Ethiopian coffee guides.
Brewing guides, origin notes, and dispatches from Ethiopia's coffee highlands.
Yirgacheffe vs Sidamo vs Guji: Which Ethiopian Coffee Should You Buy?
A side-by-side comparison of the three Ethiopian origins we carry — altitude, process, cup profile, brew method, and who each one is actually for. Read this before your first order.
How to Store Whole Bean Coffee (and What Actually Makes It Go Stale)
Oxygen, not time, is what ruins coffee. A practical guide to storing whole bean at home — the four things that degrade it, why the freezer advice is half right, and what the roast date on the bag is really telling you.
The Three Origins of LIYYU: Yirgacheffe, Sidamo & Guji
An introduction to our Yirgacheffe, Sidamo, and Guji beans. Each origin carries a distinct terroir — from the bright citrus florals of Yirgacheffe to the high-altitude berry and jasmine clarity of Guji.
A Beginner's Guide to Pour-Over Ethiopian Coffee
Brewing ratios, grind size, and timing for the perfect cup. We break down the fundamentals so you can make cafe-quality pour-over at home with nothing more than a kettle and a dripper.
From Seed to Cup: Ethiopian Coffee Farms & the Path to Your Cup
A dispatch from the highlands. How smallholder families in Yirgacheffe, Sidamo, and Guji grow, pick, and process the Grade 1 natural lots that become LIYYU — and what that means for the coffee you brew at home.
Where to start.
These guides exist because the same three questions arrive in our inbox every week: which origin should I buy, how do I brew it without wasting it, and why does the bag say a roast date instead of an expiry date. Each piece answers one of them properly rather than in a sentence.
If you are buying Ethiopian coffee for the first time, read Yirgacheffe vs Sidamo vs Guji first — it sets the three origins side by side on altitude, processing, acidity and body, and says plainly who each one is for. Then the pour-over guide gives you a 1:16 recipe you can run tomorrow morning, and the storage guide explains why oxygen, not time, is what actually ruins coffee.
For the chain behind the bag — altitude, cherry selection, natural drying, Grade 1 sorting — From Seed to Cup is the long version, and what we do and do not claim is the short one. Everything we sell is Grade 1, single origin, natural process; we do not hold organic or fair-trade certification and we do not imply it.
When you are ready to taste rather than read: the three lots are here, the Field Manual covers grind and ratio by method, and subscriptions ship on your rhythm with free US shipping on every bag.