Ethiopia

Ethiopia, producing well over 8 million 60-kg bags (which equates to approximately 500,000 metric tonnes in recent years) of coffee annually, stands as Africa’s largest coffee producer and among the top producers globally. For the 2023/24 marketing year, production was forecast at around 8.35 million bags. Though exact figures vary by source and vintage, the country’s coffee industry is central to its economy, culture, and global reputation.

Often celebrated as the birthplace of coffee—or at least of wild populations of Coffea arabica—Ethiopia’s high‐elevation highlands (ranging from ~1,200 to 2,200 meters and beyond) create ideal growing conditions. These include cool nights, substantial rainfall, and fertile soils, all of which allow for slow maturation of cherries and the development of nuanced Flavors. According to FAO and other sources, Ethiopia’s coffee output has ranged from around 400,000 to 550,000 tons annually.

Ethiopia is globally renowned for its distinctive coffee‐growing regions and varieties, many of which carry unique flavour profiles. Regions like Yirgacheffe, Sidamo and Harrar have become household names in the specialty coffee world. Yirgacheffe is known for its delicate jasmine, bergamot and floral-tea like notes; Sidamo often presents citrusy, bright acidity and clean sweetness; Harrar typically offers a richer body, wine-like flavours and deeper fruit tones. The great diversity of microclimates, altitudes, genetic landraces, and processing styles means that Ethiopian coffees are hard to replicate in other parts of the world.

Coffee is deeply embedded in Ethiopian culture—beyond being an export commodity it is central to social customs, hospitality and daily life. Traditional coffee ceremonies, where green beans are roasted in the home, ground, brewed in a clay pot (jebena) and shared in three rounds, symbolise respect, community and welcome. Economically, as many as 15 million people—or more depending on how indirect employment is counted—depend on coffee for their livelihoods. In recent years, coffee has accounted for roughly 30–35% of total export income. 
 

Historically, coffee was first exported from Ethiopia centuries ago (some sources trace beans out of the region to Yemen in the 1600s) and the global specialty coffee movement has since celebrated Ethiopian origins for their liveliness, complexity and originality. Because of land nationalisation, shifts in land ownership and collective farming in the mid-20th century (e.g., changes following the rule of Haile Selassie) many forests and wild coffee populations remained intact, thereby preserving genetic diversity and wild-forest patterns. This may help explain why Ethiopia’s coffee landscape remains so varied, complex and full of unique flavors.

In Ethiopia, approximately half of the coffee production takes place at elevations above 1,500 meters—emphasizing how altitude drives quality and flavour expression. Farms are predominantly smallholder (often less than a hectare), with cultivation integrated into agroforestry systems that support biodiversity and ecological sustainability. Coffee processing varies widely—from fully washed to natural and honey processed lots—which adds another layer of flavour differentiation.

On the marketing front, Ethiopia has moved to trademark certain regional names (such as Sidamo, Yirgacheffe and Harrar) to protect their identity and give recognition to the distinct coffees grown there. A number of cooperatives and unions now support farmer training, quality control, and access to export markets. At the same time, the industry is seeing reform efforts—rejuvenation of aging trees, provision of improved seedlings, productivity programmes, and growth in specialty lot production. 

Despite its successes, the Ethiopian coffee sector faces challenges: yield per hectare remains relatively low compared to other leading producers; logistics, infrastructure and market access can be uneven; and climate change—as well as changing global demand and regulations—pose risks to smallholder farmers. Still, the combination of heritage, genetic diversity, terroir, and farm culture gives Ethiopia a truly distinctive place in the global coffee world.