Lekempti

Lekempti (also spelled Leki or Lekempti) is a coffee-growing area located in western Ethiopia, within the Wollega Zone of the Oromia Regional State. The region sits at moderate to high elevations, generally between 1,400 and 2,000 meters above sea level, with fertile volcanic soils, abundant rainfall, and a humid tropical climate—ideal conditions for producing high-quality Arabica coffee. The area’s diverse topography, including rolling hills and forested landscapes, supports shade-grown coffee cultivation, which preserves biodiversity and promotes sustainable farming practices.

Coffee in Lekempti is predominantly produced by smallholder farmers, who cultivate heirloom Ethiopian Arabica varieties on small plots intercropped with local crops and native trees. The majority of coffee is washed (wet-processed), though some natural (dry-processed) coffee is also produced. Processing is usually done at local washing stations, where cherries are carefully sorted, fermented, and dried on raised beds to maintain quality and highlight the beans’ unique flavors.

Lekempti coffees are known for their balanced and complex cup profiles, often featuring bright yet gentle acidity, medium body, and clean, crisp flavors. Common tasting notes include citrus, floral, honey, and stone fruits, with a smooth and lingering finish. Compared to other Ethiopian regions such as Yirgachefe or Sidamo, Lekempti coffees tend to be slightly more earthy and less intensely floral, but they retain the hallmark clarity and sweetness of highland Ethiopian Arabica.

The region’s coffee is gaining recognition in the specialty coffee market, valued for its consistency, approachable flavor, and versatility in both single-origin offerings and blends. Lekempti reflects Ethiopia’s long-standing coffee heritage, where centuries-old smallholder practices, favorable terroir, and careful post-harvest processing combine to produce distinctive, high-quality coffees that contribute to the country’s reputation as the birthplace of Arabica coffee.