We are committed to source quality green coffee beans, create shared growth, and drive change. Discover our sources of coffee from thirteen different region from the Ethiopia​​
Coffee
History of Coffee
No one knows exactly how or when coffee was discovered, though there are many legends about its origin.
Legend has it that 1,200 years ago, Kaldi, an Abyssinian goatherd, discovered coffee berries in a forest in Ethiopia’s south-western highlands and tasted them. He loved the feel-good effect that followed & took them to a nearby monastery where he gave the head monk a handful of berries & told him about their miraculous effect. The monk was convinced it came from the devil and promptly threw them into the fire.
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Within minutes the monastery was filled with the aroma of roasting beans causing the other monks to pour into the room and probably exorcise the beans. It didn’t take them too long to rake the beans out of the fire and crush them ‘to extinguish the embers’. Once the devil had been banished from the beans, the head monk had a change of heart and ordered the beans put in an ewer and covered with water to stop the burning process.
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The unusual embers caused the water to heat up and an aroma, clearly a gift from angels, was too good to resist and that same night the monks drank the rich black liquid from then onwards they drank it on a daily basis to keep themselves awake during their nocturnal prayers.
Coffee Comes to Arabian Peninsula
Coffee cultivation and trade began on the Arabian Peninsula. By the 15th century, coffee was being grown in the Yemeni district of Arabia and by the 16th century it was known in Persia, Egypt, Syria, and Turkey.
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Coffee was not only enjoyed in homes, but also in the many public coffee houses — called qahveh khaneh — which began to appear in cities across the Near East. The popularity of the coffee houses was unequaled and people frequented them for all kinds of social activity.
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Not only did the patrons drink coffee and engage in conversation, but they also listened to music, watched performers, played chess and kept current on the news. Coffee houses quickly became such an important center for the exchange of information that they were often referred to as “Schools of the Wise.” With thousands of pilgrims visiting the holy city of Mecca each year from all over the world, knowledge of this “wine of Araby” began to spread.
Coffee Comes to Europe
European travelers to the Near East brought back stories of an unusual dark black beverage. By the 17th century, coffee had made its way to Europe and was becoming popular across the continent. Some people reacted to this new beverage with suspicion or fear, calling it the “bitter invention of Satan.” The local clergy condemned coffee when it came to Venice in 1615. The controversy was so great that Pope Clement VIII was asked to intervene. He decided to taste the beverage for himself before making a decision, and found the drink so satisfying that he gave it papal approval.
Despite such controversy, coffee houses were quickly becoming centers of social activity and communication in the major cities of England, Austria, France, Germany and Holland. In England “penny universities” sprang up, so called because for the price of a penny one could purchase a cup of coffee and engage in stimulating conversation.
Coffee began to replace the common breakfast drink beverages of the time beer and wine. Those who drank coffee instead of alcohol began the day alert and energized, and not surprisingly, the quality of their work was greatly improved. By the mid-17th century, there were over 300 coffee houses in London, many of which attracted like-minded patrons, including merchants, shippers, brokers and artists.
Interesting Facts about Coffee Drinks
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In 15th century Turkey had a law that made it legal for a woman to divorce her husband if he fails to provide her with her daily quota of coffee.
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Edward Lloyd opened his coffeehouse in England in 1668. Its guests were mainly merchants and maritime insurance agents. In time this place became Lloyd's of London, world-known insurance company.
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Johann Sebastian Bach composed his “Kaffee-Kantate” in 1732. It was composed as an ode to coffee but it was also a stab at the movement in Germany to prevent women from drinking coffee (they thought that it t makes them sterile). A part of the text goes: "Ah! How sweet coffee taste! Lovelier than a thousand kisses, sweeter far than muscatel wine! I must have my coffee."
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After the Boston Tea Party in 1773 drinking coffee became a patriotic duty in America.
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Cappuccino got its name after the resemblance of its color to the color of robes that the monks of the Capuchin order wear.
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Over 2.25 billion cups of coffee are consumed in the world every day.
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Hawaii is the only US state that produces coffee commercially.
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Caffeine has its place on the International Olympic Committee list of prohibited substances.
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Ludwig van Beethoven was a coffee lover and had very specific instructions for making of his coffee. He always counted 60 beans for each cup when he prepared his brew.
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New Yorkers drink almost 7 times more coffee than citizens of any other city in the United States.
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The lethal dose of caffeine is roughly 100 cups of coffee for human being.
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Coffee is a fruit (actually a seed of a fruit is used for making a coffee drink)!
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In 1785 in Prussia coffee was restricted to the nobility, the clergy and other high officials. Because of that, a revolt broke out.
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The first webcam was invented at the University of Cambridge in 1991. It was used to monitor how much coffee was left in the pot and help people in other parts of the building avoid pointless trips to the coffee room if there was no coffee in the pot.
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In 1998, for the first time, expenditure on coffee in Britain overtook the amount of spent tea.
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Frederick the Great of Prussia (1712 - 1786) took coffee made with Champagne as a calming drink.
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Coffee plant contains caffeine to attract bees as pollinators while it is toxic to slugs and other pests.
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Brazil produced a scented postage stamp to promote its coffee in In December 2001. It is made in a way that its smell will last between 3 and 5 years.
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It is said that if a houseplants have turned yellow in winter, a mixture of coffee grounds and sugar fed to a pot plant and watered regularly will revive it.
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Instant coffee, as we know it today, was invented as way for Brazil to give its surplus of coffee a longer life.
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Drying Process
We process coffee beans using natural and wash dried. also known as dry and wet processing, each approach impacts the final flavour of the beans.
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Natural
in natural processing, the whole coffee cherry gets dried before the removal of the outer layer of fruit. this technique gives the bean a sweeter, fruitier taste.
Washed
in washed coffees, the fruit gets removed before drying, giving the beans a cleaner but more acidic flavour.
Where we source our coffee ?
Bita farm is established in 1995 located in the southern nations and nationalities people state known as kafa zone in the bitta woreda and tuga kebele.
• Souhtwest Region
•Limu coffee grows in the southwest of Ethiopia between 3,600 and 6,200 feet. Limu coffee (all washed) generally has a milder acidity than Sidamo and Yirgacheffe; the flavor is generally characterized by a balanced and clean cup. Traditionally, Limu coffees marketed under that name have been processed washed; the unwashed Limu coffees have normally been offered under the Djimmah category.
• Teppi And Bebeka
•Tepi and Bebeka coffees are similar and are often used in blends. Teppi coffee has a low to medium acidity, well rounded with a smooth aftertaste. Meanwhile Bebeka has a light acidity, medium to good body, with a light citrus flavor.
• Nekempti And Wollega
•Nekempti also known as Lekempti. Lekempti is a sun-dried natural bean produced in western Ethiopia. The coffee is known for its large bean size, and the flavor can have a pronounced perfume-like aftertaste. Wellega is the highland area in the South western part of Ethiopia with more rainfall than in the dry Northern and Eastern areas of Ethiopia. Coffee processing styles in Wollega have traditionally been sun-dried natural.
• Harar Coffee
•Almost all coffee from Harrar is sun-dried natural. Quality Harrar coffees are notable for a fruity characteristic and a creamy body. The finest Harrar coffees have a distinct note of blueberry, though many other fruity and fruit-like aromatic flavors can occur.
• Yirgacheffe Coffee
•Top grade Yirgacheffe coffees share many characteristics with the best Sidamo coffees. Fruit flavors, a bright acidity, and a silky mouthful are some of its hallmarks. The other hallmarks of the coffee is a light, herbaceous quality that compliments the fruit flavors well, for a complex and flavorful coffee. The best unwashed coffees from Yirgacheffe often retain a high degree of acidity, with softer fruit flavors and sometimes berry characteristics
• Djimmah Coffee
•A largest basket of unwashed coffees which included all unwashed coffee produced in the south western region of Ethiopia. The area has a multitude of different indigenous varieties that can be quite diverse in quality.
• Sidamo Coffee
•It is difficult to make any single description of Sidamo coffees, without immediately encountering another coffee that fits a completely different profile. High grade unwashed Sidama coffees are known for their intense fruity characteristics. Another striking characteristic of Sidamo coffees is that even the washed coffees often retain a salient fruity characteristic, while having much more clarity and brightness than their unwashed counterparts.
Our Coffee Certificates
