Ethiopia is not only the largest coffee producer in Africa, it also has the largest domestic consumption on the continent too.
This well-developed domestic consumption of coffee has been driven by the long history with coffee the country has: home to the famous “Kaldi”, the goat herder who supposedly first discovered coffee’s ‘caffeinated’ qualities. Many coffee species are indigenous to Ethiopia, with Heirloom now the most common.
Coffee is produced in a number of regional zones to the west and south of the capital Addis Ababa, most famously Sidamo and Yirgacheffe. Bench Maji, a lesser known zone to the west of Djimma is starting to make a name for itself in the exporting world, as coffee aficionados look further afield for more exotic coffees.
65% of the Ethiopia’s coffee growing área is located within Oromia Region. The coffees delivered to the central coffee market from this region are about 150,000 ton a Year. Coffee is produced in 13 zones and 88 districts of Oromia region. The bulk of which is Certified with either Fairtrade, Organic and Rainforest certifications. The majority of the region’s coffee is known as garden coffee small plots of land with very low yields, as producers multi crop with other cash crops to maximise their returns.
Ripe nectarine and mango juice, with fruity wine type back drop moderate body and acidity.
Ethiopia has an abundance of varied flavour profiles – depending on the process and region the coffee is produced, from strawberry fruit, to mango, passion fruit and pineapple. If sweet juicy fruits are your thing, Ethiopia is the answer!
Oromia is one of only four Cooperative Unions in the country to be able to offer Fairtrade and Organic traceable coffees
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Select the grind type to fit your way of making coffee. To learn more about the different processes visit our Brew Guides.