Barrington Coffee – Ethiopia Hambela

Barrington Coffee Roasters – Ethiopia Hambela

Origin- Ethiopia
Region- Oromia
Locality- Alaka District
Producer- Hambela Coffee Estate
Altitude- 6234 – 7218’
Varietal- Heirlooms
Process- Washed and Sun dried on raised beds
Roast- Light

We received a 96 point score for this coffee in March of 2016 from Coffee Review!

Alluring aroma of curry leaf, flavors of mandarin orange and spice box including cardamom and cumin. Sweet and complex with a rich mouthfeel. We recommend this coffee for all drip methods as well as press pot.


The Hambela Coffee Estate has a rich history. Hambela was founded by Muluemebet Emiru who received this land through a government grant for her service as Africa’s first woman pilot in 1934. The farm continues to be owned and operated by Muluemebet’s family as a part of their agricultural development project called Muluemebet Emiru Agricultural Development (METAD)Their workforce is comprised of seventy percent women and has an elementary school on the farm for worker’s children. The school currently has an enrollment of more than three hundred students. METAD offers healthcare to all of their employees and they offer healthcare to all of their employees and work closely with the non profit organization Grounds for Health. In addition, Hambela has the only coffee quality control lab on the African continent that is certified by the Specialty Coffee Association of America (SCAA).

As the Ethiopian Coffee Exchange governs so much of the coffee currently exported from Ethiopia, the Hambela Coffee Estate is one of the very few Ethiopian coffees which maintains its provenance and identity as a single farm produced coffee.

After repose, this coffee is sealed in Grain-Pro barrier packaging at origin and then send on its way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted as part of our Barrington Green Seal Program.

Now available at

Comments and questions are welcome below.

Photos courtesy Barrington Coffee.



Klatch Coffee – WBC World’s Best Espresso


Klatch CoffeeWorld’s Best Espresso

Best Espresso in the world. World’s Best Espresso was awarded Best Espresso in World at 2007 World Barista Championship in Tokyo, Japan. The competition espresso won the honor over 45 competing countries. World’s Best features three legendary beans, Brazil Yellow Bourbon, Sumatra Lake Tawar, and Ethiopian Natural. Each roasted separately then blended together for peak flavor.

On our standard WBC, your first taste is chocolate and citrus with orange being the prominent citrus. Your second and final sip will turn syrupy sweet with wine like berry and spice adding to the mix.




DOSE: 20 grams [ double ]
TEMPERATURE: 203 degrees
TIME: 26 – 28 seconds
VOLUME: 1.7 – 2.0 oz

REGION: Global
FARM: Various
FARMER: Various
ROAST: Medium
NOTES:Awarded World’s Best Espresso

Now available at

Comments and questions are welcome below.

Photos courtesy Klatch Coffee.


Metropolis Coffee – Mocha Java Blend

The wildness of the Mocha coffee complements the smoothness of the Java coffee.

Metropolis Coffee – Mocha Java Blend

Going back to the origins of coffee, the earliest known blend was a combination of Arabian (Yemen) Mocha Coffee and Indonesian Java Arabica Coffee. The wildness of the Mocha coffee complements the smoothness of the Java coffee.

We decided to bring back a classic by adding Mocha-Java to our year-round menu. This version of the iconic blend pairs a sundried Ethiopian Yirgacheffe with a big bold Sumatra, resulting in endless layers of fudge, blueberry, caramel, strawberry, and oak. If this Mocha-Java was a wine, it would be Cabernet Sauvignon. Enjoy at will.





Chocolate, Blueberry, Caramel, Earth

Now available at

Comments and questions are welcome below.

Photos courtesy Metropolis Coffee.


Irving Farm Coffee – Ethiopia Amaro Gayo

Ethiopia Amaro Gayo, a cup full of lush berry flavor, complex acidity and juicy body.

Irving Farm CoffeeEthiopia Amaro Gayo

In the southwestern part of Ethiopia lie the Amaro Mountains, a small range which separates the communities of Amaro on the eastern slopes from Nechisar National Park and the lowland tribal areas of Arba Minch in the west.

A native of the Amaro region has become one of the most inspiring figures in Ethiopian coffee today: her name is Asnakech. She’s earned this title because in 2005 she decided to return to her homeland determined to improve the quality of coffee at her mill and in the surrounding communities.

One of the many improvements and changes Asnakech has made over the years is to implement a rigorous quality control system. First, she makes sure to only pick and purchase cherries at the height of their maturity. The coffee is then processed using the natural process, allowing the coffee seed to dry inside of the fruit. The coffee is sun-dried on raised beds. This drying process is closely monitored to ensure that no quality is lost. The coffee is then sorted to remove any defects. The result of all this attention to detail is a superior coffee.

Asnakech is also the only female mill operator in Ethiopia and we are proud to support her efforts at producing truly spectacular coffees by presenting to you her Amaro Gayo, a cup full of lush berry flavor, complex acidity and juicy body.

This coffee is certified USDA Organic, meaning its production did not involve the use of synthetic substances such as most pesticides, herbicides and fertilizers.

COUNTRY Ethiopia
REGION Amaro Mountains
PRODUCER Asnakech Thomas
ALTITUDE 1400-1800 meters
TASTING NOTES Floral, Strawberry, Sweet

Now available at

Kickapoo Coffee – Ethiopia Hama Organic Special Prep

When we first visited the Hama Cooperative back in 2011, we were greeted by three adorable Ethiopian children. We’d tasted coffees from Hama previously and found them to present ‘classic’ Yirgacheffe characteristics: candied lemon, intense florality, and refreshing, citric acidity.


Kickapoo Coffee – Ethiopia Hama Special Prep

This coffee scored a 91 from Coffee Review!

Intensely floral and lush with notes of candied lemon and key lime pie. One of our top coffees of the year.

Notes of Lime, Spring Flowers & Candied Lemon

Altitude: 1800-2300 Meters
Varietals: Kudhume, Dega, Wolisho, Heirloom types
Process: Wet Ferment, Wash, Soak, African Raised Bed Drying
Region: Kochere, Gedeo

About The Growers
When we first visited the Hama Cooperative back in 2011, we were greeted by three adorable Ethiopian children. We’d tasted coffees from Hama previously and found them to present ‘classic’ Yirgacheffe characteristics: candied lemon, intense florality, and refreshing, citric acidity.

Three years later, Hama and other cooperatives within the Yirgacheffe Union umbrella are operating with a marked increase in sophistication. Most of the washed coffees that the Union puts out are grade 2, meaning that there are a good amount of defects. As of late, however, the Union has asked some of the larger producers to bring in strictly ripe cherry from the peak of the harvest to be kept separate from the standard lots.

We’ve tasted several of the special prep lots from washing stations all over Yirgacheffe including Biloya, Adamegorbota, Aramo, and Idido and have noticed a marked increase in quality by several points across the board.

This Hama lot is our absolute favorite of what we tasted from this year’s harvest and perhaps our favorite coffee that we will release all year. The intense florality, sparkly crispness, and candied lemon characteristics remind us of top Gesha lots, but for a fraction of the cost.

Now available at

*Photo courtesy of Kickapoo Coffee.

Panther Coffee – Ethiopia Suke Quto

This impeccable Suke Quto microlot grows in the Guji Zone, the Southern part of the Oromia Region that borders the Sidama and Gedeo Zones.


Photo courtesy of Panther Coffee

Panther Coffee – Ethiopia Suke Quto

Light and refreshing. Notes of pineapple, mango,  blueberries, champagne grape, malted milk & cocoa powder.

This impeccable Suke Quto microlot grows in the Guji Zone, the Southern part of the Oromia Region that borders the Sidama and Gedeo Zones. The volcanic soil on the farm is highly nutrient. Generally, the soil is fertile, friable, and loamy with the depth of at least 2 meter. One outstanding characteristic of the soil is that its fertility is maintained by organic recycling through litter fall, root residue from perennial coffee and shade trees.

For processing the coffee they use an Agared machine to pulp the coffee without removing the mucilage. Then they ferment the coffee in tanks between 35-48 hours, depending on the climate. There are 3 treatment tanks for the waste water. Coffee in parchment is dried on elevated beds between 9 and 15 days.
The Suke Quto farm also has a nursery with coffee seedlings to provide the farm but also the outgrowers in the area. There are 9 permanent employees and about 250 seasonal workers. Suke Quto also buys from about 70 outgrowers. Each of them has about 7ha of coffee trees planted. Other crops that they grow are false banana and fruits.
Producer: Various Small Holders
Zone: Guji
Region: Oromia
Altitude: 1,800-1,930 m.a.s.l.
Latitude: 5°40’ N
Variety: Mixed Heirloom Varieties
Process: Washed
Now available at

Ethiopia Chelelektu – Coffea Roasterie

coffea-roasterie-ethiopia-chelelektu Photo courtesy of Coffea Roasterie.

This coffee comes from the Kochere region of Ethiopia, a subsection of the Gedeo zone, located south of Yirgacheffe. The Kochere zone has long been known for its incredible coffee. It is easy to produce amazing coffee when you have some of the best growing conditions in the world. High elevations and fertile soils combined with strict processing produce some of the best coffees you will ever taste.

This coffee came through the Ethiopian Commodity Exchange (ECX). Some words on ECX from

“The Ethiopia Commodity Exchange (ECX) is a new initiative for Ethiopia and the first of its kind in Africa. The vision of ECX is to revolutionize Ethiopia’s tradition bound agriculture through creating a new marketplace that serves all market actors, from farmers to traders to processors to exporters to consumers … ECX represents the future of Ethiopia, bringing integrity, security, and efficiency to the market. ECX creates opportunities for unparalleled growth in the commodity sector and linked industries, such as transport and logistics, banking and financial services, and others.”

Still, sourcing can be tricky through the Ethiopian Commodity Exchange. Traceability is becoming more transparent for roasters and buyers but it still remains a challenge. We worked with Royal Coffee Importers on this particular coffee.  This is one of our favorite coffees this year. We hope you enjoy it!

Region: Kochere, Ethiopia
Varietal: Heirloom
Process: Fully washed and dried on raised beds
Elevation: 1,850 – 2,000 masl

Now available at

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FTO Ethiopian Gedeo Worka


Photo courtesy of Klatch Coffee.

One of our most popular coffee returns to Klatch! Our new crop offers an abundance of fine flavors from the birthplace of coffee. This is the bowl of berries we come to expect from a clean Ethiopian Natural. It’s composed of blueberries, blackberries, raspberries along with its additional notes of bing cherries and the unexpected tropical fruit nuances. Overall, the subtle hints of vanilla and slight cocoa powder hold the flavors together, providing a bright acidity within a creamy and juicy body.

Ethiopians are proud to claim coffee as having been first discovered growing wild in their majestic highlands. With the coffee ceremony foundation to their national culture, Ethiopians cherish coffee as both a drink which unites the nation, and a treasure to share with sharp coffee drinkers from every corner of the world.

Fed by fresh mountain water, and matured through ‘thirteen months’ of sunshine, the rich resonance and variety of the sundried coffees contrast with the delightful floral and aromatic flavors of the natural coffees to provide an unrivaled range of tastes, highly esteemed by many and fully loving up to their reputation as outstanding specialty coffee.

This coffee was sourced by Mike, earlier this year during his Ethiopian Cupping Caravan Trip. This caravan brought 24 international coffee buyers face to face with the people who grow some of the best coffee in the world. The cupping caravan was an exploratory trip designed to benefit coffee professionals on both ends of the chain, from farmers to roasters.

Coffee Reviewed scored Ethiopian Gedeo Worka 92 points, there blind assessment was stated as: “big, syrupy mouthfeel and a long, deeply resonant finish particularly distinguish this coffee, but the rich acidity is impressive too, as are the sweetly pungent aromatics: fir, dark chocolate, cherry, almond.”

Gedeo Worka was awarded with a Good Food Award Gold Seal in 2012. Nicknamed the “Oscars” of food, the Good Food Awards were created to honor food and drink producers who have demonstrated a commitment to building a ‘tasty,’ authentic, and responsible food system that honors farmers and producers.

VARIETAL: Heirloom
FARM: Worka
ALTITUDE: 1750 – 2400 M
FARMER: Co-ops
ROAST: Medium
NOTE: 92 pts by Coffeee Review, 2012 Good Food Award

Please leave your thoughts and comments below.

Colombia Valle del Cauca Cerro Azul Geisha


Photo courtesy of Victrola Coffee.

Geisha, or gesha, holds the record for the most expensive arabica varietal at coffee auctions, bringing in $170 per pound in 2010. This is because of the plant’s relative rarity and low crop yield. Most of the arabica coffee grown is either the typica or bourbon varietal, both of which came from Ethiopia several hundred years ago. Geisha, on the other hand, was brought from the Gesha Mountains in western Ethiopia to Central America as a rust resistant crop in the 1950s. This varietal was made famous by the Hacienda La Esmeralda farm in Boquete, Panama and is known for its light body and flavors of citrus and honey. Please leave your thoughts and comments below.

Ethiopia Yirgacheffe Kochere


As one of the most sought after coffees in the world, Ethiopian Yirgacheffe has a floral, sweet, and citrus flavor profile. In Ethiopia you still find coffee trees in the wild and growing at elevations above 6000 feet. Ripe coffee cherries, such as these from the Kochere District, are processed at local cooperatives. The combination of wild trees, harvested by small farms, at these extraordinary elevations produces an incredibly complex and desirable coffee experience. Photo courtesy of Victrola Coffee. Please leave your thoughts and comments below.

Coffee Drying in Ethiopia.

dsc03944Ethiopia – birthplace of coffee. Coffea arabica originated there and still grows wild in some areas. Photo courtesy of Coffea Roasterie. Please leave your thoughts and comments below.