Coffee production in Ethiopia

Start here if you want coffee that tastes of fruit and flowers. Ethiopian coffees commonly show berries, lemon, jasmine and bergamot. Washed lots are lighter with sharper acidity; naturals from the same hills turn up the fruit and add deep chocolate tones. Read the region on the bag. Sidama, in the south, takes in both Guji and Yirgacheffe, and Sidama coffees often show raspberry and blueberry. Harrar, in the east, is almost always a natural with a distinctly chocolate, nutty profile, the pick if bright florals are not your thing. Most beans are sold simply as heirloom varieties. The harvest runs October to January, so new-crop bags start appearing the following spring.