Ethiopian Single-Origin · Small Batch

Coffee, roasted three honest ways.

We roast one Ethiopian origin into three distinct profiles — light, medium, and dark — so the same beans can tell three different stories. No shortcuts between the highlands and your cup.

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Seven Coffee — Roasted with passion

From Soil to Cup

Seven steps, one origin.

Every bag of Seven Coffee follows the same path before it reaches you. We didn't shorten it — we just paid attention to it.

01

Harvest

Ripe cherries are hand-picked in the Ethiopian highlands, often at altitudes well above 1,500 meters — a slower harvest, but a more even one.

02

Process

Depending on the lot, cherries are washed or left to dry naturally with the fruit still on. This single choice shapes the cup before the beans are even green.

03

Dry

Beans rest on raised beds in the sun, turned by hand until moisture is exactly right. Rushed drying is the easiest way to ruin a good lot.

04

Sort

Defective and underripe beans are pulled by hand, lot by lot, long before anything ships.

05

Roast

Small batches, roasted in-house to one of three profiles — light, medium, or dark — and never rushed to hit a bigger number.

06

Rest

Freshly roasted coffee rests for a few days before bagging, giving the flavor time to settle rather than peak too early.

07

Brew

The last step is yours. However you make it, it started in the same highlands where coffee itself began.

One Origin, Three Roasts

Pick how dark you take it.

Same farms, same beans — the only thing we change is time and heat. Drag your eye along the spectrum below, or just tap the one that matches how you actually drink coffee.

Medium Roast

Heritage

Balanced and round, built for an everyday cup.

ROAST TEMP · 410–430°F
BODY · Medium
ACIDITY · Low–Medium

Tasting Notes

Bright and floral, with citrus, stone fruit, and a tea-like body. The acidity is lively rather than sharp — this is the roast that shows off the bean's own character.

Best Brewed As

Pour-overDripCold Brew

Tasting Notes

Balanced and round, with notes of brown sugar, dried fruit, and a soft cocoa finish. Lower acidity than the Light, with more body to lean on.

Best Brewed As

DripFrench PressPour-over

Tasting Notes

Deep and resinous, with dark chocolate and a faint smokiness. Acidity drops away almost entirely, replaced by heavy body and a long, bittersweet finish.

Best Brewed As

EspressoFrench PressMilk Drinks
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Why Ethiopia

The birthplace of coffee, still doing it best.

Coffee didn't come from a plantation. It came from a forest in Ethiopia.

Legend traces the plant's discovery to the Kaffa region, where a goatherd named Kaldi is said to have noticed his herd getting unusually lively after eating coffee cherries. True or not, Ethiopia really is where the coffee plant originated — and it's still home to more genetic diversity in coffee varieties than anywhere else on earth.

Most of what we roast comes from smallholder farms, not large estates — family-sized plots, often grown alongside other crops in the shade of native trees, picked and processed using methods passed down for generations.

—Grown at high elevation, typically above 1,500 meters, which slows the cherry down and concentrates flavor.
—Sourced through direct relationships with farms and washing stations, not anonymous bulk lots.
—Roasted to order in small batches, with a roast date on every bag — not a "best by" year.

Get It Fresh

However you'd like it.

Online, wholesale, or in person — every option starts from the same roast batches, never sitting in a warehouse.

Online

Ship to your door

Order any of the three roasts as whole bean or ground, roasted within days of shipping.

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Wholesale

For cafés & shops

Wholesale pricing and consistent batches for cafés, restaurants, and retailers who want an Ethiopian single-origin on the menu.

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