Ethiopia represents the country whose natural climate and habitat allowed for coffee plants to grow spontaneously.

Tradition and landscape want Ethiopian coffees to be only part of the Arabica specie, and each coffee is commercially named after its place of production.

Ethiopian coffees are mainly distinguished in two categories: Natural and Washed coffees.

The main Washed coffees are:

• Yergacheffe

  Probably the best coffee of Ethiopia, characterized by a good body, medium acidity and very a balanced cup. Its grain is typically medium and oval shaped.

• Sidamo

  Coffee characterized by a medium well balanced body and medium acidity. It is a great coffee especially if used to aromatize high quality espresso blends. Round shaped typically small and medium sized beans.

• Limu

  Coffee with characteristical high body and acidity, well balanced with floral hints. Long medium and small beans.

• Gimbi

  Good body, medium acidity and fruity hints. Medium to big beans.

The main Natural coffees are:

• Harrar Long Berry

  Coffee characterized by medium-big grains with an oblonged shape and pointed ends. Round Cup with the typical taste of moka, sweet, slightly wild. One of the world’s most fine coffees.

• Sidamo Naturale

  Good body, medium acidity, well balanced.

• Djimmah

  Usually with a medium to light aicdity, consistent body, well balanced cup with occasional shades of fruity and slightly wild. Grains slightly bigger in size compared to Sidamo.

• Gimma ARC Selecto

  Coffee purposely prepared for Aziende Riuntie Caffè. It is a high quality coffee specially made to satisfy particularly demanding clients, with less defects and a better quality cupping.