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Ethiopia Coffee Growing Regions Distribution Ethiopia Coffee Bean Story Ethiopia Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style) Coffee Discovery Ethiopia The Kaffa region in southern Ethiopia was known as Kaffa until the 18th century when it was officially named Coffee Ethiopia's geographical environment is extremely suitable for coffee growth with coffee now mainly cultivated between altitudes of 1100 to 2000 meters

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

The Origins of Ethiopian Coffee

Coffee was first discovered in the "Kaffa" region of southern Ethiopia, where the place name was called "Kaffa." It wasn't until the 18th century that it was formally named "Coffee."

Ideal Growing Conditions

Ethiopia's geographical environment is exceptionally suitable for coffee cultivation. Currently, coffee is primarily grown at altitudes between 1,100 and 2,000 meters.

Today, approximately 25% of Ethiopia's population relies directly or indirectly on coffee production for their livelihood. Farmers who use traditional cultivation methods grow coffee trees using organic fertilizers without pesticides or herbicides. Therefore, most Ethiopian coffee is organic coffee produced using traditional cultivation methods.

Three Ethiopian Coffee Cultivation Methods

1. Forest or semi-forest coffee

2. Garden coffee

3. Plantation coffee

More than two-thirds of coffee production belongs to forest or semi-forest coffee. In such environments, pesticides are not needed at all; instead, biological methods are used to control pests.

About one-third of coffee is garden coffee. In such coffee gardens, cultivation is arranged in a three-dimensional distribution. Coffee trees obtain suitable growing conditions under the shade of other crops, with their main fertilizer nutrients coming from fallen leaves, branches, and animal manure.

Wild Coffee and Harvesting

Today, there are still large numbers of wild Arabica coffee trees growing in the forested areas of central and southern Ethiopia. The soil in these regions is well-drained, slightly acidic, red and loose. Harvesting occurs once a year. When April arrives each year, beautiful white coffee flowers cover the mountainsides. When the mature coffee cherries form, harvesting begins, and the new season's coffee starts to be exported from November to December.

Ethiopian Coffee Growing Regions

1. Limu: Grown at altitudes between 1,400 and 2,000 meters. Washed coffee is of superior quality with rich fruit aroma, suitable acidity, and a wine-like intensity. Annual production: 29,000 tons.

2. Djimma: Grown at altitudes between 1,400 and 1,800 meters. Natural process, slightly acidic, with fruit aroma and a thick, sweet aftertaste. Annual production: 70,000 tons.

3. Ghimbi: Grown at altitudes between 1,500 and 2,300 meters. This is gourmet-grade coffee with moderate acidity and fruity aroma. Annual production: 34,000 tons.

4. Yergacheffe: Grown at altitudes between 1,500 and 2,200 meters. Mocha flavor with floral and spicy aromas. Annual production: approximately 28,000 tons.

5. Sidamo: Grown at altitudes between 1,400 and 2,200 meters. Moderate acidity, superior quality. Annual production: 37,000 tons.

6. Harar: Grown on highlands at altitudes of 2,700 meters and above. One of the world's finest coffees, with medium acidity, intoxicating flavor, a tipsy quality, and dried fruit aromas. This is pure mocha coffee. Annual production: approximately 26,000 tons.