Coffee's origin story is deeply rooted in Ethiopia, with legends dating back centuries. The country's diverse coffee-growing regions, including Sidamo, Yirgacheffe, and Harrar, each offer unique and distinct flavor profiles. Ethiopian coffee is predominantly grown in small-scale farms and gardens, where traditional methods are still employed, preserving the authenticity and natural diversity of the beans.

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Ethiopian coffee is renowned for its wide range of flavors, often characterized by floral, fruity, and wine-like notes. Depending on the region and processing method, these coffees can exhibit bright acidity and a light to medium body, with flavors ranging from sweet and citrusy in Yirgacheffe to the wild and earthy notes of Harrar.