Origins

Two stations, one mill, five regions.

Every lot begins at a named place: two washing stations we run, a buying post for parchment, the dry mill in Addis Ababa, and the cupping lab where the score is signed. The places are the traceability.

Exporting since permanent staff seasonal workers containers a season

The route out

From the mill to the sea.

Every export lot travels the same road: sealed at the Akaki Kality mill, railed from Modjo, and loaded at Djibouti. The line stays the same so the milestones stay readable.

Addis Ababa → Djibouti.

Container stuffed and weighed at the mill, gate-in at the Modjo dry port, then the rail to Djibouti where the vessel takes over. Booking, gate-in, departure and arrival are each a written milestone on the buyer's account.

Sealed at the millGate-in at ModjoOn the railLoading at Djibouti

Five regions

Where the coffee is grown.

Adey buys from five growing regions. Two carry an Adey washing station, so the processing record comes with the lot rather than being reconstructed afterwards.

SidamaBensa station, 2,050 mWashed lots with the station record attached.

GujiHambela station, 1,950 mForest-edge coffee, natural and washed.

YirgacheffePurchased parchmentBought on cup, traced to the washing station.

JimmaSmallholder plotsCommercial grades, consistent volume.

LimuPlanted rowsWashed, even screen size, reliable supply.

The other door

Not coffee?

Coffee is the one thing we hold ourselves. Everything else — sesame, niger seed, pulses, hides, stone, timber, packaged goods — we source to your specification. Tell us the grade, the quantity and the destination, and we confirm in writing what we can get and when.

See how sourcing works

Read the lots
these places produce.

Every current lot names its station, its score and its availability — then lets you read the record behind it.