In Ethiopia, coffee is more than a drink — it’s a centuries-old ritual.

Central to this is the jebena, a handcrafted clay pot used for traditional coffee ceremonies.

The jebena’s design ensures perfect brewing temperature, enhancing the depth and richness of every cup.

A traditional Ethiopian coffee ceremony is a social experience, where coffee is brewed slowly, shared in multiple rounds, and savored in good company — a true celebration of connection, patience, and the art of coffee.

This cutting-edge method transforms coffee’s flavor by fermenting whole cherries in a sealed, oxygen-free CO₂ environment.

How it works:

✅ 96-hour fermentation in CO₂ tanks, unlocking vibrant flavors.
✅ Second fermentation: beans soak in their own fruit juices, enhancing aromatic complexity.
✅ Slow drying over 18–22 days, ensuring maximum flavor development.

This rare processing method, especially in Ethiopian coffee, creates a juicy, clean cup packed with dynamic, fruit-forward notes.