Espressa Series: The Top 5 Coffee-Producing Regions in the World - Ethiopia

When asked where coffee is grown, coffee drinkers usually mention South America, perhaps more specifically Brazil. Both are correct. Brazil is indeed the largest coffee-producing region in the world. However, did you know that coffee is also cultivated in Africa and Southeast Asia? In these regions, the coffee plant finds ideal growing conditions, especially around the equator, at certain altitudes, and under specific climatic circumstances.

Besides countries like Kenya, Uganda, and Tanzania, the largest and most renowned coffee-producing country on the African continent is Ethiopia. This small country at the far northeastern tip is considered the origin of coffee and is the fifth largest coffee-growing region in the world, following Brazil, Vietnam, Colombia, and Indonesia. Legend has it that the first Arabica coffee originated from Abyssinia, specifically the Ethiopian highlands. The German term for coffee is believed to have even derived from Kaffa, the region where coffee originated. It is said to have been mentioned in writing there around 900 AD. From Ethiopia, the coffee plant eventually made its way to Arabia between the 11th and 14th centuries through slave traders.

We know that coffee beans are roasted today, ground, and then brewed. But how was this process discovered, and why? Several legends surround the discovery of the coffee plant. One suggests that the unusual behavior of animals that had eaten coffee cherries—the fruit of the coffee plant containing the raw beans—was observed.

Another story revolves around a goat herder named Kaldi from the province of Kaffa. Kaldi complained to the monks that his animals could not find peace. Upon closer inspection of the area where the goats had grazed, a dark green plant with cherry-like fruits was found. When the monks prepared a brew from it, they noticed the invigorating effects of the drink, allowing them to stay alert during their night watches.

Before the beans were roasted, the fruits were consumed raw or as an infusion. Allegedly, the taste was so bitter that someone angrily threw the beans into the fire—thus, roasting was supposedly discovered. However, this is not historically documented.

Anyone who has been to Ethiopia knows that coffee is still traditionally roasted and prepared: raw coffee beans are roasted over an open fire, coarsely crushed, and then brewed in a Jebena, a pot with a long neck made of clay. The Ethiopian coffee ceremony lasts about an hour and is deeply rooted in Ethiopian culture.

For Ethiopians, coffee means much more than just drinking the hot beverage; it strengthens community ties and symbolizes hospitality. Especially during important family events, such as weddings or births, people come together as the oldest woman in the household prepares the coffee and serves it in small cups. In many rural areas of Ethiopia, this ritual occurs three times a day: in the morning, at noon, and in the evening.

Ethiopia is not only considered the oldest country where coffee is cultivated, but it is also extremely diverse in terms of coffee varieties. Each growing region has its own typical aromas and flavor notes. The most famous regions include Sidamo, Yirgacheffe, Limu in the west, and Harrar in the east.

Sun-dried coffees like Harrar are generally more expensive because this processing method requires special care. The beans must be turned regularly over several weeks to prevent mold formation from the pulp.

Many roasters name their Ethiopian coffees after these regions and use the typical flavor descriptions that can be tasted in the cup. A Sidamo or Limu often offers complex citrus, spice, and floral notes, while a Yirgacheffe can reveal fruity nuances, especially of forest berries.

Compared to other coffee-growing countries, a large part of the coffee harvest remains in the country due to the high coffee consumption of the Ethiopian population – only about 50% is exported. With nearly 7 million bags (60 kg each) annually, coffee exports account for around 60% of the country’s export earnings.

About 15 million Ethiopians, approximately 13.5% of the total population, earn their livelihoods from coffee cultivation. Many smallholders organize themselves into cooperatives to be more competitive in the global market.

In the nearly twenty growing areas of Ethiopia, many coffee plants grow wild, which is why it is often referred to as wild coffee or forest coffee. In the so-called forest coffee, different varieties grow in mixed culture and thrive mainly in the southwest in forest gardens at altitudes of up to 2,000 meters, protected by the natural shade of other plants.

Garden coffee is grown in some regions on small plots using traditional methods. The coffee harvest, which is done by hand rather than by machine, takes place between October and January, sometimes extending into April. Only the red and ripe coffee cherries are harvested.