Coffee's Role in Ethiopia

Ethiopia is found on the Horn of Africa, a land of stunning scenery and split by the Great Rift Valley. The Ethiopian Highlands are the largest continuous high-altitude area in all of Africa, much of it being above 1,500 meters (4,921 feet). Beautifully lush and primally rugged, this region is nicknamed “the Roof of Africa” for its impressive heights.

Ethiopia is the largest coffee producer in Africa and third in the world in terms of Arabica production. Ethiopia is recognized as the birthplace of coffee and produces some of the most complex and exotic coffees in the world. From growing to brewing, Ethiopian coffee traditions are virtually untouched and still remain at the heart of the culture. Coffee drinking has been part of Ethiopian life for centuries—an elaborate ceremony which includes roasting, grinding and brewing the coffee, is still a staple of social life today.

Regions & Cup Profile

There are three top coffee producing regions in Ethiopia: Yirgacheffe, Sidamo and Harrar. The diverse climate and varied elevation allows the coffee to take on unique flavor characteristics. Ethiopian coffee has distinct floral and fruit notes with transcendent aromas. They are best known for their complexity with a pungent, winey quality and a very distinct acidity.

Harvest Period

November – March

Annual Productivity

6 million bags

Genetic Varieties

Heirloom Varieties

Growing Regions

Sidamo, Yirgacheffe, Guji, Harrar, Jimma, Limu, Kaffa, Agaro and Llubabdoar