Specialty Coffee Producing Regions in Ethiopia
According to various global coffee traders and baristas, Ethiopia’s coffee is mostly categorized as ‘specialty’ coffee that is well suited to the gourmet palate. Organically grown, no chemical fertilizers are applied to the plants. It has moderate acidity and is cultivated in a highland climate in favorable and rich soil types.
There are more than twenty major natural forest coffee-producing areas well known for their organic variety: Yirgacheffe, Harar, Sidama, Jimma, Limmu, Kaffa/Bonga, Teppi/Bebbeqa, Wol-lega/Nekemt, Mettu/Illubabor, Bale, Guji, Konso, and Wonbera.
Globally Yirgacheffe, Harar, Sidama, Limmu, Kaffa, Guji, and Nekemt are the most celebrated and recognized Arabica coffee brands of Ethiopia.
YIRGACHEFFE
Yirgacheffe is one of the best Ethiopian highland coffee-growing areas located in the southern part of the country. It is the second-largest coffee producer in Ethiopia. It has been naturally available and picked from under the forest canopy, inter-cropped with flora and root vegetables, staple to the people of the region. Yirgacheffe is to be found at an altitude of between 1500 – 2120 meters above sea level and has an annual rainfall of between 1800 – 2200 mm and an average temperature of 18.40 centigrade. A floral taste profile of Yirgacheffe coffee shows that it is intercropped with other trees in an organic fashion.
SIDAMA
Sidama is a well-known coffee growing area in the southern highlands of the country. It is to be found at an altitude of 1500 – 2120 meters above sea level where there is an annual rainfall of 1100 mm and an averagetemperature of 18.90 centigrade. In the Sidama zone are as such as Aleta Wondo, Hager Selam, Yirgalem, Bensa, and Aroressa are coffee highland areas where quality coffee is produced in great quantities.
HARAR
Harar is located in the eastern highlands and incorporates Hararge (Chercher), Habru, Wobera, Garamulata, Gursum, and the surrounding area of Harar. The altitude ranges from 1510 – 2120 meters above sea level, with an annual rainfall of 860 mm, and the average temperature is 18.0 centigrade. The region’s moderately acidic soil type is most favorable for coffee. Harar coffee has a full body creamy taste and is used commonly for espresso by coffee roasters and cuppers. around the world. Harar coffee is a premium quality coffee known for its ‘Mocha’ flavor.
KEFFA
Kaffa coffee is named after the region it comes from, Kaffa, located in southwestern part of Ethiopia. It is also the birthplace of the Arabica plant, mother to all other Arabica varieties. Coffee in this region grows at altitude of 1,400 – 2,100 meters above sea level. Another specificity of Kaffa coffee is its natural protection against diseases, especially the fungus that is devastating coffee plantations in other parts of the world. The reason for this is the wide varieties of coffee plants in the Ethiopian forests are estimated to have 99,8% of the genetic diversity of Arabica.
LIMMU
The Limmu region is home to some excellent coffees. Limmu coffee grows in the South-West of Ethiopia between an altitude of 1,100 – 1,900 meters above sea level and is known and desired for its good cup, sweet, spicy/winey flavour and balanced body. Washed Limu coffee is considered one of Ethiopia’s best highland-grown coffees. The bean is medium size, has a distinctive rounded shape and green colour.
guji
The Guji region of southern Ethiopia is located at an altitude of 1600 – 2018 meters above sea level. Today Guji coffee is everywhere. But it has not always been this way. Over the past six decades, rapid developments, both commercial and cultural, have elevated Guji coffee as a unique coffee region. Coffees from this region offer a balanced and pleasingly complex cup profile – perfect for both filter and espresso.
NEKEMTE
Nekemte region of western Ethiopia is to be found at an elevation of 2,088 meters above sea level. The coffee is highly valued for its pleasant fruity flavour. At times the higher-grade coffee can be unique with honey, citrus, and floral notes. It has long elongated beans with a green to brownish colour. The cup is generally clean with slight fruity acidic taste and body of the best quality mocha.