A Coffee Journey Through Our Eyes
Our team recently visited Ethiopia’s top coffee regions
Yirgacheffe, Guji, and Sidamo to meet farmers, see the process up close, and understand what makes Ethiopian coffee stand out. This wasn’t a guided tour; it was hands-on. From washing stations to drying beds, we got a real look at the craft and tradition behind every bean.
Yirgacheffe - The Land of Floral Elegance
Yirgacheffe is a name that resonates in specialty coffee circles for a reason. Known for its bright acidity, floral aroma, and tea-like body, it’s home to some of the finest washed coffees in the world. Walking through the washing stations of Primrose Coffee and Wonberta Coffee, we saw first-hand how meticulous processing shapes the delicate flavours of jasmine, bergamot, and citrus that Yirgacheffe is famous for. Wonberta, a Taste of Harvest winner, stood out not just for its award-winning coffee but for the passion behind its craft.
Guji - A Bold, Fruit-Forward Experience
Guji, once considered part of Sidamo, has carved out its own identity in the coffee world. Here, natural-processed coffees steal the show, offering a rich, fruit-forward experience. Our visit to Gujoo Trading PLC, a National Cup of Excellence winner, reaffirmed why Guji coffee is so sought after. Walking through the Dimtu Hambella Drying Station, we were struck by the sheer intensity of the coffee’s sweetness. Compact, high-sugar cherries drying under the sun, preserving the flavours that define this region.
Sidamo - Where Tradition Meets Innovation
Sidamo is vast, both in size and in the diversity of its coffee profiles. Some coffees lean bright and citrusy, while others have deep, chocolatey undertones. At Daye Bensa Coffee’s Gatta Farm, we saw a forward-thinking approach to coffee processing. Their honey and anaerobic lots showcased a willingness to push boundaries while maintaining the traditions that have made Sidamo coffee world-renowned. A cupping session at their headquarters gave us a glimpse of the potential in these coffees. Fresh, complex, and bound to evolve with time.
Cupping, Conversations, and Unexpected Highlights
Beyond farm visits, this trip was about connection. We cupped over 50 coffees with exporters like Primrose Coffee, Gujoo Trading, Wonberta Coffee, and ALO Coffee. Every session was a deep dive into Ethiopia’s harvest, helping us understand what makes this season unique and how we can bring the best of it to our market. Some coffees wowed us immediately, while others showed potential that will shine after proper resting and aging.
A surprise highlight was attending Primrose Coffee’s 15th-anniversary celebration. What we expected to be a formal event turned into an evening of conversations with fellow buyers, local suppliers, and Ethiopian coffee industry leaders. It was a reminder that coffee is as much about relationships as it is about flavour.
What’s Next?
This trip reinforced one thing, Ethiopian coffee is unmatched in its depth and diversity. More than just selecting lots, this journey strengthened our understanding of where coffee is headed and where Sheba Coffee fits into that future. The Asian market is growing fast, and Ethiopian specialty coffee has a place in it. We’re only scratching the surface of what we can do.
For now, we take what we’ve learned, cup more, and make sure we bring the best of Ethiopia’s harvest to you, our beloved coffee lovers. Coffee is a journey, and this was one of many steps forward.