Kebado Espresso

In the far south of the Sidama region, where the highlands gradually give way to the neighboring Gedeo Zone, lies the Dara district. Coffee cultivation has been part of the cultural landscape around the village of Kebado for generations. The production method in Kebado is known as “Garden Coffee”: coffee trees grow close to farmers’ homes, sheltered by larger food and shade plants such as enset and avocado—and nourished by deep red, nutrient-rich soil.
This coffee came to us through our friend Tess, who grew up in Ethiopia and continues to maintain close ties with local coffee-growing communities. The coffee was washed processed—a widely used method in the Sidama highlands that brings clarity and structure to the cup.
The region’s climate and elevation, with warm days and cool nights, shape its coffees and encourage the development of delicate, floral, tea-like aromas.

In the cup, Kebado is elegant and balanced. Bright, lively acidity meets a silky body. Flavor-wise, the coffee recalls fine Earl Grey: the depth of black tea combines with the freshness of bergamot and the floral fragrance of jasmine. Pronounced sweetness brings balance and a lingering finish.