Kebado Filter

In the far south of the Sidama region, where the highlands gradually give way to the neighboring Gedeo Zone, lies the Dara district. Around the village of Kebado, coffee growing has been part of the cultural landscape 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 or avocado—and nourished by deep red, nutrient-rich soil.
This coffee reached us through our friend Tess, who grew up in Ethiopia and maintains close ties with local coffee-growing communities to this day. The coffee was washed processed—a widely used method in the highlands of Sidama that brings clarity and structure to the cup.
The climate and altitude of this region, with warm days and cool nights, shape its coffees and encourage the development of delicate floral and tea-like aromas.

In the cup, Kebado is elegant and balanced. Bright, lively acidity meets a silky body. Its flavor brings to mind 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.