Ethiopia Roasted Beans

Produced by a collective of 305 small farms in the Dara district of Ethiopia’s renowned Sidama region, this coffee is grown at elevations of 1,800–2,000 meters above sea level. Cool temperatures, fertile soils, and favorable growing conditions help develop the sweetness, vibrancy, and complexity that distinguish coffees from this region.

Careful selection begins at harvest, with only fully ripe cherries accepted for processing. Upon arrival, the cherries are sorted and spread across raised drying beds, where they dry slowly over 15–21 days. Throughout this natural drying process, conditions are closely monitored to support even drying and develop the coffee’s distinctive fruit-forward sweetness.

After drying, the coffee is hulled to remove the surrounding fruit layers, then hand-sorted to eliminate defects. This final inspection ensures that only beans meeting the producers’ quality standards are prepared for export.

From selective harvesting to meticulous processing, each step helps preserve the bright, sweet character associated with Sidama, one of the world’s most celebrated coffee-growing regions.

Widely regarded as the birthplace of coffee, Ethiopia has a rich coffee heritage, famously reflected in the legend of a goat herder who noticed his goats becoming energized after eating coffee cherries. Today, the country’s diverse microclimates, heirloom coffee varieties, and dedicated producers continue to shape its reputation for exceptional and distinctive coffees.