The story of flavor: how Ethiopia gave the world coffee

Ethiopia — the Beginning of the Entire Coffee Story

Ethiopia is the birthplace of coffee. The first Arabica trees were found in the tropical forests of the Kaffa region.

There is a legend about an Ethiopian shepherd named Kaldi, who noticed that his goats were eating strange red berries and then became unusually energetic. He decided to try them himself and immediately felt a surge of vitality and energy. He then shared his discovery with monks from a nearby monastery.

That’s why we decided to start our coffee journey series exactly from Ethiopia. Because where else to begin if not at the place where coffee was born?

Climate and Regions: Why Ethiopian Coffee is Special

The variety of climates makes Ethiopian coffee unique. It grows at high altitudes — between 1,400 and 2,200 meters above sea level.

Ethiopian coffee is mostly grown by small farmers in the shade of forests.

At high altitudes, coffee ripens more slowly but gains more sweetness, acidity, and complexity of flavor.

The most interesting thing is that all coffee grown worldwide today originates from just a few “Typica” seedlings that sprouted in Ethiopia. Climatic conditions, crossbreeding, and natural mutations have created new and new varieties.

Unique varieties like Gesha and Wush-Wush also come from Ethiopia — the so-called “Ethiopian heritage.”

Coffee Regions of Ethiopia: Yirgacheffe, Sidamo, Harar, Limu, Lekempti, and Jimma

The most famous of these, which you might already know, are Sidamo and Yirgacheffe.

Sidamo offers citrus freshness and bright acidity, while Yirgacheffe is known for its floral and jasmine notes.

Coffee Traditions

For Ethiopians, coffee is part of their culture, and only then a drink. The traditional coffee ceremony still exists here: beans are roasted in front of guests, ground, brewed in a clay jebena, and served three times. The first cup is drunk when the coffee is most intense, the second when it’s a bit milder, and the third is delicate, almost like a dessert. Coffee in Ethiopia has always been considered a sign of hospitality and an invitation to conversation.

How to Experience Ethiopia Today

Tasting Ethiopian coffee is like taking a sip of history.

This is what we call the foundation of specialty coffee: a tea-like body, jasmine aroma, citrus notes, and bright acidity and fruitiness.

If you are just starting your journey into specialty coffee, we’ll guide you on where to start. And if you’re already a confident traveler in your flavor experience, we have more interesting and complex lots for you.

Here’s a selection definitely worth trying to dive into the coffee soul of Ethiopia from the very first sip:

• Ethiopia Limu Lema — a lot from the Limu region in Oromia, grown at altitudes of 1900–2200 meters. The Limu region is the heart of Ethiopian coffee culture, known for its semi-forest coffee gardens. Fertile soils and generations of small farmers carefully nurture a flavor you won’t confuse with anything else. The 2025 harvest is washed processed. Aroma of white flowers, harmonious cup profile: juicy lime, jasmine, and black tea with bergamot. And a clear tea-like body that adds a feeling of lightness and freshness.
• Coffee Drips Ethiopia Idido Yirgacheffe — this is the case when from the very first sip you feel something special. In the cup — peach liqueur, tropical fruits, quince, and rose jam. The aroma carries tropical fruits, and the aftertaste is peach liqueur. The coffee was grown in Yirgacheffe — the legendary region of southern Ethiopia considered one of the cradles of Arabica. 25 Coffee Drips is the solution to all problems at any time of day or night! Forget the routine, place the dripper on your cup and, as they say, just add water :)
• Ethiopia Gerba Dogo — a journey to Guji, a region where every hill, every centimeter of soil works to create the perfect bean. Here, at altitudes of 1900–2100 meters, the farming culture has been honed for decades, staying true to natural organic approaches and traditions. What about descriptors? A delicate aroma of milky oolong combines with the gentle citrus freshness of lime, opening the flavor profile. Then come pear, creamy oolong, sweet cherry, and refreshing lime creating a balanced bouquet. The aftertaste is fruity and light, and the body is tea-like.
• Ethiopia Haro Wachu — like a teleport to highland Ethiopia after a night rain. Ethiopia Haro Wachu immediately catches aromas of white flowers, lime, and ripe fig. This is a floral explosion that enters subtly but leaves a wow effect. The taste plays on contrasts: calm jasmine, juicy nectarine, and again deep, rich fig. Clean cup, zero noise — everything is very transparent, gentle, and honest. This is not coffee but a true meditative flow that you experience sip by sip.