Ethiopian coffee originates from the famed Yirgacheffe area, which is known for its deep earthy body, mild spice, and lively citrus flavours. While the lots offered may change throughout the year, it is an area we enjoy and will always have something to offer. In washed coffee, the Yirgacheffe is a strong, tiny bean with a snappy and clean flavor. Consider the flavours of stone fruit, apricot, citrus, or a luscious berry. A naturally processed Yirgacheffe coffee will have some of the strongest aromatics of any coffee on the market. These “fruit bombs” have unrivalled amounts of sweet, strong, and fruity components. Ethiopia has given some of the world’s finest single-origin premium coffee beans for hundreds of years. Buy Ethiopian coffees are famous for their richness, with a pungent, winey character and a unique wildness in their acidity.
The very best coffee beans
Ethiopia has three top coffee-producing areas, each generating a totally different type of coffee.
- Yirgacheffe, Ethiopia
- Sidamo, Ethiopia
- Harrar, Ethiopian
The spicy, fragrant Yirgacheffes are produced in Ethiopia’s southern Gedeo zone, which is famed for its wet-processed (washed) coffees. They have a delicate body, sweet flavour, and a flowery scent with shimmering overtones of citrus.
Notes on Tasting
The full-bodied and complex Sidamo coffees (or Sidama) with their rich mouthfeel and brilliant finish are also farmed in the south. Sidamo green coffee beans are frequently less expensive than their Yirgacheffe cousins, but offer a superior price-to-quality ratio.
The Harrars are produced in Ethiopia’s eastern region, which is most known for its dry-processed (unwashed; natural) coffees with fruity or winey tones, subtle blueberry aromas, sharp (often dazzling) acidity, and a medium to heavy body with a dry finish.
ETHIOPIA DJIMMAH COFFEE
When wet processed, Djimmah coffee, cultivated in the Illubabor and Kaffa districts at heights ranging from 4,400 to 6,000 feet above sea level, is an outstanding, low-acid Ethiopian coffee (washed). However, when Djimah is dry processed naturally (unwashed), it is known to produce an unfavourable medicinal flavour.
ETHIOPIAN LIMU COFFEE
Limu Coffee is a high-quality wet-processed (washed) Ethiopian coffee cultivated at elevations ranging from 3,600 to 6,200 feet in southwest Ethiopia. It has relatively low acidity but is rather harsh. Limu and Djimmah are characterised by their origins in Western Ethiopia, with Limu being wet-processed and Djimmah being dry-processed. Because of their similar flavour qualities, Limu and Sidamo coffees are commonly interchangeable. Limu coffee’s brewed cup is characterised by its well-balanced body (mouthfeel) and prominent winey and spicy flavors—pleasantly sweet and lively.
ETHIOPIAN GHIMBI COFFEE
Ethiopian Ghimbi coffees are wet-processed (washed) coffee cultivars cultivated in Ethiopia’s west. Ghimbi coffee is recognised for having a fuller body than Ethiopian Harrar coffee, as well as being more balanced and lasting longer. Ghimbi is well-known for its rich, intense acidity and nuanced taste.
ETHIOPIAN LEKEMTI COFFEE
Lekempti coffee is grown in Ethiopia’s Ghimbi and Wollega areas at elevations ranging from 4,900 to 5,900 feet above sea level. It is known for its mild acidity and healthy body, which are reminiscent of Ethiopian Harrar Longberry coffee. Ethiopian Lekempti Coffee also has a subtle yet unique fruity flavour.
