Ethiopia
Birthplace of coffee. Bright, floral, and often wine-like — Ethiopian beans are among the world's most prized.
☕ Welcome
From the highlands of Ethiopia to your morning mug — discover where coffee comes from, how it's roasted, and the best ways to brew a perfect cup.
Explore the beansLegend says a goat herder in Ethiopia noticed his flock buzzing with energy after eating red berries from a strange shrub. That shrub was Coffea — and humanity has been hooked ever since.
Birthplace of coffee. Bright, floral, and often wine-like — Ethiopian beans are among the world's most prized.
Andean slopes produce balanced, nutty cups with a signature mild acidity loved worldwide.
Volcanic soil gives Sumatra and Java their earthy, full-bodied character — perfect for dark roasts.
Smooth, complex, and slightly sweet. Makes up about 60% of global production. Grows best at high altitude.
Bold, bitter, and packed with caffeine. The backbone of espresso blends and instant coffee.
Preserves origin flavors — fruity, floral notes shine through. Higher acidity, lighter body.
Rich, smoky, and chocolatey. Lower acidity, heavier mouthfeel — great with milk.
Four classics — pick your weapon.
Slow, meditative, precise. Use 15 g coffee to 250 ml water at 96 °C. Bloom for 30 seconds, then pour in circles.
Coarse grind, 4-minute steep, plunge gently. Full-bodied and forgiving — hard to mess up.
Fine grind, 9 bars of pressure, 25–30 second pull. The base for lattes, cappuccinos, and flat whites.
Steep coarse grounds in cold water for 12–18 hours. Silky, low-acid, perfect over ice.