Coffees We Sell

All are Arabica coffees from the 'Home of Coffee'

Introduction: Ambassa can provide importers/roasters with the full range of arabica coffees Ethiopia produces, both washed and natural (sundried). For larger customers we have been happy to develop blends at origin to ensure that from year to year consistent taste quality is met irrespective of agricultural changes to the crop.  We greatly appreciate direct feedback from our customers about how our coffees perform when roasted, so please contact us to let us know.  Your feedback helps us to better understand your needs so that when sourcing Ethiopian coffees for you we can ensure we meet your expectations!

Ethiopia's coffees are exported either as 'washed' or 'sundried/natural'.  Grade 2 (G2) denotes washed, while Grade 4/5 (G4/5) denote sundried/natural coffees.  Note that G5 has a higher defect count then G4, while G2 is customarily the only washed grade exported from Ethiopia.  Below is a map of Ethiopia showing the approximate location of the coffee growing areas.  Following on is a short description of the coffees produced in these areas.  In addition to these areas others are rapidly seeking recognition for their good quality coffees.  There is also a considerable development towards producing more washed coffees in Ethiopia, which today represent 20% of all exports.

Lekempti G4/5: These coffees come from the Wollega and Ghimbi regions, growing between 4900-5900 ft.  These areas produce coffee with good body, an acidity, and a slightly fruity flavour.  The beans approach a longberry and are extremely popular with the specialty trade.

Limu G2: Limu coffee grows to the South-West of Ethiopia between 3600-6200 ft.  This coffee is characterized by its winey aftertaste, with a spicy vibrant cup balanced with sharp acidity.

Illubabor: Illubabor coffee grows between 4400-6000 ft.  This coffee tends to be used in blends, mainly djimma.  Illubabor delivers a balanced cup, medium acidity and is known to be one of Ethiopia's more full bodied coffees.

Djimma G4/5: Comes from the regions of Kaffa and Illubabor.  It is Kaffa that gave its name to coffee.  The catchment area for Djimma is the largest in Ethiopia and annually provides around 60 000 tons for export.  These coffees are well known for their body and acidity.  Djimma grows at an altitude of between 4400-6000 ft.

Harrar G4/5: Harrar is a prized Ethiopian coffee and is known as such throughout the coffee world.  It grows in the Eastern highlands at 5000-7000 ft.  Harrar is a longberry with full body, medium acidity, typical mocha flavour, and a winey after taste.  Harrar certainly merits its rating as a premium coffee.

Teppi/Bebeka G2: Teppi grows between 3600-6200 ft.  Bebeka, at 3000-3900 ft.  These coffees are welcomed for their blending purposes.  Both provide balanced cups, with Teppi adding a wild characteristic of Ethiopian coffee.

Sidamo G2/G4: This coffee grows between 4600-7200 ft.  Sidamo coffee is popular among the specialty trade.  It is recognized for its good flavour, aroma, and balanced acidity in the cup.

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