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Ethiopian coffee is a true gem for coffee lovers. Ethiopia is often considered the birthplace of coffee, notably due to its rich history and diverse climate, which strongly influence the quality and characteristics of the beans grown. Ethiopian coffee trees generally grow at high altitudes, between 1,500 and 2,200 meters above sea level. These conditions allow the beans to mature slowly, giving them high density and rich flavors. The main producing regions in Ethiopia include Yirgacheffe, Sidama, and Harrar. Each of these regions offers a unique flavor profile thanks to specific microclimates and various processing methods. Bean processing is a crucial step in determining the coffee’s final characteristics. In Ethiopia, the two most commonly used methods are washed processing and natural (or sun-dried) processing. Washed processing produces coffees with clean and bright profiles, often with vibrant acidity and floral and fruity notes. For example, Yirgacheffe coffees are famous for their jasmine and bergamot aromas. Conversely, natural processing gives Ethiopian coffees more intense and complex flavors. This method highlights notes of ripe fruits, such as berries and citrus, with a more syrupy texture. Harrar coffees, processed naturally, are known for their wild fruit flavors and chocolate aromas. Ethiopian coffee enthusiasts often appreciate its complexity and wide variety of flavor profiles. Ethiopia’s unique terroir, combined with traditional processing methods, offers a diverse and often surprising sensory experience. Generally, Ethiopian coffees are expected to have marked acidity, natural sweetness, and a range of flavors from delicate floral notes to exotic fruits and spices.