It's Ethiopia that brought coffee to the world in the 16th century, and is still the biggest grower of the Arabica coffee wanted intensely by most people in the world.

Coffee Arabica is the only variety of coffee grown in Kaffa and Sidamo (Ethiopia's major coffee-growing regions). Coffee was named after the Kaffa region, which produces the first-class Arabica beans in the world. Ethiopian coffee Arabica is smooth and full bodied, rich yet mellow, without having the bitterness and pungency of coffees grown in other nations.

Ethiopian coffee is available in several varieties, each possessing its own smells and tastes. The three most important coffee-growing regions of Ethiopia are: Harrar, Sidamo and Ghimbi. One of the most well-known dry processed varieties of the Harrar region is the Longberry (a larger bean that contains a trace of a wine taste with a touch of acidity).

This region also produces Ethiopian coffee having aromatic hints of blueberries and blackberries. It is the aroma of Ethiopian coffee from Harrar that provides the aroma found in most espresso blends.

The Sidamo and Ghimbi regions mainly produce washed coffees. The coffee from Ghimbi region is well balanced, with a heavier taste than coffee from the Harrar region. Coffees from Sidamo are lighter and mild, with a richer, more pleasant aroma.

Keep in mind, all types of Ethiopian coffee are never high roasted, no matter where they are grown. If you do so it would harm the rich character and body of the beverage so many have grown to love.

Ethiopia is proud to every time provide coffee lovers with the premium quality and most enjoyable taste in every pot they brew. Ethiopian coffee of course stimulatesur taste buds and bodies. A morning without it would definitely send many a person right back to bed.