression to 4,600
meters above sea level in the Semien mountains. Accordingly, it has a number of agroecological zones favorable for the production of varieties
of coffee and other agricultural products.

Yirgacheffe Washed G2 Coffee
Ethiopian washed arabica coffee yirgacheffe grade 2, has floral flavor, fine acidity, and a rich body with a cupping score of 80-90%
Sidama Washed G2 Coffee
Ethiopian washed arabica coffee sidama grade 2, has sweet flavor, fine acidity, medium-sized and green-grey color bean with the cupping score 80-90%
Limu Washwd G2 Coffee
Ethiopian washed arabica coffee, Limu grade 2, has a spicy and winy flavor, good acidity and body, a small-medium sized bean, and is greenish-bluish in color with a cupping score of 80–90%.
Harar Sundried G4 Coffee
Ethiopian natural arabica coffee Harar grade 4 has a mocha flavor, medium-sized beans with a greenish-yellow color, medium acidity, and a full body with a cupping score of 63–75%.
Lekempti Sundried G5 Coffee
Ethiopian natural arabica coffee lekempti grade 5 has a fruity flavor, greenish-brownish in color with low acidity and better body, medium-to-bold bean with a cupping score of 58-65%.
Djimmah Sundried G5 Coffee
Ethiopian natural arabica coffee djimmah grade 5 has a winy flavor, good acidity, and body, a medium-sized bean, and is greenish-bluish in color with a cupping score of 56–62%.

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