Ethiopia Origins Tasting Set

• Region: Yirgacheffe, Sidama, Limu & Guji
• Altitude: 1,400–2,300 m
• Process: Washed & Natural
• Variety: Ethiopian landrace varieties

Washed: the fruit is removed from the bean before drying, which gives a clean, bright and transparent cup.

Natural: the whole coffee cherry is dried in the sun with the bean still inside, which adds fruit, sweetness and body.

• Pour-over: 15 g coffee to 250 g water at 92–96 °C, medium-fine grind. Aim for a total brew time of around 3 minutes.
• AeroPress: 15 g coffee to 220 g water at 90–95 °C. Steep for 1½–2 minutes, then press gently.
• Filter machine: about 60 g coffee per litre of water, medium grind.
• Cafetière: 30 g coarse coffee to 500 g water just off the boil. Steep for 4 minutes, stir, skim and press slowly.

Ordering ground? Choose Filter for pour-over, filter machines and AeroPress, Espresso for espresso machines and moka pots, and Cafetière for French press and cold brew.

More recipes and tips in our brewing guide.

Every AHUN coffee is freshly roasted in small batches, and every bag is printed with its roast date.

• Best enjoyed: whole beans are at their best within roughly the first month after roasting. Ground coffee fades faster, so try to use it within a couple of weeks of opening.
• Storage: keep the bag tightly closed somewhere cool, dry and dark. There is no need to refrigerate.
• Whole bean or ground: choose Whole Bean, Espresso, Filter or Cafetière when you order.

Shipping: shipping options, costs and delivery estimates for your address are shown at checkout. See Shipping & returns for details.