ABOUT OUR COFFEE

In recent years, EBG’s export business has experienced exponential growth, solidifying our position as a leading expert in Ethiopian coffee and pulses on the global stage.

Our coffee is meticulously sourced from the lush highlands of Ethiopia, renowned for its unique and vibrant flavors. Each batch is carefully selected from smallholder farmers who practice sustainable farming methods, ensuring that every cup not only delights your palate but also supports local communities and preserves the rich heritage of Ethiopian coffee culture

Varieties Available

Harar Coffee

  • Altitude: 1,510 & 2120 m.a.s.l
  • Process: Sun Dried (Natural)
  • Variety: Wild Ethiopian (Mocha)
  • Liquor: High-toned with floral & citrus notes
  • Color: Bright Colour dominated by Umber
  • Acidity: Mild, Winey and fruit like with floral tones
  • Aroma: Mild Spicy
  • Harvest: October – January
  • Body: Medium to bold with Sharpened tips
Inquiry

Sidama Coffee

  • Altitude:1,770 and 2200 m.a.s.l
  • Process: Wet processed (Washed) & Sun dried (Natural)
  • Variety: Arabica Heirloom
  • Liquor: High-toned with floral and citrus notes
  • Shape: Oval
  • Color: Greenish - Grayish
  • Acidity: Sharp (Bright), Wine
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  • -
Inquiry

Jimma Coffee

  • Altitude: 1,400-2,100 m.a.s.l
  • Process: Wet Process (Washed) and Sun Dried (Natural)
  • Variety: Wild Ethiopian
  • Liquor: High-toned with floral and citrus notes
  • Color: Bright Colour dominated by Umber
  • Acidity: Medium, Winey and fruit like with floral tones
  • Aroma: Winey
  • Harvest: November–January
  • Body: Medium
Inquiry

Yirgacheffe Coffee

  • Altitude: 1,700 and 2000 m.a.s.l
  • Process: Wet processed (Washed)
  • Variety: Arabica Heirloom
  • Liquor: High-toned with floral and citrus notes
  • Shape: Oval
  • Acidity: Sharp Bright
  • Aroma: Jasmine and lemon flavors
  • Harvest: October – January
  • Body: Medium
Inquiry

Limu Coffee

  • Altitude: 1,400 and2020 meters
  • Process: Wet processed (Washed)
  • Variety: Arabica Heirloom
  • Shape: Oval too belong with pointed or rounded ends
  • Color: Grayish Green
  • Acidity: Low
  • Aroma: Winy
  • Harvest: October – January
  • Body: Well balanced
Inquiry

Teppi - Bebeka Coffee

  • They are similar
  • Often used in blends
  • Teppi: Low to medium acidity
  • Teppi: Well rounded
  • Teppi: Smooth aftertaste
  • Bebeka Light acidity
  • Bebeka: medium to good body
  • Bebeka: light citrus flavor
  • The blend coffee has a soft
Inquiry

Nekempti Coffee

  • Altitude: 1,700-2,200m.a.s.l
  • Process: Mostly Sun Dried (Natural)
  • Variety: Wild Ethiopian
  • Liquor: High-toned with floral and citrus notes
  • Color: Bright Colour dominated by Umber
  • Acidity: Mild, Winey and fruit like with floral tones
  • Aroma: Wild Fruity
  • Harvest: December - April
  • Body: Large
Inquiry

Guji Coffee

  • Altitude: 1500-2220 m.a.s.l
  • Flavor & Aroma: distinct
  • Vibrant fruity
  • Harvest: October-December
  • A full body with prominent fruity
  • Floral notes which may
  • include berry
  • Citrus, Chocolate
  • Sometimes spicy or nutty, Undertones
Inquiry

Discover Ethiopian Coffee

This coffee is naturally grown in the wild, beneath dense forest canopies. Its diverse breeds, often disease-resistant, contribute to its exceptional aroma and flavor. Representing 10% of Ethiopia’s total coffee production, this coffee is of top quality. 

Coffee from producer-managed forest lands, selected for optimal sunlight and shade. By periodically removing weeds, producers enhance sun exposure, resulting in higher yields. This coffee accounts for 35% of Ethiopia’s production.

Coffee produced on small farms with low-density plantings, ranging from 1,000 to 1,800 trees per hectare. Mostly fertilized with organic waste and intercropped with other crops, this method accounts for 50% of total production

Plantation coffee is grown on commercial plantations, primarily owned by state entities and some private owners. This planned and commercialized farming method accounts for 5% of Ethiopia’s total coffee production.

Washed Coffee

Washed coffee is often prized for its clean, bright, and vibrant flavor profile. It tends to highlight the inherent qualities of the coffee’s origin, such as fruity or floral notes, with a pronounced acidity and clarity.

Unwashed Coffee

Unwashed coffee, also known as natural processed coffee or dry – processed coffee, is a traditional method of processing coffee beans where the cherries are dried with the fruit still intact around the bean

General Roasting Guide

  • 1. Select high quality coffee beans: start by selecting high-quality, freshly harvested coffee beans for roasting
  • 2. Preheat the roaster: preheat your roaster to the recommended temperature for roasting
  • 3. Use the appropriate roasting time and temperature: the ideal heat for Ethiopian coffees is between 415-435°F (213- 224°C). Aim for a total roasting time of 10-14 minutes, depending on your desired roast level.
  • 4. Monitoring and roast :throughout the roasting process, carefully monitor the beans’ color and listen for the first and second crack
  • 5. Cool & rest for 12-24 hours