Ethiopian Heirloom (Landraces)

‘Heirloom’ is the catch-all trade term for the thousands of indigenous Arabica landraces grown in Ethiopia, the plant's centre of origin. Rather than named, stabilised cultivars, these are genetically diverse populations — some collected and coded by the Jimma Agricultural Research Center (JARC) — that account for the floral, tea-like complexity associated with Ethiopian coffee. This wild diversity is the single most important genetic reservoir for the species and underpins global breeding for disease resistance and climate resilience.

At a glance

• Scientific name: Coffea arabica (indigenous landraces)
• Flavor: Floral, citric, tea-like; immense variation between selections.
• Aroma: Jasmine, bergamot, stone fruit.
• Disease resistance: Variable; broad in-field genetic diversity.
• Cup potential: Very high