Coffee ignites your engine....

Since its first discovery by an Ethiopian shepherd centuries ago, coffee has been used as a source of warmth, energy, alertness, socialising, and more. In the country-of-origin (Ethiopia), and its neighbouring country of Eritrea however, it has been and still is used for much more than that. Mums and Dads (Elders) routinely come together for coffee drinking ceremonies where current community affairs are often brought up for discussion and resolution. It plays a unique and crucial role of creating strong community bonds and provides a platform for speedy problem solving.
Ozafro Coffee

Best in Coffee, Best in Taste

Extraordinary Production, Impeccable Coffee

From its sustainable packaging to the soil it’s grown in, our coffee beans consistently outperform their competition.

Innovative Taste

Our farmers naturally produce unique flavor profiles thanks to the clean, fresh, and exotic environment they grow their products.

Premium Coffee

We only partner with farmers who understand the meaning of "premium" and strive tirelessly to attain the perfect coffee bean for our clients.

Sustainable & Organic

By default, our farmers produce organic harvests that you and your customers can trust.

Check out our selection of featured coffees and products

Our Regions

Washed and unwashed (natural) Grade 1 coffeel:

Yirgacheffe – Idido

  • Processing Dry (Natural) and fully washed
  • Cupping score 88+ 
  • Cupping profile Honey, Cinnamon, Herbal and creamy notes 
  • Altitude 2000 – 2200 metres 
  • Region/Area SNNP, Gedeo Zone, Yirgacheffe, Idido 
  • Soil type fertile, red-brown clay
  • Drying method:

    Sun dried in the cherry on raised beds for 4 – 6 weeks, during this period the cherries are turned every couple of hours to stop mould or over fermentation. 

  • Average rainfall 1200 – 2000mm 
  • Average annual temperature 20 – 23°C 
  • Average annual temperature 20 – 23°C 

Yirgacheffe – Konga 

  • Processing Dry (Natural) and fully washed
  • Cupping score 91 
  • Cupping profile:

    Floral and tea like with simmery citrus notes and clean light body 

  • Altitude 1700 – 2200 metres
  • Region/Area SNNP, Gedeo Zone, Yirgacheffe, Konga 
  • Soil type fertile, red-brown clay
  • Drying method:

    Sun dried in the cherry on raised beds for 4 – 6 weeks, during this period the cherries are turned every couple of hours to stop mould or over fermentation. 

  • Average rainfall 1200 – 2000mm 
  • Average annual temperature 20 – 23°C   

Yirgacheffe – Gedeb

  • Processing Fully washed and dried on raised beds
  • Cupping score 91 
  • Cupping profile:

    Abundant stone fruit, citrus, and berry fruits layered with plenty of inherent honey sweetness and that slightly floral and slightly savory 

  • Altitude 1900 – 2200 metres
  • Region/Area SNNP, Gedeo Zone, Gedeb district, Gotitti 
  • Soil type fertile, red-brown clay
  • Drying method:

    Drying method: sun dried in the cherry on raised beds for 4 – 6 weeks, during this period the cherries are turned every couple of hours to stop mould or over fermentation. 

  • Average rainfall 1200 – 2000 mm
  • Average annual temperature 15.5 – 17.8°C

Coming Soon

Washed and unwashed Grade 1 coffee:

Guji – Benti

  • Processing
    Dry (Natural) and fully washed
  • Cupping score
    91
  • Cupping profile
    Raspberry, Jasmine and Chocolate
  • Altitude
    Raspberry, Jasmine and Chocolate
  • Region/Area
    SNNP, Oromia Zone, Guji, Benti
  • Soil type
    fertile, sandy loam
  • Drying method

    Sun dried in the cherry on raised beds for 4 – 6 weeks, during this period the cherries are turned every couple of hours to stop mould or over fermentation.

  • Average rainfall
    1200 – 2000mm
  • Average annual temperature
    20 – 23°C

Coming Soon

Coming Soon

Coming Soon