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Ethiopian Coffee, "Origins Of All Origins"

Ethiopia is the motherland of all Arabica coffee, making it the “Origin of all origins” Coffee has been growing in Ethiopia for thousands of years, hence is perfectly adapted to the climate. Ethiopia also has the advantage of having unique heirloom varietals most of which has not even been classified. Farmers grow their own unique heirloom varietals the majority of which grows nowhere in the world.

In many places smallholder farms will pool their coffees at a small local milling station, each contributing his own special coffee; resulting in a complex mélange of unique flavors found in the cup of every quality.

Ethiopian coffee is named based on the region where it is produced. Each coffee-growing region is home to unique flavors, thus identifiable accordingly.

Ethiopian coffee tends to grow at middle-high to very high altitudes. This results in a hard-bean type, with intense flavors and aromatics. Fruit flavors are common in all regions and berry aromatics, citrus, spice and chocolate are also relatively common.

In Ethiopia the two major production styles or processing used are Sun-dried natural and fully washed. There is also a semi-washed processing however on a very much smaller scale.

Yirgacheffe

Yirgacheffe is a small region in the South-Central part of Ethiopia, a destination not missed by international coffee buyers seeking top quality. Yirgacheffe produces both Washed and Unwashed Coffee.

Characteristics: Washed Yirgacheffe’s, floral flavour, bright acidity, full body and silky mouthfeel and excellent sweetness seals its unique hallmark. Meanwhile, sun-dried Yirgacheffe retains a high degree of acidity with full body and softer floral flavours.

Sidamo

Sidamo is located in the South Eastern region of Ethiopia, which encompasses many individual origins, including Yirgacheffe. However, Yirgacheffe is classified as its own separate origin. Sidamo lies in the great Rift Valley that runs through Ethiopia and Kenya. Sidamo features an extraordinarily wide variety of coffee flavours both washed and unwashed with striking differences from town to town.

Characteristics: Both washed and unwashed are known for its clarity and brightness; with medium acidity and body, excellent sweetness and spicy complex flavours.

Jima

Jima is located at an altitude between 1600 and 1900 meters above sea level, with high levels of precipitation and is one of the rainiest regions in the country. The largest percentage of unwashed coffee is produced in the South-Western region of Ethiopia. It consists of a multitude of different indigenous varieties that can be diverse in quality.

Characteristics: Known for its medium body, acidity, sweetness and has a light fruity flavour.

Lekempt

Lekempt is located in the Western region of Ethiopia and sits between 1400 to 2100 meters above sea level. Coffee beans in the region are sun-dried, unwashed, and are known for their large bean size and fruity flavour.

Characteristics: Maintains medium body, acidity and sweetness wrapped in a full fruity flavor.

Harrar

Harrar is located in the Eastern part of Ethiopia with an altitude of 1885 meters above sea level and little rainfall. All coffee from Harrar is naturally sun dried with its unique Amber/golden coffee beans.

Characteristics: Harrar is famous for its mocha flavour, high acidity and full body, excellent sweetness and creamy body. An exciting, vibrant and rich cup.

Ethiopia is home to many more good quality coffee beans that are equally intriguing. Some of these include Kochere, Konga, Kembata, Gelana Abay, Kercha, Borena, Guji, Bale, Geisha, Tepi, Bebeka, Shekicho, Bench, Keffa, to name a few.