Ethiopia – the birthplace of coffee

In Yirga Cheffe, Ethiopia, coffee thrives at elevations of 1,700–2,200 meters, where volcanic soils and cool mountain air slow the berries’ development, creating dense, flavorful beans.

Small-scale farmers tend to Arabica plots averaging 1.5 hectares, crafting coffees with lively acidity, delicate jasmine notes, and refreshing citrus hints. The region’s one-of-a-kind terroir is what makes Yirgacheffe coffee truly exceptional.

The garden coffee production system is widely practiced in Sidama. In this region, coffee is grown near homesteads and is planted at low densities, ranging from 1,000 to 1,800 plants per hectare. To ensure quality control Sidama gardens most coffee with fertilized and organic nutrients.