Africa & Arabia

Ethiopia Coffee

Floral, fruity, tea-like

About Ethiopia coffee

The birthplace of coffee — Arabica itself originated in Ethiopia's highlands, where it still grows semi-wild. Ethiopian coffee is prized for a delicate, aromatic, almost tea-like character you won't find anywhere else.

What it tastes like

Washed Ethiopians burst with jasmine, bergamot, lemon and stone fruit; naturals lean into blueberry, strawberry and tropical fruit. Clean, floral and vibrant.

How it's grown & processed

Grown largely by smallholders and processed both washed and natural. Very high altitudes slow the cherry, concentrating sweetness and acidity. Key regions: Yirgacheffe, Sidamo, Guji, Harrar.

Best way to brew it

Shines as a light-to-medium filter roast — save it for pour-over. New to dialing in your brew? Our brew calculator and recipe guides have you covered.