Your Cart is Empty
The passion and love of Coffee were engraved into my life from a very young age. I was born and raised in a place considered to be the birthplace of Coffee universally and believed to be social and cultural part of the local life in Ethiopia.
God bless her soul, my grandma use to make the traditional Ethiopian coffee at least twice a day and make me go around the neighborhood to invite all her friends for coffee. Since coffee is an integral part of Ethiopian social life, an invitation to attend a coffee ceremony is considered to be the excellent mark of friendship or respect.
This traditional coffee ceremony can take a few hours from start to finish. Since it involves roasting the green coffee bean in a flat pan over a tiny charcoal stove until it turned brown and the aroma fills the room. Then the coffee will be finely ground by a pestle and long-handled mortar. The ground coffee will then be slowly stirred into a black clay coffee pot with hot water then served in a small cup.
Most times than not, she would give me some coffee by mixing it with milk and sugar. That taste and aroma of coffee roast seem to travel with me over the ocean when I came to America to get a higher education in Information Technology. As most of my college and work friends would attest to it I always have a cup of coffee in my hand everywhere I go day or night.
I believe it was around the beginning of 2015 when I started reading more passionately about the different region, grades, and process a coffee cherry goes through to make it into our cup every morning. Those few months of reading and research lead me to one of the local coffee roaster's cupping event in Atlanta GA. hosted by Counter Culture Coffee.
At that event we were cupping three different coffee at least it seems to most of us. Toward the end of the event, once everyone provided the notes we took from all three coffees we tasted the instructor told us all three coffee we cupped are from the same region, farm, and same roast profile. The only difference is how each green coffee cherry was washed and dried which made all the difference in the taste. I decided that evening to buy my own roasting machine to learn more about how this flavor and aroma was exposed to.
After a few weeks of researching on the type of home roasting machines, I bought 250g Hottop electric roaster and green coffee from the local farmers market. I went through multiple types of green coffees from a different region by roasting and cupping on our dinner table. I work it company as System Administrator for many years and I have a small french press at my desk where I share my home roasted coffee with my co-workers. After a few months of experimenting with different green coffees and roasting profile, I started getting requests from more friends and family to roast coffee to take home.
I couldn’t roast enough coffee in my off time from my day job on the small Hottop roaster. So in 2018, I decided to buy 2kg gas roaster to share this passion that started at an early age with the rest of the world. I understood the quality of green coffee is very important to get the exceptional flavor and taste of the coffee each region grows, so I started working with Boledu Speciality Coffee exporters located in Ethiopia and other specialty coffee importers to provide an extraordinary coffee to our customers.