400 gEthiopien
Chocolate and stone fruit, carved with patience — from the birthplace of coffee.
This size is new. Message us and we will reserve a bag for you.
Lalibela · Ethiopien
Lalibela is a single origin from the Bruka Gudina farm in Limu, south-western Ethiopia: Grade 1 heirloom arabica grown at 1,800–2,000 m and dried naturally in the cherry. Chocolate in the body, ripe stone fruit — apricot, peach — on top, and a lively, clean finish. More expressive than a classic Colombian, yet balanced, so it works as espresso and shines as filter. If you have only ever had džezva coffee, this is the cup that shows what Ethiopian beans can taste like.
Limu · Ethiopia 🇪🇹
Lalibela is a holy town in the Ethiopian highlands where, some 800 years ago, churches were carved down into solid rock. We named this coffee after it, because a good roast is carved the same way: slowly, by hand, until nothing is left that does not belong.
In the 12th and 13th centuries, under King Lalibela, eleven churches were hewn out of volcanic rock at about 2,500 metres — not built up, but cut downward into the ground, each from a single block. Pilgrims still walk there today, and the churches have been a UNESCO World Heritage Site since 1978. The hand with the hammer and chisel on our label is a nod to those masons.
Arabica comes from Ethiopia. It still grows wild in the forests of the southwest, and the country has thousands of local "heirloom" varieties found nowhere else. Coffee there is not just a drink, it is a ceremony: in the buna, beans are roasted in a pan, ground by hand, brewed in a clay jebena and served in three rounds while friends and neighbours sit together.
The beans come from the Bruka Gudina farm in Limu, in the forested south-west of Ethiopia near Jimma, at 1,800–2,000 metres. They are Grade 1, the top Ethiopian export grade, and processed natural: the ripe cherries dry whole in the sun, so the fruit's sugars pass into the bean, which is where the stone fruit comes from. The farm is certified Organic, UTZ, Rainforest Alliance and C.A.F.E. Practices. We roast it medium in Neusiedl am See, so the fruit stays bright and the chocolate stays round.
From Tewoo's specification for the current lot; details can change from harvest to harvest.
Mornings, balconies, offices, Sunday tables. Show us your cup: tag Tewoo Coffee on Facebook or Instagram.
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tewoo.coffeeCoffee cherries are picked when they are red and ripe, mostly by hand.
Washed or sun-dried at origin, then rested, sorted and bagged green.
Green beans travel to Austria in jute sacks. Green coffee keeps; roasted coffee does not.
Small batches in a drum roaster, near Vienna, by hand and by feel.
The roast date is printed on every bag, so you always know how fresh it is.
Best 2–6 weeks after the roast date. Grind right before you brew.
60 g per 1 l · 3–4 min · medium
The most fruit and floral notes — a clean, tea-like cup.
18 g → 36 g · 25–30 s
Fine grind. Thick crema, flavour up front, a sweet finish.
Full basket, not tamped · medium-fine
Sweet and full, never bitter if you take it off the heat as soon as it starts to hiss.
1 : 15 · 4 min · coarse
Brings out the full body and the chocolate and caramel notes.
Grind right before brewing · water at 92–96 °C · best 2–6 weeks after the roast date.
Fresh or baked into a tart: they echo the stone-fruit notes.
Softer than dark, so the fruit can come through.
A Balkan classic next to a džezva of Lalibela.
Pick it if…
Want it deeper and more chocolatey? Try Luna.
1 kg
400 gEvery Tewoo coffee is available at City Gourmet — Crvena Skopska Opština 11, by the Stone Bridge, 3 minutes on foot from Macedonia Square — and at Bliss Palace Hotel & Spa, ul. Makedonija 5. Have a coffee in City Gourmet’s green courtyard, then take a bag home.
Mon–Fri 9–22 · Sat, Sun & holidays 8–20
Good Ethiopian coffee is bright, not sour: like ripe fruit, not vinegar. Lalibela is roasted medium, so the fruit stays round and sits on a chocolate base. If a cup tastes sharp, grind a little finer or brew a little longer.
No. Lalibela is the name we gave the coffee, in honour of the rock-hewn churches in the north. The beans grow more than 500 km to the south-west, on the Bruka Gudina farm in Limu, where altitude, rain and forest shade suit arabica best.
Yes. Tewoo also roasts Lalibela Decaffeinated, from the same Limu farm. It is not in the Macedonian shop yet: ask us on Messenger if you want it.
Whole bean. Coffee loses its aroma within minutes of grinding, so grind just before brewing: a hand grinder is enough. Set it fine for espresso, medium-fine for moka and džezva, medium for filter, coarse for French press.
Every bag carries its roast date. Coffee is at its best between 2 and 6 weeks after roasting; keep it in its bag with the zip closed, away from light and heat. Not in the fridge.
You pay the courier in cash on delivery, with no card and nothing up front. Delivery takes 1–3 working days anywhere in North Macedonia; we call to confirm the order first.
You have a 30-day guarantee: if you do not like the taste, call the number on the parcel and we refund you.
The beans come from organic producers at origin. We do not claim an organic certificate for the finished bag.
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