A GUIDE TO ETHIOPIAN COFFEE
Ethiopian coffee is celebrated worldwide as the origin of all Arabica coffee. It offers some of the most complex and aromatic flavour profiles available.
This guide introduces Ethiopia’s main coffee-growing regions, like Yirgacheffe, Sidamo, and Harrar, and explains how different processing methods create unique tastes. As your consistent supplier, we ensure you always have access to these exceptional coffee beans, bringing the history and distinct character of Ethiopian specialty coffee to your cup.
The Birthplace of Coffee
The story of coffee begins in Ethiopia. Legend tells of a goat herder named Kaldi who noticed his goats became energetic after eating berries from a particular tree. This discovery led to the cultivation of what we now know as Arabica coffee.
Ethiopia is home to thousands of genetically diverse coffee types, often referred to as heirloom varietals. This incredible biodiversity is why the country produces coffees with such a wide and unique range of flavours, unlike any other place in the world.
Key Coffee Growing Regions in Ethiopia
The specific area where coffee is grown in Ethiopia has a huge impact on its final taste. The altitude, soil, and climate of each region combine to create distinct and sought-after flavour profiles. Understanding these regions helps you choose a coffee that perfectly suits your preferences and help you pick when you subscribe to a monthly coffee delivery.
Yirgacheffe
Located in southern Ethiopia, Yirgacheffe is technically part of the Sidamo region but is so distinct it's treated as its own micro-region. Coffees from here are famous for their delicate and clean profiles. Typically, they are processed using the washed method, which highlights bright, floral notes like jasmine and bergamot. You can also expect a refined citrus acidity, similar to lemon, and a light, tea-like body that makes for a refreshing cup.
Sidamo
The Sidamo region covers a large area in the southern highlands and produces a significant amount of Ethiopia’s coffee. The flavours from Sidamo coffee can vary greatly but are consistently high quality. Common tasting notes include sweet lemon, bright berry, and rich stone fruit like apricot. The beans from this region can be either washed or naturally processed, offering a spectrum of tastes from clean and crisp to rich and fruity.
Harrar
Grown in the eastern highlands, Harrar coffee offers a taste experience that is truly unique. These beans are almost always processed using the natural method, giving them a wild and bold character. Expect intense notes of blueberry or jammy dark fruits, a full body, and a complex, wine-like acidity. Harrar coffee is for those who enjoy a powerful and fruit-forward brew that stands out.
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Understanding Ethiopian Coffee Processing
How the coffee cherry is handled after being picked is one of the most important steps in shaping its flavour. In Ethiopia, two primary methods are used, and each produces a very different result in the cup.
Natural Process
The natural process is the oldest method of processing coffee.
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The entire coffee cherry is picked from the tree.
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It is then laid out on raised beds to dry in the sun, with the bean still inside the fruit.
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As the fruit dries, its natural sugars and flavours are absorbed by the bean. This method creates a coffee with a heavy body, low acidity, and intense, sweet fruit flavours like strawberry and blueberry.
Washed Process
The washed process is a more modern technique designed to create clarity and brightness.
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The skin and pulp of the coffee cherry are removed by a machine shortly after harvesting.
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The beans, coated in a sticky mucilage, are then fermented in water tanks.
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Finally, the beans are washed clean and laid out to dry. This method produces a coffee with a lighter body, higher acidity, and clean, delicate notes, allowing the bean’s floral and citrus characteristics to shine.
The Benefit of a Consistent Supplier
Sourcing premium single origin coffee from Ethiopia requires expertise and strong relationships with producers. Harvests are seasonal, and quality can vary. Partnering with a dedicated roaster means you do not have to worry about these complexities.
As a consistent supplier, we manage the entire sourcing process, carefully selecting the best lots each season. This provides you with a reliable and steady stream of exceptional Ethiopian coffee beans, ensuring your cafe or home setup always has access to these amazing flavours.
Get the Best Ethiopian Coffee
Ethiopia is the historical home of coffee, offering incredible flavour diversity. The distinct profiles of regions like Yirgacheffe, Sidamo, and Harrar are shaped by their unique environments. Processing methods, whether natural or washed, also play a massive part in creating the final taste.
The resulting coffees are celebrated for their bright floral, citrus, and rich fruit notes. Choosing a skilled roaster is the best way to experience the quality and character of authentic Ethiopian coffee.
Contact us to explore our range of Ethiopian coffees for your home or business.
Frequently Asked Questions About Ethiopian Coffee
Why Is Ethiopian Coffee So Special?
Ethiopian coffee is special because Ethiopia is the birthplace of Arabica coffee. This means it has an unmatched genetic diversity of coffee plants, known as heirloom varietals. This diversity results in a wide spectrum of complex and unique flavours—from floral and tea-like to intensely fruity and winey, that cannot be found anywhere else in the world.
What Does Ethiopian Coffee Taste Like?
The taste varies greatly by region and processing method. A washed Yirgacheffe coffee often tastes floral, with notes of jasmine, bergamot, and lemon. A natural Harrar coffee tastes completely different, with bold notes of blueberry, dark chocolate, and a rich, wine-like body. Generally, Ethiopian coffee is known for being bright, aromatic, and fruity.
Which Ethiopian Coffee Is Best?
"Best" is a matter of personal preference. If you prefer a clean, bright, and floral cup with high acidity, you will likely enjoy coffee from Yirgacheffe. If you enjoy a full-bodied, sweet, and intensely fruity coffee, then a natural-processed coffee from Harrar or Sidamo would be an excellent choice.
Is Ethiopian Coffee Strong?
In terms of flavour, Ethiopian coffee is very strong and aromatic. It is known for its bold and complex taste profiles. In terms of caffeine, it is similar to any other Arabica coffee. The strength of the final brewed coffee depends more on your brewing ratio—how much coffee you use in relation to water—than the origin of the beans.
What Is The Difference Between Yirgacheffe And Sidamo Coffee?
While Yirgacheffe is technically a smaller area within the larger Sidamo region, its coffees are recognised as being distinct. Yirgacheffe coffees are almost always washed and are famous for their elegant, tea-like body and delicate floral and citrus notes. Sidamo coffees have a broader flavour range, often with rich berry and stone fruit notes, and can be either washed or natural processed.
Is Ethiopian Coffee Arabica Or Robusta?
Ethiopian coffee is almost exclusively Arabica. In fact, Ethiopia is the original source of the Coffea arabica plant. The country's high altitudes and ideal climate conditions are perfect for growing high-quality Arabica coffee, and it does not commercially produce Robusta beans.
