Ethiopia produces some of the
most unique and fascinating coffees in the world.
The three main regions where Ethiopia coffee beans originate are Harrar, Ghimbi, and Sidamo (Yirgacheffe).
Ethiopian Arabica Coffee Beans
Ethiopian Harrar coffee beans are grown on
small farms in the eastern part of the country. They are dry-processed
and are labeled as longberry (large), shortberry (smaller),
or Mocha (peaberry). Ethiopian Harrar coffee can have a strong
dry edge, winy to fruit like acidity, rich aroma, and a
heavy body. In the best Harrar coffees, one can observe an
intense aroma of blueberries or blackberries. Ethiopian Harrar
coffee is often used in espresso blends to capture
the fine aromatics in the crema.
Washed coffees of Ethiopia
include Ghimbi and Yirgacheffe. Ghimbi coffee beans are grown in the western parts of the country and are more
balanced, heavier, and has a longer lasting body than the
The Ethiopian Yirgacheffee coffee bean, is the most favored coffee grown in southern Ethiopia. It is more mild, fruitlike, and
aromatic. Ethiopian Yirgacheffee coffee may also be labeled as Sidamo, which is the district where it is produced.
For more information about Ethiopia coffee, visit Sweet Maria's or Lucidcafe.com.