Freshly Roasted Coffee Beans,
Delivered from Farm to Cup

Brewing the perfect cup of coffee is both an art and a science. With the right techniques and attention to detail, you can unlock the full potential of your premium Ethiopian beans.

The Foundation: Quality Beans

Every great cup starts with exceptional beans. Our Ethiopian single-origin coffees are carefully selected from high-altitude farms in Sidamo and Yirgacheffe regions, where the unique terroir imparts distinctive floral and fruity notes.

Essential Equipment

• Burr Grinder: Ensures consistent particle size for even extraction
• Digital Scale: Precision in coffee-to-water ratio is crucial
• Quality Water: Use filtered water heated to 195-205°F
• Timer: Timing is everything in coffee brewing

The Golden Ratio

For optimal extraction, use a 1:15 to 1:17 ratio of coffee to water. For example, 25g of coffee to 375-425ml of water. Adjust to taste - stronger coffee needs more coffee grounds, not longer brewing time.

Brewing Methods

Pour Over (V60/Chemex): Highlights the bright, clean flavors of our Ethiopian beans. Bloom for 30 seconds, then pour in circular motions for 3-4 minutes total brew time.

French Press: Creates a full-bodied cup that emphasizes the rich, earthy undertones. Steep for exactly 4 minutes before pressing.

Espresso: Perfect for our darker roasts, creating a concentrated shot with beautiful crema in 25-30 seconds.

Pro Tips

• Grind your beans just before brewing to preserve freshness
• Pre-wet your filter to remove papery taste
• Maintain consistent water temperature throughout brewing
• Clean your equipment regularly to prevent oil buildup

Remember, the perfect cup is ultimately the one that tastes perfect to you. Use these guidelines as a starting point and adjust to your personal preference.

At Primo Coffee, sustainability isn't just a buzzword—it's the foundation of everything we do. Our commitment to ethical sourcing and environmental responsibility shapes every step of our supply chain.

Direct Trade Partnerships

We work directly with coffee farmers in Ethiopia, establishing long-term relationships that ensure fair wages and sustainable farming practices. Our partnerships extend beyond simple transactions—we invest in communities, infrastructure, and education.

Environmental Impact

Coffee farming faces significant environmental challenges, from climate change to soil degradation. We're addressing these issues through:

• Shade-grown Coffee: Supporting biodiversity and protecting natural habitats
• Water Conservation: Implementing efficient processing methods that reduce water usage by 80%
• Soil Health: Promoting organic farming practices and natural fertilizers
• Carbon Footprint: Offsetting transportation emissions through reforestation projects

Community Investment

Our impact extends far beyond the coffee beans. We've invested in:

• Building schools and healthcare facilities in farming communities
• Providing access to clean water and sanitation
• Supporting women's cooperatives and leadership programs
• Funding agricultural education and modern farming techniques

Quality Through Sustainability

We've learned that sustainable practices don't just benefit communities and the environment—they produce better coffee. Healthy soils, proper plant care, and careful processing methods all contribute to the exceptional quality and unique flavor profiles our customers love.

Looking Forward

Our sustainability journey is ongoing. We're committed to continuous improvement and innovation, always seeking new ways to minimize our environmental impact while maximizing positive social outcomes.

When you choose Primo Coffee, you're not just enjoying exceptional coffee—you're supporting a more sustainable and equitable coffee industry.

Coffee's journey from its ancestral home in Ethiopia to becoming the world's second-most traded commodity is a story of culture, exploration, and passion that spans over a thousand years.

The Birthplace of Coffee

Ethiopia is not just another coffee-producing country—it's the birthplace of coffee itself. Legend tells of Kaldi, a goat herder who noticed his goats becoming energetic after eating certain berries. This discovery in the Ethiopian highlands around the 9th century would eventually change the world.

Ethiopian Coffee Regions

Sidamo: Known for its bright acidity and wine-like characteristics, Sidamo coffees offer complex flavors with floral and citrus notes.

Yirgacheffe: Perhaps the most famous Ethiopian region, producing coffees with intense floral aromas, bright acidity, and tea-like body.

Harrar: Eastern Ethiopian coffees with distinctive fruity, wine-like flavors and medium body.

Limu: Wet-processed coffees with balanced acidity and clean, bright flavors.

Traditional Processing Methods

Ethiopian farmers have developed unique processing methods passed down through generations:

• Natural/Dry Processing: Cherries are dried whole in the sun, creating fruity, complex flavors
• Washed Processing: Pulped cherries are fermented and washed, producing clean, bright cups
• Honey Processing: A hybrid method that balances fruit sweetness with clarity

Cultural Significance

In Ethiopian culture, coffee is more than a beverage—it's a sacred ritual. The traditional coffee ceremony, called "buna," is a social event where green beans are roasted, ground, and brewed in front of guests. This ceremony can last hours and represents hospitality, community, and respect.

Flavor Profiles

Ethiopian coffees are renowned for their:

• Bright, vibrant acidity
• Complex floral and fruity notes
• Medium body with wine-like characteristics
• Distinctive terroir that varies by region
• Natural sweetness and clean finish

From Farm to Cup

Each cup of Ethiopian coffee carries with it centuries of tradition, the unique terroir of high-altitude growing conditions, and the careful hand of farmers who understand that coffee is not just agriculture—it's art.

When you taste our Ethiopian single-origin coffees, you're experiencing a direct connection to coffee's birthplace and the rich cultural heritage that continues to define exceptional coffee today.

Coffee bean grading is a sophisticated system that determines quality, flavor potential, and market value. Understanding these grades helps you appreciate why premium beans command higher prices.

The Grading System

Coffee beans are graded based on multiple factors including size, density, defects, and processing method. Each producing country has its own grading standards, but common principles apply worldwide.

Ethiopian Grading Standards

Grade 1 (Specialty Grade): The highest quality with minimal defects, exceptional cup quality, and distinctive regional characteristics.

Grade 2 (Premium Grade): Very good quality with slight defects, still maintaining excellent flavor profiles.

Grade 3-5: Commercial grades with increasing defects and decreasing cup quality.

Key Grading Factors

• Bean Size: Larger beans generally indicate better development and flavor
• Density: Denser beans from higher altitudes typically offer superior taste
• Moisture Content: Optimal levels prevent spoilage and maintain flavor
• Defect Count: Lower defects mean cleaner, purer flavors

Visual Inspection

Expert graders examine beans for:

• Color uniformity and consistency
• Surface texture and smoothness
• Absence of cracks, chips, or discoloration
• Bean shape and size consistency

Cup Quality Assessment

Beyond physical inspection, beans undergo cupping tests to evaluate:

• Aroma intensity and complexity
• Flavor balance and clarity
• Acidity brightness and quality
• Body and mouthfeel
• Aftertaste and finish

At Primo Coffee, we source only Grade 1 and Grade 2 beans, ensuring every cup delivers the exceptional quality our customers deserve.

Coffee roasting is where the magic happens—transforming green coffee beans into the aromatic, flavorful beans that create your perfect cup. This ancient art requires precision, expertise, and an understanding of how heat unlocks flavor.

The Roasting Process

Roasting involves applying controlled heat to green coffee beans, typically between 356-482°F (180-250°C). During this process, the beans undergo complex chemical reactions that develop their characteristic flavors, aromas, and colors.

Roast Levels and Flavor Development

Light Roast (City Roast): Preserves origin characteristics, bright acidity, and floral notes. Perfect for our Ethiopian single-origins.

Medium Roast (Full City): Balances origin flavors with roast character, creating chocolate and caramel notes.

Dark Roast (French/Italian): Emphasizes roast flavors, creating bold, smoky profiles with reduced acidity.

Key Roasting Phases

• Drying Phase: Moisture evaporates, beans turn yellow (0-5 minutes)
• First Crack: Beans expand and crack audibly, roasting begins (8-10 minutes)
• Development Phase: Flavor compounds form and evolve (2-4 minutes)
• Second Crack: For darker roasts, oils begin to surface (12-15 minutes)

Our Roasting Philosophy

At Primo Coffee, we believe in honoring the bean's natural character. Our master roasters:

• Study each origin's unique properties before roasting
• Use precise temperature and airflow control
• Monitor color changes and aroma development
• Stop roasting at the optimal moment to preserve quality

Quality Control

Every batch undergoes rigorous quality testing:

• Visual inspection for color uniformity
• Cupping evaluation for flavor profile
• Moisture and density measurements
• Freshness dating and proper storage

Freshness Matters

We roast in small batches and ship within days of roasting to ensure maximum freshness. Coffee is best consumed within 2-4 weeks of the roast date for optimal flavor.

Each bag of Primo Coffee represents hours of careful roasting expertise, transforming premium green beans into the exceptional coffee you love.

Altitude is one of the most critical factors in coffee quality. Higher elevations create challenging growing conditions that stress the coffee plant, resulting in denser, more flavorful beans with complex taste profiles.

Why Altitude Matters

At higher altitudes, cooler temperatures slow the coffee cherry's maturation process. This extended development period allows more time for sugars and acids to develop within the bean, creating the complexity that coffee connoisseurs prize.

Altitude Classifications

High Grown (4,000+ feet): Premium quality with bright acidity and complex flavors

Medium Grown (2,000-4,000 feet): Good quality with balanced characteristics

Low Grown (Below 2,000 feet): Commercial grade with simpler flavor profiles

Ethiopian Highland Advantage

Ethiopia's coffee regions benefit from exceptional altitude:

• Yirgacheffe: 5,800-6,600 feet - produces bright, floral coffees
• Sidamo: 4,900-7,200 feet - creates wine-like, complex flavors
• Harrar: 4,500-6,300 feet - develops fruity, bold characteristics

Climate Impact

High altitude regions provide ideal growing conditions:

• Cooler temperatures slow bean development
• Greater temperature variation between day and night
• Increased UV exposure strengthens the bean
• Lower oxygen levels create plant stress

Bean Density and Hardness

High-altitude beans are denser and harder than their low-grown counterparts. This density translates to:

• Better heat retention during roasting
• More even flavor development
• Superior flavor extraction when brewing
• Longer shelf life and freshness retention

Flavor Profile Development

The stress of high-altitude growing produces:

• Higher acidity levels for brightness
• More complex sugar development
• Enhanced aromatic compounds
• Distinctive terroir characteristics

Our High-Altitude Sources

All Primo Coffee beans are sourced from farms at 4,500 feet or higher, ensuring the exceptional quality and complex flavors our customers expect. We work directly with high-altitude farms that understand how elevation contributes to coffee excellence.

When you taste our high-altitude Ethiopian coffees, you're experiencing the result of perfect growing conditions that only mountain elevations can provide.