Single origin, 100% Arabica, small batch roasted and packed in the United Kingdom. Sourced with care and shared from the farmers who grew it.
The same exceptional Ethiopian Grade 1 bean, from three remarkable regions. 250g, whole bean.
Three coffees, one origin. A 250g bag of each: Sidamo, Guji and Yirgacheffe. Taste them side by side and discover which one is yours.
Most of the world's coffee comes from a handful of cultivated, commercially bred varieties. Ethiopia is different. Its highlands hold thousands of wild, naturally diverse heirloom varieties, coffee in its original, unmodified form, much as it has grown for centuries.
This is the genetic birthplace of coffee. Nowhere else on earth offers this diversity, and it is the reason a single Ethiopian origin can taste of jasmine and stone fruit, or bergamot and honey, flavours that simply do not exist in engineered beans.
There is a quieter benefit too. This is coffee from smallholder garden plots, grown under shade among other crops and tended by hand, as it has been for generations. Farming on this scale has little place for the synthetic pesticides that industrial monoculture depends on, a concern growing louder across the coffee world.
When you choose Dilbi, you are tasting coffee as nature first made it.
Grown at 1,500 to 2,200 metres above sea level. Slow-ripening cherries. Ancient volcanic soil. A genetic diversity in the coffee plant found nowhere else on earth. It produces it by geography.
Legend has it that coffee was discovered in the Ethiopian highlands by a shepherd named Kaldi, who noticed one of his goats dancing with unusual energy after grazing on wild coffee cherries. That discovery took root in the very soul of Ethiopia, where coffee has always been more than a drink. It is ceremony, connection, community. Dilbi exists to preserve that spirit.
In the highlands of Ethiopia, dilbi names an old and careful practice: selecting the finest seeds of a harvest and preserving them, so the next season carries forward the very best of what came before. That idea sits at the heart of everything we do.
Great coffee starts long before the roast. We source in small batches, work hand in hand with the farmers who grow our beans, and ensure they are rewarded well enough to keep raising the bar. That investment shows up in every sip.
Origin stories, brewing notes, and first access to new harvests. No noise.
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