Ethiopia produces more distinct cup profiles than any other origin in the world. These five regions are where it begins.
The floral benchmark of Ethiopian coffee.
Yirgacheffe is the name buyers reach for when they want to demonstrate what Ethiopian coffee can do. Tea-like body, bright acidity, and a perfume of citrus blossom — these are the cups that built modern specialty.
Structured, sweet, endlessly versatile.
Sidama produces some of the most consistent and approachable Ethiopian coffees on the market. Heavier-bodied than Yirgacheffe, with the sweetness that wins blind cuppings.
Wild, exuberant, the new heavyweight.
For decades Guji coffees were sold as Sidamo. Since the 2010s the region has earned its own listing — and with it some of the highest-scoring Ethiopian lots on the international market.
Wine, spice, and the oldest cup in Ethiopia.
Eastern Ethiopia's flagship origin and one of the oldest coffee-producing regions in the world. Harrar is a natural-process tradition: bold, fruity, and unmistakable.
Balanced, winey, quietly excellent.
Limu is the region you discover after Yirgacheffe and Sidama. Less famous, but rewarded with balance: a clean, winey cup that reads beautifully on filter brewers.
