COFFEE IS A PLANT: UNDERSTANDING TAXONOMY, SPECIES & VARIETIES

A head-to-head comparison of Ethiopia's most popular specialty coffee origins

Jul 15, 2025

When specialty coffee roasters think "Ethiopian coffee," three names come up more than any others: Yirgacheffe, Sidamo, and Guji. But which one is right for your roastery? And what actually makes them different?

This guide compares all three origins side-by-side covering flavor profiles, processing methods, altitude, and best use cases so you can make an informed sourcing decision.

Quick Comparison Table

Yirgacheffe: The Floral Classic

Yirgacheffe is arguably the most famous Ethiopian coffee region in the world and for good reason. Washed Yirgacheffe coffees are prized for their delicate floral aromatics, tea-like body, and bright citrus acidity.

Best for: Roasters who want a benchmark specialty Ethiopian for pour-over programs. Yirgacheffe rewards light roasting and showcases what "Ethiopian coffee" means to most consumers.

Roasting tip: Keep it light (City to City+). Over-roasting will destroy the delicate florals that make Yirgacheffe special.

Sidamo: The Fruit-Forward Versatile Choice

Sidamo (or Sidama, as the region is now officially known) is a larger growing region that produces some of Ethiopia's most fruit-forward coffees. Natural processed Sidamo is famous for intense blueberry and strawberry notes, while washed lots offer more balanced citrus and floral character.

Best for: Roasters who want versatility. Sidamo works beautifully as a single-origin for filter brewing, but also adds fruit complexity to espresso blends.

Roasting tip: Natural Sidamo can handle slightly more development than washed lots. Aim for light-to-medium (City to City+) to balance fruit intensity with sweetness.

Guji: The Rising Star for Specialty Espresso

Guji has rapidly become one of the most exciting Ethiopian coffee regions for specialty roasters. Known for its high altitude, excellent infrastructure of washing stations, and distinctive stone-fruit sweetness, Guji coffees often score among the highest in Ethiopian Cup of Excellence competitions.

Best for: Roasters looking for a standout single-origin espresso. Guji's combination of fruit, florals, and body translates beautifully under pressure.

Roasting tip: Light-to-medium roast brings out the best in Guji. Naturals especially benefit from careful heat application to preserve fruit without developing roasty bitterness.

Which Origin Should You Choose?

Here's a quick decision framework based on your menu needs:

• You want a classic Ethiopian for pour-over: Washed Yirgacheffe
• You want intense fruit for a unique single-origin: Natural Sidamo
• You need an espresso that stands alone: Guji (washed or natural)
• You want versatility for blends and filter: Sidamo
• You want the highest-scoring lots for competitions: Guji micro-lots

Can You Offer All Three?

Many successful roasteries carry 2-3 Ethiopian origins to offer variety to their customers. A common approach:

• Core offering: Washed Yirgacheffe (the accessible classic)
• Seasonal rotation: Natural Sidamo (for fruit lovers)
• Speciality single-origin espresso: Guji (for the adventurous)