Sourcing
Coffee Farming is Inherited, Not Just Learned
In Ethiopia, coffee is not planted—it’s passed down.
Our farmers cultivate heirloom varieties on small plots surrounded by shade trees, often using ancestral methods that prioritize soil health, biodiversity, and harmony with nature.
We work directly with these growers—not through brokers—to ensure their wisdom is preserved and their labor fairly rewarded.
Core Origins
Yirgacheffe Washed
Sidama Washed
Guji Natural
Micro-lots & Limited Releases
Our limited edition micro-lots are experimental in processing, exclusive in availability, and exceptional in profile. Perfect for competition coffees or high-end retail.
Examples include:
Packaging & Logistics
How We Farm
Coffee Processing
The Art of Post-Harvest
Processing defines flavor. We treat it as a craft—not just a step. Whether washed or natural, every batch is handled with precision to preserve the distinct character of its origin.
Each process is fine-tuned for cup clarity, complexity, and longevity—because great green coffee starts at origin, but quality is locked in after harvest.
Our Processing Methods
Fully Washed (Wet Process)
Cherries are pulped, fermented, washed, and sun-dried. Produces bright, clean profiles with layered acidity.
Honey Process (Experimental)
Mucilage is left on while drying. Balances the clarity of washed with the sweetness of naturals.
Natural (Dry Process)
Whole cherries are dried slowly under the sun. This intensifies body and boosts fruit-forward flavor.
Anaerobic Fermentation (Limited Edition)
Cherries are sealed in oxygen-free tanks. Controlled fermentation produces wild, juicy, and complex flavors.
Quality at Every Stage
Our Facilities & Innovation
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