COFFEE FROM

Ethiopia

Ethiopia prides itself on being the birthplace of coffee, and many different producing regions all with their own micro climates and weather variations that help to differentiate the flavours. Discover more about Ethiopia's history, processing methods and flavours.

Overview

Coffee in Ethiopia is more than a crop; it's a cultural icon, tracing its origins to the fabled story of Kaldi and his goats. As the birthplace of coffee, Ethiopia's long-standing tradition has seen it become a major coffee exporter and consumer. The industry is vital to the nation's economy, with approximately 25% of Ethiopians employed in coffee-related activities. Ethiopia's diverse topography and climate, coupled with its focus on organic practices, have nurtured thousands of unique coffee varieties, making it a treasure trove for coffee connoisseurs worldwide.

Processing Methods

Ethiopia is renowned for its natural process, where coffee beans are sun-dried with the cherry intact, leading to vibrant, fruity flavours. The washed process, also prevalent, involves pulping and fermenting the cherries, resulting in juicy and balanced coffees.

Flavour Profiles

Ethiopian coffees are celebrated for their wide range of flavours. Naturals tend to be fruity and floral, while washed coffees offer juicy, floral, and stone fruit notes. The diverse microclimates contribute to this rich flavour variety.

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