HIGHEST QUALITY ARABICA COFFEE

At CaffeOl Coffee, we take pride in sourcing only the highest quality Ethiopian Arabica specialty coffee for our customers.

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Ethiopian coffee

Coffee is believed to have originated in Ethiopia, in the region known as Kaffa, around the 9th century. According to legend, a goat herder named Kaldi noticed that his goats became more energetic after eating the berries of a certain plant. Kaldi tried the berries himself and discovered that they had a stimulating effect. He shared the berries with the local monks, who used them to stay awake during long prayer sessions.

From Ethiopia, coffee spread to the rest of the Arab world, where it became known as "qahwah". By the 16th century, coffee had spread to Europe, and coffeehouses began to appear in major cities. Coffeehouses became popular gathering places for intellectuals and artists, where they would discuss politics, literature, and the arts over cups of coffee.

During the Age of Enlightenment in the 18th century, coffeehouses played a significant role in the spread of new ideas and philosophies. The French Revolution of 1789 was said to have been planned in the coffeehouses of Paris.

Coffee production expanded throughout the 19th and 20th centuries, as it became an important crop for many countries in Latin America, Africa, and Asia. Today, coffee is the second most traded commodity in the world, after oil, and it is grown in more than 70 countries around the world.

Coffee has become an integral part of many cultures around the world, with unique brewing and serving traditions in each country. From the Turkish coffee served with sugar and spice, to the Italian espresso, to the Ethiopian coffee ceremony, coffee continues to be a beloved beverage enjoyed by millions of people every day.

Arabica coffee (Coffea arabica) is a species of coffee plant that is native to Ethiopia but is now grown in many other parts of the world, including Latin America, Africa, and Asia. Arabica coffee beans are widely considered to be of higher quality than other coffee varieties, due to their complex flavor profile and lower levels of caffeine.

Arabica coffee beans are grown at high altitudes and in cool, subtropical climates. They are hand-picked when fully ripe and then processed to remove the outer layers of skin and pulp, leaving only the green coffee beans. The beans are then roasted to different degrees depending on the desired flavor profile and aroma.

Arabica coffee is known for its delicate, nuanced flavors and aromas, which can range from floral and fruity to nutty and chocolatey. It typically has a lower acidity and higher sweetness compared to other coffee varieties, making it a popular choice among coffee enthusiasts and specialty coffee shops.

Arabica coffee is also widely used in espresso blends, where its lower acidity and higher sweetness help to balance the stronger, more bitter flavors of other coffee varieties.

Specialty coffee refers to coffee that is of higher quality and grown under specific conditions that produce unique flavors and aromas. This type of coffee is produced from Arabica beans and is typically grown at higher elevations, in nutrient-rich soil, and with meticulous attention to detail in the cultivation, harvesting, and processing.

Specialty coffee is often characterized by its unique flavor profiles, which can include fruity, floral, and spicy notes, as well as a range of other complex flavors and aromas. These flavors are a result of various factors, including the soil and climate conditions in which the coffee is grown, the altitude, the processing method used, and the roasting techniques.

To be classified as specialty coffee, the beans must meet certain criteria established by the Specialty Coffee Association (SCA). These criteria include factors such as bean size, color, and defects, as well as the cupping score, which is a rating system used to evaluate the sensory qualities of the coffee.

Overall, specialty coffee is valued for its unique flavors and aromas, as well as the care and attention to detail that goes into its production. It is often produced by small-scale farmers and artisanal roasters who are passionate about producing high-quality coffee and preserving the integrity of the coffee industry.

Where does coffee Grows in Ethiopia

The Coffee Regions

Ethiopia has several coffee-growing regions, each with its own distinct flavor profiles and characteristics. Overall, Ethiopian coffee is highly diverse and varies depending on the region, altitude, and processing methods used. The unique flavors and aromas of each region make Ethiopian coffee highly sought-after among coffee enthusiasts around the world. Here are some of the main coffee-growing regions in Ethiopia.

Harrar: Grown in eastern Ethiopia, this coffee is known for its fruity and wine-like flavors, as well as its bold and complex taste. It is dry-processed and has a distinct blueberry note.

Sidamo: Grown in the southern part of Ethiopia, this coffee is known for its bright acidity, floral aroma, and fruity flavor notes. It is both wet-processed and dry-processed.

Yirgacheffe: Grown in the Gedeo Zone in southern Ethiopia, this coffee is highly prized for its complex and delicate flavors, which can include floral, citrus, and fruity notes. It is wet-processed and has a light body.

Limu: Grown in the southwestern part of Ethiopia, this coffee is known for its full body, low acidity, and chocolatey flavor notes. It is wet-processed and has a clean finish.

Jimma: Grown in southwestern Ethiopia, this coffee is known for its medium body, sweet flavor, and subtle floral and spice notes. It is wet-processed and has a mild acidity.

Nekempt coffee is a type of coffee that is grown in the Nekemte region of western Ethiopia. This region is located in the Oromia region of Ethiopia, and is known for its rich and fertile soil, as well as its high elevation, which makes it ideal for growing high-quality coffee.

The Coffee Map

Ethiopia is known as the birthplace of coffee, and it produces some of the world's finest coffee beans. Coffee is grown in several regions throughout the country, each with its own unique flavor and aroma profile. Here are some of the regions in Ethiopia that are known for coffee growing:

Harar

Harrar |ሐረር:  Located in eastern Ethiopia, Harrar coffee is known for its distinctive "wild" or "natural" flavor, which includes notes of blueberry, blackberry, and wine.

  • Growing Altitude: 4900-7200 feet above sea level
  • Arabica Variety: Heirloom Ethiopian Varieties
  • Harvest Period: October – January
  • Milling Process: Fully Washed, Dried on Raised Beds
  • Aroma: Floral, Slight Woody
  • Flavor: Lemon, Cane Sugar, Berries
  • Body: Medium, Smooth
  • Acidity: Winey
Sidama

Sidamo |ሲዳማ: Located in southern Ethiopia, Sidamo is one of the country's largest coffee-producing regions. Sidamo coffee is known for its rich, full-bodied flavor and hints of berry and chocolate.

  • Growing Altitude: 4900-7200 feet above sea level.
  • Arabica Variety: Heirloom Ethiopian Varieties.
  • Harvest Period: October – January.
  • Milling Process: Fully Washed, Dried on Raised Beds.
  • Aroma: Floral, Slight Woody.
  • Flavor: Lemon, Cane Sugar, Berries.
  • Body: Medium, Smooth.
  • Acidity: Winey.
Yirgachefe

Yirgacheffe | ይርጋ ጨፌ: Located in southern Ethiopia, Yirgacheffe is known for its bright acidity and floral, citrusy flavor notes. Yirgacheffe coffee is often described as having a "tea-like" quality.

  • Growing Altitude: 5500 – 7200 feet above sea level
  • Arabica Variety: Heirloom Varietals
  • Harvest Period: October – December
  • Milling Process: Washed, Sun-dried
  • Aroma: Floral
  • Flavor: Complex, Fruity, Sweet, Tea, Lemon
Limu

Limu | ሊሙ: Located in western Ethiopia, Limu coffee is known for its balanced flavor profile, with notes of chocolate, honey, and citrus.

  • Growing Altitude: 3,280 to 6,560 feet above sea level.
  • Arabica Variety: Heirloom Ethiopian Varieties.
  • Harvest Period: October – January.
  • Milling Process: Wet Processed
  • Aroma: Floral, Slight Woody.
  • Flavor: Chocolate, Honey, and citrus
  • Body: Medium, Smooth.
  • Acidity: Winey.
Guji

Guji: Located in southern Ethiopia, Guji coffee is known for its bright acidity and fruity flavor notes, with hints of peach and apricot.

Nekempt

Nekempt coffee is a type of coffee that is grown in the Nekemte region of western Ethiopia. This region is located in the Oromia region of Ethiopia, and is known for its rich and fertile soil, as well as its high elevation, which makes it ideal for growing high-quality coffee.

Nekempt coffee is typically grown on small farms, and is processed using traditional methods, including both wet and dry processing methods. The coffee beans are hand-picked and carefully sorted to ensure only the highest quality beans are used.

  • Growing Altitude: 3,280 to 6,560 feet above sea level.
  • Arabica Variety: Heirloom Ethiopian Varieties.
  • Harvest Period: October – January.
  • Milling Process: Wet Processed
  • Aroma: Floral, Slight Woody.
  • Flavor: Chocolate, Honey, and citrus
  • Body: Medium, Smooth.
  • Acidity: Winey.