Our first new crop Ethiopian coffees of 2026 are on the way. We've been sourcing, cupping offers and reviewing pre-shipment samples to build a lineup we feel really good about for the season ahead.
Update, fall 2026: these coffees have landed. We've added our arrival cupping notes below.
Where are this year's Ethiopians from?
Kuru Konga, Yirgacheffe
Washed lots from Kuru's Konga washing station in Yirgacheffe, where smallholder farmers grow coffee above 2,000 meters and deliver cherry for careful, traditional washed processing. The coffee is sun dried on raised beds for 7 to 10 days.
Kuru Suke, Guji
From the Suke washing station in Bule Hora, Guji. These coffees show the strength of Kuru's long-term partnerships with a network of producers, with a focus on traceability and thoughtful processing at high elevation.
Worka Sakaro, Gedeb
Worka Sakaro in Gedeb is one of our favorite washing stations, working with hundreds of farmers on steep, shaded slopes. Alongside classic profiles, these lots include more experimental processing, including an Anaerobic Natural, a sign of how much Ethiopia's coffee landscape keeps evolving.
How do they cup?
Here's what our cupping team found when each lot arrived in our Charleston lab:
- Grade 2 Kuru Konga Yirgacheffe (washed): plum, mandarin, jasmine, floral black tea, cherry blossom and orange peel. Our cuppers' verdict: "delightful."
- Grade 2 Kuru Suke Guji (washed): plum, green grape, lemongrass, brown sugar and green tea, with a cashew and almond sweetness.
- Grade 1 Worka Sakaro, Gedeb Yirgacheffe (Anaerobic Natural): red grape, blueberry, bergamot, jasmine, apricot and black cherry, with a pink peppercorn finish. The highest scorer of the group at 86.3.
We're happy to send samples or talk through which lot fits your menu. For more arrivals, browse Coffee News (the four islands of Indonesia are a good next read), or see what's in stock on our offerings page.