Ethiopia is known as the birthplace of coffee. It is Africa’s largest coffee producer and the world’s fifth largest. Coffee is mainly grown in southwest Ethiopia, in regions like Yirgacheffe and Sidamo. Ethiopian coffee is well-known for it floral and fruity flavors, and bright and refreshing acidity. Due to climate change and effect on the cup flavors, Ethiopia has enhanced their coffee quality by controlled fermentation.

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Produced by smallholding farmers, from trees of local heirloom varieties of Arabica, this coffee is processed by the anaerobic washed method. The fermentation step occurs in a hermetically sealed vessel (oxygen-free tanks), after the beans were removed from the fruits, before the beans are washed and dried. Because of the oxygen-free environment, microorganisms will break down the sugars at a much slower rate - creating a more complex and nuanced flavor profile.