Ethiopia coffee beans are best known for their fruity and floral flavors. These coffee beans typically have light to medium body, higher acidity, and complex flavor notes. The beans are either processed naturally or washed. This processing method has a huge impact on the flavor of the coffee.

The Best Ethiopian Coffee Beans: Yirgacheffe and Sidamo Light, bright, and packed full of flavor. That's what our Sidamo and Yirgacheffe coffee beans bring to the table. Ethiopian coffee is known for its complex flavors, bright acidity, and floral notes, and these two gems are no exception.

Lucy Coffee Founders Micki and Mehret Alamirew met as members of the Ethiopian expat community in Aurora in the 1990.

Processing method: Ethiopian coffee is usually processed using the traditional method of natural or dry processing, which involves sun-drying the coffee beans with the fruit still attached. This method takes more time and effort, leading to a higher cost of production.