Half-day, Addis Ababa
For layovers and short stays: the roastery, then a professional cupping of the main origins. About four hours.
Book ahead · Addis Ababa only
Addis Ababa coffee day. From green bean to cup.
Most visitors to Ethiopia taste the coffee. On this day you follow it: graded for export, roasted, then cupped by professionals. Take a half-day or a full day in Addis Ababa, or ask us to take you to the farm.
The first departures are being set with our partner sites. Request a place and we confirm dates with you. Prices are given on enquiry.
Three ways to visit.
Full day, Addis Ababa
All three stops: export warehouse, roastery and cupping lab, with lunch and a buna ceremony. About 8.5 hours door to door.
Book ahead · Addis Ababa only
Farm and station visit
If you want to go to the farm, we arrange it on request: the station, the farm and the people behind a lot.
Request only · arranged case by case
Three working sites. One story.
The Addis days run through a warehouse, a roastery and a cupping lab, each a working site. Photographs on this page are illustrative and do not show the partner sites.
The export warehouse
Export-ready lots, grading, moisture and defects, and how a lot is prepared for a buyer abroad.
Stop 1 · full day
The roastery
Green coffee turning in the drum, roast profiles with the team, and packing for cafes and export.
Stop 2 · half-day and full day
The cupping lab
Ethiopia's origins cupped side by side, the way buyers score and price coffee: Yirgacheffe, Sidama, Guji and Harrar.
Stop 3 · half-day and full day
The full day.
All three sites, about 8.5 hours door to door. This is the proposed itinerary. Times are set with each site so the visit fits their working day.
Pick-upfrom your hotel or Bole International Airport
Warehousegrading, moisture and defects, export lots
Roasterylive production roasting and packing
Lunchtraditional lunch and a full buna ceremony
Cupping labYirgacheffe, Sidama, Guji, Harrar
Wrap-upcertificate and a take-home bag of roasted coffee
Drop-offback to the hotel or the airport
The half-day.
For layovers and short stays. It skips the warehouse and goes straight to the roasting and the cupping, in about four hours.
Pick-upfrom your hotel or Bole International Airport
Roasterylive production roasting and packing
Cupping labprofessional cupping of the main origins
Drop-offback to the hotel or the airport
Who comes.
Book a single seat and join a small group, or book a private day for your own party.
- Coffee lovers
- People who came to Ethiopia partly for the coffee and want to see where it begins.
- Buyers and roasters
- Trade visitors who want to see grading, roasting and cupping at working sites, specialty or commercial.
- Business visitors
- People in Addis Ababa for a conference or work, with a free day before they leave.
- Layover passengers
- Bole is the Ethiopian Airlines hub. With a long layover, book the half-day before you fly.
What you take away.
Take homea bag of freshly roasted coffee
Keepa certificate of the day
Tastelunch and a buna ceremony on the full day
Welcomemet at the airport, back in time for your flight
Groupssmall, from 4 to 12 guests
Priceon enquiry
Farm and station visits are not booked directly. Send a request and we reply.
Request a visit.
Tell us which option, when, and how many of you. Already buying? Add it to your brief. See also how buying works and the seven origins.
Request a visit
Choose an option and your preferred dates. We reply to confirm what is possible. Prices are given on enquiry.
Received.
We reply from [email protected], in your timezone.
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