Widely referred to as the birthplace of coffee (origin of the wild Arabica coffee), Ethiopia boasts an ancient, vibrant coffee culture deeply woven into daily life. In Spotlight Ethiopia, we breakdown the industry into its functional characteristics.

 
As you might expect with a country so well disposed to producing coffee, the industry operates out of multiple sub-regions; each with its own character and specialties. These sub-regions, or climatic zones, each fall under one of two political-administrative jurisdictions: Oromia and SNNPR (Southern Nations, Nationalities, and Peoples’ Region), with the former producing 64.7% of the country’s coffee (projected for 2024/2025).

As a measure of global production (slated to be 174.9 million 60kg bags), Ethiopia is projected to produce 9.5% of that total.

Oromia Region

Guji

• Location: South-Central, bordering Sidamo (often referenced together)
• Altitude: 1,700m – 2,300m
• Flavour Profile: Complex, sweet, with tropical fruit, floral, and caramel notes.
• Processing: Both washed and natural, producing delicate and fruity cups.
• Distinctiveness: Offers a distinct flavour profile from neighbouring Sidamo, with more pronounced fruitiness and floral notes.

Harrar

• Location: Eastern Oromia, near the Somali border
• Altitude: 1,400m – 2,000m
• Flavour Profile: Bold, wild and winey, with blueberry, chocolate, and spice tones.
• Processing: Exclusively sun-dried (natural), enhancing fruit-forward flavours.
• Distinctiveness: Known for its intense, full-bodied coffee with a heavy mouthfeel.

Jimma

• Location: Oromia, west of Limu.
• Altitude: 1,400m – 2,100m
• Flavour Profile: Earthy, nutty, and slightly fruity with medium acidity.
• Processing: Both washed and natural, but historically associated with lower-grade coffee.
• Distinctiveness: Once known for lower-quality exports, Jimma is now emerging as a quality specialty coffee region.

Limu

• Location: West of Jimma, near Kaffa (the origin of the word ‘coffee’).
• Altitude: 1,100m – 1,900m
• Flavour Profile: Balanced acidity, with citrus, spice, and chocolate undertones.
• Processing: Mostly washed, resulting in a clean cup.
• Distinctiveness: Produces some of Ethiopia’s most consistent, smooth, and well-rounded coffees.

Bale Mountain / Arsi

• Location: The Bale and Arsi Mountains in southeastern Oromia.
• Altitude: 1,500m – 2,500m
• Flavour Profile: Fruity, floral, with a silky body and bright acidity.
• Processing: Washed and natural.
• Distinctiveness: A lesser-known but high-potential specialty coffee region with high-altitude beans.

SNNPR (Southern Nations, Nationalities, and People’s Region)

Yurgacheffe

• Location: South of the country, a micro-region within Sidamo.
• Altitude: 1,700m – 2,200m
• Flavour Profile: Bright, floral, tea-like, with jasmine, bergamot, and citrus notes.
• Processing: Mostly washed (wet), enhancing clarity and acidity.
• Distinctiveness: Considered one of the finest coffee-producing areas globally, known for elegance and complexity.

Sidamo

• Location: Southeast, encompassing parts of both Oromia and SNNPR regions.
• Altitude: 1,500m – 2,200m
• Flavour Profile: Fruity, wine-like acidity, with berry, chocolate, and spice notes.
• Processing: Washed and natural methods, giving diverse cup profiles.
• Distinctiveness: One of Ethiopia’s largest coffee-producing regions, offering a versatile range of flavours.

Gedeb

• Location: Southernmost part of Yirgacheffe, in Gedeo Zone
• Altitude: 1,900m – 2,300m
• Flavour Profile: Floral, citrusy, delicate body.
• Processing: Mostly washed.
• Distinctiveness: Similar to Yirgacheffe but with more pronounced floral notes.

Kochere

• Location: Near Yirgacheffe, Gedeo Zone.
• Altitude: 1,800m – 2,100m
• Flavour Profile: Bright acidity, peach, tropical fruit, and floral undertones.
• Processing: Mostly washed.
• Distinctiveness: Produces complex and high-quality specialty coffee.

Bensa

• Location: Part of Sidamo Zone
• Altitude: 1,900m – 2,350m
• Flavour Profile: Sweet, syrupy body with citrus and spice notes.
• Processing: Natural and washed.
• Distinctiveness: Known for its rich fruitiness and depth.

Amaro

• Location: Near Sidamo, close to the Omo River.
• Altitude: 1,750m – 2,100m
• Flavour Profile: Earthy, herbal, with bright citrus acidity.
• Processing: Mostly natural.
• Distinctiveness: Produces rare and unique coffees due to remote high-altitude farms.

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