Coffee Origins

Discover the Ethereal Collection

At Ethereal Coffee, we believe that every good and perfect gift is from above—including the beauty found in a well-crafted cup. Our coffees are more than just beverages; they are a reflection of God's creativity expressed through creation, culture, and community.

Sourced with care from high mountain farms and faithful hands around the world, each coffee in our collection tells a story of place, process, and purpose. From the fruit-filled hills of Ethiopia to the rich volcanic soils of Colombia, we seek out coffees that stir the senses and invite gratitude with every sip.

Our desire is to offer coffees that not only delight the palate but also awaken the soul—to slow down, savor, and see the goodness of God in the simple things. May each cup remind you of His provision, beauty, and grace.

Welcome to the ethereal—where every brew is a celebration of craftsmanship and a quiet moment to glorify our God who made it all.

Ethiopia Guji Shakiso Samana G2 Natural (2024)

Grown in the highlands of Ethiopia’s Guji Zone, the Samana G2 Natural is sourced from the Shakiso district, a region renowned for producing some of the country’s most expressive and fruit-forward coffees. Sitting at elevations between 1,900–2,100 meters above sea level, this area benefits from rich volcanic soils, a temperate climate, and consistent rainfall—ideal conditions for slow cherry maturation and complex flavor development.

This 2024 lot is composed of indigenous heirloom varieties, cultivated by smallholder farmers and harvested by hand during the peak of ripeness. The natural (dry) processing method begins with careful cherry selection, followed by sun-drying on raised beds for 15–21 days. During this period, the cherries are regularly turned to ensure even drying and to prevent over-fermentation. This meticulous approach preserves the coffee’s clarity and amplifies its vibrant fruit character.

In the cup, expect pronounced notes of ripe strawberry, peach, and jasmine, underscored by juicy acidity and a velvety body. The Samana G2 is a shining example of the complexity and sweetness possible in naturally processed Ethiopian coffees—perfect for both filter and expressive espresso applications.

 

Colombia Huila Pitalito El Tiple Supremo (2025)

Sourced from the revered coffee-growing municipality of Pitalito in Colombia’s southern Huila department, El Tiple Supremo represents the pinnacle of regional excellence. Nestled in the Andean foothills at altitudes of 1,300–1,900 meters, Pitalito benefits from nutrient-rich volcanic soils and a unique microclimate shaped by its proximity to the Magdalena River basin. These conditions support the slow, even ripening of cherries, enhancing both sweetness and acidity.

Composed primarily of Caturra and Castillo varieties, this fully washed lot undergoes meticulous post-harvest processing. Ripe cherries are depulped and fermented for 24–36 hours before being thoroughly washed and dried either in parabolic beds or mechanical dryers, depending on weather. This clean and controlled approach to fermentation brings out refined clarity in the cup.

El Tiple Supremo delivers a balanced and structured flavor profile, with notes of red apple, caramel, and milk chocolate, supported by a round body and bright, citrusy acidity. Its versatility makes it an exceptional choice for both espresso and filter brewing, highlighting Colombia’s dynamic and accessible flavor spectrum.

 

Guatemala Huehuetenango Candelaria SHB (2025)

This standout SHB (Strictly Hard Bean) lot comes from Huehuetenango, one of Guatemala’s premier coffee-growing regions, located in the country’s western highlands. Grown at elevations reaching 2,000 meters, Candelaria benefits from the dry, warm winds of the Tehuantepec plain, which create ideal conditions for high-altitude coffee cultivation—even in the absence of frost. These environmental factors, combined with limestone-rich soils, yield coffees of remarkable brightness and complexity.

Candelaria is produced from a blend of Bourbon, Caturra, and Catuai varieties, cultivated by smallholder farmers and processed using the traditional washed method. After selective hand-harvesting, cherries are depulped, fermented in tanks for up to 36 hours, then washed and dried on patios or raised beds, depending on terrain and weather.

In the cup, expect crisp acidity and vibrant clarity with tasting notes of green apple, orange zest, and toffee. Its clean finish and medium body make Candelaria a classic representation of Huehuetenango’s elegance—ideal for pour-over or drip, yet dynamic enough for a bright espresso profile.