Ethiopia

Federal Democratic Republic of Ethiopia

The Birth Place of Coffee

Capital

Addis Ababa

Area

1,104,300 km2

Population

84.7 million (2012)

Language

Amharic

Tribes

Oromo, Amhara (largest among many other ethnic groups) 

Currency

BIRR

Annual Production

4.8 Million 60kg bags (2011/12)

Coffee Producing Area

 780,000 Hectares (2011/12)
Producing Regions Limu, Djimmah, Sidamo, Guji, Lekempti, Harar, Yirgacheffe
Coffee Varietals Native / heirloom arabica (Ethiopia trademarks coffee by region)
Terrain Steep mountains, deep basins, plateaus
Altitude 0-2000 masl
Soil Volcanic (in coffee growing regions)
Processing Natural, sun-dried, washed
Certifications

Organic by tradition

 

Ethiopia, often referred to as the birth place of coffee, produces a wide range of coffee through a variety of processing techniques, terrains and varietals. With the unique combinations of such variables Ethiopia nurtures coffees to suit all palettes from the rustic and winey sundried coffee from the Limu, Harrar and Djimmah regions to the delicate green tea notes from a washed Sidamo and Yirgacheffe. It is from this ancient and sculpted landscape that the native wild Arabica trees are thought to have first originated and the country remains one of the few places on Earth where Coffea Arabica can be found growing in the wild.  

Ethiopia carries a remarkable history, rich in culture, heritage and tradition. Drinking coffee is a way of life for the Ethiopians and they are the primary consumer of their coffee which is unusual for a producing origin, consuming up to half of their total annual production. The Ethiopian word for coffee is Bunn and the first discoveries of coffee took place in the region of Kaffa giving us a kaffa bunn or perhaps, coffee bean.

Ethiopia has suffered many hardships and tragedies but has remained one of only two independent democracies in Africa. Farms are generally small averaging 1-3 hectares. Coffee grows on the mountain slopes under the canope of sub-tropical rainforest. Coffee is grown organically by tradition. The coffee is picked by hand once every 10-14 days during the 4 month harvest season. Washed coffee is harvested from August to December whilst coffee for dry processing is harvested throughout a longer period, October – March. Farmers will sell their coffee direct to processing mills or if needed to small independent brokers. The coffee is processed and sun-dried on raised beds. 

Ethiopian coffee will often roast unevenly although this should not be taken as a mark of quality or cup.  

 

 

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  • MW Decaf Yirgacheffe 1Kg
    This is a new addition to our Mountain Water Decaffeinated coffee range and it really stands out. Beautiful natural yirgacheffe flavours - lemon, floral notes, jasmine - shine through creating a truly exceptional decaf experience. TASTING NOTES: Candy-sweet decaf, lemon and fore..
    $32.00
  • Single Origin Coffee Natural LEKEMPTI  1Kg
    These Arabica green beans are grown in the NEK’EMTE region of Western Ethiopia. The beans are naturally sun dried and then pulped which results in a smooth, earthy taste. Slightly acid, the flavours are of citrus fruit...reminiscent of finger lime and lychees with a but..
    $41.00