Ethiopia Coffee Beans

A washed Ethiopian coffee from Beshasha in Jimma with apricot, almond, and treacle sweetness.

A natural Ethiopian coffee from Gatta Farm in Shantawene, Sidama, grown at 1920-2020 masl with nectarine, papaya, blueberry, sugarcane sweetness, and citrus-like acidity.

This lot comes from the Arsosala Washing Station, located at 1,800 masl in the Uraga woreda of Guji, Ethiopia. Founded in 2015, Arsosala now serves 1,200 smallholder producers, who cultivate coffee on small plots alongside other crops and deliver their cherries to the station. The station pays partner farmers a 5–10% premium, encouraging a focus on quality rather than volume. This is a special prep lot, only cherries picked at perfect ripeness are selectived from the day lot and processed seperately. The result is a small volume, curated lot of the best quality from Arsosala.

Mustefa Abakeno is a smallholder farmer from Jimma in western Ethiopia. His farm has now grown to 18 hectares and is located at 2,040 masl. Mustefa invested in processing equipment early on and established the Beshasha wet mill, enabling him to process and export his own lots and engage directly with buyers. The wet mill also processes coffee from neighbouring smallholders who partner with Beshasha. Mustefa’s relationship with Falcon began in 2021, when Falcon’s agronomy team began investing in the support and training of the neighbouring smallholders Mustefa works with. This included installing shade netting to protect coffee at the hottest parts of the day, as well as increased monitoring to ensure uniform moisture levels during drying. Mustefa also maintains a small field laboratory equipped with a high-specification moisture reader. This allows Mustefa and the Falcon team to take precise measurements of each lot coming through the washing station, enabling individual lots to be critically assessed and categorised according to quality. In 2022, Mustefa invested in four additional purchasing sites, allowing him to extend his outreach to neighbouring smallholders. Coffee from these partner farmers is brought to either Beshasha or its sister wet mill, Kabira, for processing. Through this growing network, Mustefa and the Falcon team are able to continue investing in the local coffee-growing communities, helping to improve both coffee quality and productivity while creating greater opportunities for smallholder farmers.

Niguse Jilo’s farm is located in Halo Bariti village at 2150 masl. in the Yirgachefe region of Southern Ethiopia. Niguse is a member of the Bore Nageso farmer group, serving in the role as lead farmer, implementing innovative technology and practices into the cultivation of specialty coffee on his farm. All of which pays to support his 10 children. In 2022, Niguse’s coffee was recognised among the top 40 entries in the Cup of Excellence competition.

The Estate is a washed Ethiopian espresso from Fero, grown from mixed heirloom varieties between 1,800 and 2,000 masl. Milk chocolate, orange and toffee notes give it the smooth jaffa-cake character Climpson look for in milk.

A Single Origin Coffee from Ethiopia This bright & fruity washed coffee from Uraga is our favourite as a lip smacking filter brew, or even cold brew.

A washed Marshel from Becerra in Peru, balancing acidity and sweetness with elegant yellow and green fruit notes.

A triple whammy this year with 3 different coffees from the Rumudamo station available. We have the natural, washed and now this anaerobic washed version. Rumudamo is the jewel in the crown of the Daye Bensa operation and this was clear to see when we visited this region in 2025 with Atrie from the green importer Coffee Legends. Rumudamo sits in the Arbegona region, one of the 30 districts in the Southern Nations, Nationalities, and Peoples' Region of Ethiopia. Part of the Sidama Zone, Arbegona is bordered on the south by Bona Zuria, on the southwest by Bursa, on the northwest by Gorche, on the north by the Oromia Region, and on the east by Bensa. The major town in Arbegona is Arbegona. This coffee comes from small plots in the highland area of Arbegona in a specific village called Rumudamo, which benefits from the very high altitudes up to 2300 MASL. Coffee is the main cash crop in this area, though many other crops grow here such as sugar cane, false banana, spices and vegetables. Cherries are sorted based on density and quality by floating them in large water tanks. After flotation, the cherries for this anaerobic lot are fermented in barrels for up to 144 hours and then de-pulped and washed before being transferred to African raised beds with mesh nets. The coffee is rotated every 30 minutes for even dryness and to control the fermentation process. The average drying time takes about 12-15 days based on the temperature and humidity. Then the dried parchment are stored in warehouses for flavour development.

Yes folks, it's time for the return of this washed beauty from our trip to the home of coffee back in January last year with Atrie from Coffee Legends to the Daye Bensa operation. Rumudamo is the jewel in the Daye Bensa crown and coffees from this washing station in the Arbegona area within Sidamo have placed highly in CoE competitions in previous years (2nd and 3rd spots in 2020)! Arbegona is one of the 30 district in the Southern Nations, Nationalities, and Peoples' Region of Ethiopia. Part of the Sidama Zone, Arbegona is bordered on the south by Bona Zuria, on the southwest by Bursa, on the northwest by Gorche, on the north by the Oromia Region, and on the east by Bensa. The major town in Arbegona is Arbegona. Just like it's naturally processed sibling that we have available too, this coffee comes from small plots in the highland area of Arbegona in a specific village called Rumudamo, which benefits from the very high altitudes up to 2300 MASL. Coffee is the main cash crop in this area, though many other crops grow here such as sugar cane, false banana, spices and vegetables. Cherries are sorted based on density and quality by floating them in large water tanks. After flotation, the ripe cherries are pulped and transferred to fermentation tanks for 72 hrs before being taken to the raised beds with mesh nets for 9-10 days drying.

Something new and very special from the famous Guji region and a return from Sookoo Coffee founded by Ture Waji aka 'The King of Guji' and imported exclusively by our friends at Osito coffee. This selection was placed in Grain Pro bags in a reduced oxygen environment (anoxic) for 86 hrs giving this classic Guji a little sparkly twist. Sookoo Coffee is located in Odo Shakiso within the Oromia Region and Guji Zone. Each lot is named for the kebele from which the cherry comes e.g. Birbissa, Bookkisa, and this Shoondhisa. This relatively young but already well known coffee area is recognised for its unique and distinctive cup profiles. In this beautiful landscape of forest jungle at an elevation of 2100-2350m, you can hear the workers singing cultural Guji songs while moving coffee around. Most of the cherry being delivered are one of two varieties; Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabor Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were selected for their resistance to Coffee Berry Disease. Now they are some of the most propagated varieties in Ethiopia. After the anaerobic peroid in Grain Pro, the cherries are all dried at the Suke station on raised beds at an elevation of 2170m for around 15-20 days in very thin layers. They are moved and rotated frequently to ensure even and precise drying. The net results of all the effort are some of the most vibrant and pristinely clean natural Ethiopian coffees we have seen. Unlike many naturals, they present with high florality and acidity with very little booziness. They are often described as "Ethiopia first, natural processing second."

A funky anaerobic natural processed lot of local landrace and JACR 74110 and 74112 varieties produced by Bette Buna at their Megadu site in Guji region. Jammy body, blueberry jam, honey & mango Great for pourovers, drip filter machines, aeropress and cafetiere. Best enjoyed on its own.

Washed processed lot of local landrace and JARC varieties produced at Bookkisa processing site run by Sookoo Coffee in Ethiopia’s Guji region. Silky body, jasmine & tangerine Great for pourovers, drip filter machines, aeropress and cafetiere. Best enjoyed on its own.

“Black honey” processed lot of local landrace varieties produced at Lalesa processing site owned and run by the Ephtah coffee exporters team. Cherries are first left to oxidise for one day before being de-pulped and then dried on raised beds for 25 days. Jammy body, violet florals, blueberries & nectarines Great for pourovers, drip filter machines, aeropress and cafetiere. Best enjoyed on its own.

BLUE MUSHROOM - Ethiopia from Ethiopia

Produced by Asefa Dukamo Korma in the high-elevation Arbegona region of Sidama, this naturally processed Ethiopian coffee grows in fertile lands situated between 2,200 and 2,400 metres above sea level to provide optimal conditions. After harvesting between December and February, cherries are delivered from nearby farms and sorted by flotation in large water tanks to skim off low-density fruit. The remaining cherries are spread across African raised beds and rotated every 30 minutes to facilitate even drying and controlled fermentation over a period of 12 to 15 days. Once ideal moisture levels are reached, the coffee is bagged and rested in local warehouses to further enhance its flavour development before export.

Ethiopia - Washed 74110. 74112 Filter Roast Coffee Stonefruit, Tangerine, Orange Blossom

Ethiopia - Anoxic Natural (+Kickstart) 74112,74110, Wild Guji Megadu Filter Roast Coffee Melon, Kiwi, Strawberry

A natural Ethiopian filter roast with blueberry jam fruit, milk chocolate sweetness, and a black tea finish.

A natural Ethiopian filter roast with tangerine and peach sweetness, lifted by a Parma Violet floral note.

Strawberry, Jasmine Tea, Watermelon We LOVE Ethiopian coffee at GWGC. This is for you if you like floral, fruity, and delicately sweet notes in your coffee. Great for both filter and espresso. Wubit Bekele is the founder of Ephtah. After working for one of Ethiopia’s largest exporters for many years, she set up Ephtah with the intention of empowering women farmers and breaking down the barriers holding them back. As a Q-Grader, she is obsessed with finding the highest-quality coffee in Ethiopia. She cups every lot that Ephtah buys and exports. Wubit believes in the enormous potential of the Ethiopian coffee sector. She is convinced that by taking a holistic approach, in partnership with clients, the coffee sector can be the main driver of change in Ethiopia.

Bright and refreshing, this washed Ethiopian coffee is bursting with citrus and florals. Zesty lime, juicy apricot and soft caramel bring sweetness and balance, making for a smooth, elegant cup. Brew it as filter for a light, delicate expression or as espresso, where it shines black or through milk—think key lime pie. This lot brings together coffee grown by 560 smallholder farmers in Limu Woreda, Oromia. Freshly picked cherries are delivered to a central washing station to be sorted and processed. The farms are known locally as ‘gardens’: small plots where cultivated crops grow among the wild forest surrounding each farmer’s home. The fruit is removed soon after harvest, leaving the parchment coffee coated in sticky mucilage. It ferments in cement tanks for around 24 hours, loosening the mucilage before being washed through long channels with fresh water. Finally, the coffee is dried slowly in the sun on raised beds until it reaches around 10% moisture.

Ozone's 2026 Festive Single Origin Bursting with sweet lemon, passionfruit and dried apricot, this vibrant coffee is packed with juicy yellow fruit character. A subtle note of malted milk biscuit on the finish brings balance to a cup that's bright, expressive and full of festive cheer. Every Christmas in Sweden and across the Nordics, roasters release a julkaffe: a Christmas coffee chosen to mark the season. Our Festive Single Origin borrows that idea, and each year we pick one coffee to sit alongside our Festive Blend. The Blend is all about cosy comfort. The Single Origin stands on its own, a bright counterpoint to everything else on the Christmas table. This year’s coffee represents an unprecedented level of nuance and traceability for a coffee from Ethiopia, something we’re very excited to be able to share. Last year’s Festive Single Origin came from Mike Mamo’s Telila washing station in Jimma, Ethiopia, grown by smallholders in Genji Challa. It went down so well that we’ve gone back to Telila for 2026, and to an old favourite. We’ve come back to the Yukro kebele. The first time we cupped our way through a table of Telila coffees, back in 2020, the lot from this little village in the hills of Jimma stood out. We bought it that year and for several harvests after, before giving Genji Challa its turn last Christmas. We’re very glad to have it back. There are plenty of wild, experimental ferments and processes in specialty coffee at the moment, and we love lots of them. But there’s something really beautiful about a classic, clean washed Ethiopian like this one. Nothing gets in the way, so the coffee speaks for itself and you can taste the hills of Jimma it was grown in. That’s what makes it such a good counterpoint to the Festive Blend, our big, comfy coffee. We’re keeping the roast on the lighter side, at medium-light, so the lemon and passionfruit really pop and there’s plenty of fruit acidity and sweetness in the cup. Our limited-edition Festive Single Origin is a sparkling counterpoint to traditional Christmas flavours and comes beautifully packaged in a giftable box*, making it the perfect treat or present for every coffee lover in your life. Go on, 'tis the season! *Please note that 500g and 1kg coffee options do not come in a giftable festive box. Ethiopia: Telila Yukro - Coffee Information Telila Washing Station The Telila washing station does things differently. Nearly all Ethiopian washing stations blend everything that comes through the gate and sell it under the station’s name. Telila keeps cherry separate by kebele (Ethiopia’s smallest administrative area, roughly a village and its surrounding farms), and often by delivery day too. So, when we say this coffee comes from Yukro, we mean every cherry in it was grown by smallholders there and processed as its own lot. Mike knows which specific smallholder farmers contributed to this coffee, that level of traceability is nearly unheard of in Ethiopia. We know them too. This lot is the cherry that 27 Yukro farmers delivered to Telila, and they deserve the credit by name: Abdu Musa, Abebe Makiso, Ali Hussain, Aliyi Hasan, Ansar She Ahmed, Arbise Desalegn, Ayisha Hasan Muhe, Buzayehu Cane, Endris Umar, Gazagn Habtamu, Hayalnech Desalegn, Ibrahim Said Muhe, Jamal Ali, Jamila Endris, Jamila Hussain, Mahammed Zeki, Mamadamin Mulat, Mansur Shekamal, Mohamed Hussain, Mohamed Said, Nuru Mohamed, Said Ali, Said Hussain, Said Ibre, Shishig Kiros, Umer Ali and Umer Indris. Telila sits near Kecho Anderacha in the Gera woreda, surrounded by forest and smallholder plots in Ethiopia’s lush south-west. Mike Mamo bought the station in 2019. Reforms in 2017 had made it possible for small, traceable lots to be exported directly rather than vanishing into the Ethiopia Commodity Exchange. Mike grew up around the trade (he now runs Addis Exporter, the milling and exporting business his father founded), and it shows in how fussy Telila is. Ripe cherry is floated to weed out anything underripe. It’s then pulped and fermented for around 24 hours in tile-lined tanks. After washing, the parchment dries slowly on raised beds for 18 to 20 days, turned constantly. Finally, it’s sealed into Ecotact hermetic bags for storage, a step that’s still rare in Ethiopia. The bags keep moisture and air out between drying and shipping. Osito, the importer Mike is a partner in, puts 10 US cents from every pound of Telila coffee it sells towards projects at Kacho Tulla Primary School in Kecho Anderacha. The fund is run jointly by Addis Exporter, Telila and the school’s leadership. This year’s harvest presents more of what we have come to expect from this excellent washing station. Mike and the team at Telila are consistently raising quality standards in Jimma, now producing washed, honey, natural, and anaerobic lots all to a high precision. Their exceptional attention to detail during the drying process results in a cup profile that’s clean and clear, a shining example of what’s best about Jimma coffees. What are JARC 74110 and 74112? The trees are mostly JARC 74110 and 74112. Catchy names, we know. Both began as single mother trees in the Metu-Bishari forest of neighbouring Illubabor, picked out by the Jimma Agricultural Research Center in 1974 after coffee berry disease started tearing through Ethiopia’s crop. They were released to farmers in 1979 for their resistance and reliable yields. They’re now among the most common coffees across the south-west, and at Ethiopia’s 2021 Cup of Excellence, 74110 placed second and 74112 fourth. There’s something rather neat about drinking them from Gera, too. JARC is headquartered in Jimma and runs a research sub-centre in Gera itself, so these are local trees in more ways than one. If you fancy going deeper, our guide to Ethiopian landraces untangles the whole heirloom, landrace and JARC puzzle. Traceability Country: Ethiopia Region: Oromia Zone: Jimma Woreda: Gera Kebele: Yukro Washing station: Telila Washing station owner: Mike Mamo Exporter: Addis Exporter Importer: Osito Producers: 27 smallholders of Yukro kebele Elevation: 2,000 m.a.s.l. Varieties: JARC 74110 and JARC 74112 Processing method: Washed Fermentation: Around 24 hours in tile-lined tanks Drying: 18 to 20 days on raised beds Storage: Ecotact hermetic bags Cupping Scores Tasting notes: lemon, passionfruit, dried apricot. Cup of Excellence Cupping Scores Clean cup: 7/8 Sweetness: 7/8 Acidity: 7/8 Mouthfeel: 6/8 Flavour: 7/8 Aftertaste: 6/8 Balance: 6/8 Overall: 7/8 Correction: +36 Total: 89/100 If you’d like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you’d like to try cupping yourself, we’ve got a guide to that too! What is Coffee Cupping. Espresso Brewing Recommendation Dose: 17.5g Time: 28-30 seconds Yield: 36g Roast Information Medium-light: keep this one a steady pace and look for the end of first crack or just into the gap, keeping that fruit acidity and sweetness at full volume.

Girma Tamiru Varietal – Local heirloom cultivarsPreparation – Anaerobic, 9-day fermentation and natural driedLocation – Aricha, YirgacheffeAltitude – 2000 maslImporter - Falcon Coffees This extended anaerobic lot comes from Aricha in Yirgacheffe, supplied through Girma Tamiru washing station, with whom the site is in its second year of working. Local heirloom cultivars are grown focusing on organic farming methods (though uncertified due to cost) by smallholder farmers on farms averaging around 0.5 hectares, under false banana shade at elevations of up to about 2,150 metres, and harvested between November and January. The cherries are fermented anaerobically in plastic barrels for nine days, then dried for 13 to 18 days, a process chosen to maximise intense, juicy flavours while keeping quality consistent. This season brought unusually high rainfall that made drying harder, alongside high cherry prices and tighter access to finance, but Ephtah financed 90% of the coffee and the supplier paid the remaining 10% directly to farmers, keeping careful processing and quality control at the centre of the work. The coffee is stored at Moplaco in Addis Ababa, prepared for export, and sent by train to Djibouti before shipping. It reflects Yirgacheffe’s reputation for high-elevation, smallholder coffees with distinctive clarity and aromatic complexity. Tasting notes include Blueberry, Lychee and Peach Sorbet