100% Coffea Arabica
Ethiopian Highlands
From traditional garden farms at 1,900–2,200 meters above sea level — where every bean inherits the soul of ancient forests.
The Cradle of Arabica
Our coffee is cultivated by small-scale farmers in traditional garden farms at 1,900–2,200 meters above sea level. The cool highland climate, natural shade trees, fertile volcanic soil, and balanced seasonal rainfall allow the coffee cherries to ripen slowly, developing refined and complex flavors that cannot be replicated elsewhere.
Heirloom varieties indigenous to Ethiopia — Typica, Bourbon, and local landraces. Every bean is hand-picked, naturally processed or washed with pristine spring water. Our growers preserve centuries-old cultivation wisdom, yielding a cup that sings with elegance and depth.
Sensory Signature
Delicate, vibrant, and unforgettable — the highlands express themselves in every sip
Floral Aroma
Jasmine, honeysuckle, and wild lavender — intoxicating fragrance that evokes the misty highland mornings.
Bright Acidity
Wine-like, crisp brightness that dances on the palate, reminiscent of citrus zest and berries.
Citrus & Fruit Notes
Lemon, bergamot, stone fruit, and hints of wild blueberry — a juicy complexity.
Smooth Clean Finish
Silky body, no harsh aftertaste — elegant and lingering with honeyed sweetness.
Guardians of Tradition
More than 12 partner cooperatives, each family-owned farm averaging 1–2 hectares. The farmers practice intercropping with enset, maize, and fruit trees, creating a biodiverse ecosystem. Harvest is done meticulously, selecting only deep-red cherries, which are delivered to drying beds within hours.
Scenes From the Highlands
Taste the Ethiopian Terroir
Explore our single-origin offerings and experience the pure expression of 1,900-2,200m altitude.