Ethiopia is where it all began. Legend has it that a goat herder named Kaldi noticed his flock dancing after eating berries from a certain tree. Those berries were coffee cherries, and the rest is history — a history that stretches across centuries and continents.
Yirgacheffe is perhaps the most celebrated Ethiopian coffee region. Grown at elevations between 1,700 and 2,200 meters, Yirgacheffe coffees are known for their delicate floral aromatics, bright citrus acidity, and a tea-like body that feels almost weightless on the palate. If you have ever tasted a coffee that reminded you of jasmine or bergamot, it was likely from here.
Sidamo, the larger region that encompasses Yirgacheffe, produces coffees with a rounder body and notes of stone fruit, berries, and cocoa. Guji, a sub-region of Sidamo, has emerged as a star in its own right — its coffees are wild, complex, and often bursting with tropical fruit character.
Harrar, in the eastern highlands, is one of the oldest coffee-producing regions in the world. Harrar coffees are dry-processed, giving them a heavy body and intense blueberry and wine-like flavors that are unmistakable. Limu, in the western highlands, rounds out our list with balanced, sweet coffees that carry notes of spice and citrus.
Exploring Ethiopian coffee is like exploring an entire continent of flavor in a single origin. Each region, each farm, each harvest tells a different story. Start with a washed Yirgacheffe, then try a natural Guji, and let your palate travel where your feet have not yet gone.
