Ethiopia’s Diverse Coffee Geography
Raised beds prepared for drying coffee in Kochere, Yirgacheffe, Ethiopia.
Within the motherland of coffee is a complex organization of regions. Each area is distinctly different from the others with reference to language, culture, and even the taste of coffee. Understanding where each coffee comes from throughout the lush climates of Ethiopia helps improve the traceability of each coffee, which is something we value at Mercanta. Ethiopian traceability can be difficult due to the centralization of all coffee exports via the Ethiopian Commodity Exchange (ECX), but we try our best to ensure each coffee is represented with its unique story.
There are nearly 113 million people and 80 different ethnic groups within this wondrous East African country, full of diversity, rich ecosystems, and ideal coffee-producing lands. More than 70% of producers in Ethiopia are growing coffee on 1 hectare or less of land often classed as “garden coffee,” attributed so due to how the coffee is grown, surrounding community members’ homes, and intercropped with various foods such as Ethiopia banana and beans.
There are four regions known for coffee production (however there are ten regions in total): Oromia, the Southern Nations, Nationalities, and People’s Region (SNNPR), Gambella, and Sidama. Within these regions are declared coffee zones including Lekempt, Jimma (Limu), Yirgacheffe and Harrar. From zones – the areas are broken down further as seen below:
Region: similar to geographic/administrative State, Department, province, named for the majority ethnicity of people living in the region
Zone: subdivision of each region
Woreda: county/municipality/district within each zone
Kebele: village or small farming community within each woreda
Map distinguishing the 10 regions in Ethiopia, and well-known zones.
Zones can span across boundaries and the borders for these zones relate to where tasting notes are similar amongst coffee producers, as declared by the ECX. The well-known zones are each unique in their own way with specific languages and customs:
Yirgacheffe:
- Location: SNNPR
- Woredas: Wenago, Kochere, Yirgacheffe, Gedeb, Bule, Dilla Zuria, Gelana and Abaya
- Cup Profile: Bright, citric acidity, well-balanced
- Preferred Processing Method: Washed
Limu (politically defined as Jimma):
- Location: Oromia
- Woredas: (Category A) Gera, Goma, Gumay, Kersa, Limu Kossa, Limu Seka, Mena, Seka Chekorsa, and Shebe Sambo; (Category B) Ale, Bedelle, Chora, Dedesa, Noppa, and Yayu
- Cup Profile: Sweet, smooth, and clean with subtle acidity
- Preferred Processing Method: Washed
Guji: Located in the Oromia Region, coffee from this zone is generally bright and fruity.
- Location: Oromia
- Woredas: Uraga, Kercha, Hambela, Odo Shakiso, Adola, and Bule Hora
- Cup Profile: Complex, balanced, fruity
- Preferred Processing Method: Washed and natural
Hand-sorting coffee cherries in Guji, Buku, Ethiopia.
Additional Facts:
Gesha: A well-known woreda in the SNNPR, part of the Keffa Zone – home to the infamous Gesha varietal that is considered to be the most expensive in the world.
Sidama: Until 2019, Sidama was considered a zone within the SNNPR but thanks to a vote, the zone broke away and become the 10th recognized region in Ethiopia. They now have their own borders and governing structure.
Bombe Washing Station in Sidama, Ethiopia.
It is quite a perplexing breakdown of coffee-producing regions in Ethiopia – but these distinctions help create stronger traceabilities for coffee grown and harvested where coffee first placed its roots. Mercanta values this traceability and we hope to highlight the hard work of all producers throughout Ethiopia.