Ethiopian coffee has 6 distinct coffee regions and is recognizable by its light to medium body, high acidity and bright fruity or floral flavors depending on the region they are grown in and the processing method.

Ethiopia boasts between six and ten thousand coffee varieties. In fact, there are so many coffee types that the vast majority is yet to be classified. Most coffee is simply labeled as Ethiopian heirloom, an umbrella term to describe all Ethiopian coffee variants. Specialty buyers usually differentiate coffees from Ethiopia by their region, altitude, and cupping score, rather than by their variety.

The most widely grown coffee type in Ethiopia is mild, aromatic arabica coffee (Coffea Arabica) which accounts for about 70% of the world’s coffee production. Arabica has its origins in Ethiopia and is believed to be the first species of coffee to be cultivated.