Coffee began here.
Every bag carries it back.
Coffeethio sources directly from the highlands of Ethiopia — the birthplace of coffee itself — and roasts in small batches so the cup tastes like where it's from.
From the Kaffa highlands to your kitchen.
Legend traces coffee to a goat herder named Kaldi, who noticed his flock dancing after eating the red cherries of a wild shrub in the Kaffa region. Centuries later, those same highlands still produce some of the most distinct coffee on earth — floral, bright, and unmistakably Ethiopian.
We work with smallholder farms across Yirgacheffe, Sidamo, and Guji, paying above market rate and roasting within days of import so nothing is lost between the farm and your cup.
ቡና እንጠጣ (Buna Enteta) - let's have coffee
In Ethiopian culture, "let's have coffee" is an invitation to build a relationship rather than a quick grab-and-go. It is an elaborate, hours-long ritual of hospitality, respect, and community called the Buna ceremony.
Abol
The first pour — strongest and most ceremonial. Roasted beans are ground by hand and brewed fresh in front of the guests, the aroma carried through the room before a single cup is poured.
Tona
The second round, brewed from the same grounds, lighter in body. This is where conversation settles in — the ceremony is as much about the company as it is the coffee.
Baraka
The blessing. The final, gentlest pour, often shared with a wish of good fortune for the household. We named our subscription tier after it.
This season's harvest.
Washed Light Roast
Jasmine and citrus up front, a clean black-tea finish. Our most floral lot.
Natural Medium Roast
Sun-dried cherries give this lot a syrupy body, with notes of berry and brown sugar.
Dark Roast
Bold and full-bodied with notes of dark chocolate — built for those three rounds.
"Coffee, if you let yourself sit with it, will always make you stay a little longer than you planned."— Ethiopian Proverb
Bring the ceremony home.
Subscribe for monthly beans, or reach out for wholesale and cafe partnerships.