Famous for its herbal and citrus notes, this unique country in eastern Africa is also known as the birthplace of Arabica coffee. Coffee obtained from this country constitutes 4.5% of the world coffee market. The coffee harvest in Ethiopia generally takes place between October and December, but due to global warming, the harvest periods in Ethiopia, like every producer country, seem to change in the coming decades. The coffees obtained from Ethiopia are processed in 2 ways and spread on the market. The first of these is the natural process and the second is the washed process.

Ethiopia has a variety of coffee that is not found anywhere else. Its biodiversity is so high that some types of coffee grown in this region have not yet been identified. The coffee that comes to our cups comes from wild fields, gardens, and forests. Since the coffee beans grown in this region are wild, they lack uniformity in size and shape. There are approximately 15 million people in Ethiopia who participate in the labor force from harvesting coffee to exporting in order to obtain coffee beans from this wide vegetation.

The places where coffee is grown intensively in Ethiopia; are Lekempti, Wellega, Gimbi, Limu, Djimmah, Sidamo, Yirgacheffe, and Harar.

Coffee from the Limu and Djimmah regions is exported as “Limu” ​​if it is washed and processed, and as “Djimmah” if it is processed naturally.

The aromas in the coffees coming out of the Sidamo region, which has lush vegetation, are generally citrus and herbal aromas. Sometimes you can also come across walnut flavors.

Contrary to the greenery of Sidamo, the Harar region is almost as dry and hot as a desert climate. For this reason, coffee beans obtained from this region generally have an earthy aroma. Of course, you can taste the aromas of blueberries and fruits in the most valuable seeds obtained from this hot climate. Another feature that makes the Harar region unique is that almost all of the coffees obtained from this region are processed naturally.