All destinations
Coffee poured from a jebena, EthiopiaAmanuel Kebede / Unsplash
6.2°N 38.2°E · 1,700–2,200 maslGrown in Yirgacheffe, Gedeo Zone
Ethiopian coffee
Arabica coffee comes from the forests of Ethiopia. Thousands of wild and semi-wild varieties still grow there, which is why no two lots taste quite alike.
From the expedition filesWild arabica still grows in Kafa's cloud forests, and coffee is roasted, brewed and blessed at home.Still alive art: Buna qalaa (coffee cooked in butter)Read the Ethiopia file, with every source →- Region
- Yirgacheffe, Gedeo Zone
- Altitude
- 1,700–2,200 masl
- Varieties
- Ethiopian landraces (heirloom)
- Process
- Washed, natural
Harvest calendar
JFMAMJJASOND
In the cup
JasmineBergamotLemonBlueberry (naturals)
Acidity
Body
Sweetness
Fruit
Chocolate
Guides about Ethiopia
Ethiopian vs Colombian coffee: which one is for you?Ethiopian coffee is floral and fruity; Colombian is caramel-sweet and balanced. Here's how they differ and which to buy.Pour-over starter kit: the four things you need, and the ones I'd buyA dripper, a gooseneck kettle, a scale and a burr grinder. What each one does, the specific models I'd buy, and the best beans for your first pour-over.