Ethiopian coffee cupping notes
Origin-by-origin cupping profiles for all Ethiopian Arabica lots — fragrance, aroma, flavour, acidity, body, roast guidance, and brew method. Use these alongside pre-shipment sample evaluation to match lots to your programme.
Ethiopian cupping notes differ by origin: Yirgacheffe is floral and citrus-led, Harrar is winey with blueberry, and Guji leans toward stone fruit. This page lists SCA scores, acidity, body, recommended roast level and brew methods for Yirgacheffe, Sidama, Guji, Harrar and Jimma green coffee.
Yirgacheffe — Washed
Gedeo Zone, South Ethiopia · 1,750–2,200m · Ethiopian heirloom
Washed (72hr fermentation)
87–92
SCA score range
Fragrance / dry
Jasmine, bergamot, lemon blossom
Aroma / wet
Bergamot, citrus, tea
Flavour
Jasmine, lemon zest, stone fruit, bergamot tea
Acidity
High, bright, very defined — citric and malic
Body
Light to medium, tea-like
Aftertaste
Long, clean, floral
Sweetness
Delicate, refined
Roast guidance
Light to medium-light. Roast to first crack +30–45 seconds. Avoid second crack — body increases but florality is lost.
Brew methods
Filter (V60, Chemex, AeroPress cold brew). Performs exceptionally as single-origin espresso at 93°C.
Best for
Premium filter menus, floral single-origin espresso, light roast retail bags.
Yirgacheffe — Natural
Gedeb sub-zone · 1,800–2,100m · Ethiopian heirloom
Natural / sun-dried (21–28 days on raised beds)
86–89
SCA score range
Fragrance / dry
Blueberry, strawberry, rose, dried tropical fruit
Aroma / wet
Berry compote, rose, hibiscus
Flavour
Blueberry jam, strawberry, watermelon, wine
Acidity
Medium, smooth, wine-like
Body
Medium to full
Aftertaste
Long, jammy berry sweetness
Sweetness
High, fruit-forward
Roast guidance
Light to medium. Natural coffees respond well to slightly longer development time than washed lots from the same origin.
Brew methods
Filter and immersion methods. Cold brew produces exceptional berry sweetness. Espresso at higher brew ratios (1:2.5).
Best for
Seasonal single-origin filter, cold brew programmes, natural espresso blends.
Sidama — Washed
Bensa, Bombe, Aroresa · 1,500–2,200m · Ethiopian heirloom
Washed (48–72hr fermentation)
85–88
SCA score range
Fragrance / dry
Citrus blossom, peach, light floral
Aroma / wet
Stone fruit, gentle citrus, light chocolate
Flavour
Lemon-lime acidity, peach, apricot, milk chocolate
Acidity
Medium-high, clean
Body
Medium, smooth
Aftertaste
Clean, chocolatey, lingering citrus
Sweetness
Balanced, approachable
Roast guidance
Versatile — works across light to medium. Medium roast (city+) highlights chocolate and citrus balance ideal for espresso.
Brew methods
All brew methods. Strong espresso performance. Best Ethiopian origin for blending.
Best for
Espresso blends, all-day filter, volume sourcing at specialty grade.
Sidama — Natural
Bombe sub-zone · 1,950–2,100m · Ethiopian heirloom
Natural / sun-dried (25–35 days)
85–88
SCA score range
Fragrance / dry
Strawberry, cocoa, tropical fruit
Aroma / wet
Red berry, dark chocolate, dried fruit
Flavour
Strawberry, blackberry, cocoa, papaya
Acidity
Medium, soft, rounded
Body
Full, syrupy
Aftertaste
Rich, long, fruit and chocolate
Sweetness
High
Roast guidance
Medium. Longer development brings out chocolate and reduces fruit intensity. Light roast maintains maximum fruit expression.
Brew methods
Excellent as espresso. Works well in immersion (French press, Aeropress) where body is maximised.
Best for
Natural espresso single-origin, full-body filter, seasonal menu offering.
Guji — Natural
Hambela, Uraga · 1,800–2,200m · Ethiopian heirloom (Guji landrace)
Natural / raised bed (22–30 days)
87–90
SCA score range
Fragrance / dry
Mango, papaya, lychee, passion fruit
Aroma / wet
Tropical fruit, melon, juicy
Flavour
Mango, lychee, papaya, peach candy, bright acidity
Acidity
Medium-high, tropical acidity, very clean
Body
Medium, juicy
Aftertaste
Long, tropical, clean
Sweetness
Very high, candy-like
Roast guidance
Light to medium-light. Guji naturals are very sensitive to roast — even slight overdevelopment reduces the distinctive tropical clarity.
Brew methods
V60 and AeroPress at 90–92°C produce the cleanest tropical expression. Cold brew is outstanding.
Best for
Premium single-origin filter, competition lots, cold brew programmes, specialty menus.
Harrar — Natural Longberry
East Hararghe · 1,500–2,100m · Ethiopian heirloom (Hararghe population)
Natural / sun-dried on raised beds and patios
85–87
SCA score range
Fragrance / dry
Blueberry, dark chocolate, red wine, spice
Aroma / wet
Wild berry, cocoa, fermented fruit, cardamom
Flavour
Blueberry, dark chocolate, wine-like, earthy
Acidity
Medium, wine-like, complex
Body
Heavy, syrupy
Aftertaste
Long, bold, chocolate and berry
Sweetness
Medium-high, complex
Roast guidance
Medium to medium-dark. Harrar's wild character becomes more pronounced at lighter roasts; medium roast balances chocolate and fruit. Handles medium-dark better than other Ethiopian origins.
Brew methods
French press and immersion methods maximise body. Works in espresso blends as a body and chocolate contributor.
Best for
Heritage single-origin menus, espresso blends (body/chocolate), dark roast lovers, Mocha-style blends.
Jimma — Washed
Gera, Jimma Zone · 1,500–1,900m · Ethiopian heirloom (Jimma varieties)
Washed
85–86
SCA score range
Fragrance / dry
Chocolate, light citrus, mild floral
Aroma / wet
Cocoa, brown sugar, mild fruit
Flavour
Dark chocolate, caramel, mild citrus, walnut
Acidity
Medium-low, smooth
Body
Medium-full
Aftertaste
Clean, chocolatey
Sweetness
Balanced, rounded
Roast guidance
Medium to medium-dark. Jimma's chocolate profile develops fully at city+ to full city. Excellent espresso development roast.
Brew methods
Espresso (excellent crema and chocolate base for blends). French press and moka pot.
Best for
Espresso blends (body and chocolate base), commercial roasting, accessible Ethiopian entry.
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