Ethiopia, the birthplace of coffee, has many different coffee-growing regions that give a special flavor profile to the beans produced. Below, you will find the main Ethiopian coffee types which take the name of the region where they are grown.
Sidamo Coffee
Washed and sun dried | Altitude: 1550-2200m (5080-7210Ft)
Cup: Bright acidity, Medium body with spicy and citrus flavors
A wet-processed (washed) Ethiopian coffee best known for its rich, full body (mouth feel), sweet and complex flavor, low acidity, floral aroma, and a finish that is bright and soft.
Sidamo green coffees are grown in the Province of Sidamo in the Ethiopian highlands at elevations from 1,500 up to 2,200 meters above sea level. These elevations qualify the beans as Strictly High Grown (SHG) / Strictly Hard Bean (SHB) – elevations where the best Ethiopian coffees grow more slowly and therefore have more time to absorb nutrients and develop more robust flavors based on the local climate and soil conditions.
Sidamo coffees are known for their rich body that is very complex along with a bright and vibrant aftertaste that are fairly consistent from year to year, making this a staple Ethiopian coffee for any coffee roaster.
Yirgacheffe Coffee
Washed and sun dried | Altitude: 1770-2200m (5790-7210Ft)
Cup: Bright acidity, medium body marked jasmine and lemon flavors.
Yirgacheffe coffee Known for its sweet flavor and aroma with a light to medium body. It is spicy and fragrant, and are frequently reviewed and rated as some of the highest quality Arabica coffees in the world. A fine Ethiopian Yirgacheffe coffee displays a bright acidity along with intense, clean tastes and a complexity of floral notes in the aroma, sometimes with a hint of toasted coconut. Cupping notes frequently mention the aftertaste being vibrant, and the coffee may exhibit undertones of berry or wine.
Yirgacheffe coffee is a wet processing (washed) coffee grown at elevations from 1,700 to 2,200 meters above sea level, and is the considered the best high grown coffee in southern Ethiopia, an exotic coffee region known for fine coffees. These elevations qualify Yirgacheffe as Strictly High Grown (SHG) / Strictly Hard Bean (SHB) coffees, where coffees grow slowly due to the altitude, allowing additional time for the tree to deliver nutrients to the coffee and develop the best flavors.
Harrar Coffee
Sun dried | Altitude: 1510-2120m (4950-6950Ft)
Cup: Medium to light acidity, full body, and strong mocha flavor with blueberry notes.
Ethiopian Harrar short berry coffees are known for their heavy body with spicy and fragrant flavors. A wild and exotic dry processed coffee, Harrar coffee is known for its winey and fruity, floral-toned acidity, very bright in the cup with a rich and pungent, heady aroma that displays notes of blackberries.
Harrar coffees are bright in the cup with floral and fruity notes in the acidity along with the distinctive winey tones. The heady and pungent aroma often offers up hints of blackberries along with spice tones such as cardamom, cinnamon and compote adding to the lingering aftertaste. A fine Harrar short berry coffee has a very interesting dry edge to it, and sometimes a surprisingly pleasant, slightly fermented aftertaste including intense notes of jasmine.
Ethiopian Harrar coffee is heavy-bodied, spicy and fragrant. It is a wild and exotic dry processed (natural) Arabica coffee that is grown on small farms in the Oromia region (formerly Harrar) in southern Ethiopia at elevations between 1,400 meters and 2,000 meters.
Limmu Coffee
Washed and Sun dried | Altitude: 1400-2100 (4590-6880Ft)
Cup: a well-balanced cup, medium acidity and body with distinct winy flavors.
Limu coffee is a high-quality wet-processed (washed) Ethiopian coffee that exhibits a relatively low acidity yet is somewhat sharp. The brewed cup is distinguished by its well-balanced body (mouth feel) and noticeable winey and spicy flavors, often fruit-toned, pleasantly sweet and vibrant with floral overtones.
Limu coffee is grown at elevations ranging from 3,600 to 6,200 feet in southwest/south central Ethiopia producing medium-sized coffee beans with a distinctive roundish shape and green color.
Jimma Coffee
Washed and sun dried | Altitude: 1400-2100 (4590-6880Ft)
Cup: A well balanced cup, medium acidity and body with distinct winy flavor.
An excellent, low-acid Ethiopian coffee when it is wet-processed (washed).A natural sun dried coffee; fair light medium acidity, good heavy body, best quality; hard balanced cup flavor. A coffee with tastes, that have a hint of nuttoned aroma; and pleasant after taste are the attraction in this coffee.
Jimma Coffee is grown at elevations from 4,400 to 6,000 feet above sea level within the biggest catchment area in Ethiopia.
Nekemte Coffee
Washed and sun dried | Altitude: 1700-2200m (5570-7210ft)
Cup: Good acidity, medium body with fruity finish
Nekemte Coffee is known for its pleasant acidity and healthy body and exhibits a slight yet distinct fruity flavor. This coffee has good acidity, medium body and pleasant body and pleasant fruity flavor. A gourmet grade coffee that brings strength laced with flavor.
Nekemte Coffee is grown at elevations between 4,900 feet and 5,900 feet above sea level.