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Ethiopia Coffee Growing Regions How to Brew Ethiopian Coffee Deliciously

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge sharing For more coffee bean information Please follow Coffee Workshop (WeChat official account cafe_style) The initial discovery of coffee Ethiopia's southern Kaffa region was known by its place name until the 18th century when it was formally named Coffee. Ethiopia's geographical environment is extremely suitable for coffee growth, with coffee now mainly cultivated between altitudes of 1100 to 2000 meters. Current

Introduction to Ethiopian Coffee

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

Ethiopia's geographical environment is highly suitable for coffee cultivation. Currently, coffee is mainly 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 grow coffee using traditional cultivation methods use organic fertilizers and avoid pesticides and herbicides. Therefore, most Ethiopian coffee is organic coffee cultivated using traditional methods.

Three Coffee Cultivation Methods in Ethiopia

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, there is no need for pesticides at all, as biological methods are used to control pests.

About one-third of coffee is garden coffee. In these coffee gardens, plants are arranged in a three-dimensional distribution pattern. Coffee trees grow under the shade of other crops, obtaining a suitable growing environment. The main nutrients come from fallen leaves, branches, and animal manure.

Today, there are still many wild Arabica coffee tree species growing in the forested areas of central and southern Ethiopia. The soil in these regions is well-drained, slightly acidic, and red and loose. Harvesting occurs once a year. When April arrives each year, beautiful white coffee flowers cover the mountains. When the coffee cherries mature, 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, appropriate acidity, and a mellow wine-like character. Annual production is 29,000 tons.

2. Djimma: Grown at altitudes between 1,400 and 1,800 meters, sun-dried processing, slightly acidic, with fruit aroma and a rich aftertaste. Annual production is 70,000 tons.

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

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

5. Sidarmo: Grown at altitudes between 1,400 and 2,200 meters, with moderate acidity and superior quality. Annual production is 37,000 tons.

6. Harar: Grown on highlands at altitudes of 2,700 meters and above, it's one of the world's finest coffees, with moderate acidity, intoxicating flavor, a slightly intoxicating quality, and dried fruit aroma. It's pure mocha coffee with an annual production of approximately 26,000 tons.