By Tawer – Coffee Enthusiast, Taster, and Techie from Ethiopia Living in Chicago

Ethiopia isn’t just the birthplace of coffee — it’s a whole universe of flavors, stories, and traditions. As someone who grew up sipping and celebrating Ethiopian coffee, I’ve tasted countless varieties. Some reminded me of fruit markets in Mekelle; others took me back to coffee ceremonies with friends and family.

Here are five beans I always recommend — whether you're just starting to explore or you're deep in the specialty coffee world.

1. Yirgacheffe – Misty Valley

• Flavor notes: Jasmine, blueberry, chocolate
• Why I love it: It's like drinking a blueberry muffin in floral form. Yirgacheffe is known for its bright, tea-like body and delicate floral notes. This one from the Misty Valley region is naturally processed, giving it an extra fruity punch.

Pro tip: Brew it using a V60 or Chemex to really highlight those high notes.

2. Guji – Hambela Estate

• Flavor notes: Peach, honey, bergamot
• Why I love it: Guji coffees are smooth and syrupy. The Hambela Estate consistently produces beans that feel like warm honey with a splash of citrus. It’s elegant and complex, with a sweet finish that lingers beautifully.

Coffee ceremony tip: It pairs incredibly well with popcorn — a traditional Ethiopian combo!

3. Sidamo – Shantawene Village

• Flavor notes: Strawberry, caramel, black tea
• Why I love it: This one tastes like fruit jam with a tea-like body. Sidamo coffees are versatile — you get both brightness and balance. Shantawene micro-lots have been among my most memorable cups.

Good for espresso lovers — it gives a bright but smooth shot.

4. Limu – Kossa Geshe