Ethiopian-owned · One step from the source · US-based

Source coffee you actually know.

Most green coffee importers are three steps from the source and call it direct trade. We're not. Ethiopian-owned. Real exporter relationships. Coffee you can trace to the lot. Your sourcing story should be as good as your roast. We make that possible.

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Freshly washed green coffee beans. Ethiopian processing station.

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Ethiopian-owned & operated
One step from the source
Every lot fully traceable
Samples before you commit
One person. One inbox. No runaround.

Our Story

We were actually there.
Now we're bringing it to you.

Coffee started in Ethiopia. Not as a marketing story. As actual history. Five thousand years of it. I grew up connected to that.

I'm Ethiopian. My ties to the exporters who work these highlands aren't business relationships I built from a spreadsheet. They're real. Decades deep. The kind where you know the people, not just the paperwork.

Most importers will tell you they source direct. What they mean is they bought from someone who bought from someone who was at origin once. That's not what we do.

I'm also learning this industry out loud. Every region I source, I research and write about. The altitude, the processing, the communities behind the lot. You don't just get the coffee. You get the full picture.

Read the full story →
Coffee selection workers hand-sorting green beans at an Ethiopian processing station

Hand-sorting at the processing station. This is where your lot begins.

"You should know exactly what you're buying, where it came from, and who's on the other end of the phone. That's the whole idea."
The Ethiopian Coffee Beans Promise

This is what traceable actually looks like.

Not a label.
A place.

Natural-processed coffees spend weeks on beds like these. The fruit dries on the bean. That's where the blueberry comes from. That's where the wine note comes from.

We know these exporters. When we say traceable, we mean we can tell you exactly where this happened. Not approximately. Not regionally. Exactly.

5,000+
Years. Coffee started here. It still does.

Current Lots

Four origins.
Zero confusion.

Ethiopia isn't one flavor. Yirgacheffe tastes nothing like Harrar. Sidama is not Guji. The altitude, the process, the varietal. It all lands differently depending on where you are. Here's what we have right now.

Yirgacheffe
Gedeo Zone, SNNPR · 1,700–2,200 masl
WashedGrade 1Heirloom

Bright citrus. Jasmine. A finish so clean it almost reads as tea. This is the one that made Ethiopian coffee famous. There's a reason every roaster has tried it. There's also a reason they keep coming back.

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Sidama
Sidama Region · 1,500–2,200 masl
NaturalGrade 1Heirloom

Wild blueberry. Stone fruit. A body so heavy it coats the cup. Natural process at its most expressive. Roasters who cup this for the first time usually go quiet for a second. Then they order.

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Harrar
Harari Region · 1,400–2,000 masl
NaturalGrade 2Longberry

Mocha. Dark berry. A wine-like depth that doesn't apologize for itself. Harrar has been producing coffee longer than most origins have existed. You can taste that in the cup.

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Guji
Oromia Region · 1,800–2,400 masl
WashedNaturalGrade 1

High altitude. Florals and tropical fruit with a clarity that surprises people. Guji is what happens when great terroir meets very little hype. Roasters who find it tend to stay quiet about it. Competitively quiet.

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For Roasters

No surprises.
Just coffee.

You're a roaster. You should be thinking about the roast. We handle everything between the farm and your door. Here's how it works.

No minimums to inquire. Cup it first. If it's not right, we'll find you something that is.
01
Browse & Inquire

Tell us what you need. Region, process, volume, certifications. We'll match you with what we have and get you full spec sheets within 48 hours. No back and forth. No waiting a week for a reply.

02
Cup the Sample

We send samples before you spend a dollar. Cup it against your own standards, on your own timeline. If it's not right, tell us. If it is, we'll talk.

03
Confirm & Receive

Once you're ready, we handle everything. Customs. FDA documentation. Freight. Warehousing. Full traceability records arrive with every shipment. You just open the bag.

04
Build the Relationship

The longer we work together, the better it gets. Priority on your preferred lots. Early access to new harvests. A sourcing relationship that actually feels like one.

Why Us

What roasters
are tired of.

We asked roasters what sourcing Ethiopian coffee is actually like. Then we built around the answers. Every one of these is something we heard more than once.

i.
Full traceability, every lot

You should be able to tell your customer exactly where their coffee came from. Region, cooperative, processing method, altitude, harvest. All of it. Every time. Not on request. By default.

ii.
Genuine origin access

We're not a broker who bought from a broker. Ethiopian origin. Real exporter relationships. One step from the source. That's not a tagline. It's just the truth.

iii.
Flexible for your scale

Container minimums don't work for most specialty roasters. We know that. Trial lots, smaller volumes, flexible structure. We work around what you actually need.

iv.
A US-based partner

One person. One inbox. Same time zone. We handle the international complexity so you don't have to think about it. You'll always know what's happening with your order.

v.
A story worth telling

Your customers want to know where their coffee came from. Ethiopian-owned, directly sourced, traceable to the lot. That's a story that holds up on a bag, a menu, or a conversation across the counter.

vi.
Education built in

We write about every region we source. The processing methods, the altitude, the communities behind the lot. If you want to understand what you're buying, we've already done the homework.

From Origin

The more you know,
the better it tastes.

We write about everything we learn. The regions, the processing, the trade mechanics, the history. If you source from us, you should understand exactly what you have.

View all posts →
Origin Story
Coffee started here. Here's what that means for what's in your roaster.

Before Yemen. Before Colombia. Before Brazil. Coffee is Ethiopian. Five thousand years of it. Here's why that matters for the cup you're roasting today.

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Region · Yirgacheffe
Yirgacheffe. Why everyone keeps coming back to it.

The altitude. The soil. The heirloom varietals that have never been touched. Yirgacheffe has a flavor clarity that almost nothing else matches. This is why.

Read →
Processing
Natural or washed. It's not a preference. It's a completely different coffee.

Same origin. Same farm sometimes. Completely different cup. Here's what processing actually does and why it should change how you source.

Read →

Ready to Source?

Tell us what
you're looking for.

First time sourcing Ethiopian or looking for something more direct than what you have. Either way, tell us what you need. We'll tell you honestly whether we can help.

Get in Touch

No minimums to inquire · Samples before you commit · Reply within 48 hours