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Ethiopia is situated on the African horn and is famous for many wonderful things, the great rift valley, Haile Selassie but it is probably now most famous as being the birth place of Coffee, easily the worlds favourite beverage.

It is believed that in the 9th century, a goat herd tasted some wild, bright red berries growing on young green trees and enjoyed the strong taste and the subsequent feeling of elation.

This all took place in a region of Ethiopia called Kaffa and this is where the word coffee gets its name .From these first Arabica plants, coffee spread throughout the world, but Ethiopian coffee still remains one the best in the world today. The Coffee brewed from these beans are wonderfully aromatic and very low in acidity.

From those humble beginnings Ethiopia now produces many different varieties of coffee. This is mainly because each region has a different way of processing the beans; some choose a wet roast while others use a dry roast. Some regions have managed to combine the 2 together, today sidamo produces the best of these hybrids making a rich full bodied, light and smooth tasting brew.

Those preferring a milder taste of coffee may select the natural dry-processed coffee instead of the washed coffee. However, within these segments, one would find a diverse range of flavours and tastes like the plain, wholesome and spicy Djimmah coffee, or the strong, dry fruit-like flavour of coffee from Harrar.

One Coffee stands out as being something truly special and it comes from the beans produced in a region called Kebado. Which is nothing more than a little village situated on the slopes of the Metesio Mountains.

This coffee is smooth and fruity with wonderful aromas and is produced using the wet-processing. It does not have the grainy texture found in some of the lighter Ethiopian roasts. Kebedo coffee is quiet simply as close as you can ever hope to get to the perfect cup of coffee.

The beans are organically produced; they are vacuum packed to ensure the upmost freshness. This ensures the coffee will keep its unique characteristics even they have been shipped all over the world.

One important factor when roasting Kebado coffee and indeed all Ethiopian coffee is to try and keep it away from a dark roast. Over roasting these beans will over power the wonderful flavours and aromas of the beans and you will loose the sweet and fruity tones that these coffee beasn have become famous for.