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Ethiopian origin coffees are listed among the best in the world, the genetic variety (Ethiopian heirloom) is the reason. The area where coffee was discovered is Ethiopia, called the Birthplace of Coffee, in the forests of the Kaffa region, where Arabica coffee trees grow wild.





The present microbiological and compositional analysis, represents the result of laboratory analysis, required by the International Trade Regulations. It is expressed as the Technical Specification Sheet of the Product.

Acidity: Midle – Lower Spicy 
Altitude: 1500 – 2100 meters 
Aroma:  Mildly spicy 
Best Brew:   Percolated, Warm or Cold
Best Roast:  Dark Roasted 
Body:  Full medium 
Cup Notes:  Bright fruited, delicate malic acidity, Berries and 
cherries with notes of stoned fruit flavor with mild
cocoa powder notes. Quite sweet with a delicate 
after-taste leaving a creamy mouth-feel. 
Flavor Family:  Blueberry, cocoa, cinnamon and cardamom 
Flavor Nuance:  Recognized as medium, intense spicy, fruity deep 
mocha flavor and floral aftertaste. 
Sweetness:  Medium – High Spicy 
Grade / Attributes:  Grade Cup score 82 / 
Organic Heirloom
Origin / Kind:  Ethiopia / Unwashed and Sun dry * 100% Arabica 
Plant Varietal:  Ethiopian Heirloom 
Type:  Harrar Grade 4  
Quality:  Organic NON-GMO 
Processing:  Unwashed or dry process


ETHIOPIA HARRAR: Notably, this Ethiopian coffee brand is full of spice and is full-bodied, exotic, and wild, making it the most

popular type in Africa, and the seventh best type globally.

It grows up to 6,300 feet above sea level, and brings out a blend of bold fruitiness. The wine-like tone of this coffee, and its

fruitiness makes it unique from its competitors.