SAFS ATOM Coffee

ATOM Coffee
The home of Yirgacheffe coffee

ATOM Coffee

ATOM Artisan Arabica Coffee
The origins of coffee drinking can be traced back to Saudi Arabia in the 15th Century, when traders from Yemeni brought the beans to Mecca from Ethiopia. Scholars encouraged people to drink coffee to help them stay awake and alert during study and prayers. By the end of the 16th Century coffee drinking had spread to Cairo, Damascus and Constantinople. Within 100 years coffee would be enjoyed across the globe.

Atom Coffee Sourcing
ATOM coffee is sourced from the Yirgacheffe region of Ethiopia and even though there is a wide variety of tastes within that area, we beleive that ATOM Yirgacheffe coffee is perhaps the most distinctive in the world. ATOM Yirgacheffe Ethiopian coffee is known for its delicate citrus sweet taste and floral notes. Our signature single origin Ethiopian Yirgacheffe coffee, is roasted and finely ground. We beleive that ATOM retraces the history of cofee providing the tastes and flavours enjoyed in the early Arabian coffee houses over 600 years ago.

ATOM Coffee Roasting

More About ATOM Coffee

The ATOM Coffee Philosophy
Sustainability is paramount and must be embraced if the specialty coffee industry is to survive. Our coffee sustainability program is designed to address the challenges across our entire coffee supply chain. We articulate broad sustainability challenges and we lead others in discussion and the practice of these issues and ultimately identify, develop, carry out and assess sustainability efforts within ATOM.

ATOM Coffee Bags are Biodegradable
All ATOM coffee bags are biodegradable and easy to dispose of without any impact on the environment. Our packaging is also 100% recyclable and we strive to minimize the environmental footprint of our supply chain by offering discounts and free P&P to encourage customers to reduce their order frequency.

The Most Prized Source of Single Origin Arabica Coffee Beans in the World

ATOM Ethiopian Coffee

Known as the birthplace of coffee as Ethiopia was where the first Arabica bean was discovered. To date around 16 million people rely on the coffee industry just in Ethiopia. Most of the Ethiopian coffee farmers do not use chemicals as the country tends to easily produce high-quality pest free Arabica beans.In Ethiopia there are a few different ways to grow coffee:

Garden coffee grown in small pots along with other crops, which is the most common.
Coffee plantations where coffee is grown on large estates.
Natural forest coffees that grow in the wild.

Ethiopian Coffee Regions:

Guji
Guji was previously considered part of the Sidamo region, but it is now been reclassified as a separate coffee region due to the distinct flavor profiles of its coffees. Guji growers traditionally use the washed and natural processing methods.

Harrar
Coffee in this region grows on wild trees to produce coffee cherries classified as longberry, shortberry or peaberry's with a wide range of flavors from citrus, mint and banana. These heavy-bodied coffees often make them very difficult to roast, so roasters normally use these special beans for espresso blends for a bigger, fruitier flavor profile.

Limu
Ethiopia’s smallest coffee-producing region is home to beans known as the highland coffees with a wine-like, balanced, and sweet flavor. Farmers from this region typically use the washed process.

Sidamo
This region has the perfect environment to grow coffee, with near perfect levels rainfall per year, fertile soil, and optimal temperatures. While thousands of bags of coffee from Ethiopia carry the Sidamo origin mark, differences in altitudes and climate across the region means that the beans can range in quality. Sidamo farmers wash approximately 60 percent of the coffee but they also produce good quality, sun-dried coffee.

Yirgacheffe
Geographically part of the Sidamo region, this area produces very high quality coffee, so good in fact that Ethiopia categorizes it as an individual micro-region. The high quality come from the from the very lush green land, fertile soil, and high altitude. Washing is the primary processing method for almost all of the coffee grown in this, the most prestigious coffee region in Ethiopia.

ATOM Coffee Growing Conditions
Altitude, in addition to its soil conditions, impacts the flavor profile of all coffees. This is because altitude affects the temperature in which coffee plants grow and temperature affects the ability of a coffee plant to absorb nutrients from the soil. Aribica coffee plants growing at a higher altituds and in a cooler climate can also photosynthesize for greater periods of time. This allows the plant to metabolize nutrients in the soil and produce bigger, healthier coffee beans.