Characteristics of Ethiopian Coffee Beans: Introduction to Varieties and Prices

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Ethiopian Coffee Introduction

Harar

Harar is located in the eastern highlands of Ethiopia (Harerge province) and grows at altitudes between 5,000-7,000 feet. A century ago, it still grew wild on mountain slopes. The green beans are mostly medium-sized with pointed ends, greenish-yellow or golden in color. When roasted, they emit a strong chocolate aroma. The flavor is wild with moderate acidity and rich texture - a very typical mocha character. Good Harar carries jasmine fragrance and a fermented wine-like aftertaste. In some ways, it resembles and even surpasses the Mattari from Yemen's Bani Matar region.

Today's Harar is still processed using traditional natural methods, usually exported through the nearby town of Dire Dawa. Its annual production is about 185,000 bags/60kg, with exports commonly being Longberry (developed from early Arabica varieties) in G5 (Grade 5) or G4 specifications. Unfortunately, good Harar is often smuggled to Yemen and sold at higher prices as mocha beans, a practice that continues unabated.

When drinking, besides being enjoyed as a single origin, its rich flavor and wine-like acidity can also serve as an espresso base.

Djimmah

Djimmah, with annual production accounting for about 50% of all Ethiopian coffee, grows in the southwestern highlands (bordering Kaffa and Illubabor provinces) at altitudes between 4,400-6,000 feet. It's usually exported as G5/G4.

However, in recent years, about 10-20% of Djimmah has been used to compensate for flavor deficiencies in blended coffees, though its quality has gradually declined below its original standards. Yet it receives polarized reviews from coffee buyers (my friend uses Djimmah exclusively as an espresso base in his shop, and its strong flavor surprised me). Like Harar, this coffee follows traditional natural processing methods and also carries some wine-like acidity, though slightly inferior to Harar. It has medium texture, is coarse with earthy notes.

Ghimbi and Lekempti

Grown in the western Ethiopian highlands (Wollega province) at altitudes of 4,900-5,900 feet, north of Djimmah, most are wild-grown. Annual production is about 500,000 bags/60kg, with exports mostly G5/G4. The beans are larger and longer than Longberry, greenish-brown in color. The flavor resembles Harar but lacks jasmine tea fragrance, has more bitterness, and lacks the uplifting quality of Harar. It's slightly acidic with mild fruit and wine aromas, though slightly inferior to Harar, but has good texture and viscosity. Ghimbi region beans are jokingly called "poor man's Harar."

The flavor is complex yet balanced, with better throat-coating at dark roast and a long aftertaste. It's one of the materials many roasters like to use for blends, of course it can also be a good single origin, suitable for after-dinner drinking.

Limu

Grown in the southwestern highlands of Ethiopia (bordering Shewa and Sidmo provinces), east of Djimmah, north of Sidamo, at altitudes between 3,600-6,200 feet. It's preferred by most Europeans and Americans, mostly washed. Annual production is about 110,000 bags/60kg. The beans are medium-sized, mostly round (about 15/16 screen), greenish-blue in color. Exports are mostly G2 grade. The flavor resembles Yirgacheffe but with thinner viscosity, though floral and fruit flavors are obvious. The acidity is smoother than Yirgacheffe's, with more stimulating acidity and a wine-like aftertaste. It has good and balanced quality - an Ethiopian specialty coffee worth noting after Yirgacheffe. However, almost all Limu is vertically integrated and exported by the Ethiopian Coffee Organization, so it's rarely seen domestically.

I've heard this type is more suitable for medium roasting in fluidized bed roasters, not for dark roasting. The best flavor appears two to three days after roasting. In fact, good Limu and Yirgacheffe are comparable (this is actually a subjective matter of personal opinion).

Sidamo

Grown in the southernmost Ethiopian highlands at altitudes between 4,600-7,200 feet (Sidamo province), southeast of Djimmah, directly south of the capital. Usually distinctly sweet and preferred by most people. Annual production is about 225,000 bags/60kg. The beans are smaller than Longberry, greenish-gray. In Sidamo's natural drying fields, coffee is placed in burlap wooden racks, with workers manually turning the coffee under sun exposure. Natural processed Sidamo is mostly exported as G4, while washed Sidamo, due to more refined processing than natural, is mostly exported as G2 grade.

Natural processed flavor is close to floral but with some earthy notes. Washed carries nutty fruit fragrance with slight cocoa aroma, but both share smooth texture and viscosity, comfortable pleasant acidity and aroma. Medium roast suits single origin, dark roast suits blends and good espresso bases.

Yirgacheffe

The name comes from two parts: Yirga is a town name in Sidamo meaning "stable," and Cheffe means "municipality."

It grows in the southern Ethiopian highlands at altitudes between 5,700-7,800 feet, located in the northwestern part of Sidamo province, near Lake Abaya. Usually distinctly sweet and preferred by most people. Annual production is about 225,000 bags/60kg. The beans are smaller than Longberry, greenish-gray, mostly washed. In washing stations, coffee cherries are fermented in water-filled tanks after harvesting. Workers use simple wooden rakes to turn them for easier washing. Washing stations always have a pungent fruit fermentation smell and the sound of cherries colliding in tanks. After the cherries become sticky and soft, they are directly hulled and washed, leaving only parchment-covered fruit. After final washing, the fruit is dried directly outside the washing station.

The flavor resembles a combination of lemon and citrus, with excellent viscosity and complex flavor (personally, I think sometimes due to its famous name, it's somewhat overemphasized and exaggerated by people, even though I like its flavor). Most exported as G2, suitable for medium roast as single origin.

Ethiopian Coffee Industry Outlook

A 60kg bag of coffee beans saw production reach 7.1 million bags in the past year. If new trees are put into production and planting in the next five years, production prospects will be relatively optimistic. But at the same time, climate change and its impacts are long-term challenges we all must face.

The Ethiopian government, along with some non-governmental organizations and research centers, are helping implement these changes. The organization's Director-General Adugna Debela Bote said in a recent interview in Kigali, capital of Rwanda: "Marketing reforms are helping producers skip certain stages in the supply chain." He said this will help increase the income of farmers who currently receive about 60% of the coffee price. He also stated that under new reforms, farmers can directly engage in free trade exports. Ethiopia is also actively creating awareness among farmers, which will be realized in this production year.

Meanwhile, Ethiopia exports most of its coffee beans to Europe and America, and is trying to open new markets in Asia, especially China, South Korea, and Japan. He said China could potentially account for half of Ethiopia's shipments.

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