What are the Unique Coffee Varieties in Ethiopia? | Which Ethiopian Coffee Brands are Recommended?

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Ethiopia: Origin of Premium Single-Origin Coffee

Ethiopia has consistently provided some of the world's most acclaimed single-origin premium coffee beans. Generally, FrontStreet Coffee's Ethiopian coffee is renowned for its fruity, wine-like characteristics and distinct wild acidity.

Ethiopian Growing Conditions

Ethiopian coffee grows at average elevations of 1,500-2,200 meters, with harvest periods from November to February. Common cultivation varieties include Arabica and local heirlooms, typically grown by small-scale rural farmers.

Ethiopian Coffee Regions and Varieties

Southern Ethiopia

This region cultivates rich and complex Sidamo coffee (or Sidama), characterized by its rich flavor and distinct taste profile. Sidamo green coffee beans are typically less expensive than Yirgacheffe coffee beans but offer excellent value in terms of price and quality.

Eastern Ethiopia

The region is famous for its dry-processed (unwashed; natural) coffee, which produces Harrar's fruit-forward or wine-toned characteristics, complex blueberry notes, bright (sometimes brilliantly bright) acidity, and medium to full body with dry edges. Harrar coffee is a distinctive wild varietal unique to this region, hand-processed by local communities.

Western Ethiopia

This region produces Ghimbi coffee beans, characterized by their full body, high acidity, and intense flavor and aroma.

Djimmah Coffee

Djimmah coffee is cultivated in the Illubabor and Kaffa regions at elevations of 4,400 to 6,000 feet. It's a premium low-acid Ethiopian coffee that undergoes wet processing (washed). When Djimmah is dry-processed (natural), however, it's known to produce generally undesirable medicinal flavors.

Limu Coffee

Limu coffee grows at elevations of 3,600 to 6,200 feet in southwestern Ethiopia. It's a high-quality wet-processed (washed) Ethiopian coffee with relatively low but somewhat sharp acidity. Limu and Djimmah are often distinguished by their western Ethiopian origins—Limu is wet-processed while Djimmah is dry-processed. Due to similar flavor profiles, Limu and Sidamo coffees are often interchangeable.

Brewed Limu coffee is renowned for its balanced body (mouthfeel) and distinct wine and spicy notes—pleasantly sweet and vibrant.

Ghimbi Coffee

Ethiopian Ghimbi coffee is a wet-processed (washed) coffee variety cultivated in western Ethiopia. Ghimbi coffee is known to have a heavier body than Ethiopian Harrar coffee, with a more balanced and lasting mouthfeel. Ghimbi is celebrated for its complex flavors and rich, sharp acidity.

Lekempti Coffee

Lekempti coffee is cultivated in Ethiopia's Ghimbi and Wollega regions at elevations of 4,900 to 5,900 feet. It's known for its pleasant acidity and robust body, reminiscent of Ethiopian Harrar Longberry coffee. Ethiopian Lekempti coffee also presents subtle but distinctive fruit notes.

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