Rwanda/Burundi sale


Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that Coffea Arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor anglicized interpretation of "Kaffa Bun". We consider Ethiopian coffees to be some of the best in the world, and extreme genetic diversity of the coffee shrub is certainly part of the reason why. Most of the coffee is either wet-processed - resulting in a vividly bright cup, with fruit and floral notes - or dry-processed with the fruit skin intact. The latter technique produces a very different, rustic fruited flavor profile, and with thicker body.

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  1. With some of the farm Duromina coop management and workers

    Ethiopia Agaro Duromina Coop Lot 17

  2. Standing next to the Penagos 2500 at Genji Challa's sister site, Nano Challa

    Ethiopia Agaro Genji Challa Lot 13

  3. Drying parchment covered with netting to protect from the mid-day sun, Kedamai coop

    Ethiopia Agaro Kedamai Cooperative

  4. Agitating the coffee with wooden "rakes" in the washing channel at Sadi Loya in order to remove the sticky mucilage layer

    Ethiopia Agaro Sadi Loya Coop

  5. At a process site in Guji - the bright red cherry at left was just laid to dry, the cherry on the right is almost ready

    Ethiopia Dry Process Guji Gerbicho Rogicha

  6. New
    Removing the sticky mucilage from the recently fermented coffee with wooden paddles at this Kochore wet mill site

    Ethiopia Kochore Jet Hama

  7. Penagos mechanical demucilager at Yukiro cooperative

    Ethiopia Yukiro Cooperative

  8. Capturing the early morning sun shining down on the Hambela Dabaye site

    Ethiopia Dry Process Guji Shakisso Hambela Dabaye

  9. New
    Sweet Maria's Ethiopiques Blend

    Sweet Maria's Ethiopiques Blend

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