Explore coffee
Rakaddis is rooted in Ethiopia — the birthplace of coffee. These are the tales we carry: goats that danced, highlands that sing, and a name that remembers Addis.
Around the 9th century, legend places goatherd Kaldi in the Ethiopian highlands — watching his goats dance after eating bright red cherries from a wild bush.
He tried the cherries too. Monks later roasted the beans and stayed awake in prayer. From that highland spark, coffee began its journey across Ethiopia and the world. We roast with that same wonder — born in Ethiopian soil.
Every cup of Rakaddis holds pieces of Ethiopia’s living coffee culture.
In Ethiopia, coffee is ceremony. Green beans are washed, roasted over a fire, ground by hand, and poured from a jebena — a round clay pot — in rounds of hospitality. Guests gather. Stories travel. Time slows. When we say coffee is meant for good company, we mean this: a tradition of welcome that still shapes how Ethiopians share the day.
Rakaddis carries Addis Ababa — “new flower” — in its spirit. The capital is where highland harvests meet modern life: markets, roasting craft, and people who know coffee as both heritage and livelihood. Our name is a bridge — from forest farms and garden trees to the cup that starts your morning wherever you are.
Cool nights at elevation slow cherry ripening. Sweetness deepens. Aroma builds. Across Limu’s western forests and Gujji’s southern slopes, growers tend Arabica landraces shaped over generations. We roast medium so those highland notes — citrus, florals, berry, honey — can speak clearly in the cup.
We don’t chase trends. We carry origin. Specialty Ethiopian coffees — Sidama, Yirgacheffe, Limu, Gujji, Harrar — and Rakaddis lots coming soon. Kaldi’s 9th-century curiosity. The ceremony’s warmth. The rock of Addis. That is the table we set.
Rakaddis bridges highland farms and your cup — named with Addis Ababa, “new flower,” in mind.
Cool nights at elevation slow the cherry. Sweetness and aroma deepen. That’s Ethiopian character.
Explore our originsCooler high-altitude growing conditions help shape the bright acidity and layered sweetness found in distinctive Ethiopian coffees.
Ethiopia is home to extraordinary genetic diversity, with wild and garden coffee landraces shaped over generations.
Our name folds in Ethiopia’s capital — where origin, culture, and modern roasting craft meet.
The person behind Rakaddis Coffee Importer & Roasters Co.
HAILEGEBRAEL KASSAYE YIMER
Founder · Rakaddis Coffee Importer & Roasters Co.
Hailegebrael Kassaye Yimer (Haile) built Rakaddis Coffee on a core belief: exceptional coffee begins with integrity. With a lifelong passion for Ethiopian coffee traditions, he leads with a focus on quality, transparency, and honest business practices.
Rakaddis sources premium beans directly from Ethiopia, ensuring consistent quality and a reliable supply chain. Haile carefully studies each bean’s origin and flavor profile, crafting roast styles that highlight Ethiopia’s natural sweetness, floral notes, and rich complexity.
Committed to honesty and ethical standards, he emphasizes clean labeling, fair sourcing, and delivering high-quality roasted beans and finely ground coffee to customers who value authenticity. Every product reflects his dedication to doing things the right way.
Haile continues to guide Rakaddis Coffee with the same principles he started with: passion for the craft and a promise to operate with integrity.