Ethiopian Coffee

Coffee’s story begins in Ethiopia, where it has been woven into daily life, hospitality, and community for generations. From the traditional coffee ceremony to the diverse coffee growing regions, coffee is more than a beverage in Ethiopia. It is part of the culture, identity and connection.

Our family began roasting coffee in Ethiopia in 1992, and that tradition continues today at Bouvardia Coffee in Virginia. We roast in small batches, bringing together our heritage and our passion for showcasing the distinctive character of each coffee.

Explore Ethiopian Coffee

From floral and citrus-forward washed coffees to fruit-forward naturals, discover the remarkable range of flavors Ethiopia has to offer.

The Birthplace of Coffee

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JARRA
from $22.00

Origin: Sidamo, Ethiopia
Altitude: ~5,000 – 7,200 ft
Process: Natural
Tasting Notes: Citrusy, Peach, Apricot & hint of Honey
Brewing Recommendation: Excellent as a Pour Over to highlight its vibrant fruit character and clarity, Drip Coffee for a balanced and flavorful everyday cup, or Espresso for a concentrated expression of its natural sweetness and fruit-forward character.

Sourced from the high-altitude forests of the Sidamo region, this premium washed coffee is a masterclass in clarity. The process allows to highlight the fruit cherry to reveal the bean's inherent elegance, resulting in a cup that is remarkably bright, and crisp.

Expect a delicate floral aroma that gives way to vibrant layers of citrus and peach, rounded out by a silky honey sweetness. Whether you’re brewing a morning pour-over or a complex, bright espresso, this Sidamo offers the quintessential taste of Ethiopian highlands.

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GEMEDA
from $24.00

Bright lemon lifts the tropical fruit in this light-roast Yirgacheffe, while a hint of milk chocolate rounds out the cup. It has a silky, medium-light body and a clean, lingering finish. Mesfin Gemeda owns and operates the farm where this Ethiopian heirloom coffee is grown, in the Gedeo Zone of southern Ethiopia.

  • Tasting notes · Tropical fruit, lemon, and a hint of milk chocolate

  • Acidity and body · Lively citrus acidity and a silky, medium-light body

  • Recommended Roast · Light to Medium Dark

  • Origin · Yirgacheffe, Gedeo Zone, Ethiopia

  • Producer · Mesfin Gemeda

  • Species · Arabica (Coffea arabica)

  • Variety · Ethiopian heirloom

  • Process · Fully washed and sun-dried on raised beds

  • Elevation · 6,234–7,218 ft above sea level

How to brew

Try it as a pour-over for its clarity and bright fruit. Drip is an easy everyday option, while espresso concentrates the sweetness and citrus acidity.

Roasted in small batches by Bouvardia Coffee and shipped within 48 hours of roasting.