History of Ethiopian Coffee
Ethiopia is rich and foundational to the global coffee story. Ethiopian coffee beans are celebrated for their complex, fruity, and floral profiles, forming the base for much of the specialty coffee industry. Washed lots are often clean and elegant, while naturals and experimental preparations can show intense fruit, sweetness, and floral layers. The diversity of micro-regions and heirloom varieties provides a broad spectrum of flavours, making Ethiopia our largest and most important sourcing origin.
Growing Ethiopian Green Coffee Beans
Most coffee beans from Ethiopia are organically produced by default, with smallholders managing farms of fewer than 1,500 trees per hectare. Careful cultivation and small-scale management contribute to the exceptional quality and unique flavour profiles of coffee from Ethiopia.
What Coffee Varieties Are Grown in Ethiopia?
The industry is defined by heirloom varieties and regional cultivars that produce the wide range of flavours associated with the origin. These diverse genetics, paired with microclimates, allow for both washed and natural coffee ethiopian preparations.
Coffee Harvest and Post-Harvest
Cherries are picked and sorted carefully, either at the Ethiopia coffee farm, a collection centre, or directly at washing stations. Traditional Agaarde disc pulpers remove the skin and pulp, with grading conducted to separate high- and low-density cherries. Fermentation lasts 48–100 hours, followed by soaking and drying on raised beds for 8–20 days, depending on climate and table height. Careful layering ensures even drying, optimising ethiopia coffee beans taste and cup quality.
Coffee Growing Regions
Our focus is on Southern regions, Guji, West Arsi, Kochere, Yirgacheffe, Sidama and from Limu and Agaro in the West. Volumes vary from large microlots sourced from cooperatives and private washing stations to smaller lots from estates or producer groups. This variety of coffee beans from different regions ensures a diverse range of flavour profiles.
Ethiopian Specialty Coffee Flavour
Ethiopia coffee is known for its complex, fruity, and floral notes. Washed lots are clean and elegant, while naturals and experimental preparations reveal layers of sweetness, florals, and fruit intensity. The combination of regional microclimates, heirloom varieties, and careful post-harvest practices creates a spectrum of flavours that consistently impress specialty coffee buyers.
Ethiopia Coffee Production & Roasting
Our focus extends from farm to cup, with strict oversight of ethiopia coffee production and ethiopia coffee roasting to ensure that each lot retains its distinctive flavour characteristics. By combining meticulous cultivation, post-harvest care, and roasting practices, we highlight the unique taste of coffee beans from Ethiopia while supporting sustainable specialty coffee sourcing.