Kaldi Trail travels the red-earth roads of Yirgacheffe and Guji to buy directly from the smallholders who grow Ethiopia's finest arabica — then we roast it, weekly, in our Addis Ababa workshop and send it wherever you call home.
Photo by Milo Miloezger on Unsplash
Legend says a herder named Kaldi noticed his goats growing restless after nibbling on red coffee cherries — the first clue that this fruit held something extraordinary. We took his name because that's still the spirit of what we do: paying close attention to the land, the farmers, and the cherry itself, long before it ever becomes a cup.
Kaldi Trail works with cooperatives and family plots across Yirgacheffe and Guji, buying cherry and parchment directly so more of what you pay stays with the people who grew it. Everything is roasted in small batches in our Addis Ababa workshop, never left to sit on a shelf.
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Photo by Erik Hathaway on Unsplash
Grown between 1,700–2,200 metres in iron-rich highland soil, washed and dried slowly on raised beds. Expect jasmine, bergamot, and a clean citrus snap.
Forested plots at similar altitude, largely natural-processed. Expect blackberry, dark honey, and a body closer to a good red wine.
We roast on a weekly cycle and ship within 48 hours, so the bag in your kitchen was still green a fortnight ago — not sitting in a warehouse for months.
Every batch is roasted to order on a fixed weekly schedule, logged and cupped before it ships.
We buy straight from cooperatives and family farms in Yirgacheffe and Guji — no anonymous middle traders.
Vacuum-sealed and boxed from Addis Ababa to your door — over 40 countries and counting.
"We don't chase certifications for the label. We chase the farmer who's still hand-sorting cherry at midnight — and we pay them like it matters, because it does."
— The Kaldi Trail roasting team, Addis Ababa
Subscribe, order a bag, or ask us about wholesale — we ship weekly to more than 40 countries.
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