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*

2023

They say too many chefs spoil the soup, but what about 750 farmers? Bringing thousands of beautiful, juicy little cherries to the Gara Kogne washing station? What happens then is that we get the Mundayo - a washed Ethiopian coffee that’s a plummy, violet, creamy oolong dream in a cup.

The Mundayo is named after the village the washing station is located in in West Arsi, and is made up of mixed heirloom varieties grown at 1945 - 2100 masl. Processing is done through de-pulping the beans before a 96 hour fermentation, which gives the coffee a vibrant sweetness.

Perhaps too many chefs is a faux pas, but too many farmers isn’t yet a worry in our kitchen.


We like to think of ourselves as a family, one big happy family (until they stop paying me.) It’s not only people that are in our family, there’s also the poppetje guy we all know and love, and of course, there’s coffee.
The Suke Quto is definitely a member of our coffee family. We’ve had the Suke Quto time and time again, year after year, and it never disappoints. Grown at 1800 - 2200 masl and made up of the varieties Kurume and Welicho, its flavour profile is floral and sweet with some classic Ethiopian notes like black tea and lemon.
We try to engage as much as we can with transparent projects that aim to transform the landscape for farmers. Tesfaye Bekele, a farmer and the owner of the Suke Quto processing mill is a member of the Trabocca blockchain - a system that tracks the flow of money from the purchase of green beans directly into the hands of the farmers themselves at much fairer prices and higher rates.
Bekele’s washing station is situated in Guji and collects the coffees of 278 outgrowers in the region.

Lemon curd, black tea, honey syrup thickness, milk chocolate finish. New washed Ethiopia, the Kelloo Uraga.

You’re thinking, ok, that seems brief? Short opener? Some coffees need little introduction and this is one. Hailing from Guji, this local landrace varietal is packed with flavour, layered, and ready to pack a punch.

Farmer Fekadu is one of the first pioneers in Guji, investing almost a decade ago in the area, his knowledge of micro regions and the landscape is evident in the cup.

2022



Say hello then wave goodbye… then say hello again, because the Suke Quto washed Ethiopia is back baby. We’ve had this coffee a couple of times now, it’s a favourite that we always snatch up because of its consistently high quality - grown at 1800 - 2200 masl and made up of the varieties Kurume and Welicho, its flavour profile is floral and sweet with some classic Ethiopian notes like black tea and lemon.

We try to engage as much as we can with transparent projects that aim to transform the landscape for farmers. Tesfaye Bekele, a farmer and the owner of the Suke Quto processing mill is a member of the Trabocca blockchain - a system that tracks the flow of money from the purchase of green beans directly into the hands of the farmers themselves at much fairer prices and higher rates.

Bekele’s washing station is situated in Guji and collects the coffees of 278 outgrowers in the region. All transactions and lots are fully traceable through this washing station, which you can see for yourself through Trabocca’s site here.