Äthiopischer Rohkaffee

Ethiopian coffee is widely regarded as some of the best in the world, particularly when it comes to specialty origin coffee. The unique combination of Ethiopia’s perfect climate, soil, and altitude creates an ideal environment for growing high-quality beans. This synergy results in a coffee that offers a balanced profile of sweetness, acidity, and subtle fruity notes, making it a favourite rite among coffee enthusiasts. Ethiopian coffee can be enjoyed with various brewing methods, but it truly shines with hand-brewing equipment like V60, Aeropress, and Chemex. Specifically, Ethiopian Yirgacheffe is known for its exceptional flavor profile, which includes floral notes, citrus hints such as lemon, berry undertones, and even wine-like qualities, coupled with a smooth, satisfying finish. These unique characteristics are a testament to the specific growing conditions and traditional processing methods that have been refined over centuries in Ethiopia.

Ethiopian coffee is known for its acidity, and several factors contribute to this characteristic. One of the main reasons is the high altitudes at which these coffee beans are grown. Grown at elevations above 1600 meters above sea level (masl), Ethiopian coffee plants experience cooler temperatures and increased sunlight exposure, which helps in the production of sugars. These sugars are a survival mechanism for the crop, allowing it to store energy and resist harsh environmental conditions. As a result, these sugars also introduce more complexity and acidity to the coffee beans. The higher elevation causes the coffee beans to mature more slowly, which enhances their flavor profile, often resulting in a brighter, more acidic taste compared to coffee from other origin countries. More generally, with a cup of Ethiopian coffee, you can expect sweet, floral, and subtle fruity notes with a clean and bright finish. This makes Ethiopian coffee particularly prized among those who enjoy a more vibrant and dynamic cup of coffee.

At Green Coffee Collective, we value genuine, long-term partnerships with Ethiopian coffee producers. We partner with Omwani and Coffee Legends, who share our commitment to sustainability, ethical trade, and community development.
Omwani, founded in Uganda in 2018, prioritizes consistent, transparent relationships with producers. They focus on genuine, long-term partnerships, ensuring that each producer’s story and brand are highlighted. Their straightforward, jargon-free approach helps build strong connections between farmers and roasters.
Coffee Legends acts as a bridge between Ethiopian farmers and roasters, ensuring ethical practices from farm to cup. They are involved in every stage of production, fostering transparency and meaningful relationships. Their mission is to build a fair and transparent supply chain, where farmers and their families thrive.
Through our partnerships, we are able to offer high-quality, sustainably sourced Ethiopian coffees. These relationships enable us to connect roasters directly with producers, ensuring fair compensation and supporting community development. Our partnerships are more than business transactions—they are commitments to sustainability, transparency, and shared success.

Ethiopia stands as a cornerstone in the world of green coffee. For roasters seeking vibrant acidity, floral aromatics, and deep cultural authenticity, Ethiopian green coffee beans offer a truly unmatched profile. Whether you're a micro-roaster looking for unique single-origin offerings or a large-scale professional sourcing for a full flavor range, these beans are your gateway to distinction.

Why Ethiopia?
As the ancestral home of Arabica coffee, Ethiopia produces some of the most sought-after unroasted beans on the global market. With countless heirloom varieties, high-altitude farms, and sun-dried or washed processing methods, every lot carries a story, expressed in bright citrus, sweet berry notes, and layered florals.

Rooted in Smallholder Expertise
The vast majority of Ethiopia’s green coffee is cultivated by smallholder farmers who rely on traditional, sustainable practices passed down for generations. These low-input, high-respect methods result in beans that showcase remarkable traceability and terroir qualities that discerning roasters across Europe and the UK value deeply.

Globally Respected. Locally Roasted. Ethiopian green coffee continues to be a staple in speciality roasting operations for its cup clarity, versatile roast potential, and consistent demand among quality-focused end consumers. Whether you're working with a Kaffelogic Nano 7 for micro-lot roasting or scaling up with an Aillio R2 Pro, these beans respond beautifully to controlled development and allow for creative expression in every batch.

Ethiopia’s green coffee beans are globally celebrated for their unmistakable flavor identity, deep-rooted cultural legacy, and critical role in the speciality coffee sector.

Each region, from Sidamo and Yirgacheffe to Guji and Limu, brings distinct sensory profiles shaped by altitude, microclimate, and traditional farming methods. These origin-specific differences result in a diverse range of cup characteristics from jasmine florals and bergamot to stone fruit and honey-like sweetness, making Ethiopian green coffee a standout in cupping tables worldwide.

A Pillar of the Speciality Coffee World
In the eyes of professional roasters and buyers, Ethiopian coffee isn’t just a commodity; it’s a benchmark. Its consistent quality, clarity, and traceability have earned it a revered status among speciality buyers and judges. These beans are often chosen for national and international roasting championships, barista competitions, and sensory showcases for their expressive and intricate flavor potential.

Essential in High-End Blends and Limited Editions
Many roasters incorporate Ethiopian green beans into their top-tier blends to introduce floral lift, complex acidity, or a clean finish. Others reserve them for single-origin showcases or experimental roast development. Their flexibility in both washed and natural forms gives roasting professionals a wide palette to work with, especially when aiming to deliver unique cup profiles to niche markets.

Globally Recognized Excellence
Ethiopian green coffee continues to win awards and recognition from organizations like the Cup of Excellence and various global green coffee competitions. These accolades confirm what speciality roasters already know: Ethiopia's coffee isn’t just historic, it’s exemplary.

Ethiopian green coffee beans offer roasters a remarkable balance of character, consistency, and creative freedom. Their adaptability across roast levels and brewing methods makes them a valuable component in any roasting portfolio.

Versatility Across Brewing Methods
Roasters appreciate Ethiopian beans for their ability to shine in both espresso and filter applications. Whether you're developing a vibrant single-origin pour-over or a nuanced espresso profile, these beans deliver clarity and complexity without overwhelming the cup. Their brightness and sweetness also make them ideal as accent notes in blends, especially where a floral or citrus-driven top note is desired.

Roast-Level Flexibility
While Ethiopian beans often perform best at light to medium roasts, preserving their delicate florals and crisp acidity, many roasters explore slightly deeper roasts to emphasize body and caramelized sweetness. Natural processed lots tend to handle extended development times well, making them suitable for creative roast profiling on machines like the Aillio R2 or even micro-roasting on a Kaffelogic Nano 7.

High Demand in the Speciality Sector
Ethiopia's reputation for producing high-scoring coffees has solidified its role in the speciality scene. Speciality roasters across the UK and Europe consistently seek out Ethiopian origins for seasonal rotations, competition roasts, and premium offerings. The combination of traceable sourcing, traditional farming, and unique heirloom varieties makes these beans highly desirable among quality-focused buyers.

A Go-To Origin for Specialty Roasters For roasters looking to build a profile around distinctive cup character and origin expression, Ethiopia remains a staple. Its unmatched diversity and global recognition ensure that Ethiopian green coffee will always hold a respected place in the speciality roasting world.

Ethiopian green coffee beans consistently deliver a dynamic and rewarding sensory experience once roasted, one that’s cherished by cuppers and speciality buyers worldwide.

Signature Taste Experience

Expect bright to vibrant acidity, often citrusy or wine-like, depending on the region and process. The body ranges from silky and tea-like to creamy and medium-bodied, offering a clean canvas that highlights the bean’s inherent complexity.

Common Flavor Notes

Roasters can unlock an array of flavor characteristics: bergamot, jasmine, lemon zest, peach, apricot, red berries, and sometimes lavender or chocolate undertones. Washed Ethiopian lots tend to emphasize florals and citrus, while natural processed beans bring out ripe fruits, deep sweetness, and fuller mouthfeel.

Influence of Terroir

Altitude, soil composition, and microclimate all contribute to the diverse cup profiles found across Ethiopian origins. For instance, coffees from Yirgacheffe often showcase elegant florals and lemon tea-like notes, while Guji beans lean toward tropical fruit and berry-forward expressions.

Ideal Roast Levels

To preserve aromatic complexity and flavor precision, most speciality roasters opt for light to medium roast levels. Lighter roasts retain delicate florals and high-toned acidity, while medium roasts reveal more rounded sweetness and subtle spice.

Processing Impact

Processing plays a defining role in cup character. Washed (wet) process enhances clarity and crispness, perfect for showcasing citrus and floral layers. In contrast, natural (dry) processing brings out bold fruit notes, heavier body, and deeper sweetness, ideal for roasters looking to create vibrant, expressive cups.

Cupping Scores

High-quality Ethiopian green coffees regularly earn cupping scores between 86 and 90+, depending on origin, processing, and harvest conditions. Many micro-lots and competition-grade beans exceed this range, offering rare and distinguished profiles.

Ethiopia’s diverse growing regions are the foundation of its rich and varied green coffee profiles. Each zone offers distinct environmental conditions that influence the final cup in unique ways, giving roasters the opportunity to work with a broad spectrum of flavors from a single origin.

Sidamo

Situated in the southern part of Ethiopia, Sidamo is renowned for its high elevations, often ranging between 1,500 and 2,200 meters above sea level. The region benefits from fertile volcanic soil and consistent rainfall, creating an ideal environment for coffee cultivation. Green coffee from Sidamo tends to feature balanced acidity, smooth mouthfeel, and flavor notes ranging from citrus to stone fruit.

Yirgacheffe

A micro-region within Sidamo, Yirgacheffe is world-famous for producing some of Ethiopia’s most delicately floral and tea-like coffees. With altitudes typically above 1,800 meters, the cool temperatures and misty climate contribute to slower bean maturation, enhancing flavor complexity. Roasters favor Yirgacheffe lots for their jasmine-like aromatics, lemon zest brightness, and clean finish.

Guji

Located to the east of Yirgacheffe, Guji has grown in popularity among speciality buyers for its fruit-forward, bold character. Altitudes in Guji often exceed 2,000 meters, and the region combines traditional farming methods with newer experimental processing. Coffees from Guji exhibit berry notes, tropical fruit depth, and lively acidity, particularly in natural-processed offerings.

Limu

In western Ethiopia, Limu produces coffees known for their rounded body and wine-like undertones. Grown between 1,400 and 2,000 meters, Limu coffees are often washed and showcase more restrained acidity compared to southern regions. Roasters seeking balanced profiles with gentle spice, cocoa hints, and fruit-toned sweetness often turn to Limu.

Jimma

Home to wild coffee forests and traditional smallholder farms, Jimma offers a more rustic cup profile. With elevations ranging between 1,400 and 2,100 meters, the region’s beans are often processed using natural methods. Expect earthy undertones, occasional fruit brightness, and a heavier body.

Ethiopia is home to one of the most genetically diverse collections of Arabica coffee in the world, making its green coffee beans uniquely appealing to speciality roasters.

Predominant Species: Arabica

Nearly all of Ethiopia’s coffee production is based on Coffea arabica, which thrives in the country’s high-altitude environments and nutrient-rich soils. Unlike other origins that rely on standardized cultivars, Ethiopian farmers cultivate a vast range of indigenous, naturally occurring strains that fall under the umbrella of “Ethiopian Heirloom” varietals.

Ethiopian Heirloom Varietals

Rather than a single genetic line, Ethiopian heirlooms represent a complex mix of wild and cultivated Arabica plants, many of which are unique to individual regions, villages, or even farms. These varietals are typically unregistered and locally named, yet they’re prized globally for their intense aromatics, vibrant acidity, and refined cup structure.

Regional Cultivar Highlights

In regions like Yirgacheffe and Sidamo, heirloom varieties tend to produce beans with floral complexity and high-toned citrus. In Guji, certain strains lean toward more fruit-forward profiles, offering bold red berry and tropical notes. These nuanced flavor differences are a direct result of the local landraces and environmental adaptation over generations.

Specialty Appeal

Speciality roasters gravitate toward Ethiopian green coffee for this exact reason, unmatched flavor diversity rooted in native genetic material. Unlike commercial hybrids, these heirloom varietals offer a level of terroir expression that elevates the sensory experience, especially when roasted with precision and care.

Innovation Through Selection

In addition to wild and heirloom types, Ethiopia has also introduced selected cultivars through the Jimma Agricultural Research Center (JARC), such as 74110 and 74158. These selections were developed for disease resistance and yield, but maintain the sensory integrity demanded by speciality buyers. They often exhibit excellent cup scores and maintain the clarity and vibrancy Ethiopian coffee is known for.

Ethiopia’s harvest calendar plays a significant role in the availability and quality of its green coffee beans, making timing a key consideration for roasters sourcing from this origin.

Main Harvest Period

The primary harvest season in Ethiopia typically spans from October to January, varying slightly depending on the altitude and region. Higher elevations often see a slightly later picking window due to slower cherry maturation, which contributes to enhanced bean density and complexity.

Secondary Harvests

Some lower-altitude areas may experience small secondary harvests around April to June, but these are limited in volume and not as widely exported. They may offer opportunities for experimental lots, but they rarely match the consistency of the main harvest.

Availability & Freshness

The freshest green coffee stock typically reaches the UK and European markets between March and June, following the conclusion of harvesting and processing. Roasters planning seasonal menus or limited-edition offerings often align their purchasing cycles with this influx of new crop arrivals to ensure optimal quality and flavor retention.

Seasonal vs Year-Round Sourcing

Due to its seasonal nature, Ethiopian green coffee is generally not harvested continuously year-round. While you may find Ethiopian lots available throughout the year, peak flavor and bean condition are most dependable within 6–9 months post-harvest. Many speciality roasters plan their procurement accordingly, either buying fresh arrivals during harvest-release windows or securing vacuum-sealed, well-stored inventory from reputable importers to ensure year-round consistency.

The way Ethiopian green coffee beans are processed at origin plays a pivotal role in defining their sensory profile, making processing one of the most influential factors for roasters selecting lots from this region.

Washed (Fully Washed)

One of the most widespread techniques in Ethiopia is the washed process, especially in regions like Yirgacheffe and Sidamo. After harvesting, cherries are pulped, fermented in water to remove mucilage, and then dried on raised beds. This method produces clean, bright, and transparent flavor profiles, with pronounced citrus, floral notes, and crisp acidity. Roasters often favor washed Ethiopian lots for their consistency, traceability, and versatility across different brewing styles.

Natural (Dry Processed)

The natural process is also deeply rooted in Ethiopia’s coffee culture, especially in Guji, Jimma, and parts of Sidamo. Cherries are sun-dried whole, intact with pulp and skin, often on raised beds. This approach emphasizes fruit-forward characteristics, such as berry compote, tropical sweetness, and syrupy body. For roasters aiming to create expressive, attention-grabbing flavor profiles, natural-processed Ethiopian beans provide an ideal canvas.

Honey Process (Rare but Emerging)

Although honey processing is not traditional in Ethiopia, a few pioneering washing stations have started experimenting with it. In this method, the skin is removed while some mucilage remains on the bean during drying. This hybrid process can produce balanced profiles with medium body and a mix of clarity and sweetness, offering roasters something unique when looking beyond the classic washed and natural categories.

Anaerobic & Experimental Fermentations

Anaerobic processing, though still limited in Ethiopia, is gaining attention among progressive producers. Cherries or depulped beans are fermented in sealed tanks with minimal oxygen, often for extended periods. These methods yield intensified aromatics and bold, unconventional flavor notes, suitable for roasters seeking competition-level or small-batch speciality lots.

Regional Influences

Processing styles often reflect regional traditions and infrastructure. For example, washed coffees dominate in Yirgacheffe, where the cool climate supports slower fermentation and meticulous washing. Conversely, natural processing thrives in Guji and Jimma, where dry, sunny conditions aid even drying on raised beds.

Ethiopia is renowned not only as the birthplace of Arabica but also as a genetic treasure trove of coffee varietals that contribute to its celebrated cup quality. While commercial varietals like Bourbon or Typica have shaped coffee in many countries, Ethiopia’s distinctiveness lies in its native heirlooms and regionally selected strains.

Ethiopian Heirloom Varieties

Unlike standardized cultivars, Ethiopian heirlooms refer to a vast, uncatalogued collection of indigenous Arabica types, many of which are unique to local communities or micro-regions. These varieties have evolved naturally in high-altitude environments and often exhibit floral aromatics, bright acidity, and a tea-like structure. Their genetic diversity offers roasters a wide range of sensory experiences from a single origin.

JARC-Selected Varieties

To support improved yields and disease resistance without sacrificing quality, Ethiopia's Jimma Agricultural Research Center (JARC) developed several regionally adapted cultivars. Varieties like 74110, 74112, and 74158 are now grown alongside heirlooms and have shown strong results in terms of both cup performance and agronomic resilience. These beans typically retain fruit-forward clarity and structured acidity, making them well-suited for speciality roasts.

Geisha (Gesha) – Rare but Emerging

Although not native to Ethiopia’s current coffee production areas, the famous Geisha variety originated from Ethiopian forests before gaining global acclaim in Panama. Some producers have begun reintroducing Geisha to its native soil, and when cultivated in select Ethiopian microclimates, it expresses intensely floral profiles, bergamot-like notes, and delicate sweetness, prized by high-end roasters.

Bourbon, Typica, SL28, and Others

While Bourbon, Typica, and SL28 are not commonly grown in Ethiopia due to the country’s focus on native genetics, these varietals are often compared to Ethiopian heirlooms in terms of cup complexity and acidity. For example, SL28, famous in Kenya, shares similarities with certain Ethiopian lines in terms of its juicy, citrus-heavy profile.

Why These Varieties Matter to Roasters

Ethiopian green coffee varietals are valued for their ability to express nuanced, terroir-driven flavors. Whether you're selecting for florality, fruit depth, or acidity, these beans provide reliable pathways to creating distinctive single-origin profiles or sophisticated blends. Their genetic uniqueness also means that even within one variety, flavor outcomes may shift depending on region, altitude, and processing style offering creative potential batch after batch.

Once roasted, these beans offer roasters exceptional flexibility across roast styles and brewing methods making them a highly adaptable component in any specialty coffee program.

Ideal Roasting Potential

Ethiopian green coffee beans are best suited for light to medium roast development, where their natural complexity, floral aromatics, and high acidity can be fully appreciated. At light roasts, they reveal delicate florals, citrus brightness, and pronounced clarity, perfect for highlighting origin character. When taken to a medium roast, these beans develop more rounded sweetness, enhanced body, and deeper fruit tones. While less commonly roasted dark, certain natural-processed lots can withstand extended development for roasters aiming to explore richer, fuller-bodied profiles.

Best for Single-Origin or Blend Integration

Ideal for roasters seeking beans that produce excellent single-origin offerings, Ethiopian green coffee excels when presented on its own, especially in seasonal features or microlot showcases. However, it also works well as a high-acid component in blends, adding brightness and aromatic lift to espresso formulations or filter-focused profiles.

Brewing Versatility Once Roasted

Once roasted, these beans are versatile across brewing methods. They perform beautifully in manual filter brews like pour-over and Chemex, allowing their clarity and complexity to shine. Washed lots are favored in drip or batch brews for their clean finish, while natural lots bring bold character to espresso and immersion methods such as French press or AeroPress. For roasters who supply cafes or direct-to-consumer channels, Ethiopian beans offer reliability and a crowd-pleasing flavor spectrum across platforms.

Once roasted, these beans adapt beautifully to a wide range of brewing methods, allowing roasters and brewers to explore and showcase their full sensory potential.

Espresso

Medium-roasted Ethiopian beans can make for expressive, fruit-forward espresso shots. Washed lots deliver crisp acidity and floral lift, while naturals bring depth and syrupy texture. When dialled in, they produce a layered and complex cup that stands out as a single-origin espresso or elevates a blend.

Pour-Over (V60, Chemex)

Ideal for highlighting aromatics and acidity, pour-over methods such as the Hario V60 or Chemex are perfect for washed Ethiopian coffees. These brews tend to emphasize jasmine, citrus zest, and tea-like clarity, making them a favorite for showcasing the origin’s elegance and complexity.

French Press

For those seeking a more tactile, full-bodied experience, the French Press is an excellent method. Natural-processed Ethiopian coffees, when roasted slightly longer, result in rounded mouthfeel and sweet, fruit-laden cups with minimal acidity and a smooth finish.

Cold Brew

Ethiopian beans also lend themselves well to cold brew applications, particularly when a low-acid, subtly fruity result is desired. Natural lots offer vibrant notes of stone fruit and berry, while washed beans contribute light florals and clean sweetness to chilled extractions.

Aeropress

Known for its versatility, the Aeropress gives roasters and brewers room to experiment with different grind sizes, water temperatures, and steep times. Whether using a light roast to draw out acidity or a medium roast for balance, Aeropress brewing brings out nuanced layers and makes an excellent tool for origin exploration.

Green coffee quality from Ethiopia is maintained through a combination of traditional practices, government oversight, and modern traceability efforts all designed to meet the expectations of speciality roasters.

Grading & Classification

Ethiopia uses a numeric grading system, primarily based on bean size, defect count, and cup quality. Grades typically range from Grade 1 (highest quality) to Grade 5, with Grade 1 and Grade 2 classified as speciality green coffee. These top-tier lots undergo meticulous sorting, often both mechanically and by hand, to ensure consistency and precision.

Regulatory Oversight & Cooperative Systems

The Ethiopian Coffee and Tea Authority (ECTA) oversees much of the export quality control. Coffees are often processed and sold through cooperative unions or certified washing stations, which implement internal quality protocols and ensure fair pricing for smallholder farmers. These structures contribute to improved traceability and post-harvest handling.

Traceability & Direct Trade

In recent years, reforms have made it easier for exporters and buyers to establish direct trade relationships. This shift has enabled increased transparency in sourcing, more control over lot selection, and better feedback loops between farmers and roasters. These efforts are particularly valued by speciality buyers looking to highlight origin stories or unique micro-lots.

Quality-Driven Practices

Raised-bed drying, selective hand-picking, and fermentation control are widely practiced in Ethiopia’s speciality coffee-producing zones. These artisan methods are deeply embedded in the country’s coffee culture and help safeguard the flavor clarity and consistency that roasters depend on.

Packaging & Sizing Options

To support a variety of roasting operations, Ethiopian green coffee beans are available in multiple weight formats suitable for sampling, micro-roasting, and bulk purchasing.

We offer green coffee in the following packaging sizes:

• 0.5 Kg & 1 Kg – Perfect for home roasters and small-batch testers looking to evaluate new lots or experiment with roast profiles.
• 2 Kg & 5 Kg – Ideal for small cafés or roasteries developing signature offerings or conducting staff cuppings.
• 10 Kg, 20 Kg, & 30 Kg – Designed for commercial roasters and wholesale operations seeking reliable inventory for production and client orders.

Each size is packed with care to preserve freshness and facilitate efficient storage. Whether you're testing new origins on a Kaffelogic Nano 7 or scaling production with an Aillio R2 Pro, our packaging options align with your roasting goals.

Our approach to sourcing Ethiopian green coffee beans prioritizes long-term relationships, ethical supply chains, and full traceability from farm to export.

Responsible Regional Sourcing

We work directly with producers, cooperative unions, and certified washing stations across Ethiopia’s key growing zones, Yirgacheffe, Sidamo, Guji, and more. By partnering at origin, we gain early access to exceptional micro-lots and regional profiles while supporting local infrastructure and sustainable farming practices.

Transparent & Ethical Partnerships

Traceability is at the heart of our sourcing strategy. Each lot we select is accompanied by full documentation, including region, altitude, processing method, and producer group information. Where possible, we prioritize single-farmer or traceable cooperative lots that offer complete visibility into growing conditions and post-harvest processing.

We are committed to ethical sourcing practices, ensuring farmers are paid premium prices based on cup quality. We favor Fair Trade-certified groups, organic farms, and Rainforest Alliance-aligned practices, when available, to align with buyers looking for sustainably sourced green coffee.

Relationship-Based Model

Rather than buying through anonymous commodity streams, we maintain year-over-year relationships with growers and exporters. This model ensures access to consistently high-quality Ethiopian green coffee and provides producers with valuable feedback from the roasting community. Many of our partners also invest in community development initiatives, from water infrastructure to school programs, furthering impact beyond the cup.

Unlock the full potential of your coffee roasting journey with our premium Ethiopian green coffee beans, sourced directly from the heart of Ethiopia’s most iconic regions. Whether you're a passionate home roaster, a speciality café, or a large-scale operation, our beans deliver unmatched flavor clarity, traceability, and consistency.

Choose from a wide selection of washed and natural lots, all carefully harvested, sorted, and packed at peak freshness. With transparent sourcing practices and partnerships with trusted co-ops and producers, we ensure you receive ethically traded, origin-authentic beans that highlight the true taste of Ethiopia.

Explore our curated offerings today and roast with confidence, flavor, freshness, and fairness guaranteed.