Types of Ethiopian Coffee by Region
Ethiopia Is The Birthplace Of The Arabica Coffee Bean, And Its Coffee Environment Is Exceedingly Complex. Coffee Is Classified As Either Natural Or Washed, Depending On The Place Where It Was Cultivated (Often In The Same Region).
Ethiopian Yirgacheffee ይርጋጨፌ
| Growing Altitude | 1,800 – 2,100 meters above sea level |
| Arabica Variety: | Ethiopian Heirloom |
| Harvest Period: | October – December |
| Milling Process: | Washed or Sundried |
| Aroma: | Floral, Sweet |
| Flavor: | Complex, Fruity, Floral, Lemon |
| Body: | Medium to Light |
| Acidity: | Sweet, Citric, Soft |
| Grades Available: | 1, 2 |
Background
Yirgacheffe is a micro district (or “woreda,” a “administrative division of Ethiopia”) in the Gedeo Zone of southern Ethiopia. The Gedeo zone, which is located in Ethiopia’s Southern Nations, Nationalities, and Peoples’ Region (SNNPR), is recognized for producing well-balanced cups with nuanced flavors and acidity.
Yirgacheffe is located in the Gedeo Zone, at an elevation of between 1,800 and 2,100 meters above sea level. Because coffee is grown at high altitudes and in certain methods, under the forest canopy, this woreda has a lot of lush green foliage, which provides optimal growing conditions for coffee plantations. The Yirgacheffe region produces Ethiopia’s best and most complex characteristics, with wet-processed Yirgacheffe coffee accounting for the majority of Yirgacheffe coffee. Although organically dried beans from this region are gaining popularity.
Some of the best Yirgacheffe coffees have qualities that are similar to the best Sidamo coffees. Fruit flavors, sharp acidity, and a smooth, clean mouth feel are among these features. The acidity is sharp, and it’s frequently accompanied by a lemony flavor and incredible sweetness. Another distinguishing feature of this coffee is its light body and herbaceous flavor.
Ethiopian Sidamo Coffees ሲዳሞ
| Growing Altitude | 1,550 – 2,500 meters above sea level |
| Arabica Variety: | Ethiopian Heirloom |
| Harvest Period: | October – December |
| Milling Process: | Full Washed |
| Aroma: | Floral, Citrus, Cocoa |
| Flavor: | Herbal, Lemony |
| Body: | Soft yet smooth body |
| Acidity: | Citrusy and Bright |
| Grades Available: | 2 |
Background
The Sidamo Zone is located in Ethiopia’s Southern Nations, Nationalities, and Peoples Region (SNNPR), and is called for the Sidama people. The Sidamo zone, which has a population of over 3.2 million people, is the country’s biggest producer of green coffee beans. The famous Great Rift Valley, which spans across Ethiopia and Kenya, is home to the coffee-growing districts of Sidamo. Many farmers in Sidamo produce their own unique varietals on undeveloped area near their homes. They’ll pick the coffee cherries and transport them to processing facilities, resulting in a combination of mixed heirlooms that gives Sidamo coffee its wonderful depth.
Northeast of Lake Abaya and southeast of Lake Awasa is the Sidamo zone. The climate varies by altitude above sea level throughout the zone, with the majority of the land being fertile. With an elevation of 1,500 – 2,500 meters above sea level, warm conditions cover more than half of the region. Kolla, the hot temperature zone, accounts for 30% of the entire area, with the hilly highlands accounting for the remaining Sidamo Zone.
Sidamo offers a wide range of coffee flavors, as well as a selection of washed and unwashed grades. Varieties of soil, microclimates, and coffee tree varietals contribute to a kaleidoscope of flavors. This is also why it’s tough to assign Sidamo coffee cupping notes.
Ethiopian Jimma Limmu Coffee ሊሙ
| Growing Altitude | 1,750 – 2,550 meters above sea level |
| Arabica Variety: | Ethiopian Heirloom |
| Harvest Period: | August – December |
| Milling Process: | Washed |
| Aroma: | Melon and Soft florals |
| Flavor: | Wine and Spicy, Fruit-tones |
| Body: | Well-balanced body |
| Acidity: | Mild, Citric acidity |
| Grades Available: | 2 |
Background
The Illubabor zone and the Jimma zone are two adjacent zones where this coffee may be found, with Limu being the term given to this particular flavor of coffee. The Jimma zone is named after the old Kingdom of Jimma and is located in Ethiopia’s Oromia Region. The Illubabor zone can also be found in Ethiopia’s Oromia region, west of Jimma and along the Sudanese border. The majority of Ethiopian coffee is grown in Oromia, the country’s largest of nine regional states. Coffee is also thought to have been discovered about 1000 years ago in western Oromia, specifically in the ancient Kingdom of Kaffa.
High altitude; rich, well-drained (and mostly volcanic) soils; a tropical environment with a nine-month rainfall period; and moderate year-round temperatures between 15 and 24 degrees Celsius describe Oromia’s growing zones, which are perfect for arabica.
Limu coffee is divided into two categories by the Ethiopian Commodity Exchange (ECX) based on the growing zone. Category A refers to Jimma coffee, which can be found in woredas like Goma, Limu Kossa, Limu Seka, and others. Coffee from Illubabor, which can be found in woredas such as Gore, Yayu, Metu, and others, is classified as Category B.
Ethiopian Bench Guji Maji Coffee
| Growing Altitude | 1,750 – 2,550 meters above sea level |
| Arabica Variety: | Ethiopian Heirloom |
| Harvest Period: | August – December |
| Milling Process: | Washed |
| Aroma: | Melon and Soft florals |
| Flavor: | Wine and Spicy, Fruit-tones |
| Body: | Well-balanced body |
| Acidity: | Mild, Citric acidity |
| Grades Available: | 2 |
Background
Guji, which was once part of the Borena Zone and was famed for cattle reering, was ravaged by bush fires over a two-year period (1997 to 1999). Locals soon returned to the area to cultivate it once more. After Borena split up in 2002, it became its own zone. Hambela and Odo Shakiso are two popular woredas in Guji. According to a 2007 census, the Oromo ethnic group accounted for 78.5 percent of the population. They consider their location to be the heart of Oromo culture. The Gada (a system of generation segments or classes that succeeded each other every eight years in acquiring political, military, judicial, legislative, and ritual obligations.) system’s rites, customs, and wisdom are still extensively followed among the people. Aside from that, coffee cultivation is deeply engrained in Guji culture; the two are inextricably linked.
Guji coffee has an own terroir in terms of terrain, culture, and flavors, while retaining classic qualities such as aromas of sweet peach, maple sugar, and cocoa nibs. With a silky, chocolaty mouthfeel, this coffee has a large, powerful flavour. Spicy, unique, and fresh are all words that come to mind while thinking of this dish. Guji coffees have a complex, yet balanced cup profile that works well with both filter and espresso machines. Guji used to just produce washed and naturals, but growers have recently begun to sell honeys as well.
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Coffee’s history is the only thing deeper and richer than its flavor. Ethiopians had hundreds of years of head start in developing the world’s best coffee, and they made the most of it. You can’t go wrong with Ethiopian coffee when it comes to floral fragrances and fruity flavors.
I’ve tried to include some of the greatest Ethiopian coffee beans from various Ethiopian coffee styles in this list. I’m confident you’ll discover something to your liking.
Abu Refaw Co-Founder of Coffee Ethiopian Importer in the USA
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