Dawro

Dawro is a coffee-growing region located in southwestern Ethiopia, within the Dawro Zone of the Southern Nations, Nationalities, and Peoples’ Region (SNNPR). The region lies at moderate to high elevations, generally between 1,200 and 2,000 meters above sea level, with fertile volcanic soils, abundant rainfall, and a warm, humid climate, creating ideal conditions for cultivating high-quality Arabica coffee. The landscape is characterized by rolling hills, river valleys, and dense forested areas, which support shade-grown coffee systems and help maintain biodiversity and soil fertility.

Coffee in Dawro is primarily cultivated by smallholder farmers, who grow heirloom Ethiopian Arabica varieties on small plots intercropped with local food crops and indigenous trees. Traditional, largely organic farming methods are common, allowing coffee to thrive with minimal chemical input. Dawro produces both washed (wet-processed) and natural (dry-processed) coffees, with washed coffees typically processed at small local washing stations to highlight clarity, brightness, and floral notes, while natural coffees develop sweet, fruity, and full-bodied profiles.

Dawro coffees are known for their complex and vibrant cup characteristics, featuring medium to full body, lively acidity, and nuanced flavors. Typical tasting notes include berries, tropical fruits, chocolate, and floral undertones, often accompanied by a clean, lingering finish. Natural-processed Dawro coffees tend to emphasize fruit-forward sweetness and winey characteristics, while washed coffees showcase clarity, elegance, and aromatic complexity.

The region’s coffee is increasingly recognized in the specialty coffee market for its unique flavors and consistency, reflecting Ethiopia’s centuries-old coffee heritage. Beyond their commercial value, Dawro’s coffee forests contribute to ecological sustainability, preserving biodiversity and regulating local water systems, while supporting the livelihoods of smallholder farmers. Dawro coffee exemplifies the combination of favorable terroir, traditional cultivation practices, and careful post-harvest processing that has made Ethiopian Arabica coffee globally renowned.