Coffee has been growing in Ethiopia for over one thousand years in the forests of southeastern Ethiopia. The fact that it is perfectly adapted to the climate is an immense advantage that Ethiopia has over all other coffee-producing countries.

Ethiopian coffee tends to be grown at middle-high to very-high altitudes, resulting in a hard-bean type, with intense flavors and aromatics. Fruit flavors are common in all regions, though the specific fruit character varies from region to region. Berry aromatics are relatively common, as are citrus and chocolate. Some important facts about the major coffee varieties in Ethiopia and details are given in the following sections.