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Coffee Bean Introduction: Ethiopian (Mocha) Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Ethiopia is one of Africa's major producers of Arabica coffee beans, producing the world's finest Arabica mocha coffee beans. It is said that coffee beans were first discovered by shepherds in the Kaffa region of Ethiopia, and the name 'coffee' evolved from 'Kaffa', making Ethiopia the birthplace of coffee

Ethiopia: The Birthplace of Coffee

Ethiopia is one of Africa's main producers of Arabica coffee beans, producing some of the world's finest Arabica Mocha coffee beans. It is said that coffee beans were first discovered by shepherds in the Kaffa region of Ethiopia, and the name "coffee" evolved from "Kaffa," making Ethiopia the true homeland of coffee.

Coffee Bean Production and Processing

Ethiopia's geographical environment is exceptionally suitable for coffee cultivation. Mocha coffee is primarily grown on the southern highlands at altitudes between 1,100 and 2,300 meters. Major coffee-producing regions include Harar, Limu, Djimma, Sidamo, Kaffa, Yergacheffe, and Wellega. The soil in these areas is well-drained, slightly acidic, and red and loose.

Ethiopian coffee is harvested once a year. From March to April, beautiful white coffee flowers bloom on the branches, after which the fruit begins to grow. From September to December, red coffee cherries mature and await picking. From November to December, the new season's coffee begins to be exported.

Currently, about 25% of Ethiopia's population relies directly or indirectly on coffee production for their livelihood. The majority of farmers use traditional cultivation methods. Coffee trees are cared for manually, organic fertilizers are used, and harmful pesticides and herbicides are avoided. Therefore, most coffee produced in Ethiopia is organic coffee.

Due to different cultivation methods, coffee can be divided into three types: forest or semi-forest coffee, garden coffee, and plantation coffee. 60% of coffee belongs to the forest or semi-forest category. In such wild coffee forests, pesticides are not used at all; instead, biological methods are employed for pest control.

35% of coffee is garden coffee. In these coffee gardens, cultivation is distributed in a three-dimensional pattern. Coffee grows in the lower layer, obtaining a suitable growing environment under the shade of other crops. Fertilizer mainly consists of fallen leaves, withered grass, and animal manure.

5% of coffee is plantation coffee. This is a modern cultivation method where coffee also grows in forests, but new varieties are used and planted in rows interspersed with other shade trees.

Due to different processing methods, coffee can also be divided into two types: washed coffee and sun-dried coffee.

Washed coffee accounts for 35% of exports. High-quality washed coffee is processed from freshly picked, fully ripe cherries, with careful picking and close supervision by professionals. After sorting, clean coffee beans must be pulped on the day of picking, then fermented, washed, dried, and hulled. The processed coffee beans maintain a moisture content of around 12%.

Sun-dried coffee accounts for 65% of exports. It is mainly picked by families, and red coffee beans are placed on cement floors or high tables to dry to about 11.5% moisture content, then hulled and cleaned.

Coffee Grading and Quality Control System

In Ethiopia, the coffee grading and quality control system is divided into three levels: producers, regional, and national. All coffee must undergo inspection by local inspection agencies before leaving its place of origin, then undergoes another inspection at the Coffee Inspection and Grading Centers in Addis Ababa and Dire Dawa to determine its quality grade. Coffee grading before auction and sale is important for all groups involved in production, purchasing, export, and consumption. Before export, coffee must also be sent to a national quality control agency for inspection to confirm that its origin, color, and other aspects meet export standards, ensuring the reputation of Ethiopian coffee.

Currently, Ethiopia's coffee grading and quality control system mainly has two indicators: visual inspection and cupping, with examination items including coffee bean color, cleanliness, origin, taste, and characteristics. Export grading is indicated by simple numbers, with the best washed coffee being Grade 5 and the best sun-dried coffee being Grade 4. After grading, it is marked with its origin and can be exported. Usually, exports are paid for by letter of credit, which can both reduce the exporter's foreign exchange risk and provide quality assurance to importers.

According to legal requirements, all coffee must be traded through auctions held in Addis Ababa and Dire Dawa. During the coffee harvest season, such auctions may even be held twice daily.

Coffee Exports

Coffee is Ethiopia's most important export cash crop and the main source of foreign exchange income. Ethiopia's coffee exports account for approximately 3% of the world market share, making it the world's eighth-largest coffee exporting country. Coffee export volume steadily increased from 58,000 tons in 1990-1991 to 110,000 tons in 1995-1996, and maintained this level for several subsequent years. In 2001-2002, export volume exceeded 110,000 tons, and in 2002-2003 it reached 127,000 tons. Due to a decade-long decline in international coffee prices, Ethiopia's foreign exchange income was severely affected. Before the sharp decline in coffee prices, coffee export income accounted for more than half of Ethiopia's foreign exchange earnings, while now it only accounts for about 35%. However, according to International Coffee Organization reports, coffee prices began to recover in 2002, rising from 41 cents per pound in September 2001 to 52 cents in 2002, and further rising to 59.7 cents per pound in 2003. The average price in March 2004 was 60.8 cents per pound, a 50% increase from September 2001 prices. This is excellent news for Ethiopia.

Ethiopian people are avid coffee drinkers, with domestic consumption in 2003 accounting for 42.3% of total production, with per capita consumption of 3 kilograms. However, more than half of the annual coffee production is used for export to earn foreign exchange. Major export countries include: the United States, Italy, the United Kingdom, Sweden, Norway, Greece, France, Belgium, Germany, and Australia.

Before 1974, coffee production, processing, and trade rights were all in private hands. During the military government period, private farms were nationalized, and small-scale coffee producers were neglected. In 1991, Ethiopia's transitional government issued a new economic policy encouraging private merchants to export coffee. As a result, the number of private coffee exporters increased dramatically. Currently, nearly 90% of coffee exports are controlled by private exporters.

FrontStreet Coffee's Ethiopian Coffee Characteristics

The natural characteristics of coffee beans include size, shape, acidity, texture, flavor, and aroma. FrontStreet Coffee's Ethiopian coffee beans are small and aromatic, with wine-like acidity, deeply loved by coffee enthusiasts. Due to the unique aroma and flavor of FrontStreet Coffee's Ethiopian coffee, it is often used in the production and variety improvement of beverages, ice cream, and candy.

World-Famous Ethiopian Coffee Varieties

World-renowned Ethiopian coffee varieties mainly include:

1. Limu Coffee: Grown at altitudes between 1,400 and 2,000 meters. Washed coffee. Superior quality with rich nutty aroma, moderate acidity, and wine-like intensity. Annual production: 29,000 tons.

2. Djimma Coffee: Grown at altitudes between 1,400 and 1,800 meters. Sun-dried coffee. Slightly acidic with nutty aroma and long-lasting aftertaste. Annual production: 70,000 tons.

3. Gimbi Coffee: Grown at altitudes between 1,500 and 2,300 meters. Gourmet-grade coffee with moderate acidity and fruity aroma. Annual production: 34,000 tons.

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

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

6. Harar Coffee: Grown on highlands above 2,700 meters altitude. Among the world's best coffees, with medium acidity, intoxicating exotic flavor, and tipsy, dried fruit aroma - pure mocha coffee. Average annual production: approximately 26,000 tons.