Kiffa Roastery

Arbegona – Ethiopia

Elegant, Floral, and Incredibly Refined

Origin

• Country: Ethiopia

• Region: Arbegona, Sidama

• Altitude: 2,000 – 2,300 meters above sea level

• Variety: Ethiopian Heirloom

• Processing Method: [Washed / Natural – depending on your coffee]

• Harvest Season: [Insert if known, e.g., October – January]

Why Arbegona is Highly Recommended:

1. Grown in Ethiopia’s Highland Paradise:
At some of the highest elevations in Sidama, Arbegona’s microclimate nurtures slow-developing cherries, allowing for maximum flavor concentration and a beautifully delicate cup.

2. True Expression of Ethiopian Excellence:
Arbegona showcases the signature floral aromatics, bright citrus acidity, and layered sweetness that Ethiopia is famous for — refined and vibrant in every sip.

3. Meticulously Crafted for Purity:
Expert handpicking and careful processing preserve the pristine, clean cup profile, making Arbegona an exceptional choice for lovers of elegant, high-quality coffee.

Tasting Notes:

• Primary Flavors: Jasmine, Bergamot, Peach

• Supporting Notes: Honey, Lemon Zest, White Flowers

• Mouthfeel: Silky, Light to Medium Body

• Finish: Crisp, Bright, and Lingering Floral Sweetness

Ideal Brewing Methods:

• Pour-over (V60, Kalita, Chemex) for highlighting its delicate florals and vibrant acidity

• Filter Coffee for a clean, aromatic brew

• Espresso (for a bright, tea-like shot with a floral finish)

Why Choose Arbegona from Kiffa Roastery?

For those seeking a coffee that’s refined, floral, and incredibly vibrant, Arbegona is a beautiful representation of Ethiopia’s finest — a must-try for any true specialty coffee enthusiast.

KIFFA ROASTERY
"Precision Roasting, Exceptional Flavor."

Cielito Lindo is from the highest part of the farm finca Nacimiento. This Ihcafe 90 coffee produces a coffee with a distinct fruity cup profile. Expect flavours of red berries, herbs and cacao nibs.

This Geisha cultivar produced by the owner of Finca Nacimiento, Jobneel Caceres Dios, has a subtle floral and fruity flavour profile.

The Pacas cultivar from finca Nacimiento produces a coffee with a fruity and sweet cup profile. Expect flavours of ripe red berries with a chocolaty and herbal finish.

Morgon – Yobani Ramos (Colombia) is a vibrant and dynamic coffee, grown by Yobani Ramos in the lush hills of Huila, Colombia. Known for its high-altitude terroir, this coffee offers a bright and juicy profile with notes of red berries, citrus, and a subtle floral aroma. A clean and crisp acidity pairs beautifully with a smooth, silky body, creating a well-balanced cup that’s as lively as it is elegant.

Perfect for those who love complex coffees with a fruity twist, this Colombian delight is your ideal companion for a refreshing morning brew or an afternoon pick-me-up.

Cazador – Hakuna Matata (Uganda) is a premium Ugandan coffee that embodies the true spirit of East Africa. Sourced from the lush, high-altitude regions of Uganda, this coffee offers a smooth, vibrant flavor profile that captures the essence of a carefree, worry-free lifestyle—true to the meaning of "Hakuna Matata."

Tasting Notes

• Flavor: A delightful mix of chocolate, caramel, and ripe tropical fruits.
• Aroma: Rich and earthy with hints of citrus blossoms.
• Body: Full-bodied with a velvety texture.
• Acidity: Bright and well-balanced, giving it a lively character.

Origin

This coffee is cultivated by smallholder farmers in Uganda, known for their dedication to organic and sustainable farming practices. The region’s fertile volcanic soil and ideal climate contribute to the coffee’s distinct, bold taste.

Roast Level

Medium roast, carefully crafted to enhance the coffee’s natural sweetness while preserving its complexity and depth.

Brewing Recommendation

Perfect for French press, pour-over, or a classic espresso shot, ensuring a versatile cup for all coffee lovers.

Cazador – Hakuna Matata invites you to sit back, relax, and savor the moment with every sip. A true taste of Africa, where every cup brings joy and tranquility—no worries, just great coffee.

☕ Tasting Profile

• Origin: Colombia, Huila region (approx. 1,800 m above sea level) Process: Natural / sun-dried on raised beds.

• Key flavour descriptors across various listings:

  • Green apple, sweet, orange.Cherry, berry (fruit), chocolate. 

  • Red grape, orange, jasmine. 

So you can expect a fruity and sweet profile with bright acidity (green apple or orange-citrus), and supporting note(s) of berry/cherry, possibly chocolate nuance, and a floral hint (jasmine).

✅ Brewing & Enjoying Tips

• Because it’s naturally processed and fruity, try filter methods (V60, Chemex, Kalita) to highlight clarity and fruit notes.

• Also suitable for espresso – you’ll get those fruit/berry/chocolate interplay in a more concentrated form. The listing mentions “suits filter & unique for espresso” for this bean

• Let the beans rest for about 1-2 weeks after roasting before brewing to allow flavour to develop fully. (Some listing recommends “leave for two weeks” for best results.) 

• For filtering: aim for slightly higher brew temperature (≈ 92-96 °C) and moderate ratio (e.g., 1:15 to 1:17), then adjust to taste.

• For espresso: ensure a uniform fine grind, good extraction, and avoid under-extraction (which could accentuate green-apple sourness) or over-extraction (which might dull the brightness).

• Since the profile has distinct fruit notes, drink it black first to appreciate the nuance before adding milk. If you do add milk, you’ll get a different, richer profile (chocolate/berry + milk).