From Farm to Cup: Our Sourcing Process

At Sina Coffee, 'direct trade' isn't a marketing phrase — it's how we do business. Our founder, Yilkal Truneh, personally maintains relationships with farming communities across Ethiopia's premier coffee regions.

The journey begins at harvest time, typically between October and February. Ripe coffee cherries are hand-picked by farmers who know their trees individually. Only the ripest cherries make the cut — this selectivity is the first quality checkpoint in our process.

After picking, cherries are processed using either the washed or natural method, depending on the region and desired flavor profile. Washed processing produces cleaner, brighter cups, while natural processing enhances fruity sweetness and body.

Green beans are then carefully evaluated, graded, and shipped to our roasting facility in Virginia. Here, each origin receives a custom roast profile developed through extensive cupping sessions. We roast in small batches — never more than 25 pounds at a time — to maintain precise control over every variable.

The result is coffee that honors its origin: distinctive, complex, and unmistakably Ethiopian. From the highlands to your cup, every step is guided by respect for the craft and the people who make it possible.