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Ethiopian coffee is mainly produced in the plateau above 2000 meters above sea level.

Published: 2026-04-03 Author: World Gafei

Last Updated: 2026/04/03, Ethiopian coffee is mostly produced in the plateau above 2000 meters above sea level, and the major producing areas are: Djimma; Gunby; Yirgachefe; Sidamo; Harald; Harar; and Harald coffee grows from Daroleb (Darolebu). The plain is 900 meters above sea level to the Sheikh Sheikh (C) in the highlands of eastern Ethiopia.

Ethiopian coffee is mainly produced in the plateau above 2000 meters above sea level, and the major producing areas are:

Dejima (Djimma)

Gunby

Ijashv (Yirgachefe)'

Sidamo (Sidamo)

Harald (Harar)

Harald Coffee grows from Daroleb (Darolebu).

The plain is 900m above sea level to the area within 2700 m of the Sheikh Sheikh (Chercher) in the highlands of eastern Ethiopia. These mountains provide unique characteristics for these perennial coffee beans: the fruit is full and long, moderately acidic, slightly sour in dry aroma (unbrewed coffee), mellow, with a strong pure texture, and with a wonderful dark chocolate finish, typical mocha refreshing flavor, full-bodied Arabian flavor. The most famous Ethiopian Harald coffee has a mixed flavor, mellow taste, moderate or mild acidity, and most importantly, it has almost the lowest caffeine content, about 1.13%, and it is a very special kind of coffee. its taste is very aggressive and ready to beat your taste buds, making it hard to forget.

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