Our coffee is Ethiopian organically grown coffee – 100 % Arabica. We sell no pre-packed blended coffee of the kind that you will find in your supermarket, but single-origin coffee from a bean typical of a particular region. This allows you to discover the characteristic flavour and aroma of a particular variety. As with wine, coffees have different tastes because of different climate conditions from different regions.

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Harar coffee is one of the finest coffees in the world. It is produced in the Eastern highlands of Ethiopia at an altitude of over 2000 metres. Harar coffee comes from sundried beans, has a wild, earthy mocca flavour and great espresso potential.


Kebado Dara from the Sidamo region in southern Ethiopia is a medium-bodied coffee, sweet with notes of peach and cherry. Slightly stronger in coffeine than many of our beans. Grown at altitudes of 1,800-2,000 metres, in an area with only 600 farmers.


Shakiso from the Sidamo Guji region in southern Ethiopia has earthy, fruity and resinlike tones. It comes from one single estate at an altitude of 1,800 m.


Limu coffee from Western Ethiopia is one of the premium gourmet coffees in the world. It is a low-acid coffee with a sweet, nutty flavour and balanced body. It's like drinking velvet.


All the central-southern Ethiopian coffees are labelled under the name Sidamo, and they feature a wide range of coffee flavours due to different soil types and varying micro climates. Both naturally processed and washed coffees are produced in this region, and the variety that you have tasted is a naturally processed variety with intense fruity characteristics and a slightly lighter body than Harar.


Yirgacheffe coffee is one of the most aromatic coffees in the world. It is produced in the Sidamo region in the southern highlands of Ethiopia at an altitude of over 2000 metres. Yirgacheffe coffee has a consistent, soft and fruity flavour. Can you feel the lemon?


The word coffee is derived from the name of the Kaffa region in Western Ethiopia. Ethiopian coffee is of the Coffea Arabica species, which is indigenous to Ethiopia and Yemen. It is grown organically on small farms, usually at an altitude of 1,200-1,800 metres, but there are plantations as high as 2,800 metres. The main coffee growing areas of Ethiopia are Harar, Sidamo, Yirgacheffe (in Sidamo), Limu, Jimma, Lekempti and Bebeka.


In Ethiopia, drinking coffee involves an elaborate ceremony which is a feast for all senses. Don’t be in a hurry – it can take hours. The ceremony is an integral part of Ethiopian culture and offers an excellent opportunity of showing hospitality. Coffee is served to friends and family members both on festive occasions and as an everyday treat. Children are also allowed to take part.  

Fresh grass and flowers are strewn on the floor. The green coffee beans are washed, after which they are roasted on a coal stove. Every participant is invited to sniff the fragrance of the roasted beans before they are ground. The grinding is traditionally done in a wooden mortar, after which the coffee is brewed in a round, ceramic jebena coffee pot. Usually, you are supposed to consume at least three cups. Cardamom or ginger is sometimes mixed in at the preparation stage, and sugar, salt and butter may be added before drinking. It is served with snacks such as pop corn, roasted barley or peanuts. Incense is always burned during the ceremony.

Ethiopia in your cup