🌍 Ethiopia

The Brew That Started It All

📜 A Tale from the Cradle of Coffee

Long before the first espresso hissed or cold brew dripped into mason jars, the ancient highlands of Ethiopia were already alive with the rustling of wild coffee trees. Legend whispers of a goat herder named Kaldi who noticed his flock dancing after nibbling red berries from a mysterious tree. Curious (and maybe a little jealous), Kaldi tried the fruit himself—and the rest, as they say, is buzz-worthy history.

Ethiopia isn't just the birthplace of coffee—it's the soul of it. Each bean from this region carries centuries of tradition, sun-warmed soil, and stories told beneath baobab trees and thatched-roof huts. Grown at high elevations in mineral-rich soil and dried under the sun, Ethiopian coffee is as much a song as it is a drink: bright, complex, and unapologetically alive.

☕ Flavor Notes & Region Facts

• Origin: Sidamo, Ethiopia
• Process: Natural (sun-dried on raised beds)
• Elevation: 5,000–7,200 ft
• Tasting Notes: Bright citrus, stone fruit, floral honey, wine-like finish
• Body: Silky and delicate
• Roast Profile: Light-Medium

🫖 Brewing Tips from the Dreamlands

This lively roast shines in a pour-over, allowing its layered notes to bloom like a sunrise. Prefer a French press? Expect a deeper honeyed finish. And if you’re adventurous, try it chilled—Ethiopia makes a dazzling cold brew too.

✨ In the Dreamlands

In the Rooted Grounds of Dreams Come Brew, Ethiopia is known as "The Awakening Bean." Said to be the first gift given by the land when the Dreamlands first bloomed, its magic lies not in caffeine—but in clarity. It’s the brew the foxling scouts sip before setting out, and the one the elders pour when they need to remember. Smooth and bright, this coffee doesn’t shout—it sings.