Ethiopian Heirloom Coffee

(Coffea arabica)

$25.00

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Roast

Light

Medium

Dark

Nordic-Style Roast

Single Ingredient

Single Origin

Description

Heirloom coffee grown in the ancient highlands of Ethiopia, the birthplace of Coffea arabica.

Traditionally shade grown beneath native forest canopy, allowing slow maturation and the development of complexity and resilience.

Sourced from indigenous landrace populations. Not hybridized or industrially engineered. This preserves genetic integrity and a close proximity to wild.

An ancestral crop produced without synthetic inputs. Cultivated through the interaction of farmer, forest ecology, elevation, and climate working together in balance.

Ripe cherries are selectively hand picked at peak maturity and carefully processed to preserve full biochemical complexity and distinct flavor.

Light roasted in the Nordic style to preserve chlorogenic acids, aromatic compounds, and the bean’s native structure. The result is clarity in the cup and clean, stable energy.

All cultivated coffee traces back to Ethiopia’s montane forests. This is the origin.

More than a beverage. A foundational ritual.

*Small Batch Heirloom Harvest

Specifications:

Species: Coffea arabica
Type: Indigenous Ethiopian heirloom
Harvest Method: Selective hand-harvest
Processing: Sun-dried and mechanically cleaned
Roast Style: Nordic-style light roast
Origin: Ethiopian Highlands (Yirgacheffe, Guji, Sidama regions)
Growing Conditions: Shade-grown in biodiverse forest systems
Shelf Life: Best within 12 months. When stored airtight and away from light, quality remains stable long-term.
Storage: Store whole beans in cool, dry conditions. Grind before brewing for optimal freshness.

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Ethiopian Heirloom Coffee

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COFFEE, REWILDED.

The closest thing to wild coffee available, try these heirloom varieties and get transported right to the birthplace of this magical bean.

Heirloom Coffee

100% HAND-HARVESTED

From Ethiopia, the birthplace of coffee.

CLEAN CAFFEINE

STIMULANT WITH SOUL

Sourced from ancient coffee forests, this heirloom varietal delivers a bold yet balanced lift — no spikes, no crashes. Grown at altitude and carefully dried, it maintains its full-spectrum alkaloids for sustained energy and mental clarity.

TERROIR-RICH & TRACEABLE

DEEP ORIGINS

These beans come from Ethiopia’s wild coffee belt, where plants grow in symbiosis with native forest ecology. Every cup carries the soil, altitude, and ancestral care of its origin — no hybrids, no shortcuts.

FRUITY & FLORAL

THE TASTE

This heirloom coffee offers notes of wild berry, stone fruit, and honeyed florals — bright acidity, silky body, and a clean finish. It’s complex without being overpowering, and never bitter.

ANTIOXIDANTS INTACT

FUNCTIONAL ROAST

Light-roasted to preserve chlorogenic acids and polyphenols, this coffee supports metabolic health and cellular protection — a ritual beverage that fuels without taxing the system.

FROM THE BIRTHPLACE OF COFFEE

HOW TO PREPARE

This coffee comes from Ethiopia’s highlands, where elevation and tradition shape its natural clarity and sweetness.

Follow these steps to brew a clean, expressive cup using the pour-over method:

1.

Measure 15 g of ground coffee per 240 g of water. 14 g for a lighter, brighter cup, or 16 g for more body and richness.
2.

Heat fresh, filtered water to 195–205°F (90–96°C) — just below boiling. This range extracts efficiently while preserving floral and fruit character.
3.

Bloom by pouring twice the coffee’s weight in water, saturating evenly. Rest for 30 seconds to release CO₂ and improve extraction.
4.

Pour slowly in gentle circles until you reach your total water volume. Aim for a 3–4 minute total brew time for optimal extraction.
5.

Enjoy mindfully. Drink it black for a full expression of terroir, or add a touch of cream to soften the acidity.
6.

💡 Pro Tip: Grind just before brewing to preserve the volatile oils and aromatics.

15 g = 8 oz serving
(Ratio ≈ 1 : 16)

Feature	The Wildest! Wild Based™ Heirloom Coffee	Starbucks Single-Origin Ethiopia	Folgers Dark Roast
Single-Origin	✓	✓	✕
Nordic-Style (Light Roast)	✓	✕	✕
Small Batch	✓	✕	✕
Shade-Grown	✓	✓	✕
Market Context	1–3%	10–15%	70–80%

THE COFFEE PROCESS

001 SHADE-GROWN

In Ethiopia’s southern highlands — Yirgacheffe, Guji, and Gedeo — heirloom coffee grows in biodiverse forest gardens. No plantations. No synthetic inputs. Just volcanic soil, native trees, and traditional land stewardship.

Heirloom Varietals Biodiverse Ecosystems

002 HAND-HARVESTED

Farmers walk the trees every 8–10 days, picking only ripe cherries by hand. No machines. No mass harvesting. Only the best fruit at optimal ripeness are selected.

Selective Harvest Peak Maturity Only

003 COMMUNITY PROCESSING

Cherries are sorted and weighed at local washing stations. Payment is based on ripeness, not bulk. These stations prioritize quality and community, not industrial scale.

Fair Pay System Local Knowledge

004 SUN-DRIED

Cherries are dried in the sun — either whole (natural), pulped (honey), or washed in clean spring water. Turned daily. Dried evenly. Zero shortcuts.

Open-Air Drying Mold-Free

005 DRY MILLING

The dried coffee is mechanically cleaned, hulled, gravity-sorted, color-sorted, and finished with hand selection on conveyor belts. It’s packed for export in 60 kg bags with GrainPro liners for maximum freshness.

Quality Control Traceable Batches

006 NORDIC-STYLE ROAST

We roast light in the Nordic style to let the bean’s wild character speak. Bright acidity, floral aromatics, fruit-forward complexity. Nothing masked. Everything revealed.

Light Roast Profile Wild-Origin Flavor

THE COFFEE PROCESS

001 SHADE-GROWN

In Ethiopia’s southern highlands — Yirgacheffe, Guji, and Gedeo — heirloom coffee grows in biodiverse forest gardens. No plantations. No synthetic inputs. Just volcanic soil, native trees, and traditional land stewardship.

Heirloom Varietals Biodiverse Ecosystems

002 HAND-HARVESTED

Farmers walk the trees every 8–10 days, picking only ripe cherries by hand. No machines. No mass harvesting. Only the best fruit at optimal ripeness are selected.

Selective Harvest Peak Maturity Only

003 COMMUNITY PROCESSED

Cherries are sorted and weighed at local washing stations. Payment is based on ripeness, not bulk. These stations prioritize quality and community, not industrial scale.

Fair Pay System Local Knowledge

004 SUN-DRIED

Cherries are dried in the sun on raised beds — either whole (natural), pulped (honey), or washed in clean spring water. Turned daily. Dried evenly. Zero shortcuts.

Open-Air Drying Mold-Free

005 DRY MILLING

The dried coffee is mechanically cleaned, hulled, gravity-sorted, color-sorted, and finished with hand selection on conveyor belts. It’s packed for export in 60 kg bags with GrainPro liners for maximum freshness.

Quality Control Traceable Batches

006 NORDIC-STYLE ROAST

We roast light in the Nordic style to let the bean’s wild character speak. Bright acidity, floral aromatics, fruit-forward complexity. Nothing masked. Everything revealed.

Light Roast Profile Wild-Origin Flavor

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FAQ

Where is your coffee from?

Always Ethiopia — the birthplace of coffee. We source heirloom beans from high-altitude farms that grow with biodiversity, not industrial monocrops.

What roast style do you use?

We roast Nordic-Style (light) to preserve the natural complexity of Ethiopia’s heirloom beans. Coffee should taste like fruit, not charcoal.

Is it single-origin?

Yes. Every batch comes from a specific region and farm group in Ethiopia — traceable and rooted in story.

Is your coffee mold-free?

Mold used to be an issue when coffee was dried inconsistently and shipped through humid, loosely managed supply chains. By the early 2000s, specialty standards like raised-bed drying, moisture meters, modern sorting, and GrainPro liners became normal, and mold essentially disappeared from high-quality coffee.

Why isn’t your coffee certified organic?

Organic certification often excludes small producers and limits sourcing and roasting flexibility. Many of the world’s most respected coffees are grown using traditional, low-input methods but are not certified organic for these reasons. We prioritize flavor, farming practices, and transparency over consumer labels.

What does "heirloom" mean in your coffee?

It means these beans come from wild-adjacent, uncultivated varietals — original strains passed down through generations, grown without hybridization or industrial alteration.