Products

Coffee prepared with butter and salt — a beloved tradition from the Oromia highlands. Rich, savory and nourishing.

Harar beans steeped cold for 18 hours. Smoky, fruity and sweet. Notes of dried blueberry and dark chocolate.

The full three-round ceremony — Abol, Tona & Baraka. Beans roasted tableside, brewed in a clay jebena. Served wit...

Bold Harar espresso with dry, wine-like character topped with a small cloud of steamed milk. Intense and complex.

Yirgacheffe espresso, oat milk, Ethiopian wildflower honey and fresh cardamom. Sweet, aromatic and comforting.

Chilled double espresso over ice with wildflower honey and whole milk. Refreshing and rich.

Traditional black coffee brewed in a clay jebena, served in small handle-less cups. Pure, clean and deeply aromatic.

Bold fresh ginger with honey and lemon. A traditional Ethiopian digestive remedy that warms from the inside out.

Sidama espresso with velvety steamed milk. Notes of dark chocolate and red berry. Oat, almond or whole milk.

Jebena coffee infused with cardamom, cinnamon and cloves. Aromatic and warming with layered spice notes.

Non-alcoholic honey mead brewed with gesho hops and warm spices. Warm or chilled.

Single-origin double espresso. Bright and floral with bergamot, jasmine and lemon. Clean, no bitterness.