According to a story, the origin of coffee began in Ethiopia in a nearby city of Caffa (Kaffa)-Some believed it is where it acquired its name. It was dated as early as the 9th century. A herder named Kaldi- an Abyssinian goatherd was just intending to sheep when he noticed one of his sheep was very overactive. He then found out that it had eaten the mysterious “red cherries”. He tried one for himself and fell under its stimulating spell as well. Kaldi was very amazed and took a few to the monastery. He explained its invigorating effects; however the monks assumed that it was a devil’s drink. They threw the berries into the fire thus releasing its pleasant Aroma; they were astonished and pleasantly taken aback. In their amazement and excitement, they hastily removed the roasting berries from the fire and therefore learned how to make a coffee. 

Coffee Union Projects in Oromia region, in Yergacheffe and Sidama are playing the major role for the quality growth of the regional coffee and the coffee growing farmers. Harvesting for coffee will be:

• Washed: August-December;
• Dry: October to March, and
• it will be exported the whole all year.

Wherever we travel, we’ll see varieties of coffee vegetation.  The best Ethiopia coffees are found in:

Jimma

Coffee is said to have gotten is name from the Ethiopian region of Kaffa, where this coffee is produced.  Like other coffees from this region, beans produce in a rather heavy bodied cup with winey after taste.
Alti 1500-1800meters

Harar

One of the world’s most prized coffees, Harar has a medium to light acidity, full body with tropical mocha flavor with a winey aftertaste.  Of the two varieties, short berries and long berries, the later is considered the most desirable.  All Harar are dry processed and the beans are slightly yellowish green.  Alti. 1500-2200.

Sidamo

Popular among the specialty trade, the beans processed in both dry and wet methods.  Beans produce flavor notes with the spicy character and round balanced acidity in the cap.
Alti 1400-2200

Yergacheffee

Considered as the finest of all coffees in the horn of Africa, the most prevalent taste charactertics is lemon, which gives a distinct tart bite that combines with a rich flora finish.
Alti 1700-2100

Bebeka

Similar to Tepi, this coffee is used as blends.
Alti 900-1200

Tepi

Used in blends, this coffee contributes to a good balanced cup and enhances the “Wild” charactertics of Ethiopian coffee.
Alti. 1000-1900

Limu

Characterized by its winey aftertaste, this washed coffee delivers a vibrant, balanced cup  wit sharp acidity and  a classic  balanced taste.
Alti. 1400 -1900

Illubabor

Pungent in flavor, this coffee is used as blends, resulting in a balanced, full bodied, hearty flavor.
Alti. 1300-1900

Nekemte

Typically used in blends, this coffee is characterized by a fruity flavor and bright acidity.  Beans are processed in dry and wet methods.
Alti 1400-1800

Ethiopia coffee products are provided  for International market by the following providers: