Ethiopia Wild Grown Kafa Forest

This special wild-grown coffee grows without cultivation or fertilization in the forests of Ethiopia’s Kafa region, at an elevation of approximately 1,300 to 2,000 meters. The Arabica cherries are harvested by hand and traditionally dried on terraces covered with banana leaves. The gentle processing preserves the original character of this coffee.

On the palate, the Kafa Forest is robust and earthy, with balanced acidity and a hint of sweetness. Notes of bilberry and dark chocolate blend with a touch of red berries. A full body, creamy crema, and a long-lasting finish define its aromatic profile.

Whether as an espresso, pour-over, or milk-based coffee: Choose the right grind size for your preferred brewing method. For pour-over brewing, we recommend the HARIO V60 ceramic dripper, size 02, and the matching HARIO V60 paper filters, size 02.

Origin: Kafa Forest, Ethiopia
Bean Variety: Arabica
Growing Altitude: approx. 1,300–2,000 m
Flavor profile: Lingonberry, dark chocolate, red berries
Character: robust, earthy, slightly sweet, balanced acidity
Preparation: espresso, pour-over, or coffee with milk