Espresso Trio & Filter Trio
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IMPACTTRIO
Ethiopian coffee is widely considered one of the best in the world. With its unique flavors, rich history, and diverse varieties, it has earned a stellar reputation among coffee enthusiasts globally.
FROM ETHIOPIAN HIGHLANDS TO DANISH ROASTERY
Ethiopian coffee production boasts a centuries-old tradition, particularly in the southern highlands, where ideal conditions yield exceptional coffee beans. The high elevations, deep soil, and lush vegetation create the perfect environment for cultivating high-quality coffee. Transported by donkeys from remote areas, the beans are carefully washed or dried before being shipped to Denmark. There, we roast them using three different profiles, ensuring a diverse range of flavors.
EXPLORING ETHIOPIA`S DIVERSE COFFE HERITAGE
Ethiopia, the birthplace of Arabica coffee, is home to the most diverse range of wild Arabica varieties. With seven main coffee-producing regions—Harrar, Sidamo, Yirgacheffe, Limu, Lekempt, Jimma, and Guji—each offering distinct flavor profiles, Ethiopian coffees are celebrated for their diversity. Even within one region, flavors can vary from farmer to farmer, resulting in uniquely flavorful batches. This diversity is a result of Ethiopia's varied landscapes and environments, making each cup of Ethiopian coffee a delightful surprise with unmatched flavors. It's this diversity and quality that, in our opinion, make Ethiopian coffees some of the best in the world.
DO YOU KNOW HOW COFFEE WAS DISCOVERED IN ETHIOPIA?
According to Ethiopian legend, it all began with a curious goat herder named Kaldi. One day, he noticed his goats behaving unusually — they were full of energy, jumping and dancing after eating the bright red berries from a certain bush. Intrigued, Kaldi tried the berries himself and soon felt the same vibrant energy.
Excited by his discovery, he brought the berries to a nearby monastery. But the monks were skeptical — some even believed the berries were the devil’s work and tossed them into the fire. As the beans burned, a rich and inviting aroma filled the room. The monks, drawn in by the scent, raked the roasted beans from the embers, crushed them, and poured hot water over them.
And just like that, the world’s first cup of coffee was born — or so the story goes.
