Yirgacheffe coffee grows at elevations between 1,700 and 2,200 meters, producing some of the most elegant and refined cups in the world. It’s known for its bright, tea-like body with delicate notes of jasmine, bergamot, and lemon zest. The citrusy acidity and floral aroma make Yirgacheffe a favorite among specialty coffee lovers seeking clarity and complexity.

 

Sidama (or Sidamo) grows between 1,500 and 2,200 meters and is prized for its balanced sweetness and vibrant fruitiness. Expect flavors of peach, mixed berries, and a touch of milk chocolate, often complemented by soft floral notes. Its medium body and smooth acidity make it approachable yet complex.

 

Guji, grown at altitudes ranging from 1,800 to 2,200 meters, offers a vibrant and juicy profile with tropical fruit flavors like mango, pineapple, and papaya. It often has sweet undertones of black tea, floral honey, and vanilla, wrapped in a silky body with bright, clean acidity. Guji coffees are known for their clarity and complexity, especially in natural-processed lots.

 

Harrar coffee, grown at 1,400 to 2,000 meters in eastern Ethiopia, is bold and full-bodied with wild, rustic charm. Its flavor is intense and exotic, showcasing deep notes of blueberry, dark chocolate, and dried fruit, with hints of smoky spice and a wine-like finish. Harrar is known for its natural processing and distinctive character — earthy, fruity, and unforgettable.

 

And so much more!