For hundreds of years, Ethiopia has provided some of the world's best reviewed single origin premium coffee beans. In general, Ethiopian coffees are best known for their complexity with a pungent, winey quality and a distinct wildness in their acidity. In Ethiopia, coffee is an important part of the culture, and a respected daily event is the Ethiopian Coffee Ceremony. Most historians agree that coffee originated in Ethiopia, though there is some debate over the issue. Ethiopia is where the frequently told story originates, of a goat breeder who noticed strange behaviour in his flock of goats after they ate berries from a certain tree. Taking the berries to a monastery, monks brewed him a tea from it and coffee was developed and refined from the resulting brew, spreading across the region and eventually the world.

The southern Gedeo zone of Ethiopia, known for its wet processed (washed) coffees, produces the spicy, fragrant Yirgacheffes with their delicate body, sweet flavour, floral aroma and hints of citrus. Limu and Djimmah are frequently distinguished by being from Western Ethiopia, Limu being wet processed and Djimmah being dry processed. The Ethiopian Guji Coffee is an organically grown coffee that has flavors associated with dark chocolate, peaches, and nectarines. Also grown in the south are the full-bodied and complex Sidamo coffees (or Sidama) with their rich mouthfeel and bright finish.