Ethiopia is the cradle and birthplace of the coffee bean.

In the Ethiopian forests of Kaffa, that is where coffee "BUN" (in Ethiopian) grew wild.

Kaffa Bun = Coffee Bean

Here, in Ethiopia is where we find some of the most intriguing dry-processed heirloom varietals.

Dry-processed alludes to the fruit skin intact which yields a very distinguishable, rustic fruited flavor profile, and with thicker body.

Three Sheep offers ONLY these most delicate dry-processed, heirloom Kaffa Buns purveyed by farmers with rigorous standards and roasted daily by our own staff.

What we purvey from Ethiopia:

Our Farmers:

Agaro Sadi Loya Coop

Gera Jimma Nano Challa Coop

Shakiso Mormora Farm

Sidama Nansebo

Yukiro Cooperative

Sadi Loya is somewhat subdued cup, offering succinct, refined sugar sweetness, with aromatic hints of honey suckle, lavender, and herbal tea along the way. Clean finish and light lemon-like acidity. City to City+

Cultivars Heirloom Varietals
Processing Method Wet Processed (Washed)
Grade Grade 1
Appearance .4 d/300gr, 15+ Screen
Arrival Date August 2017 Arrival
Region Agaro, Jimma
Roast Recommendation City to City+
Organic No
Farm Gate Yes
Recommended for Espresso No

The Sadi Loya cooperative is located near Agaro town, in the Jimma Zone of Western Ethiopia. It’s a relatively smaller coop, and serves the local farm members by acting as a central collection site for their coffees. With the help of the cooperative union that they are part of (Kata Muduga), they are able to offer services to members such as agronomical training and financial loans, as well as afford the farmers a link to the international coffee market. Sadi Loya were one of four coops to receive a $52k grant in USAID money in order to help them build out a more sophisticated wet milling operation.

Nano Challa shines at City/City+, citrus-like acidity, white honey sweetness, stone fruit, and mild Earl Grey and jasmine tea accent notes. City to Full City. Good for SO espresso.

Cultivars Heirloom Cultivars
Processing Method Wet Processed (Washed)
Grade Grade 1
Appearance .5 d/300gr, 15+ screen
Arrival Date August 2017 Arrival
Region Gera Jimma, Western Ethiopia
Roast Recommendation City to City+ for brewing, and Full City works well for espresso
Organic No
Farm Gate Yes
Recommended for Espresso Yes

The Nano Challa Cooperative is part of an initiative we have in Ethiopia to work direct at the coop level. The name Nano Challa refers to a local mythic tale about a challenge to become King of Jimma, and the coop adopted it to signify their desire to be a strong cooperative. Indeed, many coops in the West of Ethiopia have struggled to find good buyers who will pay enough for the coffee, to manage their own debts, and from internal struggles and graft. Nano Challa was formed as part of an initiative to aid farmers in a more comprehensive way. The program was administered by a non-government organization that not only coordinates agronomists and managers for each of the coops they work with, but also has a business adviser assigned that helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members.They’ve since “graduated” from this program, and are now part of an independent, local Union who assist the cooperatives with functions like marketing, exporting, and general representation on an international scale. Nano Challa is a smaller cooperative coffee mill near Gera town in the Agaro area, Western Ethiopia. (The area also has some of the finest honey available in Ethiopia). The farms are at altitudes between 1900 to 2100 meters, planted in old regional varieties of coffee.

Mormora is a beautiful cup, “refreshing” in a way. Earl Grey with bergamot oil, rose water florals, citrus oil, and acidity that’s like sweet tea with lemon spritz. Best at City to City+ roast level.

Cultivars Hierloom Varietals
Grade 1
Processing Method Wet Processed
Appearance .4 d/300gr, 15+ Screen
Region Guji Zone, Shakiso
Arrival Date July 2017 Arrival
Roast Recommendation City to City+ for brightest, most complex cups
Organic No
Farm Gate Yes
Good for Espresso No

Mormora farm is located in the southern Guji zone of Shakiso. The people are known as Gujii Oromo, and coffee farming has been a core part of the culture in the highland areas. It’s a distinct coffee from Yirga Cheffe, and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics. Guji Highland farm was founded in 2012, and is a family owned and operated farm project. The plantation is roughy 250 hectares in size, sits between 2000 and 2300 meters above sea level, and is situated under the canopy of surrounding natural forest. All the coffee at Mormora is grown with organic farming methods.

Nansebo posseses a peach nectar flavor which accurately defines body as well. Sweet stone fruit notes, orange, tart apricot, and bittersweet fruit skins. A complex Sidama that I can’t decide whether I like it better as coffee or espresso! City to Full City. Good for espresso.

Cultivar Heirloom Varietals
Processing Method Wet Processed (Washed)
Grade Grade 1
Appearance .6 d/300gr, 15+ Screen
Arrival Date June 2017 Arrival
Region Nansebo, Sidama
Roast Recommendation City to City+ is ideal for a bright cup, while Full City/Full City+ is amazing for espresso.
Organic No
Farm Gate Yes
Recommended for Espresso Yes

This lot comes from the Nansebo region, Sidama, and from a private coffee collection site and processing facility that holds the same name. This area of the Oromia zone is south of Yirga Cheffe town, but has similar coffee growing altitudes of 1800 to 2000 meters. Several hundred farmers in this area sell coffee to this station, and the local competition for coffee means prices to the farmer are very good. Sidamas are generally less expensive than the coffees from neighboring Yirga Cheffe, but we paid the same price for this lot as our Grade 1 Yirgs. They use a traditional disc pulper to remove the coffee cherry fruit skins, then use a very long 72 hour under-water, and fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tank for a clean water overnight bath. Finally it is taken to the raised beds for drying. It’s the classic coffee processing method in Sidama and Yirga Cheffe zones, and one that develops very sweet and clean coffees.

Yukiro shows best with light roasting, where floral sweetness is found, panela and cane sugar, raw honey, along with notes of limeade, lemon grass tea, and a flavor of apricot Hefeweizen in the finish. City to City+

Cultivars Heirloom Varietals
Grade Grade 1
Processing Method Wet Processed
Appearance .8 d/300gr, 16-18 Screen – we found a few quakers over the course of a few roast batches
Arrival Date June 2017 Arrival
Region Gera region, Jimma, Western Ethiopia
Roast Recommendation Best cups at City – City+
Organic No
Farm Gate Yes
Recommended for Espresso Yes

Yukiro Cooperative was once part of an initiative in Ethiopia focused on working directly at the coop level. Administered by a non-government organization, they helped the cooperative with coordinating agronomists, managers, and with business advisors to helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members. This is a key position; I have never known a coop to get this kind of expert advice from outside … not in Africa at least. A cooperative can make all kinds of quality improvements, turn out fantastic coffee, and sink deeper in debt all the while. Cooperatives often fail to return a fair and full amount of payment to their farmer-members. Often this is from poor management, and sometimes from graft as well. The ultimate goal of the program is to get the cooperatives they work with to the point of self sustainability, which Yukiro has now achieved.

A quick story over a cup of joe?

We love our beans….drop us a note with your geographic location and we’ll let you know where to find some (either at a restaurant or a shoppe)….heck, when you order memos of textiles, we toss in a little sample…an aroma if you will of our latest roast!

You know where to find us….but where to find you is the question???