Ethiopia coffee in London

Ethiopia is widely regarded as the birthplace of Arabica coffee, and its cups tend toward pronounced floral and fruit character that sets it apart from most other origins. Washed coffees from Yirgacheffe typically show jasmine, bergamot and stone fruit, while those from Sidama and Guji often carry citrus brightness alongside a clean, tea-like body. Natural-processed lots, particularly from regions such as Harrar, tend toward dried berry, fig and a fuller, wine-like quality. Growing altitudes commonly range from 1,400 to 2,200 metres, and the cool highland temperatures contribute to the slow cherry development that supports this complexity.

The predominant varietals are indigenous heirloom types, often catalogued simply as Ethiopian Heirloom or JARC selections, reflecting the country's extraordinary genetic diversity. Both washed and natural processing are well established, with honey processing also appearing in smaller quantities. Ethiopian naturals are frequently sought out as single-origin espresso offerings, where their fruit-forward intensity carries well through milk, and washed lots are a common choice for filter brewing and light roasts.