Ethiopia in the Coffee Market
Ethiopia is considered the birthplace of coffee and holds a special position in the global coffee market. The country is one of the largest Arabica producers worldwide and is known for its enormous genetic diversity of coffee varieties. Coffee is not only a central export commodity but is also deeply embedded in the culture and daily life. A large part of the production comes from smallholder farmers who cultivate their coffee traditionally and often close to nature.
Cultivation and Harvesting
Coffee cultivation predominantly takes place at altitudes between 1,400 and 2,200 meters. The most important growing regions include Sidamo, Yirgacheffe, Guji, and Harrar. Most farms are very small and family-run.
The harvesting season varies depending on the region, but usually falls between October and January. Harvesting is almost exclusively done by hand, as the plants often grow wild or semi-wild, and the topography makes mechanical harvesting impossible. Selective hand-picking significantly contributes to the high quality of Ethiopian coffees.
Processing and Preparation
In Ethiopia, two processing methods are particularly common:
- Washed: Clear, floral, and structured
- Natural: Fruity, intense, and complex
Many smallholder farmers deliver their coffee cherries to central Washing Stations, where they are processed together. Drying traditionally takes place on raised beds (African Beds), which promotes even drying and a clean aromatic profile.