Ethiopia is known to have broad diversities of coffee varieties each with its own unique liquor attributes – aroma, taste and flavor – that vary significantly among the different coffee growing regions owing to different botanical, ecological and environmental conditions in different areas. There is a growing commercial interest in the international market to trace and access single origin coffee, pure and unmixed with other origins.

Though all Ethiopian coffees are coffee Arabica types, for market purpose, they are classified into more than 30 different varieties/types based on their origin of production. In order to ensure traceability and avoid mixing of coffees of different origins, a modern and effective coffee trading and controlling system is put in place by the Ethiopian Government with which coffee exchanges and trades are strictly monitored and controlled in all levels throughout the supply chain.

The classification of green coffee beans is also further divided based on the method of the coffee processing as dry (natural) and washed (wet processed) coffee given that these are the only two raw coffee processing methods used in Ethiopia.

Ethiopian coffee quality grading is based on the combined result of raw (physical) and cup (liquor) taste values. Ethiopian Commodity Exchange (ECX) the In-Country representative of CQI (the American Coffee Quality Institute) in Ethiopia has adopted the current coffee grading scheme based on that of CQI.

Classification of Ethiopian Coffee Grades
Grades – Scored Values
1 91 – 100
2 81 – 90
3 71 – 80
4 63 – 70
5 58 – 62
6 50 – 57
7 40 – 49
8 31 – 39
9 20 – 30

Coffee in Ethiopia

The Arabica tree originated across the Red Sea in western Ethiopia, on high plateaus where country people still harvest the wild berries. The climate is very dry most of the year, although there is a wet season which stimulates the flowering between February and April, and the ripe cherries are harvested between October and January.

This coffee is 100% Ethiopian Heirloom varietal and is grown at elevations of 6,725 to 7,200 feet above sea level. It’s a grade 1 natural processed coffee which is sun dried on traditional African raised beds.