Hand sorting is crucial for controlling the quality of the cup.

Final Sorting

Care is taken that only the ripe coffee cherries are picked

Selective picking

The cool air and limited water supply causes the coffee fruit to grow smaller

High Altitudes

One of the most famous coffee origins in Ethiopia

Sidama

Ethiopia Haji Suleiman

119,00 kr

With the help of our friend Daniel, we have sourced this beautiful Ethiopian Coffee from Sidama. We are now proud to offer this coffee as a single origin, previously reserved only for our signature blend Amokka Crema.

“It’s an open secret that Ethiopia is one of our favourite origins. Ethiopian coffee has some of the most dynamic and interesting flavours you’ll find anywhere in the world. The complexity and depth is outstanding.

We recommend it for both filter and espresso but perhaps with a little less milk than usual – or dare to drink it black! – you’ll be surprised how sweet and gentle it is.

In Haji Suleiman we find, typical to Sidama coffee, an elegant and sweet floral aroma with flavours of stone fruit and berries. This coffee has bright acidity balanced with a rich body and a long lingering aftertaste. It’s truly a memorable cup.”

Size:

250 g 500g 1000 g

Grind:

Whole Bans Filter French Press

Variant

Coffee Details

Origin
Ethiopia

Region
Leku, Sidama

Producer
Beshu Washing Station

Varieties
Heirloom Varietals

Processing
Washed

Crop Year
2024

Altitude
1700-2200m.a.s.l.

Roasting Details

Roast level
2 out of 6

Flavour Notes
Floral, Citrus

Roaster
IMF

Batch Size
30 kg

End Temperature
210.2°C

Time
8.48 minutes

About Ethiopia

Ethiopian coffee is an adventure of flavour! As the birthplace of coffee, it offers insight into what the very first coffee consumed tasted like, and how it rose in popularity. When reading about Ethiopian coffee production, before long, you’ll start to see the word “heirloom”. In Ethiopia, it is used as a catch-all term for the many wild or genetically undefined varieties that are native to the country. It is estimated that there are between 10,000 and 15,000 heirloom varieties in Ethiopia today, the majority of which have not been formally genetically identified.

Rather than farming like in most other parts of the world, coffee is still growing wild in many parts of Ethiopia. Coffee trees can be found growing on mountains and in ancient forests harvested and tended to by locals for generations.

About Heirloom Varietals

Ethiopia is home to the greatest genetic diversity of coffee in the world. The term "heirloom" is commonly used in the coffee industry to refer to the countless wild and cultivated varieties growing across Ethiopia’s highlands. Unlike other coffee-producing countries, where varieties are carefully cataloged and classified, Ethiopia’s coffee landscape is far more complex, with thousands of landraces that have developed naturally over centuries.

These heirloom varieties contribute to the distinct and highly sought-after flavor profiles of Ethiopian coffee. Many exhibit vibrant acidity, floral aromatics, and complex fruit notes—ranging from citrus and stone fruit to berries and tropical flavors. The diversity is particularly evident in regions like Yirgacheffe, Sidama, and Guji, where traditional farming methods and natural mutations have resulted in an ever-evolving spectrum of flavors.

Because many heirloom varieties remain uncategorized, ongoing research is being conducted to better understand and classify Ethiopia’s coffee genetics. However, for coffee producers and drinkers alike, the real value lies in the remarkable range of flavors that Ethiopian heirloom coffees continue to offer.

Ethiopia Haji Suleiman

119,00 kr

Leku, Sidama, Ethiopia

Haji's Washing Station

The Role of Washing Stations in Ethiopian Coffee

Coffee trading and processing in Ethiopia follow a unique structure, shaped by both tradition and regulation. Unlike in many other coffee-producing countries, where farmers often process and sell their own coffee, Ethiopian smallholder farmers typically deliver their cherries to a central washing station. These stations play a crucial role in maintaining quality, as they oversee fermentation, washing, and drying, steps that significantly influence the final cup profile.

Hadji’s Station in Sidama is one such place, where coffee is processed using the washed (or wet) method. This technique is known for producing clean, bright coffees with pronounced acidity and floral or citrus notes. The process starts when farmers arrive with freshly harvested cherries. In contrast to the traditional system, where farmers might have to wait months to receive payment, Hadji and his team pay them immediately upon delivery. This small but important change provides stability for farmers while ensuring a steady supply of ripe, high-quality coffee.

Once the cherries are received, they go through de-pulping, where the outer skin is removed, leaving the beans covered in a sticky layer of mucilage. The beans then undergo fermentation in water, a process that naturally breaks down the remaining fruit residue. After fermentation, the coffee is meticulously washed several times in long canals, where workers stir and agitate the beans to remove any remaining mucilage. This ensures a crisp and clean flavour in the final cup.

The beans are then transferred to raised drying beds, where they are carefully monitored as they dry under the sun. Throughout this stage, workers, many of them women, hand-sort the beans to remove defects and ensure consistent quality. Once fully dried, the coffee is stored in a warehouse before being prepared for export.

Washed

Washed Processing

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Ethiopia Haji Suleiman