Coffee Origins: The Story of Ethiopian Coffee

Ethiopia is where it all began. The legend goes that a goat herder named Kaldi noticed his goats dancing after eating berries from a certain tree. He tried them himself and felt a surge of energy. A monk at a nearby monastery made a drink from the berries and found he could stay awake through evening prayers. Word spread, and coffee began its journey around the world.

While the legend is charming, the reality is even more remarkable. Ethiopia remains the only country where coffee grows wild in its forests, and its genetic diversity is staggering — there are estimated to be between 6,000 and 10,000 coffee varieties growing in Ethiopia, compared to fewer than 100 in most other producing countries.

The Regions

Yirgacheffe Perhaps the most famous coffee region in the world, Yirgacheffe produces washed coffees with extraordinary floral and citrus characteristics.

Sidamo A broader region that encompasses Yirgacheffe, Sidamo coffees are known for their complexity, often featuring berry and wine-like qualities.

Guji A rising star, Guji produces both washed and natural coffees with intense fruit flavours — think blueberry, strawberry, and tropical fruit.

Harrar Eastern Ethiopia's Harrar region produces naturally processed coffees famous for their wild, fruity, almost wine-like character.

Coffee Ceremonies

In Ethiopia, coffee isn't just a drink — it's a ceremony. The traditional coffee ceremony involves roasting green beans over charcoal, grinding them by hand, and brewing in a jebena (clay pot). The ceremony can last hours and is a cornerstone of social life.