Ethiopia

Ethiopian Coffee

Ethiopia is widely regarded as coffee’s birthplace, with a rich history going back centuries. Today, the country is known for having one of the greatest diversities of coffee varieties in the world, many of which grow wild or semi-wild in local forests. Coffee is deeply embedded in Ethiopian culture, forming the heart of social interactions and ceremonies.

Ethiopian coffees are generally known for their bright, floral, and fruity profiles, often with noticeable notes of citrus, berries, and jasmine. The most common processing methods are natural (sun-dried) and washed, each highlighting unique aspects of the coffee’s character. Washed Ethiopian coffees tend to be clean, vibrant, and tea-like, while natural coffees offer a sweeter, richer fruit-forward profile.

Sidama, Yirgacheffe, and Guji are among the most renowned coffee-producing regions in Ethiopia, each with their distinctive taste profiles and processing traditions.