Ethiopian Coffee Terminology

The species Coffea arabica, originating from Ethiopia. Known for complex flavors and lower caffeine than Robusta. All Ethiopian export coffee is Arabica.

A standardized tasting protocol used to evaluate coffee quality. Involves grinding, steeping in hot water, and evaluating aroma, flavor, acidity, body, and aftertaste.

The number of defects found in a 300g green coffee sample. Used to determine Ethiopian coffee grades. Grade 1 specialty has 0-3 defects; Grade 2 has 4-12.

A processing facility where parchment coffee is hulled, sorted by screen size and density, graded, and prepared for export. Most Ethiopian dry mills are in Addis Ababa.

A centralized trading platform where the majority of Ethiopian coffee is sold. Coffee is graded by CQIC and traded based on region and grade without lot-specific traceability.

A processing method where coffee cherries are dried whole on raised beds. Produces fruit-forward, full-bodied coffees common in Guji and Sidamo.

Unroasted coffee beans that have been processed and dried to approximately 10-12% moisture content. This is the form in which coffee is traded internationally.

A catch-all term for Ethiopia's thousands of indigenous coffee varieties. Includes both wild forest varieties and JARC (Jimma Agricultural Research Center) selections.

A processing method between washed and natural where some mucilage is left on the bean during drying. Less common in Ethiopia but growing in popularity.

An intergovernmental organization that sets international coffee trade policies and standards. Ethiopia is a member nation.

Jimma Agricultural Research Center. Ethiopia's primary coffee research institution responsible for developing disease-resistant and high-yielding coffee varieties.

A specific batch of coffee, typically from a single day's processing at a washing station. Specialty buyers often purchase by lot to maintain traceability.

The percentage of water in green coffee beans. Export standard is 10-12%. Higher moisture leads to mold; lower moisture accelerates aging.

Coffee beans still enclosed in their parchment layer (endocarp) after wet processing. This protective layer is removed at the dry mill before export.

A certified coffee professional licensed by the Coffee Quality Institute to grade specialty coffee using standardized cupping protocols.

Elevated drying structures made of mesh or bamboo that allow air circulation around drying coffee. Standard practice in Ethiopian specialty production.

A measurement of green coffee bean size using graduated sieves. Ethiopian Grade 1 coffee is typically screen size 15 and above.

Specialty Coffee Association cupping score. Coffee scoring 80+ points is considered specialty grade. Ethiopian Guji coffees often score 84-90+.

The ability to track coffee back to its origin, including specific washing station, harvest date, and processing method. Essential for specialty and direct trade.

When an exporter owns or directly controls washing stations, allowing for identity-preserved lots and full traceability outside the ECX system.

A facility where coffee cherries are received from farmers, processed (washed or natural), and dried. The primary unit of traceability in Ethiopian specialty coffee.

A processing method where the cherry skin and mucilage are removed before drying. Produces clean, bright coffees that highlight terroir characteristics.

An Ethiopian administrative district. Coffee origin is often specified at the woreda level (e.g., Uraga, Hambela, Shakiso within Guji Zone).

A larger Ethiopian administrative region containing multiple woredas. Guji Zone is within Oromia Region and was formerly part of Sidamo.