Ethiopian Coffee

Ethiopian coffees have the potential to produce distinctive flavours because to the complex mix of species and variations that are indigenous to the country. They are renowned for having floral, herbal, and citrus flavors that are unusually distinct and graceful.

Ethiopia is frequently referred to be the “Birthplace of Arabica Coffee,” yet recent research suggests that South Sudan may also be eligible to claim this honour. Ethiopia does not have a large number of coffee farms – they are classified as garden, forest, semi-forest, or plantation – but over 15 million people are employed in the coffee-production industry, from picking through export. Coffee grows in the wild, and it is primarily produced by subsistence farmers who only sell it for a few months each year. Ethiopia boasts a unique biodiversity of species and variations that cannot be found anywhere else on the planet, with many more still to be discovered. It is because of the mixture of Heirloom kinds produced in Ethiopia – including Moka and Geisha – that the size and shape of Ethiopian coffee beans are not always consistent. Climate change is causing the extinction of wild species of coffee trees, which may hold the genetic keys to the survival of the coffee industry. The vast genetic diversity of local heirloom types will be critical in ensuring the long-term viability of the coffee industry worldwide.

LEKEMPTI, WELLEGA, AND GIMBI ARE THREE OF THE MOST IMPORTANT NATIONAL LANGUAGES IN THE WORLD. Both washed and naturally processed coffees are produced in these regions. The best selections are often fuller in texture, sweeter, and more wild in flavour than Sidamos and Yirgacheffes, and they are also more expensive.

LIMU AND DJIMMAH ARE PARTNERS Coffee from this region is typically exported under the names “Limu” if it has been washed, and “Djimmah” if it has been naturally processed. Although the coffees from this region are generally milder than those from Sidamo, there is still a diverse range of qualities available.

SIDAMO The lush and green Sidamo region has a diverse range of landscapes. It produces coffees with a diverse range of complex flavours – sometimes fruity and citrusy, sometimes nutty and herbal – that are enjoyed worldwide. 

YIRGACHEFFE Located within the Sidamo region, this small area produces some of the best Ethiopian coffees on the market. They are typically characterised by bright lemony notes and floral characteristics, as well as a light texture and a well-balanced sweet flavour profile.

HARAR Almost desert-like in its climate, this region is dry, hot, and arid. The coffee produced in this region is frequently earthy in flavour. Blueberry and fruity flavours characterise the most highly prized beans, and nearly all Harar coffee is produced using natural processing methods.