Coffee is heavily ingrained in Ethiopian culture and tradition, half the country's production is consumed domestically.

In a unique partnership, Ethiopia’s legendary coffee farmers and the country’s most innovative roastery, have created a sustainable practice increasing local value before export.

We have named the concept GORA – a word deeply rooted in the Ethiopian primeval forest.

Our beans are sourced from organic smallholder farms in the districts of Limu, Sidamo & Kaffa.

The lat and long coordinates in our impact statement, shown below, takes you to the new roastery site, not far from the capital - Addis Ababa.  

 9.104N 38.979E to be exact.... 


The original habitat of Arabica coffee is the shaded understory of the montane rainforests in Ethiopia.

This is the only country in which it grows wild and Ethiopian coffee is known for its bright fruited and floral flavours. 

One of the many things that will influence the coffee flavour, is the processing after harvest. 

Unwashed, which is the traditional method, also known as the dry process, is the most natural way of extracting the bean.

The cherries are washed before laid out in the sun to dry for several weeks. In order to ensure that they're dried evenly and to avoid mould and fungus, the cherries are raked and turned regularly.

Once they contain around 11% moist, the Green seeds are expelled from the dried, fermented cherries.

It produces a complex and smooth tasting coffee with a heavier body and sweeter fruity characteristics. 

 Washed, also known as the wet process, is a new method and differs in that the coffee cherry is pulped straight after harvesting.

Using a machine, the outer layers are removed, leaving only the mucilage. Fermentation which happens in water for 1-2 days, releases the sugars and amino acids within the mucilage layer. 

The mucilage is then washed off, and the bean, dried in the sun.

The result is a lighter body, fruitier and a more acidic taste. 

One processing method is not necessarily better than the other. 

While natural unwashed coffees carry more flavours from the cherry and plant, flavours of washed coffees are more true to the bean itself. 

However, using much less water, unwashed beans are more environmentally friendly.

As determined by the cupper, if required, we will blend unwashed and washed beans, to strike the perfect balance,  


Cupping is the practice of defining coffee characteristics, using highly trained palates. 

It's used as a feedback to the roasters and as an evaluation to determine cup score and grade, based on flavour and quality.

Much like wine, the basic characteristics of coffee, is found in its origin - the terroir.

The cherries carry the signature of the setting in which they're grown, the soil, the surrounding flora, the altitude and the weather. A skilled cupper tasting a single origin coffee will be able to identify its specific region.

Q-graders, are licensed professional cuppers and known as the sommeliers of coffee. Smelling and slurping, they measure the aspects of the coffee taste, specifically the body, sweetness, acidity, flavour and aftertaste.

Assessing the cup score, a Q-grader can determine whether a coffee is specialty grade quality. As a minimum, it has to be Arabica with a score of least 80 on a 100-point scale.

Our beautiful handsorted beans are specialty grade and with the coffee scoring between 85 and 90, GORA is classified as specialty and amongst the top 5% highest quality coffees in the world.   


The handsorted, carefully selected beans are roasted to perfection using world-class roasting technology.

In close collaboration with cuppers and Q-graders, award-winning roastmasters ensure that the special aromas and characteristics, are brought out.

In order to preserve the complexities and the delicate nuanced flavours, a slow roast with a gentle temperature increase, will bring out the best of the Ethiopian specialty grade beans.

A lighter roast will allow for more flavours and acidity and our beans are best suited for a light to a medium-dark roast. 


GORA was launched in September 2019 and initially only planned for the "Meny" supermarkets in Denmark. However, through the wholesaler "Dagrofa", the product also caught attention from retailers on Greenland and the Faroe Islands.

We're truly honored that the grocers from "Pisiffik" and "Miklagardur", also decided to take a chance with our coffee! 


Following the initial offering of 1/4 kg, filter grind and beans, we're now ready to move on with a 1/2 kg bag, which we expect to be available over the summer. 

In order to widen our reach, we are working hard to secure agreements with other supermarkets, hospitality, convenience and coffee shops. We are also planning online sale, through an existing provider and a webshop added to this website. 

GORA is also a great opportunity for companies and institutions to demonstrate their commitment to social responsibility and a  sustainable future. All while drinking an extraordinary good cup of coffee.