Ethiopia Coffee Beans

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

A natural Ethiopian coffee from Chelbesa in Yirgacheffe with pineapple, passion fruit, and strawberry jam notes.

A natural Ethiopian coffee from Gatta Farm in Bombe, Sidama, grown at 1,920-2,020 masl. Blueberry, bergamot, and syrupy sweetness give it a concentrated, floral profile.

A natural Ethiopian lot from Rumudamo in the highland region of Arbegona. Strawberry, grapefruit, and a fresh finish give it the juicy, floral character associated with carefully dried Ethiopian naturals.

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.

A washed Ethiopian coffee from smallholders delivering to Buture Washing Station in Jimma, grown around 1,900-2,200 masl. Chocolate, nutty fruit, and a bright, juicy profile reflect the cooperative's high-altitude lots.

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.

The Fields is a natural Ethiopian coffee from Hambella, grown from heirloom varieties at 1,900 to 2,200 masl. Caramel, strawberry and vanilla notes make it a sweet, fruit-led option for espresso or filter.

A washed Ethiopian filter roast with black grape, nectarine, and jasmine notes.

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.

An Ethiopian anoxic natural filter roast with tropical passionfruit and dried mango notes balanced by dark chocolate depth.

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.

A natural Ethiopian coffee from Hambella in Guji, grown at 1,900-2,200 masl. Blueberry, bergamot, and a milk chocolate body give it a jammy, fruit-led profile.

A natural community lot from Bette Buna in Guji Megadu, grown at 2000-2200 masl from JARC 74112 and 74158 varieties. Smallholder processing and careful sorting bring a high-altitude Ethiopian cup with clear fruit sweetness and structure.

A seasonal espresso from Burundi's Muyinga District, built around washed Red Bourbon from Prosper Merimee. Orange, raspberry, and ginger notes make it bright, expressive, and lively in the cup.

A natural Ethiopian coffee from the high-altitude Limu Kossa region, roasted to highlight depth as well as fruit. Dark chocolate, black cherry, and roasted hazelnut notes give it a rich, rounded profile.

A washed Ethiopian coffee from Chelchele washing station with a bright, floral profile. Lemon, peach, and honey notes make it clean, elegant, and unmistakably classic for the origin.

An Ethiopian espresso celebrating the wild, native landrace varieties that make the origin so distinctive. Apple and golden raisin notes bring sweetness and lift to the cup.

A natural Ethiopian coffee from Bombe in Sidama, grown by smallholders at 1,900-2,400 masl. Indigenous heirloom varieties and slow drying create a concentrated, expressive cup with high-altitude fruit sweetness.

A washed Pink Bourbon from Maria Damaris Medina and Wilson Villaquira at Santa Elena in Huila, Colombia. Grown at around 1,800 masl, it reflects their focus on quality over volume and the careful renewal of the farm.

A natural Ethiopian coffee from Bette Buna, fermented with a salt solution that encouraged a lacto-style profile. Strawberry yoghurt texture, sweet violet, and lemon notes make it creamy, floral, and candy-like.

A natural Ethiopian coffee from Bette Buna processed with red wine yeast inoculation. It is juicy and boozy in the right measure, with strawberry and mango supporting a fruit-forward wine-like profile.

An anaerobic natural Ethiopian coffee from Bette Buna, named for farm and nursery manager Mersha Syoum. Coffee blossom, coffee cherry, and sweet-tart strawberry notes make it vivid, floral, and fruit-driven.

A duet of washed and natural Ethiopian coffees, blending citrus, summer berries, stone fruit acidity, and a sweet floral finish for filter or espresso.

A fermented natural from Ephtah Lalesa in Ethiopia, built from local landraces. Five-day barrel fermentation brings blueberry and peach notes to a sweet, fruit-forward filter cup.

A natural Ethiopian selection from Buku Hambela in Guji, built around 74110, 74112 and 74158 varieties. Expect grape candy and orange blossom aromatics with peachy sweetness, juicy texture and bright acidity.

An extremely light anaerobic natural Ethiopian lot from Bekele Yutute, grown at 2345 MASL with blueberry, blackcurrant, and syrup sweetness.