PROCESSING: Washed, Natural
HARVEST PERIOD: November – March
ARRIVAL PERIOD: April – August
ANNUAL COFFEE PRODUCTION: 6-7 Million Bags
Ethiopia is the birthplace of the Arabica coffee bean and presents an extremely complicated coffee environment. Coffee varies greatly depending on the region in which it was grown; coffees can be either natural or washed (often in the same region).
Often dry-processed. Wild, intensely fruity (blueberry is common), often sweet. Sometimes marketed as “Moka Harrar”.
Can be either wet or dry-processed (more commonly the former). Fruity, wine-like, with dried-fruit notes, often with floral overtones.
A small-bean coffee from the Sidamo region. Notable for deep, spicy flavors and floral notes. Natural examples often have blueberry and currant notes.
Limmu is usually a washed coffee that exhibits a relatively low acidity yet is somewhat sharp and tangy. Well-balanced body with winy acidity is common, with spice, fruit, sweet and floral overtones.
Guji is contained within the Sidamo region. Often naturally processed, though washed versions are also seen. Berry and fruit notes predominate, especially in naturals, with a winy acidity and full body.