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Coffee varieties in Ethiopia
Each region in Ethiopia brings you diverse and complex profiles. From clean floral and high acidity-washed coffees to intense winey naturals. Ethiopia’s coffee varieties are one of the prime reasons for Ethiopia’s flavor diversity.
You can thousands of coffee varieties in Ethiopia. For this reason, neighboring regions, villages, and even smallholders could grow entirely different varieties and not even know it. The possibilities are endless, and this makes your pursuit of Ethiopian specialty coffee all the more exciting.
ETHIOPIAN YIRGACHEFFE
Known for its sweet flavor and aroma with a light to medium body. Ethiopian Yirgacheffes coffee is spicy and fragrant and is frequently reviewed and rated as some of the highest quality Arabica coffees in the world.
Washed Grade 1 and 2
Natural (Unwashed) Grade 1, 2, 3 and 4
Specialty Grade 1
ETHIOPIAN SIDAMO COFFEE
Best known for its rich, full body (mouthfeel), sweet and complex flavor, low acidity, floral aroma, and finish that is bright and soft. Sidamo is one of the most prolific growing regions in Ethiopia, putting out large volumes of consistently great coffee each year.
Washed Grade 2
Natural (Unwashed) Grade 1, 2, 3 and 4
Specialty Grade 1
ETHIOPIAN DJIMMAH COFFEE
An excellent, low-acid Ethiopian coffee when it is wet-processed (washed). When Djimmah is dry processed (natural; unwashed), however, it is known to impart a generally undesirable medicinal flavor.
Washed Grade 2
Natural (Unwashed) Grade 1, 2, 3 and 4
Specialty Grade 1
ETHIOPIAN LIMU COFFEE
Limu is a high-quality wet-processed (washed) Ethiopian coffee that exhibits a relatively low acidity yet is somewhat sharp. The brewed cup is distinguished by its well-balanced body (mouthfeel) and noticeable winey and spicy flavors, often fruit-toned, pleasantly sweet, and vibrant with floral overtones.
Washed Grade 2