From the highlands of Haro Wachu, at elevations ranging between 2,100 and 2,350 meters, the 74110 and 74112 varieties flourish in rugged terrain and crisp mountain air—where the coffee breathes purity and absorbs the flavors of the land. The cherries are naturally dried on raised beds under direct sunlight, a process that preserves their complexity and layered character. With every sip, notes of fruit, berries, and watermelon unfold, intertwined with hints of cocoa butter and vanilla, delivering a full-bodied experience that beautifully reflects the essence of Ethiopia.

High in the mountains of Uraga Woreda, where clouds kiss the hills and coffee trees root deep into the rich soil, Mora Mora cherries grow at remarkable altitudes. These pristine highland farms, bathed in the morning mist, yield one of Ethiopia’s rarest and most complex varieties. The cherries undergo a meticulous natural drying process on elevated African beds under direct sunlight, preserving their vibrant flavors and enhancing their depth.

Louis coffee is not just a drink, but a unique journey that began in 2019 when Louis decided to leave the world of engineering and immerse himself in the world of coffee. He discovered great opportunities in Uganda to improve the reputation of the region's coffee globally, so he decided to learn and dive into every detail of the industry.

From the highlands of Sidamo, at elevations ranging between 1,900 and 2,300 meters above sea level, comes "Faysal Abduch Dowancho" coffee grown on land rich in tradition and agricultural depth.

High in the elevated landscapes of Uraga, Ethiopia at altitudes ranging from 2,100 to 2,350 meters above sea level, Haro Wacho coffee cherries flourish in a region renowned for its biodiversity and cool climate. Carefully cultivated and naturally processed, this coffee preserves its rich aromatic profile. It boasts a distinctly fruity character with notes of blueberry, balanced by natural sweetness and a moderate body. Haro Wacho captures the essence of Ethiopian coffee, offering pure flavors and a uniquely sensory experience.

High in the lush highlands of Arbegona, located in Ethiopia’s renowned Sidamo region, coffee cherries grow in rich soil at elevations reaching up to 2,230 meters above sea level. Here, the sun gently rises over the coffee farms, and the cherries are carefully dried on raised beds using the natural process.

From the heart of Guji, at an altitude of 2,100 meters above sea level, the Tima coffee beans flourish, where the beauty of nature harmonizes with the meticulous craftsmanship of farmers who attend to every detail with exceptional care. This harvest reflects the richness of the environment in which it is cultivated, where the fields breathe the fragrance of flowers and are enveloped by the pure aroma of coffee. Tima is processed using the washed method, a process that carefully cleans and dries the beans to preserve their pure flavors and highlight their distinctive aromatic character.

In the majestic highlands of Shakiso, where nature meets refined traditional agricultural practices, the beans of "Guji Natural" thrive at altitudes ranging between 2000 and 2050 meters above sea level. Cultivated with care in a pristine environment and nutrient-rich soil, these beans offer a flavor experience that reflects the beauty and generosity of the region.

From the enchanting heights of Tecapa in El Salvador, at an altitude of 1500 meters, comes Coscatlico Coffee, a perfect balance between nature and innovation. The Coscatlico beans grow in a fertile environment, where the innovative anaerobic drying process is applied to enhance natural flavors and elevate its exceptional quality. Coscatlico coffee stands out with an exceptional blend of flavors, beginning with dried fruits and natural sweetness, followed by delightful touches of almonds and raisins, with hints of grapefruit. This creates a depth and distinct flavor profile, while its full-bodied texture makes it an ideal choice for lovers of rich and enjoyable coffee.

From the renowned Guji region of Ethiopia, at elevations ranging between 1920 and 1970 meters above sea level, comes a coffee steeped in authenticity and distinction. Guji is more than just coffee; it’s a unique experience reflecting the rich traditions of this fertile region. These beans are carefully processed using the extended drying method, a traditional technique that allows the beans to absorb the natural richness of the land, enhancing the complexity of flavors and their distinctive texture.

In the legendary highlands of Ethiopia, at an altitude of 2,350 meters above sea level, the exceptional Guji Layou coffee beans thrive. The volcanic soil blends harmoniously with the mild climate to produce coffee beans that carry a unique character, reflecting their authentic origins. These beans are processed using the natural (sun-dried) method, a technique that relies on drying the coffee under the sun’s rays. This meticulous process imbues the beans with concentrated flavors deeply infused with the region's essence. Guji Layou offers fruity notes with hints of honey, yellow apple, and melon, accompanied by a rich body.

From the Tres Rios region in Costa Rica, at an altitude of 1400 meters, comes a coffee that reflects the perfect balance between nature and innovation. In this unique environment, the beans grow in rich volcanic soil, giving them an exceptional character that sets them apart.

From the highlands of Ethiopia, at altitudes ranging between 1,945 and 2,100 meters above sea level, West Arsi emerges as a masterpiece reflecting the beauty of nature. Derived from the heritage-rich Heirloom variety, it is meticulously processed using the natural drying method, allowing the coffee's flavors to shine in their finest form.

At altitudes ranging between 1,945 and 1,970 meters above sea level, and sourced from the Kurume, Dega, and Wolisho varieties, Yirgacheffe Yidido arrives brimming with its unique flavors. Through the anaerobic natural processing method, this coffee reveals notes of cherry, red apple, and fruity wine-like flavors, complemented by a rich, full body that enhances the experience.

From the enchanting highlands of Chiriquí in Panama, at an altitude of 1250 to 1300 meters, Cascara offers a unique experience inspired by the authenticity of coffee cherries. The cherries are slowly dried on African beds over a period of 22 to 30 days under the sun, concentrating the flavors and enhancing their natural sweetness.

From the highlands of Sidamo in Ethiopia, where nature is at its finest, comes Kabina Premium coffee from the farm of Faisal Abdosh. The beans grow at an altitude ranging between 1900 and 2300 meters, in a rich, natural environment that contributes to the development of exceptional flavors, under the care of an experienced farmer who pays meticulous attention to every detail to ensure the highest quality.

In the highlands of the renowned Guji region of Ethiopia, at an altitude ranging from 2000 to 2100 meters above sea level, unique coffee beans are cultivated, characterized by a distinctive geographical fingerprint and a rare variety known as 74112-74110. These beans embody a perfect blend of fertile nature and traditional agricultural practices passed down through generations.

The unique Hemibela crop boasts a rich flavor that takes you on a journey through a world of exceptional tastes. The coffee beans are carefully dried to highlight their vibrant fruitiness and rich flavors. Grown at elevations between 1900 and 2000 meters above sea level, this crop possesses unique characteristics. It is distinguished by its fruity and sweet taste, showcasing notes of blackberry and cherry, with a floral touch and a rich body.

In the heart of Oromia, where breathtaking nature harmonizes with rich agricultural traditions, grow coffee beans that carry a special magic within. Goji Hambela is one of these treasures, a coffee from a region blessed with fertile land and an ideal climate, where its cultivation altitude ranges from 1900 to 2000 meters above sea level. Goji Hambela is processed using the anaerobic drying method, a precise process that relies on advanced techniques to preserve the unique characteristics of the coffee. The beans are carefully harvested, then dried in a controlled environment that gives them a rich flavor and distinct sweetness. With every cup, you’ll immerse yourself in a fruity blend that includes delightful berry notes and raisins, with a touch of dark chocolate that adds exceptional depth.

This crop originates from the Sidamo region in western Ethiopia, where the coffee cherries are carefully harvested from the Dorato Mountains at an elevation of 1,900 to 2,300 meters. It features the 74158 and 74110 varieties and is processed at the Pombe processing stations under the supervision of Faisal Abdosh, using a natural processing method.

In the highlands of the West Arsi region, specifically in the village of Worka, coffee is cultivated at impressive elevations between 1,945 and 2,100 meters. This area, known for its fertile soil and ideal climate, is one of Ethiopia's premier coffee-producing regions. The Arsi Nensebo beans come from the ancient Heirloom variety, representing the heritage and authenticity of Ethiopian coffee.

In the Gidib region, specifically in the village of Wurka, Gidib Chelchelie coffee is grown at elevations ranging from 1,900 to 2,200 meters. This coffee features the 74158, 74110, and Dega varieties, adding a rich diversity to its flavor profile.

In the heart of the Oromia region, specifically in the Guji zone, Suki Kodensa grows in an ideal environment at an altitude ranging from 1900 to 2200 meters. The ancient Earlyum variety reigns supreme in this crop, showcasing a unique diversity of flavors and complex profiles.

In the highlands of Sidamo, specifically in the Arbqona district, Sidamo coffee thrives in ideal conditions at an elevation of 2,122 meters. This coffee is distinguished by the Wolisho variety, considered one of the best in Ethiopia, reflecting the spirit and beauty of the land.

This product is cultivated in the Guji region of Shakiso District in southern Ethiopia, at an elevation of 1,850 to 2,100 meters. The coffee cherries are harvested by a group of local farmers and processed at the Guji Hadiso station, where the cherries are sorted and naturally dried on beds under the sun for a period ranging from 18 to 25 days. This crop comes from the Heirloom variety.