Ethiopia Espresso (Organic)

This coffee comes from Jimma, western Ethiopia, where careful cherry selection, lot separation, and controlled drying are central to quality. The cherries are floated, skin-dried under shade for one day, then moved to raised beds and dried for 20 to 30 days with regular turning to support even moisture reduction and a clean, stable cup.

Badeyi is part of a family-run network led by Abdo Abamecha and Mustefa Abakeno, combining smallholder cherry collection, processing, storage, and export preparation. With traceable day lots and close attention to ripeness, drying control, and post-harvest handling, this coffee reflects the character and precision of one of Ethiopia’s most respected producing regions.

In the cup: dried plum, peach, marzipan and florals, with a full body and gentle acidity. Roasted for espresso: sweet and fruity as a straight shot, smooth and dessert-like with milk.

How to brew

Espresso: 18 g in, 36–40 g out in 26–30 seconds; adjust the grind to taste.

Single-origin specialty Arabica, roasted by Wave Coffee Roasters in Portugal.