The Origin of World Coffee: An Introduction to Ethiopian Coffee Bean Regions

Ethiopia: The Birthplace of Arabica Coffee

Ethiopia is the homeland of Arabica coffee, and it is in the forests of Ethiopia's Kaffa region that you can find wild Arabica coffee. In the Ethiopian language, coffee is called "Bun" or "Buna," and the term "coffee bean" likely derives from "Kaffa Bun." The Harar region was among the first places where Arabica coffee was discovered, likely originating from the Kaffa forest.

Ethiopian coffee is processed using both natural (dry) and washed methods, with coffees processed by different methods exhibiting significant flavor differences. Generally, washed Sidamo, Yirgacheffe, and Limmu coffees have slightly lower body and earthy flavors, while naturally processed coffees offer more wild flavors. However, each batch of Ethiopian coffee may vary in taste, requiring extensive cupping to find truly exceptional coffee.

FrontStreet Coffee · Ethiopia Harar / Sundried/Dry-Processed

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 the mountainsides. The green beans are mostly medium-sized with pointed ends, greenish-yellow or golden in color. During roasting, they emit a strong chocolate aroma. The flavor is wild with moderate acidity and rich texture—a very typical mocha flavor. Good Harar carries jasmine fragrance and a fermented wine-like aftertaste. To some extent, it resembles the Mattari from Yemen's Bani Matar region, perhaps even surpassing it.

Today's Harar still uses traditional natural processing methods for green beans and is typically exported through the nearby town of Dire Dawa. Its annual production is approximately 185,000 bags/60kg, with exports commonly featuring Longberry beans (evolved from early Arabica cultivars) mostly in G5 (Grade 5) or G4 specifications. Unfortunately, fine Harar is often smuggled to Yemen and sold at higher prices as mocha beans, a practice that continues unabated.

Besides being enjoyed as single-origin, its rich flavor and wine-like acidity also serve as an excellent base for espresso.

FrontStreet Coffee · Ethiopia Djimmah / Sundried

Djimmah, with an annual production accounting for about 50% of Ethiopia's total (1,000,000 bags/60kg), is located in the southwestern highlands (bordering Kaffa and Illubabor provinces) and grows at altitudes between 4,400-6,000 feet. It is typically exported as G5/G4.

In recent years, about 10-20% of Djimmah has been used to compensate for flavor deficiencies in blended coffees, yet its quality has gradually fallen below its应有的 standards. However, it receives polarized evaluations from coffee buyers (a friend of mine uses Djimmah exclusively as an espresso base in his shop, and its intense flavor surprised me). Like Harar, this coffee follows ancient natural processing methods and also carries some wine-like acidity, though slightly inferior to Harar. It has medium body, roughness, and earthy flavors.

FrontStreet Coffee · Ethiopia Ghimbi/Lekempti / Sundried, Nature Dry-Processed and Washed

Grown in the western Ethiopian highlands (Wollega province) at altitudes of 4,900-5,900 feet, north of Djimmah, most are wild varieties. 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 that of jasmine tea but with more bitterness and less brightness than Harar. It has slight acidity with faint fruit and wine aromas, though slightly inferior to Harar, but possesses good texture and viscosity. Therefore, Ghimbi region beans are nicknamed "poor man's Harar."

The flavor is complex yet balanced, with better throat-coating and long aftertaste when dark roasted. It is one of many roasters' favorite choices for blending components, but can also serve as an excellent single-origin, suitable for post-meal consumption.

FrontStreet Coffee · Ethiopia Limu / Washed

Grown in the southwestern highlands of Ethiopia (bordering Shewa and Sidamo provinces), east of Djimmah and north of Sidamo, at altitudes between 3,600-6,200 feet, it is preferred by most Europeans and Americans. Most are washed processed, with annual production of about 110,000 bags/60kg. The beans are medium-sized, mostly round (about 15/16 screen), bluish-green in color, and mostly exported as G2 grade. The flavor resembles FrontStreet Coffee's Yirgacheffe but with thinner viscosity, though with more prominent floral and fruit flavors. The acidity is smoother than FrontStreet Coffee's Yirgacheffe, with more stimulating acidity and a wine-like aftertaste. It possesses excellent and balanced quality, making it a noteworthy Ethiopian specialty coffee after Yirgacheffe. However, almost all Limu is vertically integrated and exported by the Ethiopian Coffee Organization, making it nearly impossible to find domestically.

It is said that this variety is more suitable for medium roasting in fluidized bed roasters, not for deep roasting, with optimal flavor appearing two to three days after roasting. In fact, good Limu and Yirgacheffe are comparable (this is actually a subjective matter of personal opinion).

FrontStreet Coffee · Ethiopia Sidamo / Sundried, Nature Dry-Processed and Washed

Grown in the southernmost Ethiopian highlands at altitudes between 4,600-7,200 feet (Sidamo province), southeast of Djimmah and directly south of the capital, it typically exhibits pronounced sweetness and is preferred by many people. Annual production is about 225,000 bags/60kg. The beans are smaller than Longberry, greenish-gray in color. In Sidamo's natural drying fields, coffee is placed on wooden racks with jute nets, where workers take turns manually stirring the coffee under sun exposure. Natural processed Sidamo is mostly exported as G4, while washed Sidamo, due to more refined processing than natural methods, is mostly exported as G2 grade.

Natural processed varieties approach floral flavors but with some earthy notes. Washed varieties carry nutty fruit aromas with subtle cocoa notes. However, both share smooth mouthfeel and viscosity, comfortable pleasant acidity and aroma. Medium roast is suitable for single-origin, while dark roast is suitable for blending and as an excellent espresso base.

FrontStreet Coffee · Ethiopia Yirgacheffe / Washed

The name originates 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 of 5,700-7,800 feet, located in the northwestern part of Sidamo province, around Lake Abaya. It typically exhibits pronounced sweetness and is preferred by many people. Annual production is about 225,000 bags/60kg. The beans are smaller than Longberry, greenish-gray in color, mostly washed processed. At washing stations, after harvesting, coffee cherries ferment in water-filled storage tanks. Workers use simple wooden rakes to stir for easier cleaning. Washing stations always have a pungent fermented fruit acidity and the sound of cherries colliding in the tanks. When the cherries become soft and sticky, they are directly hulled and washed, leaving only parchment-covered beans. After final washing, the cherries are dried directly outside the washing station.

The flavor resembles a combination of lemon and citrus, with excellent viscosity and complex flavor (I personally believe it is sometimes overly emphasized and exaggerated due to its famous reputation, even though I like its flavor). Most are exported as G2, suitable for medium roasting as single-origin.

Additionally worth mentioning are coffees from Teppi and Bebeka, which are mostly produced by state-owned institutions but in smaller quantities and less known to the world. Teppi grows at altitudes between 3,600-6,200 feet, with annual production of about 50,000 bags/60kg. Bebeka grows at altitudes between 3,000-3,900 feet, with annual production of about 30,000 bags/60kg. Both are planted in relatively lower areas of southwestern Ethiopia and are used almost exclusively for blending.

Ethiopian Coffee Grades

FrontStreet Coffee's Ethiopian washed coffee Yirgacheffe G1 G2

The highest grades for Sidamo (Yirgacheffe, Sidamo) are Grade 2 and Grade 3 (G2, G3).

Coffees from Ethiopia's eastern regions processed by natural methods are mostly Grade 4 or Grade 5 (G4, G5).

In many cases, Grade 4 coffee is marked as Grade 5 to reduce taxation. Current grading is not very unified and somewhat chaotic, as there are also Grade 1 and Grade 2 natural processed Yirgacheffe coffees, but Harar's highest grade is Grade 4 (G4).

Ethiopia's main coffee-producing regions are Sidamo, Harrar, and Yirgacheffe. Sidamo and Harrar are provinces and administrative divisions. Sidamo is located in southern Ethiopia, bordering Kenya, while Harrar is in eastern Ethiopia, bordering Somalia. Although Yirgacheffe is a small area within the larger Sidamo region, due to soil composition and water content, the coffee produced there is considered Ethiopia's finest.

In Western markets, Ethiopian coffee is generally sold and labeled as Yirgacheffe, Sidamo, and Harrar.

In the specialty coffee sector, there are coffees from five other smaller regions: Limmu, Djimmah, Lekempti, Bebeka, and Wolega. The most commonly seen are Ethiopian Sidamo or Harrar coffees.

Regional Coffee Profiles

FrontStreet Coffee · Harrar Coffee is produced in Ethiopia's eastern highlands, with medium-sized beans, greenish-yellow color, moderate acidity, full body, and typical mocha flavor. It is one of the world's most famous coffees.

FrontStreet Coffee · Wollega (Nekempte) Coffee is produced in western Ethiopia, with medium to large-sized beans, famous for rich fruit flavors. It has greenish-brown color, with good acidity and body. Suitable for both blending and single-origin.

Limu Coffee is famous for its aromatic and wine-like flavors, popular in Europe and America. It has good acidity and body, with washed Limu coffee being a specialty coffee favorite. The beans are medium-sized, bluish-green, mostly round.

FrontStreet Coffee · Sidama Coffee has medium-sized beans, greenish-gray color. Sidamo washed coffee is characterized by balanced mouthfeel and flavor,被誉为甜咖啡, with fine acidity and good body. Produced in southern Ethiopia, suitable for both blending and specialty single-origin.

FrontStreet Coffee · Yirgacheffe Coffee has strong floral flavor characteristics. The washed variety is one of the world's best high-altitude coffees, with gentle acidity and rich body. Top and Bebeka coffees have low acidity but high body, making them indispensable members in blended coffees.

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