Ethiopian Coffee


Yirgacheffe is part of the Sidamo region, but it’s sub-divided into its own trademarked micro-region due to its exceptional coffees. The types of coffee produced in this region is described as having a wide range of flavors from an herbal aroma to a flowery aroma.


Sidamo is one of three trademarked coffee regions in Ethiopia with a large area in the fertile highlands. Sidamo coffees are known for their rich, full body, vibrant crisp acidity, and floral and citrus notes.


This is a wild Arabica that is grown on small farms in the Oromia region (formerly Harrar). Harrar is known for its intense flavor and fruity acidity. It is described as rich and pungent with strong hints of blueberry or blackberry. It is typically heavy bodied and has been likened to dry, red wine. 


Limu coffee grows in the southwest of Ethiopia. A washed coffee with relatively low acidity, it has a well-balanced body and a distinct spicy flavor that is pleasantly sweet and often has floral notes.


This region in the southwest of Ethiopia is a large producer of commercial-grade coffee. The flavor profile is characterized by a nutty aroma, full-bodied and chocolaty taste.

Oil Seed

Sesame Seed

Sesame seed is one of the most exported types of oil seed from Ethiopia. There are several species growing in Ethiopia including Humera Sesame seeds and Wollega Sesame seeds.


Mainly produces in the western regions of Ethiopia, that is Oromia, Amhara, and Benishangul-Gumuz, Soybean is one of Ethiopia’s oilseed exports with rapid increase in productivity and demand. The most commonly grown species include Belesa 95, Pawe-1, clark 63 K, Afgat, Keta, Korme, Ethio-Yugoslavia, and Didesa.

Niger Seed

Niger seed is a native Ethiopian seed, mainly produced in the north-western highland of Ethiopia. It’s export demand is rapidly increasing for oil production, and for its more popular use as bird feed worldwide.
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