Ethiopian Coffee
Regular price
$21.00
Notes of: Blueberry, plum, jasmine, brown butter, sweet, bright
Origin: Ethiopia
Region: Wenago district, Gedeo Zone, Southern Nations, Nationalities and Peoples’ Region, Ethiopia
Process: Fully washed
Sip. Smile. Experience Ethiopia’s Rich Coffee Heritage
Sourced from the Adame Gorbota Cooperative in Ethiopia’s Gedeo Zone, this exceptional coffee is grown by 1,346 smallholder producers who cultivate coffee on small, forested farms at elevations of 1,700–2,000 meters above sea level. The region’s Vertisol-rich soil and high-altitude climate create the perfect conditions for slow-maturing cherries, allowing for deep complexity and refined flavors.
The producers follow strict post-harvest protocols to ensure quality. Handpicked cherries are carefully sorted for ripeness before undergoing a 24-hour fermentation in fresh water tanks, with water replenished regularly for consistency. After fermentation, the coffee is rinsed, then slowly dried on raised beds for 2-3 weeks, with parchment-covered beans protected from the midday heat. Once fully dried, the coffee is rested for a month before being transported final milling and export.
This lot is composed of local landraces and indigenous heirloom cultivars, known for their floral aromatics, bright acidity, and complex fruit-forward profile. As a Fair Trade and Organic-certified coffee, it not only represents Ethiopia’s legendary coffee heritage but also supports farmer-led decision-making, investments in new equipment, and cooperative-funded social initiatives like school support and public health programs. Each cup tells the story of tradition, craftsmanship, and sustainability in the birthplace of coffee.
Where Coffee Began
Ethiopia is where coffee’s story begins, home to more indigenous coffee varieties than anywhere else in the world. With coffee still growing wild in lush forests, Ethiopian beans are known for their floral aromatics, bright acidity, and complex fruit-forward flavors. Nearly 95% of Ethiopian coffee is produced by smallholder farmers, many using traditional methods passed down for generations. The high elevations of Sidamo, Yirgacheffe, and Guji—often above 6,000 feet—create ideal conditions for slow-growing coffee, developing rich, nuanced profiles. Whether washed or naturally processed, Ethiopian coffee remains a global benchmark for quality, diversity, and tradition, reflecting the deep-rooted heritage of the land and its people.
Notes of: Blueberry, plum, jasmine, brown butter, sweet, bright
Origin: Ethiopia
Region: Wenago district, Gedeo Zone, Southern Nations, Nationalities and Peoples’ Region, Ethiopia
Process: Fully washed
Sip. Smile. Experience Ethiopia’s Rich Coffee Heritage
Sourced from the Adame Gorbota Cooperative in Ethiopia’s Gedeo Zone, this exceptional coffee is grown by 1,346 smallholder producers who cultivate coffee on small, forested farms at elevations of 1,700–2,000 meters above sea level. The region’s Vertisol-rich soil and high-altitude climate create the perfect conditions for slow-maturing cherries, allowing for deep complexity and refined flavors.
The producers follow strict post-harvest protocols to ensure quality. Handpicked cherries are carefully sorted for ripeness before undergoing a 24-hour fermentation in fresh water tanks, with water replenished regularly for consistency. After fermentation, the coffee is rinsed, then slowly dried on raised beds for 2-3 weeks, with parchment-covered beans protected from the midday heat. Once fully dried, the coffee is rested for a month before being transported final milling and export.
This lot is composed of local landraces and indigenous heirloom cultivars, known for their floral aromatics, bright acidity, and complex fruit-forward profile. As a Fair Trade and Organic-certified coffee, it not only represents Ethiopia’s legendary coffee heritage but also supports farmer-led decision-making, investments in new equipment, and cooperative-funded social initiatives like school support and public health programs. Each cup tells the story of tradition, craftsmanship, and sustainability in the birthplace of coffee.
Where Coffee Began
Ethiopia is where coffee’s story begins, home to more indigenous coffee varieties than anywhere else in the world. With coffee still growing wild in lush forests, Ethiopian beans are known for their floral aromatics, bright acidity, and complex fruit-forward flavors. Nearly 95% of Ethiopian coffee is produced by smallholder farmers, many using traditional methods passed down for generations. The high elevations of Sidamo, Yirgacheffe, and Guji—often above 6,000 feet—create ideal conditions for slow-growing coffee, developing rich, nuanced profiles. Whether washed or naturally processed, Ethiopian coffee remains a global benchmark for quality, diversity, and tradition, reflecting the deep-rooted heritage of the land and its people.
Regular price
$21.00
Notes of: Blueberry, plum, jasmine, brown butter, sweet, bright
Origin: Ethiopia
Region: Wenago district, Gedeo Zone, Southern Nations, Nationalities and Peoples’ Region, Ethiopia
Process: Fully washed
Sip. Smile. Experience Ethiopia’s Rich Coffee Heritage
Sourced from the Adame Gorbota Cooperative in Ethiopia’s Gedeo Zone, this exceptional coffee is grown by 1,346 smallholder producers who cultivate coffee on small, forested farms at elevations of 1,700–2,000 meters above sea level. The region’s Vertisol-rich soil and high-altitude climate create the perfect conditions for slow-maturing cherries, allowing for deep complexity and refined flavors.
The producers follow strict post-harvest protocols to ensure quality. Handpicked cherries are carefully sorted for ripeness before undergoing a 24-hour fermentation in fresh water tanks, with water replenished regularly for consistency. After fermentation, the coffee is rinsed, then slowly dried on raised beds for 2-3 weeks, with parchment-covered beans protected from the midday heat. Once fully dried, the coffee is rested for a month before being transported final milling and export.
This lot is composed of local landraces and indigenous heirloom cultivars, known for their floral aromatics, bright acidity, and complex fruit-forward profile. As a Fair Trade and Organic-certified coffee, it not only represents Ethiopia’s legendary coffee heritage but also supports farmer-led decision-making, investments in new equipment, and cooperative-funded social initiatives like school support and public health programs. Each cup tells the story of tradition, craftsmanship, and sustainability in the birthplace of coffee.
Where Coffee Began
Ethiopia is where coffee’s story begins, home to more indigenous coffee varieties than anywhere else in the world. With coffee still growing wild in lush forests, Ethiopian beans are known for their floral aromatics, bright acidity, and complex fruit-forward flavors. Nearly 95% of Ethiopian coffee is produced by smallholder farmers, many using traditional methods passed down for generations. The high elevations of Sidamo, Yirgacheffe, and Guji—often above 6,000 feet—create ideal conditions for slow-growing coffee, developing rich, nuanced profiles. Whether washed or naturally processed, Ethiopian coffee remains a global benchmark for quality, diversity, and tradition, reflecting the deep-rooted heritage of the land and its people.
Notes of: Blueberry, plum, jasmine, brown butter, sweet, bright
Origin: Ethiopia
Region: Wenago district, Gedeo Zone, Southern Nations, Nationalities and Peoples’ Region, Ethiopia
Process: Fully washed
Sip. Smile. Experience Ethiopia’s Rich Coffee Heritage
Sourced from the Adame Gorbota Cooperative in Ethiopia’s Gedeo Zone, this exceptional coffee is grown by 1,346 smallholder producers who cultivate coffee on small, forested farms at elevations of 1,700–2,000 meters above sea level. The region’s Vertisol-rich soil and high-altitude climate create the perfect conditions for slow-maturing cherries, allowing for deep complexity and refined flavors.
The producers follow strict post-harvest protocols to ensure quality. Handpicked cherries are carefully sorted for ripeness before undergoing a 24-hour fermentation in fresh water tanks, with water replenished regularly for consistency. After fermentation, the coffee is rinsed, then slowly dried on raised beds for 2-3 weeks, with parchment-covered beans protected from the midday heat. Once fully dried, the coffee is rested for a month before being transported final milling and export.
This lot is composed of local landraces and indigenous heirloom cultivars, known for their floral aromatics, bright acidity, and complex fruit-forward profile. As a Fair Trade and Organic-certified coffee, it not only represents Ethiopia’s legendary coffee heritage but also supports farmer-led decision-making, investments in new equipment, and cooperative-funded social initiatives like school support and public health programs. Each cup tells the story of tradition, craftsmanship, and sustainability in the birthplace of coffee.
Where Coffee Began
Ethiopia is where coffee’s story begins, home to more indigenous coffee varieties than anywhere else in the world. With coffee still growing wild in lush forests, Ethiopian beans are known for their floral aromatics, bright acidity, and complex fruit-forward flavors. Nearly 95% of Ethiopian coffee is produced by smallholder farmers, many using traditional methods passed down for generations. The high elevations of Sidamo, Yirgacheffe, and Guji—often above 6,000 feet—create ideal conditions for slow-growing coffee, developing rich, nuanced profiles. Whether washed or naturally processed, Ethiopian coffee remains a global benchmark for quality, diversity, and tradition, reflecting the deep-rooted heritage of the land and its people.
Humble roots from our San Francisco apartment
Sonreír began our San Francisco apartment, selling freshly roasted coffee to freinds and family, fueled by a love for great coffee and a desire to share it. What started as home roasting quickly evolved into a deeper commitment—to sourcing with intention, supporting smallholder farmers, and perfecting every batch.
From those early roasts at home to our small-batch production in Berkeley, our mission remains the same—creating coffee that connects, inspires, and brings a little more joy to every cup.
Small Batch Coffee Fresh-Roasted
At Sonreír, we believe great coffee is a journey and embrace the spirit of continuous improvement. Always refining our roasting process to bring out the best in every bean.
We roast small batches on our 5kg Probat gas roaster in Berkeley, CA. This hands-on approach ensures every cup delivers the vibrant flavors and joyful experience we strive for.