To celebrate and honour the rich culture and craftsmanship of Ethiopian coffee. Our products represent the culmination of passion, expertise, and respect for Ethiopian coffee traditions.
OUR MISSION
To share the authentic Ethiopian coffee experience. We strive to achieve this by serving exceptional quality coffee and building a vibrant coffee community.
Aggüdo is a term in our Tigrigna language that has been passed down by our ancestors to multiple generations and now currently rests in our hands.
While the word literally translates to ‘hut’ or ‘shelter’, the essence of the word embodies sanctuary, community, gathering, and belonging. The origins of our coffee and beans trace back to cultures as old as the Earth.
Sidamo is a province of Ethiopia named after the Sidama peoples, a community of Indigenous Peoples in the region. Although no one truly knows exactly where arabica beans have their origin, Sidamo is one of the most probable regions, rivaling Kaffa and Yirgacheffe. Because of the high growing elevation, the coffee grows slower which means that the plants spend more time taking in nutrients and minerals from the soil, lending Sidamo beans their signature robust and bold flavour. Sidamo is prized for its deeply complex flavour and rich body. Region: South...
Harrar is one of the oldest known coffee beans that is still grown today. The beans are named for the city of Harar, its local urban centre. Harar is known in Arabic as the City of Saints, and is considered the 4th holiest city in Islam thanks to its multitude of holy sites. Like many Ethiopian coffees, Harrar is a Strictly High Grown (SGH) variety, meaning slow growth ergo more time spent developing a more complex bean. Loved for its full, heavy body, spicy, almost jam-like flavour, and fragrant aroma,...
Yirgacheffe is a woreda (more or less the Ethiopian equivalent of a municipality in Canada) located within the Sidamo province, and is named for the town of Yirgacheffe which is the local coffee growing administrative centre. Yirgacheffe was the first region in Ethiopia to establish a wet-processing mill, in the 1970’s. Until then, all beans in Ethiopia were naturally processed (sundried directly from picking). Although small, Yirgacheffe is one of Ethiopia’s most famous coffee growing regions. Coffees grown here are prized for their clean taste, bright acidity, and medium to light body....
Located just north of the Djimma region where we find Limu, within the state of Wellega, Lekempte (or Nek’empte) coffees differ from most other African coffees because it boasts a heavy body rather than the medium to light bodies typical of Ethiopian and even other African coffees. This highland region is also home to the Wollega Oromo people, the clan for which the state is named. Region: Central North-west Elevation: 1700-2200m Process: Natural or Washed Harvest: February-April Acidity: Mild Flavour: Clean, very smooth, dark chocolate, almond, caramel, lime Aroma: Fruity, caramel, vanilla
