Exploring Ethiopia’s Specialty coffee regions: From farm to excellent bean

Among all coffee-producing countries, Ethiopia’s specialty coffee regions are perhaps the most intriguing. They spark curiosity about what creates such diverse flavor profiles.

Ethiopia – The global coffee origin

Ethiopia is a landlocked East African country bordering Eritrea to the north and northeast, Djibouti and Somalia to the east, Kenya to the south, and Sudan and South Sudan to the west.

– Geographical features

Ethiopia covers 1,127,127 km², with 12% arable land. The country’s landscape includes highlands, hills, mountains, and arid lowland plains. Although rugged, it’s considered one of the world’s most beautiful. From Addis Ababa, one can easily observe the striking changes in vegetation and terrain. Fertile agricultural land, high mountains with volcanic craters, deep gorges and chasms, sunken grasslands, and deserts all contribute to Ethiopia’s proud diversity.

– Climate

Ethiopia’s climate is as varied as its landscape, changing by region. The south and southwest have equatorial rainforests with high rainfall and humidity, while the northeastern, eastern, and southeastern lowlands have desert-like conditions. Overall, Ethiopia’s climate can be divided into three types:

+ Cool mountain vegetation zones (Dega) above 2,600 meters, with temperatures ranging from near freezing to 16°C.

+ Temperate Woina Dega zones, where most of the population lives, at 1,500 to 2,500 meters, with temperatures between 16°C and 30°C.

+ Hot Qola zones, including tropical and arid areas, with temperatures from 27°C to 50°C.

Ethiopia’s landscape includes highlands, hills, mountains, and arid lowland plains.

The role of Ethiopian Specialty coffee in the global industry

Despite political and economic challenges, Ethiopians have persevered to become the world’s fifth-largest coffee producer. In 2018, the country produced 7,500,000 60kg bags. The importance of Ethiopian specialty coffee is further emphasized by:

– Ethiopia as the coffee birthplace: It’s considered the origin of Arabica coffee, known for its noble aromatics and heritage.

– Unforgettable flavors: Ethiopian specialty coffee regions are famous for their diverse taste profiles, from fruity and floral Yirgacheffe beans to those with subtle acidity and lingering honey-like sweetness.

– Premium coffee production: Ethiopia pioneered specialty coffee production, consistently receiving high praise from experts and consumers. In competitions like the Cup of Excellence, Ethiopian specialty coffee regularly achieves high scores. In 2020, Ethiopia’s debut at the Cup of Excellence saw many high-scoring lots, including a coffee from Sidama produced by farmer Girma Eshetu, which won the top prize with 91.41 points. Other lots from Yirgacheffe, Guji, and Sidama also placed in the top 10.

– Strong export potential: Ethiopia is Africa’s largest coffee producer and fifth globally, exporting hundreds of thousands of tons annually, primarily Arabica, to markets including the US, Germany, Japan, Saudi Arabia, and Belgium.

Ethiopians have persevered to become the world’s fifth-largest coffee producer.

Unlike colonial introductions elsewhere, coffee has a centuries-long history in Ethiopia, discovered by chance.

The legend of coffee’s origin

Coffee was first found in Ethiopia in the 9th century by a goatherd named Kaldi. He noticed his goats becoming excited after eating red berries from nearby bushes. Intrigued, he brought the fruit to a local monk, who initially considered it devilish and ordered it burned. As the hot coffee berries released a wonderful aroma, the monk changed his mind. The roasted beans were salvaged and steeped in hot water, becoming an enticing beverage. Monks and priests soon began using coffee to stay alert during night vigils or prayer hours.

Coffee was first discovered in Ethiopia in the 9th century by a goatherd named Kaldi.

The evolution of Ethiopia’s coffee industry

Ethiopian specialty coffee has overcome many challenges to achieve its current admirable status:

– Early beginnings

The 9th century marked the birth of Ethiopia’s coffee industry, becoming integral to religious and social ceremonies.

Overcoming Political Turmoil: From 1974 to 1991, Ethiopia endured a harsh Marxist dictatorship that collectivized farms and mandated low-price sales to the government. After 1991, farmers could form cooperatives and demand fair prices without intermediaries, opening international markets but exposing them to price fluctuations.

In April 2008, the Ethiopia Commodity Exchange (ECX) was established as a platform for crop trading, aiming to protect the rights and interests of sellers, buyers, intermediaries, and the general public.

– Modern advancements:

+ Leading Exporter: Ethiopia continues to affirm its position as a leading coffee producer, with premium brands favored globally.

+ Sustainable Development: Ethiopia has implemented sustainable development initiatives, supporting small-scale farmers, protecting the environment, and ensuring fair trade.

Coffee in Ethiopian culture and society

As news of coffee spread and became popular, its stimulating effects and delicious flavor captivated local people. Coffee became an essential part of Ethiopian social gatherings, religious ceremonies, and daily rituals.

In Ethiopia, coffee is more than a beverage – it’s a way of life and a cultural symbol reflecting hospitality, community, and tradition. The coffee ceremony and its associated values have been passed down through generations, preserving a rich heritage and appreciation for this beloved drink.

The coffee ceremony is an integral part of Ethiopian culture, performed in homes, cafes, and gatherings nationwide. It’s a ritualistic process of preparing, brewing, and serving coffee, often accompanied by traditional dress, incense, and engaging conversations. The ceremony can last hours, creating space for socializing, storytelling, and strengthening community bonds.

Inviting someone for coffee is a warm, friendly gesture. The coffee ritual is a way to welcome guests, create a sense of community, and engage in meaningful conversations. It’s a time to pause, connect, and share experiences.

The coffee ceremony is an integral part of Ethiopian culture, performed in homes, cafes, and gatherings nationwide.

Ethiopia is renowned for its numerous specialty coffee regions, producing unique and high-quality coffees.

Key characteristics of major coffee growing regions

– Yirgacheffe location: A small region of Sidamo, bordering the Great Rift Valley. Elevation: Typically 1,700 to 2,200 masl (meters above sea level). Climate: Cool temperatures, ranging from 15°C to 25°C during the day, lower at night. Stable and humid climate with evenly distributed rainfall. Flavor Profile: Strong floral aroma, with notes of flowers and citrus, berry, nut, chocolate, and wine flavors.

– Sidamo location: Southern Ethiopia, covering a large area across the fertile highlands south of Lake Awasa in the Rift Valley. Elevation: 1,500 to 2,200 masl. Climate: Warm with stable temperatures of 15-20°C, ample rainfall, and rich volcanic soil. Flavor Profile: Considered one of the world’s finest coffees, with complex flavors reminiscent of floral and citrus aromas. Subtle notes of berries and sugar cane linger on the palate.

– Harrar location: Eastern highlands near Addis Ababa, home to some of the oldest coffee varieties. Elevation: 1,500 to 2,200 masl. Climate: Cool temperatures, 15-20°C during the day, drier and sunnier than other Ethiopian regions. Flavor Profile: Known for medium to full body, wine-like acidity, and complex flavors. Tasting notes include blueberry, strawberry, blackberry, and dark chocolate.

– Limu location: Western highlands of Oromia, known for dense forests and abundant water supply. Elevation: 1,100 to 2,200 masl, average 1,300 to 1,800 masl. Climate: Cool temperatures, stable, humid climate with evenly distributed rainfall. Flavor Profile: Balanced, clean, bright with a smooth sweet aftertaste. Expect floral, lemon, berry, and chocolate notes.

Ethiopia is famous for its many specialty coffee growing regions, producing high-quality, flavorful coffees.

– Jimma location: Southwestern Ethiopia, near Limu. Elevation: 1,500 to 2,000 masl, some areas higher. Climate: Ideal climate with well-protected vegetation due to large forest canopies providing shade. Flavor Profile: Full-bodied with low acidity, often featuring dark chocolate, nutty, and subtle fruit flavors.

– Kaffa location: Southwestern Ethiopia, birthplace of the Arabica coffee tree. Elevation: 1,500 to 2,200 masl. Climate: Stable and humid, with ample sunshine and evenly distributed rainfall. Flavor Profile: Full-bodied, moderate acidity, and rich flavors with earthy notes and a deep, lingering aftertaste.

Impact of elevation on coffee quality

Elevation is a crucial factor in determining the quality of Ethiopian coffee, especially for premium Arabica varieties.

– Promoting growth: Higher elevations have cooler temperatures, promoting slow and steady growth, leading to natural flavor development and reduced risk of diseases.

– Refined flavors: Coffee grown at higher altitudes often has more uniform ripening and larger bean size, resulting in more complex and diverse flavors. High-altitude farms typically produce coffee with delicate notes of fruit, flowers, honey, chocolate, and mild spices.

– Bright acidity: High-elevation coffee often has a rich acid profile and bright acidity, adding freshness and vibrancy to the cup.

Higher altitude coffee regions typically have cooler temperatures, promoting slow and steady growth of coffee plants, helping them develop naturally and create complex flavors.

Ethiopian coffee is famous for its rich genetic diversity, with many rare varieties of exceptional quality. Each growing region produces coffee with distinct characteristics.

Ethiopia – The world’s coffee gene bank

Ethiopia is rightly called the world’s coffee gene bank as it’s the birthplace of Arabica coffee. Experts can find numerous Arabica varieties in this fertile region. Yirgacheffe, Sidamo, Harrar, Limu, and Kaffa all have their own coffee variants with unique flavor profiles and resilience.

Davis and Moat (senior researchers at the Royal Botanic Gardens, Kew) identified that Ethiopian forests still retain 95% of coffee’s genetic resources. Ethiopian coffee varieties can be classified into two types:

– JARC varieties: Developed by the Jimma Agricultural Research Centre to increase disease resistance and yield. There are about 40 JARC varieties.

– Regional landraces: Wild coffee growing in Ethiopian forests. It’s estimated there are over 10,000 Arabica varieties in this category.

Ethiopia is considered the birthplace of the Arabica coffee plant.

Efforts to preserve coffee genetic diversity

To sustainably maintain and develop the Ethiopian and global coffee industry, preserving coffee genetic diversity is crucial. Ethiopia has been making significant efforts in this regard.

– Establishing Conservation Areas

Ethiopia has established numerous nature reserves to protect and maintain indigenous coffee species, preventing the loss of valuable genes. These areas also serve as research sites to better understand Arabica coffee’s genetic diversity.

+ Kafa Biosphere Reserve: UNESCO World Heritage site, preserving indigenous coffee species and the Kafa rainforest ecosystem.

+ Yayu Biosphere Reserve: Conserves many wild coffee species and is home to rare animal species.

+ Harrar Coffee Forest Biosphere Reserve: Protects ancient coffee gardens and surrounding landscapes, playing a crucial role in preserving Arabica coffee’s biodiversity and genetics.

– Developing New Varieties

Research organizations, government, and NGOs in Ethiopia collaborate to research and develop new coffee varieties resistant to diseases, adaptable to climate change, and with increased yield while maintaining quality.

– Sustainable Management

The Ethiopian coffee industry has implemented sustainable management strategies to ensure coffee production doesn’t harm the environment and genetic resources. This includes protecting coffee growing areas and their surrounding ecosystems.

+ Reforestation and forest conservation: Ethiopia has implemented programs to prevent deforestation and maintain crucial ecosystems for coffee cultivation.

+ Water management: Measures include proper water allocation for coffee plantations, water-efficient irrigation methods, and limiting harmful chemical use.

+ Encouraging sustainable farming: This includes using organic fertilizers, biological pest control instead of chemicals, and recycling coffee processing by-products.

The Ethiopian coffee industry has implemented sustainable management strategies to ensure coffee production doesn’t harm the environment or genetic resources.

Ethiopia is a true treasure trove of diverse heirloom coffee varieties found throughout the country. Each variety carries its own story and unique flavor profile.

Main coffee varieties

74110 & 74112

– Origin: Developed at the Jimma Agricultural Research Center (JARC) in Ethiopia from heirloom varieties in the 1970s, aiming to create disease-resistant varieties with special flavors.

– Biological characteristics: Both 74110 and 74112 have good resistance to common coffee diseases.

– Flavor profiles:

+ 74110: Balanced flavor, blending fruit and earthy notes for an interesting and pleasant experience.

+ 74112: Unique combination of floral and citrus notes, creating a refined and refreshing flavor.

Coffee varieties 74110 and 74112 were bred at the Jimma Agricultural Research Center in Ethiopia (JARC) from heirloom varieties.

74158

– Origin: Developed from recent research in Ethiopia, distributed to local areas in 1971 as part of an initiative to test and select disease-resistant coffee plants for farmers.

– Characteristics: Combines traditional Ethiopian coffee traits with new qualities for plant vigor, disease resistance, and stable yield.

– Flavor: Notable for its distinct and attractive sweetness.

Yirgacheffe

– Origin: A renowned heirloom variety from the traditional Yirgacheffe growing region of Ethiopia.

– Characteristics: Often retains the original wild characteristics of Ethiopian coffee.

– Flavor: Distinguished by floral and tea-like notes, with bright citrus flavors and a clean, light body.

Sidamo

– Origin: A distinctive variety from Ethiopia’s Sidamo highlands.

– Characteristics: High acidity and characteristic citrus notes, combined with a full body.

– Flavor: Bright, fresh citrus notes, subtle floral aromas, creating a rich and interesting coffee experience.

Ethiopia has diverse heirloom coffee varieties found across different regions of the country.

Ethiopian coffee at XLIII Coffee

Passionate about sharing the rich essence of the coffee world, XLIII Coffee sources and selects Specialty Coffee lots from various global locations. In their new collection, XLIII Coffee brings you the unique flavors of Ethiopian specialty coffee.

You can enjoy the authentic flavor of variety 74110 with Kenissa coffee from the Oromia, Jimma, Gera Woreda, Agaro region. Each sip of Kenissa coffee offers a perfect balance and the characteristic flavor of the 74110 variety.

Experience the flavor of Neja Fadil coffee grown in the Guji, Uraga, Tobitu Tuta region, featuring a diverse mix of varieties including 74110, 74112, Dega, and Wolisho. This combination delivers a complex flavor profile with notes of Clementine citrus, honey, and lavender, creating a unique and inspiring coffee experience.

Additionally, we offer Koye coffee from Jimma, Oromia, Western Ethiopia, combining the 74110 and 74165 varieties. This coffee lot stands out with its sweet, strong, and complex flavor, clearly reflecting the richness of Jimma’s soil and climate.

These coffee lots are meticulously processed using fully washed methods unique to each region. Furthermore, they are carefully screened by XLIII Coffee and roasted using an ultra-light technique to preserve their delicate flavors. As a result, you’ll experience the finest essence of Ethiopian coffee, enjoying the beauty from renowned coffee regions to distinctive native varieties.

XLIII Coffee sources and selects Specialty Coffee lots from various locations around the world.

After harvesting, coffee cherries are processed to remove the pulp and parchment, revealing the coffee beans. Ethiopian coffee processing methods include both washed and natural processing, each affecting the final flavor of the beans.

Natural processing method

Process: In the natural method, coffee cherries are dried naturally under sunlight or on raised beds. During this process, the beans can absorb nutrients from the ripe fruit. Dry processing ends when the moisture content in the coffee reduces to 10-12%. While drying, farmers frequently turn the coffee to prevent mold, rot, and fermentation. Additionally, controlling sunlight exposure is crucial, sometimes requiring the drying racks to be moved into shade when necessary.

Specific steps in this traditional method include:

– Harvesting

– Sorting ripe cherries: Coffee beans are separated into different areas based on ripeness.

– Extended drying: Perfectly ripe cherries are placed on large patios or raised beds for fermentation and drying for 2-4 weeks.

– Hulling and final drying: Dried cherries are put through special hulling machines (or done manually in some places) to separate the dried fruit from the beans.

Flavor: Ethiopian coffee processed through the dry method typically has a strong body, delivering a fruity flavor experience with rich, sweet, and full-bodied characteristics.

Ethiopia primarily uses the natural (dry) processing method for coffee.

Washed processing method

Process: This method involves removing the coffee cherry skin and fermenting the beans in water for a specific period. Then, the coffee beans are thoroughly washed to remove any remaining pulp and dried on raised beds or patios.

Specific steps include:

– Sorting: When all coffee cherries are placed in water, ripe ones sink while unripe, defective, or insect-damaged ones float.

– Pulping: Coffee cherries are soaked in water to soften and then pulped using machines or other specialized tools.

– Mucilage removal: Many farms use equipment to scrub off the fruit pulp through friction. Others choose to ferment coffee in large tanks to remove the pulp.

– Washing: Farmers use water friction to act on the bean surface, causing the mucilage to separate from the beans.

– Drying: Coffee beans continue to be dried to the desired moisture level set by the producer.

Flavor: Washed-processed Ethiopian coffee is typically cleaner with bright acidity, distinct floral and fruit notes. The coffee is not influenced by sugars or other substances from the fruit pulp. The beans retain their inherent aromatic compounds and sugar content.

The washed processing method is favored by many Ethiopian specialty coffee farms.

Ethiopian coffee classificationsystem

Coffee in Ethiopia is classified based on quality standards and bean characteristics.

– Classification by Defects

Ethiopia uses two classification systems: one from the Coffee Liquoring Unit (CLU), and another introduced around 2015 under the management of the Ethiopia Commodity Exchange.

+ Method 1 (According to CLU): Grade 1 (Washed and natural only): < 5 defects, can be specialty Q1 or Q2 Grade 2 (Washed and natural only): 5-12 defects, can be specialty Q1 or Q2 Grade 3 (Natural only): 13-25 defects, can be specialty Q2 Grade 4: 26-46 defects Grade 5: 47-86 defects

+ Method 2 (Applied at Belco): Microlots: < 5 defects, score above 87 Grade 1 (Can be natural or washed): < 8 defects, score above 86 Grade 2 (Can be natural or washed): < 12 defects, score above 84 Grade 3 (Natural only): < 20 defects, score above 83

– Quality Classification

+ Grade A: Highest quality coffee beans, usually with delicate flavors and distinctive aromas.

+ Grade B: Medium quality, not as high as Grade A but still suitable for high-quality coffee products.

+ Grade C: Lowest quality, typically used for medium-grade products or ground coffee.

Ethiopian coffee certifications

Ethiopian coffee has achieved various certifications due to its excellent quality and strict production processes:

– Organic: Ensures products are grown using organic methods without harmful chemicals.

– Fair Trade: Protects coffee producers by ensuring fair prices and good working conditions for laborers.

– Rainforest Alliance: Assesses environmental, social, and business sustainability, including biodiversity protection and improved quality of life for coffee industry workers.

Coffee in Ethiopia is classified based on quality standards and bean characteristics.

While the unique flavors and high quality of Ethiopian coffee offer many development prospects, the industry is vulnerable to weather changes, especially the sensitive Arabica variety.

Climate change and its impact on the coffee industry

A report by the USDA’s Foreign Agricultural Service (FAS) on Ethiopia’s coffee industry highlights the negative impacts of climate change and deforestation on coffee cultivation. Feedback from coffee-growing communities and observations on coffee production and plant stress indicate that climate change has had adverse effects due to severe deforestation. Relocating coffee farms/growing areas will be a key component in building resilience for Ethiopia’s coffee economy.

– Temperature Changes

Arabica coffee, which makes up the majority of Ethiopia’s coffee production, requires cool temperatures to thrive. The greenhouse effect is causing global temperatures to rise, threatening coffee yield and quality. Current growing areas may become unsuitable, forcing farmers to move to higher altitudes for more appropriate climate conditions, increasing production costs and cultivation difficulties.

A 2017 report published in Nature stated that “39-59% of the current growing area may experience climatic changes large enough to render them unsuitable for coffee growing in the absence of substantial interventions or major influencing factors.”

– Rainfall Changes

+ Drought: Prolonged droughts reduce water supply to plants, directly affecting coffee quality and yield.

+ Irregular rainfall: Heavy rains can cause soil erosion, reducing plants’ nutrient absorption ability.

– Increased Pest Growth

Changes in temperature and humidity can create favorable conditions for pests and diseases to develop, such as rust fungus and beetles, severely damaging coffee plants and reducing yields.

– Negative Impact on Flavor

Adverse climate conditions can alter the characteristic flavor of Ethiopian coffee, reducing its commercial value and appeal to consumers.

The Ethiopian coffee industry notes that coffee cultivation in Ethiopia is negatively affected by climate change and deforestation.

Sustainable development efforts

Sustainable development and biodiversity protection are solutions helping Ethiopia overcome difficulties brought by climate change.

– Sustainable cultivation

+ Shade-grown coffee: This method helps maintain natural ecosystems, protect soil, and maintain moisture.

+ Water conservation: Using efficient irrigation methods and water conservation to ensure adequate water supply for coffee plants throughout the dry season.

+ Organic fertilizer use: Encouraging the use of organic fertilizers and biological farming methods to improve soil and plant health, minimizing the negative impact of chemical fertilizers.

– Protection of Wild Coffee Forests

Establishing conservation areas to protect wild coffee varieties and natural ecosystems.

Implementing forest restoration programs, planting new trees, and protecting existing forests to maintain and restore natural coffee ecosystems.

The Ethiopian coffee industry has collaborated with international organizations such as the UN Food and Agriculture Organization (FAO), International Coffee Organization (ICO), and NGOs to implement sustainable development projects and biodiversity conservation.

The Ethiopian coffee industry has collaborated with international organizations and NGOs to implement sustainable development projects and biodiversity conservation.

In Ethiopia, 85% of the population depends on agriculture, with 700,000 people involved in the coffee industry. Fluctuations in the industry directly affect farmers’ livelihoods and social stability.

Contribution to GDP and Exports

– GDP Contribution

The coffee industry contributes significantly to Ethiopia’s GDP, mainly through coffee production, processing, and trade. It’s estimated that the coffee industry accounts for about 3-5% of Ethiopia’s GDP, depending on production fluctuations and international coffee prices.

The coffee industry accounts for about 3-5% of Ethiopia’s GDP, depending on production fluctuations and international coffee prices.

– Exports

Ethiopia is highly regarded in the international specialty coffee market for its high quality and unique characteristics. Annually, Ethiopia exports a large amount of coffee to various countries, bringing in substantial revenue.

The USDA Foreign Agricultural Service (FAS) report estimates Ethiopia’s total coffee production for 2023/24 will reach 8.35 million 60kg bags, a slight increase from the revised 2022/23 estimate of 8.27 million bags. Exports are expected to reach 4.83 million bags, again slightly higher than the estimated 4.82 million bags for 2022/23.

Germany is expected to remain the top importer of green arabica coffee from Ethiopia. In 2021/22, Germany imported 20% of export volume share, followed by Saudi Arabia (13.7%), Japan (10%), the United States (9.3%), and Belgium (8%). According to the report, coffee is Ethiopia’s number one export revenue source, generating about 30-35 percent of the country’s total export income.

Ethiopia is highly regarded in the international specialty coffee market for its high quality and unique characteristics.

Role in rural development and poverty reduction

– Job Creation and Income Generation

The coffee industry creates jobs for millions of people, from coffee farmers, workers in processing plants, to those working in related fields such as transportation and trade. Income from the coffee industry helps improve the living conditions of farmers and workers, while promoting economic development in rural areas.

– Rural Infrastructure Development

Revenue from coffee helps invest in rural infrastructure such as roads, irrigation systems, electricity, and clean water. Specifically, coffee cooperatives and community organizations have used income from coffee to invest in community development projects such as building schools, health stations, and community centers.

Conclusion

We can see that Ethiopia plays a crucial and unique, irreplaceable role in the global coffee industry. It can be considered the origin of Arabica coffee – a high-value coffee attracting the attention of coffee enthusiasts. Ethiopia’s genetic diversity, superior quality, and rich coffee culture not only contribute to the development of the global coffee industry but also create a coffee brand that guarantees quality and flavor. Despite facing many challenges, Ethiopian coffee still maintains its leading position and promises further development in the future.

Question 1: Why is Ethiopia considered the origin of coffee in the world? 

Ethiopia is considered the origin of coffee because it’s where the Arabica coffee plant first appeared, and the legend of Kaldi the goatherd discovering coffee originates from this land. Additionally, Ethiopia is one of the leading producers of high-quality coffee with diverse and rich flavors.

Question 2: What role does altitude play in the quality of Ethiopian coffee? 

Altitude plays a crucial role in determining the quality of Ethiopian coffee. Higher altitude growing regions typically have cooler climates, promoting slower growth of coffee plants, which helps create more complex and refined flavors. Coffee grown at higher altitudes also tends to have brighter acidity and more diverse flavor profiles.

Question 3: What has Ethiopia done to preserve coffee genetic diversity? 

To preserve coffee genetic diversity, Ethiopia has established numerous nature reserves such as the Kafa Biosphere Reserve and Yayu Biosphere Reserve. Research organizations and the government have also collaborated to develop new coffee varieties resistant to diseases and adaptable to climate change. Additionally, sustainable management measures and encouragement of sustainable farming practices have been widely implemented.

Question 4: What are the main coffee-growing regions of Ethiopia? 

The main coffee-growing regions of Ethiopia include Yirgacheffe, Sidamo, Harrar, Limu, Jimma, and Kaffa. Each of these regions has its own unique altitude and climate conditions, creating distinct and unique coffee flavors.

Question 5: What are the main coffee processing methods in Ethiopia, and how does each method affect the flavor of the coffee? 

In Ethiopia, the two main coffee processing methods are the natural process and the washed process.

– The natural process (sun-drying coffee cherries) results in a fuller-bodied coffee with rich, sweet flavors and pronounced fruit notes.

– The washed process (removing the coffee cherry skin and fermenting in water) produces coffee with cleaner flavors, bright acidity, and distinct floral and fruit notes, without influence from the sugar content of the fruit pulp.