Ethiopia

Altitude Range: 1,500 – 2,200 meters above sea level Language Spoken: Amharic Harvest: November – February Annual Coffee Production: 6,600,000 bags (2013) Common Varieties: Arabica, native heirloom varieties Avg Farm Size: In general, small plantations Ethiopian coffees are best known for their complexity with a pungent, winey quality and a distinct wildness in their acidity. Also grown in the south are the full-bodied and complex Sidamo coffees (or Sidama) with their rich mouthfeel and bright finish. Sidamo green coffee beans are often less expensive than their Yirgacheffe counterparts, but reflect a better value in terms of price-to-quality. The eastern region of Ethiopia, best known for its dry processed (unwashed; natural) coffees, produces the Harrars with their fruity or winey tones, complex blueberry notes, bright (sometimes brilliant) acidity, and with a medium to heavy body that has a dry edge to it. Harrar coffees are a distinctive wild-varietal specific to the r