Export Service

Ethiopia is the birthplace of coffee, and Colona Group is proud to export the country's finest beans to the global market. We specialize in sourcing premium Ethiopian coffee varieties from regions like Sidamo, Yirgacheffe, Harrar, and Limu, each offering unique flavor profiles cherished by coffee connoisseurs worldwide.

Our export process begins with strong partnerships with local farmers, whom we work closely with to ensure sustainable farming practices and top-quality coffee beans. Our rigorous quality control processes—from handpicking to processing and packaging—guarantee that every batch meets international standards.

Colona Group is dedicated to promoting Ethiopian coffee globally, showcasing its rich heritage while supporting local communities. By choosing our coffee, clients are experiencing exceptional flavors and contributing to the development of Ethiopia’s coffee industry.

Sidamo Coffee

Sidamo is one of Ethiopia’s most famous coffee regions, known for producing some of the finest Arabica beans in the world. Located in the southern part of Ethiopia, the high altitudes and fertile soil of Sidamo create the ideal conditions for growing coffee.

  • Flavor Profile: Sidamo coffees are often praised for their vibrant acidity and complex flavor profile. They typically feature fruity, citrus notes balanced with sweet floral undertones and a hint of spice. The body is medium to full, making it a favorite among specialty coffee enthusiasts.
  • Processing Method: Sidamo coffees are commonly wet-processed (washed), which helps to enhance the clarity and brightness of the flavor.
Yirgacheffe Coffee

Yirgacheffe is a small region within Sidamo but is often recognized as a distinct coffee-producing area due to its unique flavor characteristics. Located in southern Ethiopia, Yirgacheffe is known for producing some of the most sought-after coffee in the world.

  • Flavor Profile: Yirgacheffe coffee is renowned for its delicate, floral aroma and tea-like qualities. The flavor tends to be light, with distinct notes of jasmine, citrus, and bergamot. Its clean and bright acidity pairs beautifully with its silky mouthfeel.
  • Processing Method: Yirgacheffe coffee is typically washed, which gives it a cleaner taste, but natural (dry) processed versions are also popular for their fruitier, more complex flavors.
Harrar Coffee

Harrar, located in eastern Ethiopia, is one of the country’s oldest coffee-growing regions and is famous for its wild, bold flavors. Grown at high altitudes in arid conditions, Harrar coffee is typically dry-processed, which enhances its distinctive characteristics.

  • Flavor Profile: Harrar coffee is known for its intense, fruity flavor, often described as wine-like, with notes of dark berries, blackberries, and even hints of chocolate. Its body is heavy, and the cup often has a lingering, spicy aftertaste, making it a favorite for those who enjoy bold coffees.
  • Processing Method: Harrar coffee is traditionally natural (dry) processed, where the beans are dried inside the cherry, giving it a complex and rich flavor profile.
Limu Coffee

Limu, located in the western highlands of Ethiopia, produces high-quality Arabica beans that are becoming increasingly popular in the specialty coffee market. Grown at altitudes of 1,100 to 1,900 meters, Limu coffee is celebrated for its smoothness and balanced flavor.

  • Flavor Profile: Limu coffee has a mild, sweet flavor with balanced acidity and a smooth body. The cup often reveals subtle hints of citrus, spice, and wine-like characteristics. It’s less fruity than Sidamo and Yirgacheffe but offers a well-rounded and pleasant drinking experience.
  • Processing Method: Most Limu coffees are wet-processed, which brings out their clean and bright flavor while preserving the natural sweetness.
Lekempt Coffee

Lekempt, also spelled as Limmu or Lekempti, is situated in western Ethiopia and is known for producing distinct, full-bodied coffees. The coffee from this region is typically wet-processed, contributing to a cleaner, more refined flavor compared to naturally processed beans. Lekempt coffee has a good balance of acidity and body, with notes of fruit, spices, and sometimes wine. It is less acidic than Yirgacheffe or Sidamo but still offers a complex and rich flavor profile.

  • Flavor Profile: Balanced acidity and body with fruity, spicy, and winey flavors.
  • Altitude: 1,400 – 1,900 meters above sea level.