We started with a small restaurant in Oakland, California in 1991. Since then we have delighted the palates of bay area residents with our unique taste of Ethiopian dishes.

Around 2006, we experienced a major problem in securing quality products from Ethiopia. Supply became erratic, intermittent and very low quality. Our award-winning restaurant was virtually unable to serve customers due to lack of quality ingredients. To solve the problem, we decided to take control of our supply chain and start a small operation of spice production in Ethiopia. We were able to set up small scale production that allowed us to produce what was needed for our restaurant. Furthermore we shared what is left with our web store and cooking classes. This extra income allowed us to reinvest in developing new products and recipes while still staying true to our roots and preserving centuries old traditional spice blending practices in Ethiopia.

In 2009, we decided to scale up to secure a permanent location and leased a land. We built a processing facility in Modjo, Ethiopia. We self-financed this operation. We now have the ability to produce and export our own spice and seasoning line.

In 2015, we began operation and exported our first container.