Caffa Academy · Encyclopedia

The science, soil, and sensory language of coffee.

A living encyclopedia of Ethiopian terroir, processing methodology, and SCA cupping discipline — curated for buyers, roasters, and connoisseurs who refuse to drink blind.

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I · Terroir Atlas

Where the cup begins — six landscapes, one origin.

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Autonomous Sync · Verified Baseline
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Gedeo Zone · SNNPR

Yirgacheffe

Elevation
1,800 – 2,200 m
Soil
Volcanic loam, high organic matter, slightly acidic
Cultivars
Heirloom (Kurume, Wolisho, Dega)
Sensory Signature
JasmineBergamotStone fruitTea-like body
Spot · CAD / kg
$28.40
Bags · 60kg
142
View Yirgacheffe lots
Sidama Region

Sidamo

Elevation
1,550 – 2,200 m
Soil
Deep volcanic, well-drained, mineral rich
Cultivars
Heirloom landraces
Sensory Signature
BlueberryCitrus zestCocoaWine-like acidity
Spot · CAD / kg
$24.90
Bags · 60kg
188
View Sidamo lots
Eastern Highlands · Oromia

Harrar

Elevation
1,500 – 2,100 m
Soil
Arid red clay, sun-dried microclimate
Cultivars
Heirloom Longberry / Shortberry
Sensory Signature
Dried blueberrySpiceDark chocolateHeavy body
Spot · CAD / kg
$22.10
Bags · 60kg
96
View Harrar lots
Oromia Region

Guji

Elevation
1,800 – 2,300 m
Soil
Volcanic with iron-rich subsoil
Cultivars
Heirloom, 74110 / 74112
Sensory Signature
PeachTropical fruitFloralSilky mouthfeel
Spot · CAD / kg
$31.20
Bags · 60kg
74
View Guji lots
Jimma Zone · Oromia

Limu

Elevation
1,400 – 2,000 m
Soil
Forest humus, shaded canopy
Cultivars
Heirloom, hybrid varietals
Sensory Signature
HoneyApricotMild citrusBalanced acidity
Spot · CAD / kg
$21.60
Bags · 60kg
128
View Limu lots
Birthplace of coffee · SW Ethiopia

Kaffa

Elevation
1,500 – 1,900 m
Soil
Wild forest, biodiverse rhizosphere
Cultivars
Forest heirloom (genetic origin)
Sensory Signature
EarthyWild berryCedarRound body
Spot · CAD / kg
$26.80
Bags · 60kg
58
View Kaffa lots
II · Science & Processing Ledger

From cherry to green — the methods that shape the cup.

Clarity. Acidity. Precision.

Cherries are de-pulped within hours of harvest, then fermented in water tanks for 24–72 hours before being washed and dried on raised beds. The mucilage is fully removed before drying, exposing the seed's intrinsic terroir.

Field Notes
  • Reveals the cleanest expression of varietal and altitude
  • Higher perceived acidity, lighter body
  • Standard for high-grade Yirgacheffe and Sidama lots
  • Requires significant water infrastructure at the washing station
III · SCA Sensory Analysis

The ten attributes of a specialty cup.

Scored under the SCA Cupping Protocol. A lot must reach 80 points or higher to be classified as specialty grade.

Attribute
Definition
Scale
Fragrance / Aroma
Smell of dry grounds and wet crust at first break.
0 – 10
Flavor
Combined retronasal and gustatory impression on the mid-palate.
0 – 10
Aftertaste
Length and quality of the finish after expectoration.
0 – 10
Acidity
Brightness and structure; assessed for quality, not intensity.
0 – 10
Body
Tactile weight and texture in the mouth.
0 – 10
Balance
Harmony between flavor, aftertaste, acidity, and body.
0 – 10
Uniformity
Consistency of flavor across the five cups in the protocol.
2 pts × 5
Clean Cup
Absence of interfering negative impressions from first sip to finish.
2 pts × 5
Sweetness
Pleasant fullness derived from carbohydrates in the cup.
2 pts × 5
Overall
Cupper's holistic judgment of the lot's character.
0 – 10
IV · Official Research Library

Government, UN & non-profit studies on Ethiopian coffee.

A curated library of primary sources — institutional research, multilateral reports, and verified field studies. Every link is external and opens the original publisher.

FAO · United Nations

Analysis of price incentives for Coffee in Ethiopia

Food and Agriculture Organization technical report on Ethiopian coffee value chains, pricing, and producer incentives.

Open source
International Coffee Organization (ICO)

Coffee Development Report — Ethiopia profile

ICO statistics, production data, and country profile for Ethiopia, the world's fifth-largest coffee producer.

Open source
World Bank

Ethiopia Coffee Sector Development Strategy

World Bank assessment of smallholder productivity, cooperatives, and export competitiveness in Ethiopia's coffee sector.

Open source
USDA · Foreign Agricultural Service

Ethiopia Coffee Annual Report (GAIN)

Annual production, supply, and distribution data on Ethiopian coffee published by the U.S. Department of Agriculture.

Open source
Ethiopian Coffee & Tea Authority

Government of Ethiopia — official regulator

The federal authority overseeing coffee licensing, quality grading, and export protocols in Ethiopia.

Open source
IFPRI · CGIAR

Coffee value chains on the move — Ethiopia

International Food Policy Research Institute peer-reviewed study on cooperative restructuring and farmer income.

Open source
ITC · UN/WTO

The Coffee Guide — Ethiopia chapter

International Trade Centre reference manual on coffee trade, quality, and Ethiopian origin specifics.

Open source
Specialty Coffee Association (SCA)

Coffee Value Assessment & Ethiopian terroir research

Non-profit specialty coffee research framework defining sensory evaluation and origin transparency standards.

Open source
UNCTAD

Commodities at a Glance — Coffee

United Nations Conference on Trade and Development reports on global coffee economics and producing countries.

Open source
CIRAD · French Agricultural Research

Arabica coffee genetic origin studies — Ethiopia

Peer-reviewed research on Coffea arabica's wild forest origin in the Ethiopian highlands.

Open source

Sources are maintained by their respective institutions. Caffa is not affiliated with these publishers; links are provided for transparent buyer research and academic reference.

Read the cup. Then reserve the lot.

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