Ethiopian Coffee Guide: History, Regions, and Flavour Profiles

Ethiopia is widely recognised as the birthplace of coffee, and many consider it the only country where coffee grew naturally. With a rich history, diverse landscapes, and centuries-old coffee traditions, Ethiopia has shaped the global coffee industry in profound ways.

The Legendary Origins of Ethiopian Coffee

The story of Ethiopian coffee begins with the legendary goat herder, Kaldi, who lived in the 9th century. He noticed his goats became unusually energetic after eating red berries from a wild bush. Curious, Kaldi brought the berries to local monks, who initially thought them to be dangerous. When roasted and brewed, however, the berries produced a rich, aromatic drink that helped monks stay awake during long hours of prayer, marking the first known use of coffee as a beverage.

Whether it was the goats or the Oromo people who first cultivated coffee, one fact remains: Ethiopia’s connection to coffee is deep and historic, forming the foundation for coffee cultivation worldwide.

Ethiopia’s Coffee History and Economy

Coffee cultivation in Ethiopia began in the 1500s, initially on a small scale. By the 1800s, commercial production had been established, yet many farmers continued to harvest beans from wild coffee forests. Income from coffee even contributed to the rise of the Kingdom of Shewa, a prominent regional government within the Ethiopian Empire.

Today, Ethiopia is the fifth largest coffee producer in the world, with over 12 million people involved in cultivation and harvesting. Coffee is Ethiopia’s largest export crop, providing essential income while also being a staple of daily life.

We partnered with three Ethiopian farmers as part of a stumping project to encourage farmers to rejuvenate their coffee plants to attract a higher income. More can be read here: The Stumping Project.

Geography, Climate, and Coffee Growing Seasons

Ethiopia’s geography is as diverse as it is dramatic. Located entirely within the tropics on the Horn of Africa, the country features rugged mountains, high plateaus, and fertile valleys. The climate follows three main seasons:

• Bega (September–February): Dry season

• Belg (March–April): Short rainy season

• Kremt (June–August): Main rainy season

The coffee harvest typically runs from November to February, though climate change poses challenges like irregular rainfall and drought, impacting coffee production.

Key Coffee Regions and Flavour Profiles

Ethiopia’s coffee is grown primarily by smallholder farmers on garden lots, often under shade and alongside other crops. Some beans are still harvested from wild coffee forests, such as the Gesha forest. Ethiopian coffee is 100% Arabica and includes heirloom varietals with unmatched genetic diversity.

These distinct flavour profiles make Ethiopian coffee some of the most sought-after in the speciality coffee world. 

Ethiopian Coffee in Daily Life

Coffee is deeply embedded in Ethiopian culture. Over half of all coffee grown is consumed locally, often as part of traditional ceremonies. The Ethiopian coffee ceremony is a social ritual involving roasting, grinding, and brewing beans in a jebena (clay pot), serving multiple rounds to guests — an experience that emphasises hospitality, community, and the appreciation of high-quality coffee.

Want to recreate this at home? Check out our coffee brewing guide for tips on bringing the ceremonial experience to your kitchen.

Why Ethiopian Coffee Is Special

Ethiopian coffee is more than a beverage — it is a living tradition, a source of livelihood, and a global benchmark for speciality coffee. Its unique flavours, heirloom varietals, and centuries of cultivation make each cup a journey through history, culture, and geography.

For coffee lovers, enjoying Ethiopian coffee means tasting the rich legacy of the birthplace of coffee, from highland farms to your cup. Visit our shop to explore our speciality Ethiopian beans today.