Experience the Rich Heritage of Ethiopian Coffee
Discover the birthplace of coffee and immerse yourself in centuries of tradition with our premium, ethically sourced Ethiopian coffee beans.
The Birthplace of Coffee: Ethiopia's Rich Legacy
Ethiopia is widely recognized as the birthplace of coffee, where the Coffea arabica plant was first discovered in the forests of the southwestern highlands. Legend has it that a goat herder named Kaldi noticed his goats becoming energetic after eating berries from a certain tree. Kaldi tried the berries himself and experienced a similar boost in energy.
At Habesha Coffee, we honor this rich heritage by sourcing our beans directly from small-scale farmers in Ethiopia's prime coffee-growing regions. We're committed to sustainable practices that preserve both the environment and the traditional methods that have been passed down through generations.
Premium Quality
Single-origin, hand-picked beans
Sustainable
Eco-friendly farming practices
Fair Trade
Supporting local communities
Our Premium Coffee Varieties
Discover the diverse flavors of Ethiopia's most celebrated coffee regions, each with its own unique character and taste profile.
Yirgacheffe
Southern Ethiopia
Sidamo
Southern Ethiopia
Harrar
Eastern Ethiopia
Limu
Western Ethiopia
Yirgacheffe
Southern Ethiopia
Altitude
1,750 - 2,200 meters
Process
Washed
Flavor Profile
Floral, citrus, bergamot, with a light body and bright acidity
Yirgacheffe is one of Ethiopia's most famous coffee regions, producing beans with distinctive floral and citrus notes. The high altitude and unique microclimate create a complex cup with remarkable clarity.
The Ethiopian Coffee Ceremony
The Ethiopian coffee ceremony is a traditional ritual that forms an integral part of Ethiopian social and cultural life. It's a sensory experience that honors coffee's Ethiopian origins and celebrates community and hospitality.
The ceremony can last for hours, creating a space for conversation, reflection, and connection. It's often performed three times a day and is considered a sign of respect and friendship to be invited to participate.
The Four Stages of the Ceremony
Washing & Roasting
Green coffee beans are washed and then roasted in a flat pan over hot coals. The hostess shakes the pan to prevent burning while the rich aroma fills the air.
Grinding
The roasted beans are ground using a traditional wooden mortar and pestle called a mukecha and zenezena. The rhythmic pounding creates a coarse grind perfect for brewing.
Brewing
The ground coffee is added to a jebena (clay pot) with water and brought to a boil. The process is repeated three times to extract the full flavor of the beans.
Serving
The coffee is poured from a height into small cups called sini, creating a thin layer of foam on top. It's served with incense burning and often accompanied by popcorn or bread.
Experience It Yourself
Join us for a traditional Ethiopian coffee ceremony at our café every Saturday and Sunday. Immerse yourself in this ancient ritual and taste coffee as it was meant to be enjoyed.