Ethiopian Green Coffee Beans

Ethiopia’s coffees are revered for their complex aromatics—think bright florals, juicy berries, jasmine perfume and distinct regional character.

Key regions include Yirgacheffe, Sidamo, Guji, Harrar, Limu and Gedeo—each offering unique altitude, microclimate and processing differences.

While wild heirloom Arabica dominates, you’ll also find hybrids and selected curated varieties. Many Ethiopian lots feature genetic diversity rather than named varietals.

The most distinctive are washed and natural (sun-dried whole cherries), with honey/experimental processes gaining traction. Natural processes produce vivid fruit and body.

Expect floral perfume, red/black berries, citrus brightness, fine acidity and tea-like clarity in washed lots; naturals bring deeper fruit, richer body and spice.

• Filter: light for clarity and brightness;
• Espresso: medium-light to preserve aromatics and lively acidity.

Both. Single-origin lovers value their distinctiveness and terroir. Roasters also use them for lift and complexity in blends thanks to their aromatic clarity.

Yes—our Ethiopian selections come with lot and farm information where available, enabling great transparency for home and pro roasters.

Keep cool, dry and dark in an airtight container. Proper storage ensures peak green quality for approximately 6-12 months.

Naturals emphasise intense fruit character, fuller body and experimental profiles. They demand careful roasting to maintain sweetness without over-roasting.