Coffee begins here. Arabica is native to Ethiopia's highland forests, and the country still grows a genetic diversity unmatched anywhere — thousands of local 'heirloom' types tended in garden plots and semi-wild forest. The result is some of the most aromatic coffee on earth: delicate florals, citrus and stone fruit in washed lots from Yirgacheffe, exploding blueberry and tropical fruit in the naturals of Guji and Sidama. For many drinkers, an Ethiopian is the cup that first makes coffee taste like something other than coffee.
Coffeesfrom Ethiopia
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By law most Ethiopian coffee is sold through a national exchange, and many famous 'varieties' are really uncatalogued wild types.
If you like Ethiopia, try
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