Ethiopia’s long coffee history predates written records. Arabica plants are native to Ethiopia, and many of the Arabica varieties now cultivated worldwide have their genetic roots in wild coffee growing in Ethiopian forests. With such easy access to wild-growing coffee, it is undoubtable that early people in Ethiopia consumed coffee for centuries before it became the global beverage that it is today.
The long tradition of coffee in Ethiopia has continued into the modern day. Coffee drinking is widespread in both social and cultural contexts and has a place at a wide range of social events. Nearly half of all coffee produced in the country is consumed on the domestic market. That’s no small feat for a country that produces some 860 million pounds of green coffee beans annually.
Coffee also provides the main income for up to 25% of the population. More than 15 million people grow coffee as their major cash crop. The Ethiopian government also depends on coffee to generate between 25 and 35% of total annual export earnings.
Cupping Notes: Black tea, floral citrus, strawberry and bergamot, vibrant and juicy
Altitude: 2,000 to 2,100 masl
Coffee Grade: Gr. 1 Natural
Farm Size: <5 hectares on average
Harvest Months: Low elevations: October - December | High elevations: November - January.