Origins · Ethiopia
Ethiopia is where it all began. Coffee Arabica was discovered here, and the regions of Yirgacheffe, Sidamo and Harrar produce some of the most fragrant coffees in the world. Natural (dry) processing is traditional and yields aromas of red fruit, chocolate and flowers.
| Regions: | Yirgacheffe, Sidamo, Harrar, Limu, Jimma, Kaffa |
| Altitude: | 1.500–2.300 m |
| Varieties: | Heirloom (hundreds of indigenous varieties) |
| Process: | Washed, Natural, Honey |
| Dominant notes: | Bergamot, jasmine, blueberry, dark chocolate, black tea |
Ethiopia hosts over 10,000 genetic varieties of coffee — a unique heritage no other country has. Local cooperatives are essential to the export market, and farmers grow coffee from backyard plots (garden coffee) up to large state estates.
Ethiopian coffees are vibrant, complex and aromatic. Yirgacheffe washed delivers intense florality and citrus, while Sidamo natural offers berry fruit and deep sweetness. These are unforgettable coffees — perfect for pour-over and filter.