Every coffee lover should drink Ethiopian at least once with full attention. As the birthplace of coffee, Ethiopia produces some of the most distinctive, aromatic cups in the world.
Where it's grown
Coffee grew wild in Ethiopia long before it was cultivated anywhere else, and the country is still home to an enormous diversity of heirloom varieties. Much of it is grown by smallholders and washed or naturally processed, which shapes its famously floral, fruit-forward character.
What it tastes like
Expect a bright, fruity, floral cup — think berries, citrus, and jasmine-like aromatics, with a light, tea-like body. It's complex and lively, a coffee that rewards a careful brew.
At a glance
- Origin: Ethiopia (birthplace of coffee)
- Roast options: Light
- Tasting notes: bright, fruity, floral
- Acidity: bright, lively
- Best brewed: pour-over
How to brew it
Keep the roast light and brew it gently — a pour-over or AeroPress with a medium grind lets the florals and fruit come through. Don't drown it: a 1:16 ratio and water around 200°F is perfect.
Frequently asked questions
Is Sally Sue's Ethiopian Coffee organic and fair trade? Yes — it's certified organic and fair trade, sourced from growers committed to sustainable farming.
Should I buy whole bean or ground? Either. Whole bean keeps freshness longest; choose ground if you'd rather skip the grinder. We grind to order.
How fresh is it? Every bag is small-batch roasted to order and shipped fresh — never sitting on a shelf.
Shop Sally Sue's Ethiopian Coffee → Organic, fair-trade, and small-batch roasted to order in whole bean or ground.