Ethiopia
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Ethiopia Kaffa Forest

The Kaffa region of Ethiopia is where coffee was thought to be first discovered in the early 17th century. Legend has it that a goat herder named Kaldi noticed that when his flock nibbled on the bright red berries of a certain bush they became more energetic. His exhilaration prompted him to bring the berries to an Islamic monk in a nearby monastery, but the monk disapproved of their use and threw them into a fire, from which an enticing aroma billowed. The roasted beans were quickly raked from the embers, ground up, and dissolved in hot water, yielding the world’s first cup of coffee. Potentially all coffee that is grown in world today are descendants of the coffee from this region.

The forests of Kaffa are 475 kilometers southwest of Ethiopia’s capital city, Addis Ababa. These tropical forests, while providing sanctuary to a diversity of wildlife, bird-life, flaura, and fauna, offer the ideal micro-climate for growing coffee. At an average elevation of 1800 masl., the coffee trees are lovingly nurtured by cool morning mists and a lush tropical canopy that provides protective shade from the midday sun, enriches the soil with organic nutrients while preserving its moisture. It is no wonder that the coffee Arabica tree first sprouted from these same soils where it has continued to thrive for hundreds of years.

65%

Acidity

53%

Fruitiness

82%

Caffeine

42%

Roast

Other coffees

Peanut, caramel, grape & creamy body. Goes down very easily!

Subtle hints of acidity, floral notes with plenty of sweetness balanced with a very smooth malty chocolate tone. Medium bodied, smooth, rich and very clean.

A clean, sweet, multi-layered coffee with hints of nectarine, apricot, melon, and jasmine.

Deep chocolate, caramel and praline notes with intense sweetness.

Milk chocolate, hints of cherry.

Notes of maple syrup, molasses and a slightly bitter aftertaste of dark chocolate.