Discover the diverse farming systems and unique terroir that create Ethiopia’s world-renowned coffee varieties.
Ethiopia cultivates coffee across 1.2 million hectares, with 900,000 hectares actively productive. Over 90% of production comes from smallholder farmers using traditional methods passed down through generations.
Total coffee cultivation area across Ethiopia
Currently productive coffee farming areas
Production from traditional smallholder farmers
Ethiopian coffee is cultivated through four primary systems, each contributing unique characteristics to the final cup profile.
Our partnership programs are already showing measurable results in farmer income, quality improvement, and sustainable practices across Ethiopian coffee regions.
sweet and complex coffee with a winey, nutty flavour
bright coffee with a light body with complex fruity and floral notes
rich body with a deep mocca flavour, winey notes and a creamy aftertaste
rich body with light acidity and almond, nutty flavours
coffee with deep winey, floral notes and a rich body
spicy and chocolatey coffee with medium acidity
light body with citric fruit and floral notes such as jasmine and peach