Ethiopia is the birthplace of coffee. It is one of the largest producers of Arabica and the flavors range from rich and earthy to vibrant and complex.

The people’s history of coffee in Ethiopia begins over 1,000 years ago. The most commonly told legend involves Kaldi the goat herder. Upon noticing the energy his flock gained after feeding upon the berries of the coffee tree, Kaldi tried them himself. He experienced alertness and euphoria and brought the cherries back to the monks in his village. They declared the cherries satanic and cast them into the fire. Upon smelling the fragrance, the beans were raked from the fire and crushed to be extinguished. They were tossed into hot water and covered. The monks sampled the resulting brew and drank it through the night.

Coffee began to be traded outside of Africa in the 16th century when Somali merchants brought the coffee to the port of Mocha in Yemen before spreading around the world.

Yirgacheffe is the most widely recognized Ethiopian coffee growing area because of the prevalence of the washed processing style. Washing the coffee produces a delicate, clean, and complex flavor profile. This coffee tends to be fruity or floral with a lighter body.

16 oz net wt