From December 2nd through December 9th, Jim and Margo traveled to Ethiopia with a group organized by Trabocca, our Ethiopian coffee exporter. Throughout the trip, we visited coffee farms, washing stations, and drying stations, but what stood out most was the hospitality, warmth, and joy shown by every host we met. This visit reinforced how deeply coffee is woven into daily life in Ethiopia and why ethical sourcing matters so much to us at Jim’s Organic Coffee.

Nearly every farm we visited was family-run, and at each stop we participated in Ethiopia’s traditional coffee ceremony. These moments highlighted the cultural importance of coffee and its role in bringing communities together. Seeing this firsthand made it clear why Ethiopia is considered the birthplace of coffee and why we are committed to sourcing high-quality organic coffee.

A Day at Suke Quto with Tesfaye Bekele

One of the most impactful days of our trip was spent with Tesfaye Bekele, founder of Suke Quto Farm, where we source our Ethiopian organic coffee.

We began at one of Suke Quto’s drying stations before visiting Suke Quto 1, the original farm spanning 531 hectares. Suke Quto 2 covers an additional 221 hectares. Across his farms and stations Tesfaye employs over 2,000 people. Tesfaye played a key role in having Guji recognized as a coffee-growing region and has taught organic coffee farming throughout the area.

Suke Quto was founded in 2000 after wildfires devastated the forests of Guji. While working for Ethiopia’s national forestry service, Tesfaye Bekele saw an opportunity to restore the land through coffee agroforestry, using a native crop that could protect forest cover while creating long-term economic stability for farmers. At a time when Guji was not yet recognized as a coffee-growing region, Tesfaye left his government role to lead by example, building a demonstration farm, plant nursery, and washing stations to support local growers. His work not only helped put Guji on the global coffee map, but continues to set the standard for organic farming, conservation, and community-led progress.

Visiting the Adame Yirgacheffe Secondary School and College

One of the most moving moments of our trip was visiting the Adame Yirgacheffe Secondary School, built by the Costa Foundation, which Jim’s Organic Coffee proudly supports. We were welcomed by hundreds of students and staff lined up and chanting as we arrived, a moment that brought tears to Margo’s eyes. We toured English and science classrooms, met teachers and community elders, and took part in a traditional coffee ceremony where educators shared stories of the school’s impact. One teacher, who began his education at the Adame primary school and now teaches at the secondary level after earning his master’s degree, embodied the long-term power of education. This visit was deeply humbling and reinforced why supporting education through coffee matters.

We visited the college after our secondary school visit. At the college, students choose a focused area of study, including coffee and garment production. We toured classrooms featuring a sample roaster and sewing equipment, showing how education and practical skills are empowering the next generation.

Our Ethiopia trip left us deeply grateful and humbled. From the dedication of organic coffee farmers to the students showing up every day eager to learn, this journey reminded us why we do what we do. Thank you to our coffee drinkers for choosing Jim’s Organic Coffee. Your support allows us to continue investing in sustainable farming, education, and the communities behind every cup.

JiM’S Perspective:

I’ve been fortunate to do a lot of traveling in my life, but this was one epic trip. It was great in particular to be with other roasters from around the world. And to share stories and coffee lore we’ve experienced through the years.

No trip would be complete without a few brushes with calamity. First we awoke to gas up the cars only to find out that the government had, with no notice or reason, orders gas stations closed. No problem. We shrugged and went to the town hall to obtain a permit and be on our way. A few hours later, but hey, that’s origin time!

Second was after meeting Tesfaye at his mill, which Margo so eloquently shared his story above, we learned from our hosts that a visit to his actual farm was not planned. Now we’d come a long way and were not to be denied. So Tesfaye himself drove us to see firsthand his spectacular farm. It was magical, well worth arriving back at the hotel past midnight.

The single highlight though was at a farm in Yirgacheffe where the full coffee ceremony took place, roasting beans in a pan over a fire, hand grinding with mortar and pestle, and brewing and serving also over a fire using a clay jebena. All the while sweetened kolo (barley), popcorn (yes popcorn), and fresh bread served as accoutrements. It was one of those rare times I took a moment to appreciate my surroundings, who I was with (Margo especially), and what a part of a long line of history we all were sharing.

So yes, a magical trip!