Ethiopia is acknowledged as the birthplace of Arabica coffee and over the centuries has retained a revered place in the social, cultural and economic heart of the country. Today, the country is the world’s 5th largest exporter. Coffee in Ethiopia is predominantly a highland crop growing at elevations between 1100 – 2300 MASL. About 90% of Ethiopian coffee is produced by small holder farmers and remaining 10% by commercial, government and private estates. This can be broken down as:

A region of mountainous rainforests where most accept Arabica originated. Within the Kaffa province, an area was recognised as a UNESCO Biosphere Reserve to preserve as much of the remaining 3% of the original rainforest which has decreased by 60% in the last 30 years.

A province in southern Ethiopia known for coffees that have fine acidity, body and sweetness. Guji is a sub region in Sidamo that produces amazingly fruity, floral coffees.

This is a sub region of Sidamo with its own classification producing both washed and unwashed coffee. Flavours tend to be intensely floral, citrusy and berries.

An area in the southwest of Ethiopia traditionally producing washed coffees with clean, balanced flavours, good acidity and body. Unwashed coffees from the Limu region were known as Djimmah although today Djimmah covers all unwashed coffees across the southwest region.

An area in the eastern part of Ethiopia divided into for sub regions. East Harrar, West Harrar, Bale, and Arsi. The majority of Harrar coffee is sundried with medium acidity, full body and fruity notes. Coffees from East Harrar have very distinctive blueberry notes.

Also known as Lekempti, this is a region located within the state of Wellega. Traditionally coffees from this area are sundried, slightly larger in size and have a lovely, perfume like aftertaste.

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