Ethiopia was everyone's first taste of specialty right? I remember mine - I think it was from Yirgacheffe. It was amazing.
Ethiopia's vast, vast history makes it one of (if not THE) most important origin in the specialty coffee world. Lauded as the birthplace of coffee, Ethiopia has 99% of the worlds diversity for coffee plants, a statistic which has a huge factor to play in the incredible range of flavour diversity we see in the origin; the massive amount of plants in Ethiopia are categorised as "Local Landrace."
Ethiopia is one of the biggest exporters of coffee, but coffee is just as important within the country as it is outside of the country - with coffee ceremonies still popular and the phrase "coffee is our bread," Ethiopia is the origin.

*click here to buy our current offering from this origin*


Some things are made to last. They’re bred that way. To be strong, versatile, immune. Think of the desert camel - storing resources in its own back, able to go for days without food or water; think of the wood frog that freezes its own body to survive -80 celsius temperatures only to thaw out again in the spring… now think of the coffee varietals Gibirinna 74110 and Serto 74112. These two now make up some of the most planted coffees in Ethiopia due to their resistance to the Coffee Berry Disease (the other CBD).

This coffee comes from the group Sookoo, and is from the kebele mill Bookkisa (which it’s named after - obviously). Made up of the aforementioned JARC varietals, its cup profile is filled with milk chocolate and strawberry, with the creamy mouthfeel we all love in a naturally processed Ethiopia.
Working from Odo Shakiso within Guji, Sookoo’s coffees are grown at 2173 masl, and represent a family’s dedication to Ethiopian coffee farming and development with the slogan “Ethiopia first, natural processing second.”

For the last 10 years the Buliye washing station has focussed on processing to produce higher quality lots in their region, something which is easy given that the trees in Buliye village are young and sit at incredible altitudes from 1700 - 2300 masl.

Like many other Ethiopian coffees, the Buliye is made up of a few different varietals - 74110, 74112, and Heirloom.

But what makes this one stand out from the crowd is the creamy tropical punch in the cup. Like a fresh icy solero out the freezer in the summer, with a touch of strawberry cake with some fresh raspberries sprinkled on top. Nice!

Shakisso is a name already known to us at the roastery, after having a washed offering from the mill last year. This time around though, it’s natural.

Haile Gebre is the owner of Shakisso, both the farm and the mill that collects cherries from over 320 growers in the local area. His work in the Guji region has cemented him as an important figure in the coffee world of Ethiopia, with Trabocca giving him the title of “the Godfather of Guji coffee.”

This Mixed Heirloom varietal was grown at 1800masl and alongside a classic Ethiopia profile on cooldown, is marked by strawberry bubblegum notes, orange marmalade, and a touch of posh milk chocolate in the aftertaste.

Get down to Bogalech Avenue (does this work?) because we’ve got a new natural Ethiopia. Taking the reins from the much-loved Bookkisa, the Bogalech is a complex, bright but creamy, sweet, fruity, funky little cup.
Coming from the Sookoo producers, this coffee was farmed by Bogalech Dukkale, who after inheriting her family’s farm in Guji took over the reigns and has been producing high quality coffees since. Coming from a family of coffee producers means a long history of understanding what works and how the landscape and environment is ever changing, and there are certainly lots which we have that echo that knowledge - this is one of them.
Naturally processed by Sookoo and grown at 2000 - 2180 masl, this landrace varietal is an example of why natural Ethiopian coffees are simply so well loved.

Sookoo Coffee’s outlook is “Ethiopia first, natural processing second,” and that comes through in this sparkling, bright, coffee. Made up of two varieties, the Gibrinna 74110 and Serto 74112, this cup has a pinot noir grape feel, mixed with raspberry and banana smoothie (just as good as it sounds).

Working from Odo Shakiso within Guji, their coffees are grown at 2173 masl, and represent a family’s dedication to Ethiopian coffee farming and development.

We are seeing the work of young farmers shining. Bright like a diamond. Like a freshly cut, crisp diamond. Tigist Kebede is a woman smallholder who is carrying on her family’s legacy in coffee alongside her brothers and sisters who are all actively involved in the agricultural activities on the farm.

This natural coffee is a welcome replacement for our much loved and revered Bombe, with lots of syrupy sweetness and black tea, this natural is a clear representation of the direction we’re seeing so many Ethiopian naturals go down - with a clean finish but still retaining the complexity we all love.

Grown at 1900 - 2200 masl, in Yirgacheffe, the Wolisho and Dega varietals in this cup really shine. Sometimes you have to say goodbye to those you love, and sometimes another comes walking through the door at a moment you never expected and fills the void of the missing Ethiopian natural. Thank you Tigist Kebede, saying goodbye to Bombe we were blind, and now once again we can see.

The Fresh harvest from Bombe washing station in Sidama is back in stock!
Bombe is actually one of three washing stations owned by the Daye Bensa group. The other two - Shantawene and Keramo are also famous for the quality and quantity of coffee they produce.

This lot is from almost 700 smallholders growing coffee at around 2230masl on the slopes of the Bombe mountains (where the name comes from) in the Bensa District.
Since 2018 these smallholders have delivered their best cherries to Bombe. The station itself and the processing is all very well organised and run by a team, which includes Atkilt Dejene a female agronomist who previously worked for Gesha Village and Eyasu Bekele, a processing specialist who worked on the Reko Koba project. All of these things combined is what makes this coffee so great!

As per last year its made up of local varieties setami, mikicho, 72/158, 74/110, but this lot is shade dried natural process, which makes for a slower more gentle drying period lasting 25 days, adding next level consistency to the coffee’s flavour. As you will remember I am sure, it’s sweet and funky with notes of milk chocolate and strawberry.