Relive the origin

Ethiopia is the country to which we owe the spread of Arabica plants all over the world. The best-known legend about the origin of coffee tells the story of an Ethiopian shepherd called Kaldi, who bringing his goats to pasture, realized that these, after chewing some red berries, suddenly reinvigorated themselves. He tried them on himself and finding them very stimulating, he reported this discovery to the monks of the area, who after an initial resistance, obtained an infusion capable of keeping them awake during the long nights of prayer. Thanks to very favorable climatic conditions, the cultivation of coffee developed rapidly among the Ethiopian highlands and its trade followed the routes of the spice market, from the Horn of Africa it crossed the Arabian peninsula until reaching, through the important center of Constantinople, European countries.

  • Region: Sidamo
  • Altitude: 1800 m
  • Farmer: small farmers united in cooperatives
  • Variety: Heirloom
  • Process: washed
  • Grade: 1
  • Taste: mandarin and brown sugar

The territory

The cultivation of coffee in Ethiopia is present in the regions of: Yirgacheffe, Harrar, Limu, Jimma and Sidamo where our single origin comes from. The Sidamo region is a vast fertile area of the Rift Valley and is located at an altitude between 1550 and 2200 meters, the territory is full of vegetation and large waterfalls but the fundamental aspect is the soil rich in minerals which facilitates the growth of the Coffea plants giving the beans a unique taste.

The processing

The cherries are harvested manually between the months of August and December, then the ripe and unripe cherries are selected and finally stripped, put in water for washing and dried, at the end the beans are packaged in 60 kg grainpro bags.

In the cup

MONORIGINE ETIOPIA SIDAMO, like many Ethiopian coffees, it has an interesting aromatic complexity and has a pleasantly balanced acidity, hints of ripe mandarin and cane sugar are evident on the palate. Single origin recommended for all extraction methods but above all for espresso, moka and filter.

Single origin recommended for all extraction methods but above all for espresso, moka and filter.

For a better espresso experience, we recommend that you follow our recipe:

  • Water temperature: 93 ° C
  • Grams in: 18 g
  • Grams out: 32 g
  • Pre-infusion: 4 seconds
  • Total extraction: 23 seconds


Available in beans, moka ground, espresso ground, filter ground

  • 3000g bag
  • 1000g bag
  • 500g bag
  • 250g bag