As the birthplace of coffee, Ethiopia, beyond the well-known Sidamo and Harrar, also harbors five small specialty regions: Limmu, Djimmah, Lekempti, Bebeka, and Wolega. The coffee beans from each place have their own characteristics in shape, color, acidity, body, and flavor: Harrar has a classic mocha tone, Wolega stands out with fruity notes, Limmu is famous for its vinous aroma, Sidamo washed is hailed as "sweet coffee," and Yirgacheffe is overflowing with floral notes. This article sorts out the variety traits and flavor profiles of these regions one by one, and includes recommendations from Front Street Coffee, helping enthusiasts gain a more systematic understanding of the diversity of Ethiopian coffee.

In the world of specialty coffee, there are still five relatively niche origins worth paying attention to—Limmu, Djimmah, Lekempti, Bebeka, and Wolega. However, the most common ones on the market are still Either Sidamo or Harrar coffee.

Harrar Coffee comes from the highlands of eastern Ethiopia. The beans are medium in size, greenish-yellow in appearance, medium in acidity, and quite full in body. Its most notable feature is that classic mochaflavor. It is widely recognized as one of the most famous coffees in the world.

Wollega(Nekempte) coffee is mainly produced in western Ethiopia. The bean shape ranges from medium to somewhat large, and its most prominent selling point is its rich fruity character. The color is greenish,brownish color, and both acidity and body perform well. It can be used for blends and is also suitable as a single origin.

Limu Coffee is known for its spicy and Winnie flavor and is very popular in European and American markets. Its acidity and body are both satisfying, and washed Limmu is likewise a hot item in the specialty coffee world. The beans are medium in shape, greenish-blue, and mostly round.

SidamaCoffee beans are medium in size and tend toward green-gray in color. Among them, washed Sidamo coffee is distinguished by its balance of mouthfeel and flavor, and has long been known as "sweet coffee." It has fine acidity and good body, comes from southern Ethiopia, and can be used both in blends and as a specialty single origin.

YirgacheffeCoffee, by contrast, displays a strong floral aroma.

Washed<耶加雪菲>It is one of the top highland coffees in the world, with soft acidity and rich body. Although Top and Bebeka coffee are on the lower side in acidity, they have very high body and are indispensable members in coffee blends.

The above content is compiled by CoffeeHunters, a coffee news website.