Our Coffee

Proudly Grown in Ethiopia, Shared with the World

At KA WET COFFEE PULPING PLC, coffee isn’t just a crop—it’s our heritage. Sourced from Ethiopia’s most renowned coffee-growing regions, our beans carry the distinct flavors of high-altitude soil, traditional farming methods, and generations of expertise.

We specialize in premium Ethiopian coffee varieties including Sidama Washed, Sidama Sundried, Honey Processed, and Alerobic (Anaerobic). Each one is carefully selected, processed, and prepared for global export with a commitment to quality, traceability, and sustainability.

Whether you’re an importer, roaster, or coffee enthusiast, discover the unique profiles that make Ethiopian coffee world-famous.

🌿 1. Sidama Washed

Origin: Sidama, Southern Ethiopia
Process: Fully Washed
Flavor Profile: Citrus brightness, floral notes, clean finish
Altitude: 1,700–2,200 masl
Cup Characteristics: Crisp, balanced, and elegant

Sidama Washed is known for its clarity and complexity. Carefully fermented and washed, this coffee offers a bright cup with gentle acidity, floral aromatics, and a refined finish. It’s a favorite for roasters who want a clean, consistent Ethiopian profile.

☀️ 2. Sidama Sundried

Origin: Sidama, Southern Ethiopia
Process: Natural (Sun-dried)
Flavor Profile: Ripe berries, wine-like, full-bodied
Altitude: 1,700–2,200 masl
Cup Characteristics: Bold, fruity, and layered

This naturally processed Sidama delivers intense fruit-forward flavors with a sweet aroma and heavy body. Perfect for those looking for a standout coffee with character, complexity, and a vibrant aftertaste.

🍯 3. Honey Processed

Origin: Various highland regions
Process: Honey (semi-washed)
Flavor Profile: Red fruit, toffee sweetness, silky texture
Altitude: 1,800–2,300 masl
Cup Characteristics: Smooth, sweet, and balanced

Honey Processed coffee strikes the perfect balance between washed and natural methods. The result is a cup that’s clean yet syrupy, with sweet, jammy flavors and a velvety mouthfeel. A versatile option for both light and medium roast profiles.

🌬️ 4. Anaerobic

Origin: Selected micro-lots
Process: Anaerobic Fermentation
Flavor Profile: Tropical fruit, complex acidity, creamy body
Altitude: 1,900–2,400 masl
Cup Characteristics: Exotic, bold, and experimental

Anaerobic coffee undergoes a unique fermentation process in sealed tanks, creating distinct and exotic profiles. Expect juicy, vibrant notes with unexpected depth and aroma. This is a premium micro-lot choice for adventurous roasters and high-end cafés.