Ethiopian Coffee: Growing, Taste, and How To Choose

Ethiopian coffee beans are grown in Ethiopia, Africa’s largest coffee producer and the world’s fifth largest. Coffee is mainly grown in southwest Ethiopia, in regions like Yirgacheffe and Sidamo. Key coffee zones are Oromia and Sidama. Kaffa, where coffee originated, is a UNESCO Biosphere Reserve. Coffee production in Ethiopia begins with hand-picked cherries. Processing methods include natural (sun-drying cherries) and washed (removing pulp and fermenting beans). Ethiopian coffee has fruity flavors like blueberry and peach, and bright and refreshing acidity. For the best Ethiopian coffee, consider the region, processing method, roast level, and freshness. The best Ethiopian coffee is single-origin, uses Grade 1 Arabica beans, and scores 85+ on the SCA scale.

What is Ethiopian Coffee?

Ethiopian coffee refers to beans grown and processed in Ethiopia. It is a high-altitude crop cultivated in regions like Sidamo, Yirgacheffe, and Harar, known for unique terroir and diverse microclimates. Ethiopia is Africa’s largest coffee producer and the world’s fifth largest. In the 2023/2024 harvest year, Ethiopia produced 8.35 million 60-kg bags of coffee, contributing 5% to global coffee production, according to the USDA Foreign Agricultural Service. Coffee is Ethiopia’s second-largest export, with Arabica accounting for 30-35% of export earnings.

Ethiopian coffee is in high demand internationally, especially in the United States, Germany, Japan, and Saudi Arabia. It is highly respected in the specialty coffee industry, with over 60% classified as specialty-grade, according to the Ethiopian Coffee and Tea Authority (ECTA). Established in 1977, ECTA is a government institution that supports and empowers Ethiopian coffee, tea, and spice industries. Ethiopia markets two main types of coffee: commercial and specialty. Commercial coffee has lower quality and price. Specialty coffee has higher quality and a higher price.

The terms "Ethiopian coffee," "Ethiopian blend coffee," and "Ethiopian style coffee" are often used interchangeably but have different meanings. Ethiopian coffee means beans grown and processed in Ethiopia. Ethiopian roast is a method that highlights bright, fruity, and floral notes of these beans. Ethiopian blend coffee combines Ethiopian beans with beans from other regions. Ethiopian style coffee replicates the traditional Ethiopian coffee ceremony or taste.

What is the History of Ethiopian Coffee?

Ethiopian coffee's history dates back to the 9th century when Kaldi, an Ethiopian goat herder, discovered coffee beans. Ethiopia, the birthplace of coffee, has a long tradition of cultivating wild Arabica beans. According to legend, Kaldi noticed his goats dancing wildly after eating coffee fruits. Intrigued, he brought the beans to monks, who used them to stay awake during prayers. This discovery spurred the spread of coffee consumption.

Early methods involved chewing coffee mixed with butter or fat for energy or eating coffee fruits with milk and oats. Eventually, people roasted, ground, and brewed the beans, making coffee a popular beverage. Coffee spread from Africa to Muslim countries and then to Europe via Ottoman trade routes, leading to the establishment of coffee houses. Today, Ethiopia remains a major force in the global coffee market, celebrated for its rich coffee heritage and distinctive flavor profiles.

What are the Ethiopian Coffee Regions?

Ethiopia's six top coffee growing regions are Yirgacheffe, Sidama, Kaffa, Harrar, Djimmah, and Limu. Coffee is primarily grown in the southwest regions of Ethiopia. Key coffee-producing zones in Ethiopia include Oromia, Sidama, SNNPR (Southern Nations, Nationalities, and Peoples' Region), Afar, Kaffa, and Gambella. The top six coffee growing regions in Ethiopia are listed below.

1. Yirgacheffe
2. Sidama
3. Kaffa
4. Harrar
5. Djimmah
6. Limu

1. Yirgacheffe

Yirgacheffe is a leading coffee-producing region located in southern Ethiopia, within the Gedeo Zone of the SNNPR. It is famous for producing high-quality Arabica coffee. Yirgacheffe coffee beans are heirloom Ethiopian varieties that grow at altitudes of 1,700 to 2,200 meters. The region's dense vegetation and fertile soil support natural coffee growth. Wet-processing methods and high altitudes enhance the beans' delicate, complex flavors. Yirgacheffe coffee farmers are often part of the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), which includes 23 cooperatives and over 40,000 farmers. These farmers are exempt from the Ethiopian Coffee Exchange (ECX), allowing them to earn premiums for Fair Trade and Organic-certified coffee.

2. Sidama

Sidama is one of the top coffee-producing region in southern Ethiopia. It is located at 5.5° N, 38.5° E, with altitudes ranging from 1,550 to 2,200 meters. This high altitude, combined with a humid climate and abundant rainfall, produces dense coffee beans with complex flavors. The Sidama region grows heirloom varieties like Kurume, Welicho, and Dega in rich, shaded forest soil. Coffee densities range from 1,000 to 1,800 trees per hectare. Sidamo farmers often practice "garden coffee," intercropping coffee with food crops. The Sidama Coffee Farmers Co-Operative Union (SCFCU), established in 2001, represents over 80,000 farmers and manages direct sales and exports.

3. Kaffa

Kaffa is a coffee-growing region located in southwestern Ethiopia. Kaffa is about 460 kilometers southwest of Addis Ababa, with Bonga as its capital. The region's altitude ranges from 500 to 3,350 meters above sea level. Ethiopia's Kaffa zone is the birthplace of wild Arabica coffee and was named a UNESCO Biosphere Reserve in 2010. This biodiversity hotspot has nearly 5,000 wild coffee varieties. Kaffa region produces a variety of Arabica coffee beans, including many heirloom types that grow wild in the deep forests. Both wet-processed and dry-processed methods are used to produce coffee with unique flavor profiles. Kaffa's coffee shows high genetic diversity, offering natural disease resistance. Small-scale farmers and pickers combine their unique varietals and create blends that highlight the region’s diverse horticulture and rich coffee heritage.

4. Harrar

Harrar is one of the world's oldest coffee-growing regions, located east of Addis Ababa in eastern Ethiopia. Harrar coffee grow at an altitude of 1,400 to 2,000 meters. Harrar coffee beans include wild Ethiopian Arabica varieties with a fruity, wine flavor. It is heavy-bodied, spicy, and fragrant, with bold notes of blueberry, blackberry, mocha, and chocolate. The beans are dry-processed and known for their unique "peppering" effect, where the bean color disperses during processing. They are traditionally classified as longberry (large), shortberry (smaller), or Mocha (peaberry). The shells of the coffee bean are used to make a tea called hasher-qahwa.

5. Djimmah

Djimmah, or Jimma, is a coffee region in Ethiopia's Illubabor and Kaffa areas, with altitudes from 1,340 to 1,830 meters above sea level. The Djimmah area produces and exports about 60,000 tons of coffee each year. The coffee beans are heirloom varieties of Arabica. The coffee plants are well protected by larger forest trees, which provide shade and preserve soil moisture. When wet-processed, Djimmah coffee has a low-acid, gamey, and winey flavor. When dry-processed, it can have an undesirable medicinal flavor, but may include notes of dark cocoa and walnut. Both wet-processing and dry-processing methods are used. Djimmah is one of Ethiopia’s largest coffee-producing regions and is considered closest in flavor to the original wild coffee plant.

6. Limu

Limu is a coffee-growing region in southwest Ethiopia, known for producing high-quality coffee. It is located in southwest Ethiopia, with altitudes ranging from 1,100 to 1,900 meters above sea level. The region grows heirloom varieties of Arabica beans. Limu coffee is low in acidity, with sweet, winey, and notably spicy flavors, often offering a balanced cup with subtle citric acidity. Flavor notes may include citrus, molasses, and black tea. The coffee is wet-processed (washed). Limu coffees are often used as blend components due to their smooth and clean cup profile. The region is known for "garden coffee," where trees grow in farmers' backyards. Most Limu farms are semi-forest systems, typically under 1 hectare.

What are the Ethiopian Coffee Growing Conditions?

Ethiopian coffee is primarily grown at altitudes between 1,200 and 2,100 meters above sea level, with higher altitudes up to 2,600 meters also supporting cultivation. Different regions experience varying annual rainfall. The Harar Zone receives 800 to 1,200 mm per year, the Sidamo Zone (including Yirgacheffe) gets 1,200 to 1,600 mm, and the Bale Zone averages 1,000 to 1,400 mm. The ideal temperature for Arabica coffee is between 18°C and 22°C, with tolerable extremes of 12–14°C (minimum) and 25–27°C (maximum).

How is Coffee Made in Ethiopia?

Ethiopian coffee is made by carefully growing, harvesting, and processing coffee cherries, then roasting and brewing the beans. In Ethiopia, coffee production starts with hand-picking ripe cherries. Ethiopian coffee is mainly made up of heirloom varieties like Kurume and Welicho, along with many other wild and unclassified types. Ethiopia employs two primary coffee processing methods, natural and washed.

Sun-dried (natural) processing involves drying coffee cherries in the sun with the pulp intact. This method allows the beans to absorb sugars from the fruit, creating a sweeter, fruitier coffee with a heavier body. This traditional Ethiopian coffee farming practices are cost-effective and require minimal machinery.

Wet-washed coffee processing removes the pulp from coffee cherries, ferments the beans, then washes and dries them under the sun. In Ethiopia, fermentation types include dry (aerobic) and underwater (anaerobic). This method produces cleaner, brighter coffees with pronounced acidity and floral notes. To make Ethiopian coffee, beans are roasted over charcoal, ground, and brewed in a clay pot ('jebena'). It is served in small cups, often with sugar or incense as part of the traditional Ethiopian coffee ceremony.

What is Ethiopian Coffee Ceremony?

The Ethiopian coffee ceremony is a traditional ritual that includes three stages: roasting, brewing, and serving. This ceremony is an important social occasion in Ethiopia, symbolizing community and hospitality. The host, typically a woman, roasts green beans over a charcoal brazier with a flat pan. The beans brown and release aroma. After cooling them with a straw fan, the host grinds them with a wooden mortar and pestle. Meanwhile, water heats in a clay pot (jebena).

Once boiling, the host adds the ground coffee to the jebena. There are three brews: Abol (strongest), Tona (milder), and Bereka (lightest). The host pours coffee into handleless cups (sini), skillfully avoiding grounds. Coffee is served with snacks like popcorn or bread, symbolizing hospitality.

What is the Quality of Ethiopian Coffee?

The quality of Ethiopian coffee is determined by factors like bean origin, processing method, altitude, and cupping score. Ethiopian coffees are graded based on physical quality and cup quality. The system includes numbered grades and an "Under Grade" (UG) for the lowest quality beans. Grading categories include raw value (physical quality) and cup quality value (sensory evaluation). Washed coffees are evaluated for defects (primary and secondary), shape and makeup, color, and odor. Natural coffees are evaluated for defects and color. Both washed and natural coffees are assessed for cup cleanliness, acidity, body, and flavor. Final grades are assigned based on these criteria.

Ethiopia uses two grading systems: Coffee Liquoring Unit (CLU) and Ethiopian Commodity Exchange (ECX) introduced in 2015. Importers and roasters prefer the CLU system. CLU grades are based on green coffee analysis (40%) and cup quality (60%). Green coffee analysis examines defects and appearance in a 340-gram sample. Cup quality assesses cleanliness, acidity, body, and flavor. Previously, Ethiopia classified coffees by types A, B, C, D, or E, indicating cup profiles tied to geographical origins, but this system is no longer used.

The Ethiopian coffee grading system ranges from Grade 1 to Grade 5. Grade 1 represents the highest quality, with a clean appearance, complex flavors, bright acidity, and balanced body. Grade 2 allows minor defects but maintains excellent flavor. Grade 3 offers good quality with less flavor intensity. Grade 4 contains defects but scores 80+ points. Grades 5 and below signify lower quality. Ethiopian specialty coffee includes Grades 1 to 3. The following table summarizes Ethiopian coffee grades, quality descriptions, and defect ranges.

Is Ethiopian Coffee Good?

Yes, Ethiopian coffee is generally considered as one of the world’s best specialty coffees. Ethiopia's varied geography, microclimates, and terroir influence the quality and diversity of its coffee. It is known for its citrusy acidity, delicate floral notes, and fruit-toned flavors. You can use Ethiopian coffee for espresso, AeroPress, pour-over, and traditional Ethiopian drip coffee.

What Does Ethiopian Coffee Taste Like?

Ethiopian coffee has diverse flavors with fruity notes like blueberry, strawberry, raspberry, peach, and apricot. Some love it, others find it too acidic or earthy if brewed or roasted incorrectly. The acidity is typically bright, lively, and refreshing, often described as "sweet," "vibrant," or "bright," with dominant citrus fruit-like notes. Ethiopian coffee has a clean, lingering aftertaste with pleasant sweetness. Ethiopian coffee's body varies by processing and region. It ranges from light to medium-bodied. Dry-processed coffee has intense fruity notes. Wet-processed coffee has floral and tea-like flavors.

Not all Ethiopian coffee taste the same. Ethiopian Sidamo coffees have a full body, rich mouthfeel, and balanced flavor. They often have berry, citrus, and chocolate notes with a vibrant aftertaste. Ethiopian Yirgacheffe coffees have delicate floral aromas, bright acidity, and complex flavors. They often have lemon, bergamot, and stone fruit notes, with a light to medium body. Ethiopian Harrar coffees have intense flavors, often described as "jammy" or "winey." They have a heavier body with notes of blackberry, spice, and dark chocolate.

Ethiopian coffee beans enhance blends by adding fruited acidity, sweetness, and complexity. Dry-processed Ethiopians like Sidamo and Djimma produce excellent crema for espresso. Harar adds rustic fruitiness. In espresso blends, Ethiopians contribute spicy pungency, fruity sweetness, and ferment-like complexity, enriching the overall flavor. Ethiopian coffee's roast level affects its flavor. Light roasts highlight floral and fruity notes. Dark roasts bring out chocolate and spice. Light roasts preserve origin characteristics. Medium roasts balance acidity and body. Dark roasts create a bolder flavor.

The following table shows a detailed breakdown of the flavor and complexity commonly found in Ethiopian coffee.

Is Ethiopian Coffee Strong?

Yes, Ethiopian coffee is known for its strong and complex flavors with high caffeine content. The intensity comes from bold, rich notes of fruit, flowers, and spices. These qualities provide an energy boost and a satisfying taste experience, making Ethiopian coffee uniquely strong and flavorful.

How to Choose the Best Ethiopian Coffee?

Follow these 5 steps to choose the best Ethiopian coffee.

• Identify the Region: Choose Ethiopian beans from Yirgacheffe, Sidamo, or Harrar for distinct flavor profiles. Yirgacheffe coffee features a bright, medium body with floral notes, citrus, and complex flavors. Sidamo coffee offers a rich body, vibrant acidity, and floral and citrus notes. Harrar coffee has intense, fruity acidity with blueberry or blackberry notes and a heavy body.
• Select Processing Method: Choose Ethiopian coffee beans that provide transparent information about their production. Look for details on the specific farm or cooperative, the altitude where the coffee was grown, and the processing methods used. Choose between washed beans for a clean taste or natural beans for a more fruity and acidic profile. Some Ethiopian coffee blends combine both processing methods for a balanced flavor experience.
• Check the Roast Level: Opt for light to medium roast Ethiopian beans to best preserve the origin characteristics and nuanced flavors. These roasts keep the coffee's delicate notes intact. Dark roast Ethiopian beans are still acceptable, but they produce a bolder, more intense flavor with increased bitterness and a heavier body.
• Look for Freshness: Ensure roast dates are within 1-2 weeks after roasting. Ethiopian beans benefit from a longer degassing period of 7-14 days. For espresso, 2-3 weeks is ideal. For pour-over or drip methods, wait at least 7 days after roasting for the best results.
• Buy Whole Beans: Buying whole Ethiopian coffee beans keeps them fresh longer and allows you to grind them just before brewing. Ordering ground Ethiopian coffee is convenient for drip or pour-over methods, but it should be used within 1-2 weeks of purchase since flavors diminish faster.

What is the Best Ethiopian Coffee?

The best Ethiopian coffee is typically single-origin and uses 100% Ethiopian Arabica beans graded as Grade 1. These coffees meet Specialty Coffee Association (SCA) standards, scoring 85 points or higher out of 100, evaluated based on aroma, acidity, body, and flavor complexity. Single-origin Ethiopian coffee comes from one region or farm. 100% Ethiopian Arabica beans are pure and known for complex flavors. Grade 1 is the highest quality with the best taste. SCA coffee scoring 85+ points indicates exceptional flavor.

Where to Buy the Best Ethiopian Coffee?

You can buy Ethiopian coffee from various sources, including specialty coffee roasters, online retailers, and even directly from Ethiopian farms. For freshly roasted single origin Ethiopian coffee consider specialty brands like Colipse. Our Ethiopia Sidamo coffee features local varieties grown at high altitudes (2,000-2,200 m.a.s.l.) in the Sidama region. This medium-light roast is naturally processed, too good to ignore, and perfect for drip, AeroPress, and pour-over brewing.

How Much is Ethiopian Coffee?

Our Ethiopia Sidamo single-origin coffee costs $22.50 for a 12 oz bag. Colipse Coffee offer free shipping within the United States on all orders, including our coffee subscription service, which provides an additional 10% savings on Ethiopian coffee beans.

How is Ethiopian Coffee Different from Coffee Produced in other Countries?

Ethiopian coffee is special because of its heirloom varieties and high-altitude growing. This creates complex flavors with floral, citrus, and berry notes. Ethiopian coffee farmers use sustainable methods like garden and semi-forest cultivation. This is different from the large plantations in other top coffee producing countries like Indonesia, Colombia, or Brazil. Ethiopia uses both washed and natural coffee processing. Washed coffee is clean and bright. Natural coffee is fruity and sweet. This leads to many different coffee flavors. Ethiopia's coffee culture is unique. Their traditional coffee ceremonies show a strong social bond with coffee.

What is the Difference between Ethiopian Coffee and Sumatran Coffee?

The main difference between Sumatra and Ethiopian coffee is their flavor profiles, processing methods, and growing conditions. Sumatra coffee, grown in Indonesia, typically offers an earthy, full-bodied taste with low acidity and notes of dark chocolate, tobacco, and spice. It is usually processed using the wet-hulling method, which contributes to its rich, syrupy texture. Ethiopian coffee, grown at high altitudes, is known for its bright acidity, floral aromas, and fruity notes such as citrus and berries. It is processed using either washed or natural methods, leading to clean or fruit-forward flavors, depending on the method used.

What is the Difference between Ethiopian Coffee and Colombian Coffee?

Colombian and Ethiopian coffees differ in taste, growing conditions, and processing. Colombian coffee is balanced with caramel, chocolate, and nut notes. This is because of washed processing and lower-altitude growing (1,200-1,800 meters above sea level). Ethiopian coffee grows at higher altitudes (1,500-2,400 meters). It has fruity and floral notes. Ethiopia uses both washed and natural processing for diverse flavors. Colombian coffee is smooth and sweet. Ethiopian coffee has bright acidity and berry or citrus flavors.