Ethiopia.
Where Arabica Began.

Ethiopia is the genetic home of Arabica coffee. Production is dominated by indigenous landraces grown in garden and forest systems across distinct highland regions.

Origin profiles

Four Regions.
Four Characters.

Ethiopian export grading is confirmed per lot against the current official standard rather than published here as a fixed table.

Yirgacheffe

Altitude: Commonly 1,700–2,200 m
Climate: Cool highland climate with a defined dry harvest period
Processing: Washed and natural
Harvest: Typically October to January
Green bean: Small to medium beans, often greyish-green when washed
Cup character: Floral, jasmine and citrus in washed lots; berry sweetness in naturals

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Sidama

Altitude: Commonly 1,500–2,200 m
Climate: Fertile highland climate
Processing: Washed and natural
Harvest: Typically October to January
Green bean: Small to medium beans
Cup character: Berry, citrus and cocoa depending on processing

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Guji

Altitude: Commonly 1,700–2,200 m
Climate: Highland climate with forest and garden coffee systems
Processing: Washed and natural
Harvest: Typically October to January
Green bean: Small to medium beans
Cup character: Sweet, fruited and floral character commonly reported

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Limu

Altitude: Commonly 1,400–2,000 m
Climate: Western highland climate with higher rainfall
Processing: Washed and natural
Harvest: Typically November to January
Green bean: Medium beans
Cup character: Balanced, winey sweetness and moderate acidity commonly reported

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Available origins, varieties and grades depend on sourcing season and buyer requirements. We do not publish Ethiopian grade specifications without verifying the current export standard for the lot concerned.

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Ethiopia.Where Arabica Began.

Four Regions.Four Characters.

Yirgacheffe

Sidama

Guji

Limu

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Ethiopia.
Where Arabica Began.

Four Regions.
Four Characters.

Request a Quotation
in Under a Minute.