Coffee Regions of Ethiopia

A relatively young star origin known for clean, intensely floral and stone-fruit-driven micro-lots.

One of the world's oldest coffee names — dry-processed, wild, with blueberry and winey, almost fermented fruit.

The forested region widely regarded as the birthplace of Arabica, with wild forest coffee still growing semi-wild.

A western highland region producing rounded, balanced washed coffees with winey, spiced sweetness.

A broad southern region producing bright, citric washed coffees and sweet, berry-forward naturals.

The benchmark for floral, tea-like washed Ethiopian coffee — jasmine, bergamot, and citrus over a silky body.