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Ethio Coffee Export PLC is a family-owned Ethiopian coffee exporter shipping specialty and commercial grade green coffee beans to roasters, importers, and distributors worldwide.
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Ethiopian green coffee is often described with famous place names-Yirgacheffe, Guji, Sidama, Limu, Harrar, Kaffa, Jimma. For buyers, "origin" isn't just geography: it's a shorthand for altitude range, local genetics ("heirloom" selections), processing approach, and the mills/washing stations that shape the cup. The deep cultural traditions around coffee, especially the Ethiopian coffee ceremony, also reflect each region's unique relationship with the crop.
Note: Profiles vary by lot, washing station, and crop year. The ranges below are common reference points used in specialty coffee, not guarantees.
If you're buying green coffee (whether you're in Canada or anywhere else), the most helpful step is moving from "country-level origin" to lot-level clarity. The best suppliers can share not only the region, but also the washing station/cooperative, processing details, and consistency expectations.
The most well-known Ethiopian coffee regions include Yirgacheffe (floral and tea-like), Guji (bright and stone-fruity), Sidama (sweet and berry-forward), Harrar (bold and winey), Limu (balanced and citrusy), Kaffa (foresty and earthy), and Jimma (traditional and cocoa-forward). Each region offers distinct flavor profiles shaped by altitude, climate, and local genetics.
Higher altitude (1,700–2,300m) means slower cherry ripening, which develops more complex sugars and acids in the beans. This is why high-altitude Ethiopian coffees from regions like Guji and Yirgacheffe tend to have brighter acidity, more floral aromatics, and greater complexity than lower-altitude lots.
In Ethiopian coffee, "heirloom" refers to the thousands of indigenous Arabica varieties that have evolved naturally in Ethiopia's forests over centuries. Unlike standardized cultivars found in other countries, these heirloom selections offer extraordinary genetic diversity and unique flavor potential.
As a general guideline: washed lots reward lighter roasts (City to City+) to preserve florals and brightness, while natural processed lots can handle slightly more development (City to Full City-) to balance fruit intensity with sweetness. Always roast small batches and cup often to find each lot's sweet spot.
At Ethio Coffee Export PLC, we can recommend lots based on your target profile and share traceability details. From floral Yirgacheffe to bold Harrar, we export across all major Ethiopian origins.
About This Insight: A buyer-friendly guide to Ethiopia's major coffee origins including Yirgacheffe, Guji, Sidama, Harrar, Limu, Kaffa, and Jimma—covering flavor profiles, processing, altitude, and roasting recommendations.
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