According to the legend, the 9th-century Ethiopian goatherder Kaldi discovered
the coffee plant after noticing the energizing effect the plant had on his flock.
He was so fascinated by these “magic” beans that he brought them home with him.

Coffee production in Ethiopia is a longstanding tradition which dates back to dozens of centuries.
Our coffee comes from the southern Ethiopian highlands, where the environment is perfect for producing amazing coffee, without adding anything to it. High elevations in the southern mountain region with deep soil and lush vegetation make for excellent growing conditions, where each contributing climate factor brings forth our coffees quality and eminent taste.

Our coffee beans are brought down from the mountains on donkeys, as this is the only way to transport them from the remote coffee areas.
The beans are washed or dried before being shipped to Denmark, where we roast it in three different roast profiles:

  • 1.
    Lighter roasts have more acidity than darker roasts. Is usually used for pourovers, like Hario, Chemex, and AeroPress. It can also be used for standard filter coffee.
  • 2.
    Medium roast coffee has more sweetness and body than the light roasts. Its mostly used for espresso machines and French press, but it can also be used for pour over.
  • 3.
    Dark coffee roast has well balanced bitterness and more body. It is normally used for espresso machines, French press and filter coffee.


We have made a few coffee tasting samples to help you explore
Ethiopian coffees and choose your favorite.