Single estates/cooperatives in Ethiopia have the following options:
🔸Ethiopia Maggiela Farm Honey Processed- 2025TOH Runner-up Batch│Light Roast
Flavor: Citrus, peach, black currant, chocolate, brown sugar, caramel, high sweetness, clean and bright acidity, mellow and full, long-lasting aftertaste, good balance
Bean type: 100% Arabica 74110
Altitude: 1900 to 2100 meters
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🔸Ethiopian Valley Jib Valley Snow Isha Koru Honey Washed- 2025TOH Champion Batch│Light Roast
Flavor: floral vanilla honey sweet black cumin berry passion fruit bright acid body fat thick creamy smooth taste long aftertaste rich layers
Bean variety: 100% Arabica 74110 Karumi
Altitude: 2340 meters
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🔸Ethiopia Sidamabansa Konkana Processing Plant G1 Double Anaerobic Honey Processing│Light Roasting
❱ Rose double anaerobic honey treatment
Flavor: Rose, honey, pear, sweetness, apple, acidity, floral aftertaste
❱ Lychee double anaerobic honey treatment
Flavor: Lychee, peach, honey, oolong tea, melon sweetness, grape acidity, white grape juice, round and full
❱ Orange Blossom Double Anaerobic Honey Processing
Flavor: Orange blossom, melon, citrus, orange juice, citrus acidity, orange blossom, delicate and elegant aftertaste
Bean variety: 100% Arabica original variety
Altitude: 1910-2010 meters
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🔸Ethiopia Hambela Cuckoo Abel Bast Processing Station Geisha G1 Washed│Light Roast
Flavor: Peony, violet, grape, citrus candy, lemon aftertaste, sweet grapefruit, full and smooth taste
Bean variety: 100% Arabica Geisha
Altitude: 2520 meters
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🔸Ethiopia Yirgacheffe Fruit Tintin Angel Processing Station Geisha G1 Washed│Light Roast
Flavor: Jasmine, wild ginger, sweet peach, apple, lemon, cherry
Bean variety: 100% Arabica Geisha
Altitude: 2030 meters
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🔸Ethiopian Sidamo Flower Bagel Sweet Sherry Processing Station G1 Washed│Light Roast
Flavor: Wild ginger, apricot, lychee, lily, tropical juice, passion fruit
Bean variety: 100% Arabica 74158
Altitude: 2237 meters
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🔸Ethiopian Banksia Magi Lucy Geisha G1 Washed│Light Roast
Flavours: Elderflower Jasmine Orange Blossom White Rose Lily Apple Wild Berry Jam Lemon Passion Fruit
Bean variety: 100% Arabica Geisha
Altitude: 2280 meters
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🔸Gaija Manor G1 Honey Processed Light Roasted, Santavini Village, Sidamobansha, Ethiopia
Flavor: Apricot, peach, honey, apple, sugar orange, sweet and juicy
Bean variety: 100% Arabica 74158
Altitude: 2120-2210 meters
🔸Ethiopian Sidamo Peach Cocoa G1 Strawberry Brandy Barrel Soaked Washed│Light Roasted
Flavor: Strawberry Brandy, Strawberry, Grape, Peach, Strawberry Jam, Rich Aftertaste, Strong and Intoxicating Wine-stained Grape Flavor
Bean variety: 100% Arabica original variety
Altitude: 2000 meters
🔸Ethiopia Sidamabansa Santavini Village Turtleneck Processing Plant G1 Washed│Light Roasted
※COE Runner-up Treatment Plant (2022)/Non-winning batch
Flavor: Elegant orange blossom, citrus yellow, lemon, sweet cream, round taste
Bean variety: 100% Arabica 74158
Altitude: 2100 to 2360 meters
🔸Ethiopia Sidamobansha Santavini Village Tuerdove Processing Plant G1 Sun Dry│Light Roast
※COE Runner-up Treatment Plant (2022)/Non-winning batch
Flavor: Sweet red berry, green apple, lychee, lemon, black tea, brown sugar
Bean variety: 100% Arabica 74158
Altitude: 2100 to 2360 meters
🔸Ethiopian Banchimagee Geisha G1 Black Honey│Light Roast
Flavor: Sweet black cherry, Peach, red plum, sour black cherry, good juice, mellow and dense
Bean type: 100% Arabica Geisha
Altitude: 2000 meters
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🔸Ethiopian Sidamo Flower Bagona G1 Sun-dried
● Flavor: Strawberry, peach, orange peel, blueberry, mango, plump and juicy
● Bean variety: 100% Arabica original variety
● Altitude: 2200 meters
🔸Ethiopian Sidamo Flower Bagel Na Rumudamo Village G1 Washed - TOH Award-winning Processing Plant│Light Roast
※Ethiopia won the second, third and eighth place in the first COE
● Flavor: Jasmine, apricot, lychee, tangerine, smooth, sweet and juicy taste
● Bean variety: Arabica coffee beans - ancient and excellent original variety
● Altitude: 2200 to 2400 meters
🔸Ethiopia Yirgacheffe Misty Valley G1 Washed│Light Roast
● Flavor: Orange juice, custard, honey, sweet plum, sour, mellow, good aftertaste, lemon and cocoa
● Bean variety: Arabica 74110 & 74112
● Altitude: 2100 to 2300 meters
🔸Ethiopia Yirgacheffe Filo Baliti G1 Natural│Light Roast
● Flavor: Berry, peach, tropical fruit, floral, black tea, orange peel, juicy, full, aftertaste, black tea, floral
● Bean variety: Arabica ancient original variety
● Altitude: 1600 to 2300 meters
🔸Ethiopia Sidamobansha Santavini Village Gaiga Manor Kenny Small Farmer G1 Anaerobic Sun Drying
- COE second place same process batch
● Flavor: Golden Diamond Pineapple Dried Violet Flower Fragrance Lime Fragrance Tropical Fruit Aftertaste Lime Sweet and Long-lasting Caramel Cream Sweet and Unrestrained Aroma
● Bean variety: 100% Arabica 74158
● Roasting degree: light roast
● Altitude: 2120 to 2210 meters
🔸Geisha/Geisha Village options are as follows
◍Ethiopian Geisha Village Bangui District Geisha Red Label Washed│Light Roast
● Flavor: Jasmine, peach, cherry, citrus, sweet lemon, peach, black tea, apple, sour, clean and bright
● Altitude: 1911 to 2001 meters
◍Geisha Red Label Honey Processed in Bangui District, Ethiopia │ Light Roast
● Flavor: Flower, dried fruit, strawberry, grape, sugar cane, fructose, sweetness, sourness, bright aftertaste, pear, sweetness
● Altitude: 1911 to 2001 meters
◍Ethiopian Geisha Village Bangui District Geisha Green Label Washed│Light Roast
● Flavor: Jasmine honey and lime juice, delicate and clean
●Altitude: 1911 to 2001 meters
◍Ethiopian Geisha Village Chara District Geisha Green Label Washed│Light Roast
● Flavor: Nectar sweet orange juice is full of sweetness and clean
●Altitude: 1926 to 2069 meters
◍Ethiopian Geisha Village Chara District Geisha Green Label Sun-dried│Light Roast
● Flavor: Tropical fruit, sweet orange, candied dates, full of juice
●Altitude: 1926 to 2069 meters
◍Ethiopian Geisha Village Gary District Iru Forest Green Label Honey Processing│Light Roast
● Flavor: Maple syrup, wild ginger, kumquat, delicate sweetness, sticky body
●Altitude: 1916 to 1982 meters
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🔸Ethiopia Valley Jiuraga High Altitude 2300M G1 Red Honey│Light Roast
● Flavor: Sweet maple syrup, plum, red dates, honey, grapefruit tea, mellow and full, sweet and rich aftertaste, berry jam, sweet and fragrant, dense and juicy, sweet aftertaste
● Bean variety: Arabica ancient original variety
● Altitude: 2300 meters
🔸Ethiopia Cochlear Jet Processing Plant G1 Honey Processing│Light Roast
● Flavor: maple syrup, honey, honey aroma, black tea, floral aroma, honey aroma, tea flavor, maple syrup, good sweetness, good cleanliness
● Bean variety: Arabica ancient original variety
● Altitude: 2100 meters
🔸Ethiopia Valley Jihambela Town Port Wine King G1 Carbon Dioxide Maceration Sun-Drying│Light Roast
● Flavor: Port wine flavor, tropical fruits, pineapple, dried orange, chocolate, rich taste
● Bean variety: Arabica ancient original variety
● Altitude: 2100 to 2300 meters
※Due to special processing method, the color of coffee beans is inconsistent. Please understand before ordering.
🔸Ethiopian Valley Jibu Valley Abel Flower Peony King G1 Slightly Anaerobic Sun Drying│Light Roast
● Flavor: Colorful floral aroma, honey, lychee, grape juice, slightly tipsy whiskey, rich and delicate sweetness
● Bean variety: Arabica ancient original variety
● Altitude: 2250 to 2350 meters
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🔸Ethiopian Guji Fruit Bomb G1 Sweet Sun-dried│Light Roasted
● Flavor: Berry, peach, perfume, lemon, tropical fruit, melon, rich, sweet and smooth
● Bean variety: Arabica ancient original variety
● Altitude: 2130 to 2280 meters
※For special bean types, the coffee beans are of different sizes. Please understand before ordering.
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🔸Ethiopia Yirgacheffe Small Farmer Micro Batch G1 Sun-dried│Light Roast
● Flavor: Red berries, dried fruits, orange peel, chocolate, sweet, juicy, thick and full
● Bean variety: Arabica ancient original variety
● Altitude: 1900 to 2200 meters
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● Packaging: Half pound of coffee beans (230g/bag) with one-way exhaust valve + fresh-keeping ziplock bag
● Shelf life: 4 months (starting from the baking date)
Coffee flavor
The various nutrients in the coffee beans are thermally degraded into various odor molecular structures during roasting, producing flavors similar to various aromas. Good coffee beans have a naturally rich aroma, and at high, medium, and low temperatures, their aroma changes naturally, which is very pleasant and worth savoring.
Ethiopiahas inherited a thousand-year-old coffee legend. After discovering coffee in the Kaffa area, it gradually developed the southwestern coffee producing areas and the La producing areas. The emerging Guji production area is a newly developed production area in Ethiopia in the past 10 years. At present, the main production areas of Guji are divided into Uraga, Hambela and Shakiso. Small farmers around the processing sites grow newer varieties. Because the altitude is above 2,000 meters, the natural terroir gives the coffee an explosive flavor.
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Grade 1 - G1 is the highest grade in the Ethiopian coffee grading system.
Heirloom
Arabica coffee originated in Ethiopia in Africa. There are still hundreds or thousands of wild coffee species in Ethiopia, some of which grow all year round in the primeval forests. Countless local hybrids have evolved, mixed, mutated, and hybridized to form a large native variety pool. This local hybrid is called the gene pool of Arabica, and the native species produced in Ethiopia are called Heirloom.
74158 varieties
Because Ethiopia has a rich and diverse range of coffee varieties, many of the coffee varieties that have not yet been named are currently collectively referred to as Ethiopian ancient superior native varieties (Heirloom). In the 20th century, Ethiopia used official power to carry out a series of projects to search, test and name coffee varieties. In response to the impact of the virus on coffee trees, the Jimma Agricultural Research Center (JARC) in Ethiopia collected 639 coffee varieties and released 13 varieties after research, including 74110, 74112 and 74158.
74158 comes from the Jimma Agricultural Research Center in the Metu-Bishari forest in the Illuababora district in western Ethiopia and has excellent productivity and disease resistance genes. In terms of quality and flavor, its superiority is beyond doubt, and it is even more precious to be able to drink the pure 74158 variety of coffee.
Arabica Coffee Geisha/Gesha
Geisha coffee, once rated as one of the "Top Ten Most Expensive Coffees in the World" by Forbes, is a well-known legend in the specialty coffee industry. There is significant confusion regarding the Geisha variety, as there are multiple genetically distinct plant types referred to as Geisha, many of which share a similar geographic origin in Ethiopia. A recent genetic diversity analysis conducted by the World Coffee Research Center confirmed that descendants of the T2722 variety grown in Panama are unique and consistent. When the plant is well managed at high altitudes, it is positively correlated with extremely high cup quality and is known for its delicate floral, jasmine and peach-like aromas.
Coffee Processes
It refers to the process of turning ripe red fruits into dry green beans. Each processing method has its own advantages and disadvantages, and is affected by the natural environment and different needs of the origin. Therefore, each origin has its own suitable processing method, which is briefly described below.
【Sun-drying method】Natural / Sundried / Dry Processed
Also known as natural drying method and non-water washing treatment method, it is the most traditional and common processing method, and no water is used in the process. Originated in Ethiopia, the collected coffee berries are dried in the sun and then shelled, with the seeds still inside. During the long exposure process, they absorb the flavors of the peel, pulp and pectin, making the coffee sweeter and mellower and easier to create a unique aroma.
Coffee producers place all of their cherries in the sun on drying beds that consist of terraces or on elevated drying tables. Over the course of 3-6 weeks, the coffee will ferment and producers will turn them to dry evenly and prevent spoilage. During this time, the sugars in the fruit and the pectin attached to the seeds develop flavor and make them sweeter. After the coffee is dried, a machine is used to separate the dry pulp and skin from the seeds. Natural processed coffees are juicy, syrupy and well worth the effort.
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【Water washing method】Washed / Wet Processed
Also known as wet processing, before drying, all coffee fruits will be removed from the skin and pulp, and then soaked in water in a fermentation tank for fermentation to remove the pectin film remaining on the seeds. They are then washed with water and dried in the sun or by machine.
The washed coffee has a cleaner, crisper taste than the natural coffee, and is lighter in body than the natural coffee. It usually has a brighter flavor, rich acidity, and fruity flavor, and is usually easier to distinguish.
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【Honey Process】Honey / Pulped Natural / Semi-dry Process
The honey process is a combination of sun-drying and washing, and was first developed in Costa Rica. The process is similar to the water washing method, in that after removing the peel and pulp, a fermentation tank is not used, but the pectin membrane is left exposed to the sun. Honey treatment does not mean adding honey. Honey means it comes from a very sticky pectin layer, and the sticky feeling is like honey, so it is called honey treatment. The pectin layer retains a high proportion of sugar and acid and is the key to honey processing. The amount of mucus left behind determines the sweetness.
The flavor produced by the honey process is between the natural and washed methods, producing a very unique cup of coffee. The taste is cleaner than the natural method. Due to the residual pectin mucus, it also has a richer syrupy sweetness and more obvious acidity, but it is mellower than the washed method.
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