Coffee Origin - Ethiopia

Ethiopia produces some of the best quality coffee and is highly regarded by coffee lovers. Production accounts for 70% of total export revenue, and about 15 million Ethiopians are engaged in the coffee industry.

The exciting taste comes from Ethiopian coffee, which usually has bright citrus acidity and floral aromas. Ripe fruit flavours can appear like bergamot or blueberries. The multiple flavours found can be attributed to the high altitudes of the 3 main growing regions Sidamo, Yirgacheffe and Harrar.

Ethiopian coffee is traditionally processed in a dry process, where the coffee seeds are dried inside the fruit, although the wet process is becoming more common.

Ethiopia only grows Arabica coffee, of which there are thousands of varieties, many of which are still wild and unsorted.

Forest coffee is a term used to refer to this type of coffee beans purchased by the locals from the wild. There is much less coffee grown on the estate, most of which is garden coffee, which is grown on small farmers’ land composed of several trees.

Coffee that does not come from cooperatives or estates must be grown and harvested through the Ethiopian Coffee Exchange.

ECX uses a system that scores coffee quality and cup shape, so farmers can get fair prices and pay in time.

Then, the coffees of these small farmers are blended together according to grade and processing method, which means that buyers cannot trace the coffee back to a single farm or variety.