Our Ethiopian Coffee Origins
Discover the unique terroir and exceptional flavors from the birthplace of coffee
Processing Methods Matter
The same coffee region can produce dramatically different flavor profiles based on processing method. Natural (dry) processing creates fruit-forward, syrupy coffees, while washed (wet) processing highlights clean, bright, floral characteristics.
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Region
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1,500-2,200m
Wild blueberryStrawberry
1,700-2,200m
Blueberry (intense)Strawberry
1,800-2,200m
BlueberryStrawberry
1,100-1,900m
PlumApricot
1,400-2,200m
StrawberryRaspberry
1,400-2,100m
CitrusStone fruit (dried apple, apricot)
1,500-2,100m
Intense blueberry (dominant)Blackberry
Explore Ethiopia's Coffee Belt
Each region offers distinct characteristics shaped by altitude, climate, and centuries-old traditions
10 regions
Ethiopian Coffee Regions
Click on any region to explore details
Ready to Experience Ethiopian Excellence?
Request samples from any of our regions or discuss custom sourcing solutions with our team.