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Did you know that Ethiopians measure the hours of a day to a different schedule. In a piece of logic that’s kind of hard to argue against, they believe it’s less confusing if the clock starts when the day does. Thus, sunrise is 1 o’clock and sunset 12. Then the 12-hour night clock sets in. I bet you also don't know how different the coffees of this country can be! 

It's time to find out!



  • 1 Ana Sorra - 250gr
  • 1 Buku Hambela - Organic Certified - 250gr
  • 1 Worka-Wuri - 250gr



Everything you expect from a good Ethiopian coffee! Very floral, sweet and with a refreshing acidity.

Technical Details:

Cupping profile: Heavy body, floral aroma with a predominance of jasmin, notes of apricot and plum with a refreshing acidity and sweet milk chocolate aftertaste.

Producer/Farm: Wacho Sololo
Region: Wacho Sololo Village, in Ana Sorra terroir, Guji appellation area 
Elevation: 1880 - 2200 mts
Process: Natural dried in African beds.
Variety: 74110
Harvest: Handly
Period: October to December
Roasting Profile: Filter or espresso


The most evident floral note we've ever felt in any coffee! This Ethiopia is a complex and fruity coffee with a velvety body that envelops your entire mouth.

Technical Details:

Cupping profile: Velvety body, complex floral aroma, ginger lemonade and stonefruit notes with hazelnut finish.

Producer/Farm: Metad
Region: Oromo region, in the Guji appellation area
Elevation: 1950 - 2250 mts
Process: Fully washed dried in African beds.
Variety: Heirloom
Harvest: Handly
Period: November to January
Roasting Profile: Filter


A fantastic cup, sweet and comfortable. This Ethiopia has vibrant peach notes with delicate floral aroma, rounded out by a silky buttery body.

Technical Details:

Cupping profile: Heavy body, velvety texture, creamy, delicate floral aroma with predominance of honeysuckle, notes of tangerine and peach..

Producer/Farm: About 650 smallholder families organized around the Wuri Wash Station in Gedeb
Region: Gedeb District
Elevation: 1900 - 2100 mts
Process: Fully washed after pulping and fermenting, then soaked in clean water overnight before drying on raised beds in the sun.
Variety: Heirloom
Harvest: Handly
Period: October to January
Roasting Profile: Filter


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