There is something endlessly captivating about coffee from Ethiopia. Even after years of tasting and sourcing hundreds of coffees, the complexity and brilliance of Ethiopian coffees never fail to amaze us. Each year brings fresh expressions of flavor that reaffirm the belief that Ethiopia remains the heart of coffee's origin.
Every November, work begins with long-term partners to select the finest Ethiopian coffees from the new harvest. In some lower-elevation regions, the harvest kicks off as early as October, but for the very best coffees, the peak season begins around December and can stretch into March. By the time the harvest wraps up, contracts for the year are typically secured, with releases beginning as early as May and continuing into the winter. Sometimes this turnaround can feel like a race, with many roasters equally eager to find those rare coffees that capture Ethiopia’s unmatched excellence.
Raised beds drying natural coffees; at this point cherry selection is of utmost importance to ensure clean and vibrant flavors.
It’s easy to forget how exceptional these coffees are when immersed in the wonderful offerings from Colombia, Burundi, and Honduras throughout the late winter and into spring. But by May, there’s a yearning for that first taste of fresh, floral Ethiopian coffee from highland regions like Gedeb, Aricha, Uraga, and Bensa.
This year, the Ethiopian coffee lineup at Wonderstate has reached new heights. In fact, this is the most exciting year of sourcing in Ethiopia to date.
While unforgettable coffees have certainly been sourced before (like Tiluse Honey), this season’s selection has captured the full spectrum of flavors that only Ethiopia can deliver.
Washed coffees being sorted and dried on raised beds.
For those always on the lookout for phenomenal Ethiopian coffees, here’s a breakdown of some of the selections that have already been released, as well as those upcoming:
Uraga coffees have always been a favorite, and Laayyoo is no exception. While Yirgacheffe coffees lean towards citrus, Uraga coffees reveal deep melon tones, like honeydew and cantaloupe. This natural-processed gem adds zingy mandarin orange tones alongside classic stone fruit flavors, finishing with a juicy, stewed berry quality. It’s the kind of coffee that surprises with every sip, keeping you coming back for more.
Ethiopia Keramo Washed
The Bensa region has been making waves since its debut at the inaugural Cup of Excellence, and the Keramo washing station is now one of Ethiopia’s most renowned and revered. This coffee is packed with layered complexity—think black tea, plums, orange, and bergamot. It’s a must-try for anyone looking to explore the full range of Ethiopian terroir.
Ethiopia Basha Bekele Bombe
The exploration didn’t stop with washed coffees from Bensa. This natural selection from Basha Bekele, who recently placed 4th in the 2024 Cup of Excellence Ethiopia, is a stunner. Bursting with blueberry flavors and offering unparalleled clarity, this coffee also delivers delicate jasmine undertones, as well as tropical fruit notes like mango. If you’ve been searching for the elusive "blueberry bomb," you’ve just found it.
Ethiopia ALO Nanolot Selections
Tamiru Tadesse may be the most forward-thinking coffee producer in the world. His nanolot selections are unlike anything we have ever tasted—and that’s saying something. While they showcase the well-loved blueberry and peach notes, they also explode with tropical fruit and dark berry complexity. Guava, passionfruit, mango, watermelon, concord grape—it’s all there, blended into one extraordinary flavor experience. Wonderstate is proud to be the only US roaster offering these rare and exclusive lots, so get ready for a flavor journey like no other. These coffees are extremely small in volume and hyper-limited, so be on the lookout for their release this holiday season!
Producer Ture Wali brought us an exceptional natural process
this year, Ethiopia Laayyoo