ReferenceEthiopian Coffee
Ethiopian Coffee
Industry Glossary
Essential terminology for specialty coffee professionals, importers, and roasters working with Ethiopian origins. 32 terms defined.
What are the key terms in Ethiopian coffee trade?
Ethiopian coffee trade involves specialized terminology covering SCA cupping protocols, ECX exchange grading, processing methods (washed, natural, honey), export logistics (FOB pricing, container loads), and regulatory compliance (EUDR traceability). Understanding these terms is essential for global buyers.
A
- Arabica
- Coffea arabica, the species of coffee originating in Ethiopia. Known for complex flavors and lower caffeine content compared to Robusta. All Ethiopian specialty coffee is 100% Arabica.→ Genetic Diversity
B
- Beneficio
- A coffee processing facility where cherries are converted into exportable green beans. In Ethiopia, these are typically called washing stations for wet processing or drying stations for natural processing.→ Processing Standards
C
- C-Market
- The ICE Futures U.S. Coffee C contract — the global benchmark price for Arabica coffee. Ethiopian specialty coffee trades at significant differentials (premiums) above C-market price.→ Wholesale Pricing Guide
- Cherry
- The fruit of the coffee plant. Each cherry typically contains two seeds (coffee beans). Ripe cherries are bright red or yellow and are harvested by hand in Ethiopia's smallholder farming system.
- CIF
- Cost, Insurance, and Freight. A pricing term where the seller pays for transport and insurance to the buyer's port. Ethiopian specialty coffee is more commonly priced FOB Djibouti.→ Shipping & Logistics
- Cooperative
- An organized group of smallholder farmers who pool resources for processing, marketing, and quality improvement. Ethiopian cooperatives are key to the traceability chain from farm to export.→ Traceability Article
- Cupping
- The standardized SCA protocol for evaluating coffee quality. Coffee is brewed in a specific water-to-coffee ratio and evaluated across 10 sensory attributes on a 100-point scale.→ SCA Cupping Protocols
D
- Defect Count
- The number of physical defects found in a 300-gram green coffee sample. Grade 1 Ethiopian coffee allows a maximum of 3 defects. Primary defects (full blacks, sours) are weighted more heavily than secondary defects.→ Grading Explained
- Dry Mill
- The facility where parchment or dried cherry coffee is hulled, sorted by screen size and density, graded, and bagged for export. Most Ethiopian dry mills are located near Addis Ababa.→ Technical Standards
E
- ECX
- Ethiopian Commodity Exchange. The central marketplace where Ethiopian coffee is traded. Recent reforms allow licensed exporters to bypass ECX for traceable specialty lots.→ Exporter Guide
- ECTA
- Ethiopian Coffee & Tea Authority. The government body that oversees coffee quality standards, export licensing, and regulatory compliance for the Ethiopian coffee sector.→ Exporter Guide
- EUDR
- European Union Deforestation Regulation. Effective 2024, requires full traceability and deforestation-free verification for coffee imported into the EU market.→ EUDR 2026 Compliance
F
- FOB
- Free On Board. The pricing term indicating the cost of coffee loaded onto a vessel at the port of origin (Djibouti for Ethiopian exports), excluding shipping and insurance.→ Wholesale Pricing
- Fermentation
- The biological process during washed processing where microorganisms break down the mucilage layer surrounding the coffee bean. Fermentation time (24-72 hours in Ethiopia) significantly affects cup character.→ Washed vs Natural
G
- Grade 1
- The highest quality classification in Ethiopian coffee grading. Requires 0-3 defects per 300g sample and typically corresponds to SCA cupping scores of 85+.→ Technical Standards
- Green Coffee
- Unroasted coffee beans ready for export. Green coffee is the commodity form traded internationally. Properly stored green coffee maintains quality for 6-18 months.→ Buy Green Coffee Wholesale
H
- Heirloom
- A general term for Ethiopia's indigenous coffee varieties that have not been formally catalogued. These landrace varieties represent thousands of years of natural selection.→ Genetic Diversity
- Honey Process
- A processing method between washed and natural, where the cherry skin is removed but some or all mucilage remains during drying. Increasingly used in Ethiopia for specialty micro-lots.→ Processing Methods
I
- ICO
- International Coffee Organization. An intergovernmental body that administers the International Coffee Agreement, issues certificates of origin, and tracks global coffee trade data.
K
- Kebele
- The smallest administrative unit in Ethiopia. Coffee traceability often extends to the kebele level, identifying the specific community where coffee was produced.→ Traceability Article
L
- Landrace
- Coffee varieties that have adapted naturally to local growing conditions over centuries, as opposed to scientifically bred cultivars. Ethiopia hosts 10,000+ landrace varieties.→ Genetic Diversity
- Lot
- A specific quantity of coffee from a defined source (single farm, cooperative, or washing station) processed together and tracked as a single unit through the supply chain.→ Choosing a Supplier
M
- Mucilage
- The sticky, sugar-rich layer between the coffee cherry skin and the parchment. In washed processing, mucilage is removed by fermentation. In naturals, it dries with the cherry and contributes to fruity flavors.→ Washed vs Natural
N
- Natural Process
- A processing method where coffee cherries are dried whole on raised beds for 15-30 days. The fruit sugars penetrate the bean, creating fruity, wine-like flavor profiles.→ Washed vs Natural Guide
P
- Parchment
- The thin papery layer (endocarp) surrounding the green coffee bean inside the cherry. Coffee in parchment state is called 'parchment coffee' and is the form stored between processing and dry milling.
Q
- Q-Grader
- A professionally certified coffee quality evaluator, licensed by the Coffee Quality Institute (CQI). Q-Graders follow SCA protocols to assess and score coffee samples.→ Q-Grader certification in Ethiopia
R
- Raised Bed
- Elevated drying tables (also called African beds) made of mesh fabric stretched over wooden frames. Used extensively in Ethiopia for even air circulation during coffee drying.
S
- SCA
- Specialty Coffee Association. The global trade organization that sets cupping standards, grading protocols, and quality benchmarks for specialty coffee worldwide.→ Technical Standards
- Screen Size
- The physical size of green coffee beans, measured by passing them through perforated screens. Ethiopian specialty coffee typically ranges from screen 14 (5.5mm) to screen 18 (7.1mm).→ Grading Explained
T
- Terroir
- The complete environmental context affecting coffee character: altitude, soil, rainfall, temperature, and microclimate. Ethiopian terroir varies dramatically between regions.→ Growing Regions
W
- Washed Process
- A processing method where coffee cherries are pulped and fermented in water tanks to remove mucilage before drying. Produces clean, bright cups highlighting terroir characteristics.→ Washed vs Natural Guide
- Washing Station
- A centralized facility where smallholder farmers deliver cherry for processing. Most Ethiopian specialty coffee is processed at community-owned or cooperative washing stations.→ Growing Regions
Frequently Asked Questions
What does SCA stand for in coffee?
SCA stands for Specialty Coffee Association — the global body that sets cupping standards, grading protocols, and quality benchmarks for specialty coffee.
What is the ECX in Ethiopian coffee?
The Ethiopian Commodity Exchange is the central marketplace for Ethiopian coffee trading. Licensed exporters can now bypass ECX for traceable specialty lots.
What does FOB mean in coffee pricing?
FOB (Free On Board) means the price includes coffee loaded onto a vessel at Djibouti port, excluding shipping and insurance to the buyer's destination.
What is EUDR compliance for coffee?
The EU Deforestation Regulation requires full traceability and deforestation-free verification for all coffee imported into the European Union market.
What is a Q-Grader in coffee?
A Q-Grader is a CQI-certified coffee quality evaluator who follows SCA protocols to objectively assess and score green and roasted coffee samples.
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