Kuri Mountain Coffee has deep roots going back to 1945, when founder Mr. Aaga Dinsa began cultivating coffee in Kuri Kebele. His passion for quality and commitment to tradition were passed down through generations-first to his son, Mr. Fikadu Aaga, who grew the family farm and sold exceptional coffee to local markets.
In 2015, Mr. Habtamu Fikadu took the reins, launching Kuri Mountain Coffee to carry the family’s legacy into the future. With a modern processing facility in Gidami and, more recently in 2025, their own dry mill in Addis Ababa, the company now oversees every step of production-ensuring full traceability and consistent quality.
This Grade 3 lot is sourced from the Guji Zone, specifically Hambela and Uraga, where Kuri Mountain Coffee works directly with nearly 400 farmers across more than 1,000 hectares of land. Ripe cherries are hand-selected at local collection centers and washing stations before being dried on raised beds for up to 14 days. After drying, the coffee is hulled at the Gidami site, then transported to Addis for final milling and export preparation.
A beautiful example of Guji terroir, shaped by generations of care and innovation.
Ethiopia first started exporting coffee in the 15th century. It was brought by Somali merchants to Yemen for Sufi mystics, as they drank it to concentrate better on their chanting. Today, coffee export makes up around 70% of the county's export earnings, and it is estimated that a quarter of the Ethiopian population works within the coffee industry.
Almost all coffee is grown on small farms, or ''garden coffees'' that cover less than a hectare and producing around 300kg of coffee per year. This is also one of the only countries with wild grown coffee that is harvested from native forest trees. Even the famous Geisha varietal can be found growing wild here.
Ethiopia is famous for producing incredible sun dried naturally processed coffees. However, over half of all Ethiopian coffee is processed using this method. The coffee cherry is pulped to removed the fruit, fermented and then washed.
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