Ethiopia

Ethiopian coffee is revered as the birthplace of coffee and offers some of the most complex, distinctive, and prized flavors in the world. Grown in high-altitude regions like Yirgacheffe, Sidamo, and Harrar, Ethiopian coffee benefits from ancient heirloom varieties that have developed over centuries in the coffee plant's native homeland.

The flavor profile is extraordinarily diverse and aromatic, often featuring bright, wine-like acidity with floral notes of jasmine and bergamot, alongside fruity characteristics ranging from blueberry and strawberry to citrus and stone fruits.

Ethiopian coffees can be processed either as washed (wet-processed) or natural (dry-processed), with natural processed beans typically exhibiting more intense fruit-forward and fermented flavors, while washed beans showcase cleaner, more delicate floral and tea-like qualities.