Rooted in tradition, elevated by design. We celebrate Ethiopia’s rich heritage through thoughtfully crafted experiences — one cup, one connection, one culture at a time.
Purpose meets passion in every detail — where authenticity is brewed, and beauty is shared.
At Ker Awud Coffee, we believe that great coffee is not only grown, it’s carefully nurtured at every step of its journey. From the moment the cherry is picked on our farms to the final quality check before export, we follow a processing method rooted in tradition, guided by quality, and supported by integrity.
Once an order is confirmed, we prepare the documentation, coordinate shipping logistics, and export through the Port of Djibouti, Ethiopia’s main coffee gateway to the world. We work closely with buyers to ensure smooth delivery, whether they require FOB, CAD or other arrangements.
Our coffee begins its journey on carefully selected farms in Sidama and Yirgacheffe, where altitude, microclimate, and soil conditions create ideal growing environments. During harvest season, cherries are hand-picked by skilled farmers, only the ripest, reddest cherries are chosen to ensure flavor consistency and cup quality.
Immediately after harvesting, cherries are sorted again to remove any underripe or damaged fruit. This first layer of quality control happens at the farm or collection point, ensuring that only the best cherries are passed on for processing.
According to legend, an Ethiopian goat herder named Kaldi discovered coffee after noticing his goats became energetic after eating coffee cherries. He shared his discovery with local monks, who began brewing the beans to stay awake during prayers.
Coffee cultivation began in Yemen, where Sufi monasteries near Mocha became the first to cultivate coffee plants and make a beverage from its beans. Yemen's ports became crucial to the early coffee trade, giving us the term 'Mocha.'
Venetian merchants brought coffee to Europe where it initially faced resistance and was called "the bitter invention of Satan." Pope Clement VIII tried it, approved it for Christians, and coffee houses quickly spread throughout Europe.
For Ethiopians, coffee is more than history, it’s a daily ritual, a community tradition, and a symbol of hospitality. The traditional bunna ceremony is still practiced today, bringing people together to roast, brew, and share coffee with meaning and respect. With thousands of indigenous varieties and unmatched regional diversity, from the citrusy florals of Yirgacheffe to the bold body of Djimma, Ethiopian coffee remains one of the most complex and authentic expressions of the bean anywhere in the world. At Ker Awud Coffee, we honor that legacy in every step we take, from the farm to your roastery.
Ker Awud Coffee is a proud extension of Ker Awud International Hotel, a reputable four-star establishment in the heart of Hawassa, Ethiopia. Our founder, Mr. Murad, was born in Shoa, a region where coffee is not just a crop, but a way of life. In his hometown, coffee plants grew in nearly every backyard, and the aroma of freshly roasted beans was part of the daily rhythm. His connection to coffee began there, and over the years, the desire to be part of Ethiopia’s coffee legacy remained strong. Our base in Hawassa places us in the heart of Sidama, one of Ethiopia’s most celebrated coffee-producing regions, and just a short distance from Yirgacheffe, another iconic origin. Naturally, our farms are located in both areas, regions renowned for their distinctive flavor profiles and rich coffee heritage. Ker Awud Coffee was established with a clear mission: to share the richness of Ethiopian coffee with the world, in a way that honors its origin and its people. We are guided by a commitment to quality, transparency, and integrity, values that shape how we grow, process, and deliver our coffee. In early 2025, we made our first shipment to Antwerp, a meaningful step that allowed us to begin building relationships with our international buyers. That experience has strengthened our focus on reliability and continuous improvement. As we grow, our goal remains simple: to represent Ethiopia’s coffee with honesty, care, and the deep respect it deserves.
“Tradition is not the worship of ashes, but the preservation of fire.”– Mr. Murad Tasew
Grown in the lush highlands of southern Ethiopia, Sidama coffee is prized for its bright acidity, medium body, and floral, citrusy notes often featuring hints of bergamot, lemon, or jasmine. Available in both natural (sun-dried) and washed forms, Sidama coffees are a favorite among roasters seeking clarity and complexity.
Technically a sub-region of Sidama, but with its own distinct identity, Yirgacheffe is known worldwide for producing some of Ethiopia’s most exquisite washed coffees. Expect a tea-like body, intense florals, and stone fruit flavors such as peach, apricot, and sometimes tropical notes. We offer both washed and sun-dried Yirgacheffe depending on seasonal availability.
Located in western Ethiopia, Djimma coffee is often natural processed and recognized for its full body, earthy tones, and subtle wine-like or spicy notes. It’s a great option for bulk buyers seeking reliable volumes with bold flavor, often used in blends or as a base for dark roasts.
Based in Sidama, with farms in both Sidama and Yirgacheffe, two of Ethiopia’s most celebrated coffee regions.
Backed by a trusted hospitality brand in Hawassa, we bring the same care and professionalism to coffee.
From harvesting to dry milling to export, we oversee every step of the process.
We offer a wide range of grades and profiles, from floral and bright to earthy and full-bodied.
With fluid and transparent communication and seamless integration into your style of work, we bring an ease of interaction and process.
