The Birthplace of Coffee
From its impressive altitude up to nearly two miles above sea level, the birthplace of coffee has produced favor favorites of coffee lovers worldwide. Ethiopia is Africa’s largest producer of coffee and seventh in the world. From the celebrated Harrar, where all coffee is fruit, to the lush, deep-soiled region of Yirgacheffe, Ethiopia has delivered the world’s most distinctive coffee.
Local Production
Over 12 million people in Ethiopia are involved in the cultivation and picking of coffee, and coffee remains a central part of Ethiopian culture. The farms are mainly smallholders. Most Ethiopian high-quality coffees are wet-processed varieties with the exception being found in Harrar where dry-processing is often utilized.
Growing Regions
Ethiopian coffee beans that are grown in either the Harar, Sidamo (Yirgacheffe), Ghimbi or Limu regions.
Harrar is located east of the country’s capital, Addis Ababa. It is the highest growing region in the country, and it’s historically cultivated some of the oldest known coffee blends. Coffee from Harrar is recognized for its rich mocha flavor with chocolate overtones and earthy aroma. .
Sidamo (Yirgacheffe) is known for growing some of Ethiopia’s most complex, aromatic coffees. One of Sidamo’s smaller subregions is Yirgacheffe. Coffees grown here is often ranked among the best in the world.
Ghimbi is positioned in the western portion of the country. Ghimbi varieties are more acidic with a nuanced flavor profile.
The higher elevations of Limu, found in the southwestern region of the country, are perfect for growing premium coffee varieties that showcase a a well-balanced body and are low in acidity.