1. Roasting & aroma
Green beans are roasted fresh and the aroma is intentionally shared with guests – as an invitation to arrive and enjoy.
Our story
Ethiopia is not only the home of coffee – coffee is part of its identity.
With Lango Coffee, we want to bring the warmth, depth and cultural richness of Ethiopian coffee to Linz – from the aroma of freshly roasted beans to the lived ritual of the coffee ceremony.
Our roots
The origin of coffee
The story of coffee begins in Ethiopia. According to a well-known legend, a young goatherd noticed that his animals became unusually lively after eating red coffee cherries. Over generations, this discovery evolved into one of the world’s oldest and most vibrant coffee cultures.
For us, coffee is therefore more than a drink. It stands for origin, community and hospitality. This attitude shapes Lango Coffee – from the careful sourcing of beans to the final sip in the cup.
“In Ethiopia, coffee speaks not only of flavour, but of home, time and togetherness.”
Living culture
Roasting coffee as everyday craft
In many Ethiopian households, coffee is part of the rhythm of daily life. Beans are traditionally sorted by hand, roasted fresh in a pan and prepared directly for guests. Many women learn from an early age how roasting, aroma and hospitality are connected within the home.
It is common to roast and brew coffee several times a day. The fragrance filling the house and the shared moment of drinking together express respect, closeness and hospitality – values we want our brand to carry as well.
The coffee ceremony
A ritual with meaning
The famous Ethiopian coffee ceremony is a social ritual: beans are roasted fresh, ground and brewed in the jebena. Incense, small snacks and several rounds of coffee traditionally belong to the experience.
2. Jebena & togetherness
The coffee is brewed in the traditional jebena and enjoyed together. Time, conversation and closeness matter just as much as the flavour.
3. Three cups
Traditionally several rounds follow – often Abol, Tona and Baraka. They symbolise deepening, connection and blessing.
Origin regions
Where our coffees come from
Ethiopia has an impressive diversity of growing regions. Altitude, microclimate and processing give each region its own aromatic profile.
- Yirgacheffe: floral, elegant and often marked by jasmine and citrus notes.
- Sidamo: fresh, balanced and finely fruity.
- Harrar: bold, spicy and often berry-like or winey.
- Ghimbi: full-bodied, spicy and often characterised by cocoa or nutty notes.
This diversity is what we want to make tangible for our customers – explained clearly, roasted authentically and presented in a modern way.
Coffee regions of Ethiopia
An overview of selected origin regions and their typical flavour profiles.
Many celebrated Ethiopian coffees traditionally grow at altitudes between roughly 1,500 and 2,200 m. Climate, soil and processing shape each origin profile.
YirgacheffeSouthern Ethiopia
Refined, floral and highly elegant – often with notes of jasmine, bergamot and citrus.
SidamoSouthern Ethiopia
Layered and balanced – often with lively acidity, sweet citrus notes and a clean finish.
HarrarEastern Ethiopia
Bold and distinctive – frequently berry-driven, slightly winey and marked by spice.
GhimbiWestern Ethiopia
Full-bodied and spicy – appreciated for cocoa, nutty and darker fruit notes.
Note: This illustration is stylised and intended as orientation for the most important origin regions.