Coffee is said to have gotten its name from the Ethiopian region of kaffa, where this coffee is produced. Like other coffees from this region, beans produce a rather heavy bodied cup with winey aftertaste.
( production 916,000 BAGS - Altitude: 4900- 5900 ft)
Typically used in blends, this coffee is characterised by a fruity flavour and bright acidity. Beans are processed by both dry and wet methods.
(Production 505,000 BAGS - Altitude: 4900-5900 ft)
Pungent flavour, this coffee is used in blends, resulting in a balanced, full bodied, hearty flavour.
(production 199,000 BAGS - Altitude: 4400- 6000 ft)
Characterised by its winey aftertaste, this washed coffee delivers a vibrant, balanced cup with sharp acidity and a classic balanced taste.
(Production 109,000 BAGS - Altitude 4600-6600 ft)
Used in blends, this coffee contributes to a good balanced cup and enhances the “wild” characteristic of Ethiopian coffees.
(Production 52,000 BAGS - Altitude 3600-6200 ft)
Similar to Tepi, this coffee is also used in blends.
(28,000 BAGS - Altitude 3000-3900 ft)
Popular among the specialty trade, beans are processed in both dry and wet methods. Beans produce flavour notes with a spicy character and round, balanced acidity in the cup.
(Production 224,000 BAGS - Altitude 4600-7200 ft)
Considered the finest of all coffees grown in the Horn of Africa, the most prevalent taste characteristic is lemon, which gives a distinct tart bite that combines with a rich , floral finish.
(Production 363,000 BAGS - Altitude 5800-6600ft)
Another fantastic region is Guji, located in the south of Guji zone, coffees from Guji are sought out by some of the best roasters in the world. In the cup you can expect sweet floral notes, such as jasmine with melon and peach notes, and a tea like body.
(Production >200,000 BAGS Altitude 5800 - 7500 ft)