Here’s the part we adore at ZAAF: nearly 98% of Ethiopia’s coffee is grown by smallholder farmers. That means every harvest carries a human story, families tending heirloom varieties on small plots and passing down techniques as carefully as recipes.
Meet the Regions (and Your Taste Buds) We Currently Offer:
Sidamo & Yirgacheffe
Sidamo is a treasure chest of complexity, spice, fruit, and delicate florals. Within it, the famed subregion Yirgacheffe (meaning “cool grass”) sits along the Great Rift Valley with rich soils and lofty elevations. Expect dark chocolate whispers, bright citrus, peppery sparks, and flower garden aromas, often ranked among the finest coffees on earth.
Harrar
East of Addis Ababa, Harrar flips the script. Most coffees are dry processed, sun dried with the fruit still on the seed. It is Ethiopia’s highest growing region and home to one of its oldest coffee traditions. Harrar cups often land like a fruit forward red wine, with rich mocha, chocolate tones, and a rustic, earthy aroma with blueberry and dried fruit hints.
Limu
Southwest at 3,600 to 6,200 feet, Limu’s premium washed coffees are balanced and poised. They are sweet and pointed, low in acidity, medium bodied, and lightly spiced, with a lively profile reminiscent of Sidamo.
More Than a Drink
In Ethiopia, coffee is culture. The traditional coffee ceremony opens gatherings, fuels conversation, and anchors community, much like grabbing a coffee elsewhere, but with incense, roasting, and rhythm.
At ZAAF, we celebrate that living heritage in every bag we offer. Choose Sidamo for brightness, Yirgacheffe for elegance, Harrar for sun dried drama, or Limu for balance, and taste a country’s story, one cup at a time.
