Sidamo is a province of Ethiopia named after the Sidama peoples, a community of Indigenous Peoples in the region. Although no one truly knows exactly where arabica beans have their origin, Sidamo is one of the most probable regions, rivaling Kaffa and Yirgacheffe. Because of the high growing elevation, the coffee grows slower which means that the plants spend more time taking in nutrients and minerals from the soil, lending Sidamo beans their signature robust and bold flavour. Sidamo is prized for its deeply complex flavour and rich body. Region: South...

Harrar is one of the oldest known coffee beans that is still grown today. The beans are named for the city of Harar, its local urban centre. Harar is known in Arabic as the City of Saints, and is considered the 4th holiest city in Islam thanks to its multitude of holy sites. Like many Ethiopian coffees, Harrar is a Strictly High Grown (SGH) variety, meaning slow growth ergo more time spent developing a more complex bean. Loved for its full, heavy body, spicy, almost jam-like flavour, and fragrant aroma,...

Yirgacheffe is a woreda (more or less the Ethiopian equivalent of a municipality in Canada) located within the Sidamo province, and is named for the town of Yirgacheffe which is the local coffee growing administrative centre. Yirgacheffe was the first region in Ethiopia to establish a wet-processing mill, in the 1970’s. Until then, all beans in Ethiopia were naturally processed (sundried directly from picking). Although small, Yirgacheffe is one of Ethiopia’s most famous coffee growing regions. Coffees grown here are prized for their clean taste, bright acidity, and medium to light body....

Located just north of the Djimma region where we find Limu, within the state of Wellega, Lekempte (or Nek’empte) coffees differ from most other African coffees because it boasts a heavy body rather than the medium to light bodies typical of Ethiopian and even other African coffees. This highland region is also home to the Wollega Oromo people, the clan for which the state is named. Region: Central North-west Elevation: 1700-2200m Process: Natural or Washed Harvest: February-April Acidity: Mild Flavour: Clean, very smooth, dark chocolate, almond, caramel, lime Aroma: Fruity, caramel, vanilla

Guji is a small, remote region located in the south of Ethiopia. It is a forested growing region, so the soil is very fertile. With lush hills and valleys, there is a wide variance in growing elevation and many microclimates exist within this single region. This region is considered to be the original home of the Oromo people, before they began migrating north and populating other regions. The Oromo of Guji people were traditionally pastoralists, believed to be descendants of a man called Gujo, who reared cattle. In present day,...

Also refered to as Limmu, or Limu-Kosa, this region is located just west of Ethiopia’s capital, Addis-Ababa. The name is partially derived from the name Limu Ennarea, the former kingdom which occupied the territory before the Oromo people. These beans are most renowned for their low acidity, fruity, almost wine-like flavour, with the right balance of sweet and spicy. Floral overtones accompany a sharp mouth feel, giving this bean a beloved vibrancy. Region: Central West Elevation: 1100-1900m Process: Washed then raised beds Harvest: October-January Acidity: Low Flavour: Fruit, sweet, wine, spice Aroma: Floral, citrus