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Coffee Origins Ethiopian Coffee Harvest Season: From Cherry to Fresh Crop Every year, as the rains give way to dry, bright days in Ethiopia’s highlands, coffee-growing communities begin their most important months. The Ethiopian coffee harvest season is when a full year of care in the field is finally rewarded, and when the coffees that roasters and coffee lovers will enjoy months later first take shape. Here is what actually happens at origin, and why it matters for anyone who buys or drinks Ethiopian coffee. When Is Coffee Harvested in Ethiopia? Ethiopia’s main coffee harvest generally runs from around October through January, with exact timing varying by region, altitude, and the rhythm of each year’s rains. Altitude plays the biggest role. In high-altitude areas such as the Sidama highlands, where our family’s farms and washing stations sit at elevations reaching 2,000 to 2,300 meters and above, cherries ripen slowly in the cool mountain air. That slow ripening is part of what gives high-grown Ethiopian coffee its density, sweetness, and complexity, but it also means harvest arrives later and stretches longer than in lower-lying areas. Because regions like Yirgacheffe and Guji each follow their own microclimates, harvest at origin is not a single event. It is a moving season that sweeps across the southern highlands over several months, keeping washing stations busy from the first ripe cherries of October to the final lots of the new year. Harvest season in the highlands: freshly picked cherries fill row after row of raised drying beds. Selective Hand-Picking: Where Quality Begins In Ethiopia, coffee is picked by hand, and for specialty coffee, it is picked selectively. A single coffee tree does not ripen all at once. On the same branch you will find deep-red ripe cherries next to green and yellow ones that need more time. Selective harvesting means pickers move through the same trees again and again over the course of the season, taking only the cherries at peak ripeness on each pass. This is slow, skilled, physically demanding work, and it is impossible to fake. Under-ripe cherries bring harsh, astringent flavors into the cup; over-ripe ones can introduce ferment and defect. The discipline of picking only ripe cherries is the first and most important quality decision in the entire supply chain. It is also why we believe the people doing this work deserve recognition and fair reward. We partner with more than 600 smallholder outgrowers around our washing stations, purchasing ripe cherries at premium prices, because quality at harvest is worth paying for. The Race Against Time: From Cherry to Processing Once a cherry is picked, the clock starts. Coffee cherries are fresh fruit, and like all fresh fruit, they begin to change within hours. To protect quality, cherries must reach a washing station and enter processing on the same day they are harvested. During peak season, that makes every afternoon a carefully coordinated effort: collecting, weighing, sorting, and moving cherries from farms to the station before the day ends. At the station, the harvest decision meets the processing decision. Some lots are dried whole as naturals. Others are pulped, fermented, and washed. The choice shapes everything about the final cup, something we explore in depth across our washed, natural, and honey-processed single origin coffees. Freshly pulped parchment coffee: within hours of picking, the harvest is already becoming next season’s fresh crop. Drying Season: Patience on the Beds Through the harvest months, the drying beds are the heart of every station. Cherries and parchment are spread in thin layers, turned by hand throughout the day, covered against midday sun and night moisture, and monitored constantly until they reach stable moisture levels. Depending on the method and the weather, drying can take anywhere from days to several weeks. Walk through an Ethiopian washing station in December and you will see it: hillsides of red cherries and pale parchment drying in the sun, and the teams whose patience protects everything the harvest achieved. What “Fresh Crop” Really Means If you buy green coffee, you have seen the phrase fresh crop. Harvest season is where it comes from. After drying, coffee does not ship immediately. It typically rests in parchment or dried cherry, protecting the bean while its moisture stabilizes. It is then milled, sorted, graded, cupped, and prepared for export. From the last picking days of January, Ethiopian fresh crop usually begins reaching international buyers in the months that follow. For buyers, this creates a natural sourcing calendar: During harvest (roughly October–January): lots are being created. This is when relationships at origin matter most, and when committed partners get visibility into the best coffees. After harvest: milling, grading, and cupping determine final quality. Pre-shipment samples begin to move. Fresh crop arrival: the new season’s coffees land, at their most vibrant and expressive. Talking to your exporter early, ideally while the harvest is still on the trees or on the beds, is the single best way to secure the lots you actually want rather than choosing from what remains. Harvest Season Is Community Season The harvest is also the most important economic moment of the year for coffee-growing communities. It brings seasonal work to thousands of people across the highlands, and much of that skilled picking, sorting, and drying-bed work is done by women. “A great harvest is never the work of one farm. It is the work of a whole community, repeated every day for months.” That is why our commitments at origin are focused on this season, from premium cherry prices for our outgrowers to initiatives like our program for empowering women in the 2025/2026 harvest season. You can meet some of the people behind our coffees in our farmer success stories. And if you want to see the season with your own eyes, there is no substitute for standing on a drying bed hillside during harvest. Our coffee tour brings visitors into the farms, stations, and communities where it all happens. Why Harvest Timing Shows Up in Your Cup Everything about

Processing & Quality Ethiopian Coffee Processing Methods: Washed, Natural, and Honey Explained Two coffees can come from the same region, the same farm, and even the same harvest, yet taste remarkably different in the cup. The reason is often not the origin at all. It is the processing method. Understanding Ethiopian coffee processing methods is one of the most useful steps any coffee lover or buyer can take toward truly appreciating what makes Ethiopian coffee special. Every processing method begins the same way: with careful, selective harvesting of ripe coffee cherries at origin. Why Processing Matters as Much as Origin When people talk about Ethiopian coffee, the conversation usually begins with origin. Sidamo, Guji, and Yirgacheffe are names that carry real weight in the specialty coffee world, and for good reason. But origin is only half of the story. Coffee does not grow as a bean. It grows as the seed of a fruit, the coffee cherry. Between the moment a ripe cherry is picked and the moment green coffee is ready for export, the fruit must be removed and the seed must be dried. How that happens is what we call processing, and it shapes the flavor, body, sweetness, and character of the final cup. In Ethiopia, three processing methods dominate: natural (dry), washed (wet), and honey. Each one tells a different story in the cup, and each one asks something different of the farmers and processors behind it. At Heleph Coffee, processing is not something we observe from a distance. Our family’s coffee heritage began in 1976, when our grandfather Tulu Kankura planted his first coffee plantation in Harbegona village, now part of Bona Zuria, Sidama. A decade later, our father Ayele Tulu expanded the family’s work through the development of early washing stations. Today we own and operate 12+ washing stations across Sidama, Yirgacheffe, and Guji, which means we control quality at every step, from ripe cherry to export-ready green coffee. The Natural Process: Ethiopia’s Oldest Tradition The natural process, sometimes called the dry process, is the original way coffee was prepared, and it remains deeply connected to Ethiopian coffee culture. How Natural Processing Works In natural processing, freshly picked coffee cherries are dried whole, with the fruit still surrounding the seed. The cherries are spread in thin layers on raised drying beds and turned regularly, often for several weeks, until they reach the right moisture level. Only then is the dried fruit removed to reveal the green coffee inside. It sounds simple, but great natural coffee is anything but easy. The method demands careful cherry selection, constant turning, protection from rain and moisture, and patient attention throughout the drying period. When any of these steps is rushed or neglected, defects appear quickly. When they are done well, the results can be extraordinary. Hand-sorting removes defects one bean at a time, careful work that protects the quality achieved during processing. What Natural Coffee Tastes Like Because the seed dries in contact with the fruit for so long, natural coffees absorb more of the cherry’s character. The result is typically a cup with heavier body, pronounced sweetness, and vivid fruit notes, flavors often described as berry-like, winey, or jammy. This is the profile that has made Ethiopian naturals famous among specialty coffee enthusiasts around the world. It is also the method behind our single-origin program: we work with selected single farmers in the Bona Zuria micro-region of Sidama whose Grade 1 lots are carefully processed through natural methods to preserve the unique qualities of each farm. A coffee such as our Berra Xaddicho Natural reflects exactly this tradition: fruit-forward, expressive, and unmistakably Ethiopian. The Washed Process: Clarity in the Cup The washed process, also known as the wet process, takes a very different approach. Instead of drying the whole fruit, it removes the fruit first. How Washed Processing Works After harvesting, ripe cherries are passed through a pulping machine that strips away the outer skin and most of the fruit. The seeds, still coated in a sticky layer of fruit residue called mucilage, are then fermented in water until that layer breaks down. Finally, the coffee is washed clean and dried on raised beds. Washed processing requires real infrastructure: clean water, fermentation tanks, and pulping equipment. This is why washed coffees in Ethiopia are produced at dedicated washing stations. Owning our washing stations in Sidama, Yirgacheffe, and Guji allows us to manage every stage of this process ourselves rather than relying on third parties, and it is one of the foundations of our approach to quality and traceability. What Washed Coffee Tastes Like With the fruit removed early, the cup profile shifts. Washed Ethiopian coffees are prized for their clarity, bright acidity, and clean, elegant flavors, often carrying the delicate floral and citrus notes that regions like Yirgacheffe are celebrated for. If natural coffees show what the fruit can give, washed coffees show what the seed itself carries: the influence of variety, soil, and altitude expressed with precision. Our Ayele Tulu Washed, named for the second generation of our family’s coffee enterprise, is an example of this style, where the character of the origin comes through with clean, articulate detail. The Honey Process: Between Washed and Natural The honey process sits between the two traditional methods, and despite the name, it involves no honey at all. How Honey Processing Works As in washed processing, the cherry skin is removed after harvest. But instead of fermenting and washing away the sticky mucilage, some or all of it is left on the seed during drying. That golden, honey-like layer of fruit sugar is what gives the method its name. Honey processing demands real skill. The sticky coffee must be turned frequently and monitored closely to dry evenly and avoid defects. It is a method that rewards experience and punishes shortcuts. What Honey Coffee Tastes Like The result is a cup that balances the two worlds: more sweetness and body than a washed coffee, more clarity and structure than a

From exporting Ethiopian coffee to the world since 2018 G.C. to creating memorable local coffee experiences, Heleph Coffee is bringing premium Ethiopian specialty coffee closer to home. Discover the story behind the brand, its focus on traceability and quality, and how it is building a community around good coffee.

Join the Heleph Coffee event for an unforgettable afternoon of Ethiopian specialty coffee, fun trivia, exciting games, and meaningful connections with fellow coffee lovers. Limited spaces are available apply early to be part of the experience.

Discover how Heleph Coffee’s warehouse project supports coffee storage, quality management, supply chain efficiency, and the future growth of Ethiopia’s coffee industry.

Coffee Origins Limmu Coffee Ethiopia has a wide variety of Arabica coffee beans. Limmu is not the best known, but it produces excellent coffee. Where Limmu Coffee Comes From Limmu coffee originates from the southwestern parts of Ethiopia, in the Oromia Region. These coffees are grown at altitudes of up to 2,000 meters above sea level. They show a cup profile with a medium body and flavor notes of wine and fruit, with sharp, citric-like acidity and a clean finish. Ripe Arabica cherries: the starting point for a clean, fruit-toned cup. Limmu Cup Profile Acidity: Low but sharp Body: Well balanced Bean color: Greenish Aroma: Mixed berries, spice, cocoa Flavor: Chocolate, spicy, pleasantly sweet with floral overtones Bean: Medium in size with a distinctive rounded shape The Rise of Washed Limmu Coffee Washed Limmu coffees are a moderately recent phenomenon in the Ethiopian coffee market. Down the generations, coffees in these areas were produced as sun-dried coffees. To protect final quality and consistency, washing these coffees was introduced and has been popularized successfully in relatively recent years. Before the Washing Stations Before cooperatively owned washing stations began on a large scale, farmers would dry their coffee on the ground and store it in their houses until they needed money. At that moment, the producer would bring the dried cherry to a buying station and receive the little money they needed. The issue was that these coffees earned the farmer lower prices, due to the lower quality of what was known as Jimma coffees. After the Washing Stations As cooperatives opened washing stations, the coffees started earning a higher income for farmers right away. Quality improved, and better prices for the farmers followed. Washing stations helped raise quality and prices for Ethiopian coffee farmers. “The rise of Washed Limmu coffees presented a new region of premium coffees for the specialty roaster to explore.” It also introduced a newly afforded livelihood for producers in Western Ethiopia. Explore Ethiopia’s Coffee Regions From our own washing stations in Sidama, Yirgacheffe, and Guji, we follow every lot from ripe cherry to export. Explore our single origin coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation

Coffee Basics Types of Coffee Beans Within the Coffea genus, there are two major species of coffee beans. The most common and economically important are Arabica and Robusta, which together make up over 90% of global coffee production. What makes each coffee bean type unique, and how do you choose the most suitable coffee beans? Arabica Arabica coffee makes up most of the coffee grown, accounting for approximately 60% of retail coffee production. It originated in Ethiopia, where it grows wild. People first cultivated it in Yemen, however, and it takes its name from there. Arabica and Robusta make up over 90% of global coffee production. Characteristics of Arabica Coffee Beans Arabica coffee beans are considered the best in the world, favored for creating unique, gourmet coffee blends. Arabica beans have sweeter and more complex flavors than Robusta, so they currently dominate coffee markets, especially specialty coffee markets. These beans have a sugary nuance that gives them a naturally sweeter profile, along with soft, gentle tones. As a result, Arabica presents a broader and more refined spectrum of origin flavors, such as nutty, chocolaty, and fruity, than any other coffee bean. They have a naturally higher pH balance that gives them bright and fruity flavors. Arabica beans are larger than other beans and have an elliptical shape. Coffea Arabica plants are sensitive to their environment. They do best at higher elevations, with plenty of rain, well-draining soil, natural shade, and minimal temperature variation. They especially thrive in volcanic environments, which offer all of the above plus mineral-rich soils. It can be difficult and resource-intensive to grow Arabica in environments that do not naturally meet those criteria. Arabica Varietals As the most popular coffee bean, Arabica has many varieties, also known as varietals. Some sources report as many as 40 different varietals. The most common types are: Batian is a high-yield variety resistant to coffee leaf rust and coffee berry disease. Bourbon produces a very high-quality cup and features deep red, rich coffee cherries. Casiopea typically produces a high yield and thrives in areas above 4,265 feet (1,300 meters). Robusta Robusta is the second most widely grown type of coffee bean. Its name comes from being more robust than Arabica plants, which means it can be grown in a broader range of environments and is less prone to disease. Despite these advantages, it remains less popular than Arabica because its flavors and aromas are less desirable. Characteristics of Robusta Coffee Beans Robusta beans are known for a darker, earthier flavor, and for this reason they are most often given a darker roast to better match their natural character. Robusta beans also have nearly twice the caffeine of Arabica beans. High-quality Robusta can produce a thick and surprisingly smooth texture, perfect for espresso blends. Overall, though, its flavor profile has been compared to burnt rubber. A good quality Robusta bean can bring immense depth and balance to Arabica blends. Robusta beans are most valuable when prepared as espresso, and most espresso blends contain at least some percentage of Robusta. They create a richer crema than Arabica beans. Their inherently dark and earthy character is the perfect foil for sweet steamed milk in drinks like lattes and cappuccinos, where the subtleties of an Arabica bean would be lost. Robusta Varietals Robusta doesn’t have numerous varietals because it’s not in as high demand as Arabica. Many roasters blend the two types of beans to produce a hybrid, which helps reduce the intensity of the Robusta and makes the coffee a bit more enjoyable. Options include Kopi Luwak, Icatu, and Rondonia beans, among a few others. How to Choose Coffee Beans When picking the coffee beans you want to buy, there are many factors to consider. Thousands of coffees are on the market and no two are alike, so it can be challenging to select just the right one for your taste. These tips will help you narrow it down. Understand the Broad Varieties Understanding the different varieties of coffee is critical when choosing a type of coffee. There are many ways to categorize coffee: by type, by flavor profile, by roast level, by caffeine content, by grind, by additives, and so on. Know Your Preferred Taste Each coffee bean can produce various flavors depending on its type, processing method, and roasting. If you prefer naturally sweeter coffees with a light body and bright acidity, Arabica beans are the way to go. They are characterized by a range of flavors, including fruits, florals, nuts, and chocolate. If you prefer more bittersweet, earthier coffees with a heavy body, Robusta coffees are all excellent options. Bean type, processing, and roast all shape the flavor in your cup. Determine the Amount of Caffeine You Want Not all coffee beans contain the same amount of caffeine, so knowing how much you want will help you decide which coffee to buy. Arabica has the lowest caffeine content, about 1.61 g/100 g. Robusta is the most caffeinated, at 2.26 g/100 g. Evaluate Health Benefits Arabica coffee beans are naturally sweeter than Robusta, and that sweetness is another reason Arabica is considered more healthful. If you’re looking to avoid added sugars in your diet, you may benefit from the inherent sweetness of an Arabica coffee, while you might be more willing to add sugar to a bitter Robusta brew. Taste Ethiopian Arabica at Its Source Arabica began in Ethiopia. From our own washing stations in Sidama, Yirgacheffe, and Guji, we follow every lot from ripe cherry to export. Explore our single origin coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation

Coffee Origins Ethiopian Coffee Profile Ethiopian coffee is known for being bright and citrusy with high acidity. It’s light-to-medium-bodied and offers a complex yet delicate tasting experience. What Makes Ethiopian Coffee Special Ethiopian coffee beans are processed using both the wet/washed and dry/natural methods, and each imparts different flavors on the final roast. “Few countries showcase the wide range of flavors that Ethiopian coffee does.” That range is a testament to our coffee culture, and it is why these unique beans have become so admired around the world. Bright, citrusy, and complex: the signature of Ethiopian coffee. What Are the Most Famous Producing Regions? Ethiopian Yirgacheffe Coffee Processing types: Natural, washed Growing altitude: 5,900–6,250 feet (1,800–1,900 meters) Harvest: October–January Availability: January–December This coffee is harvested from the higher elevations of Ethiopia’s Sidama region, near Yirgacheffe. It is typically wet-processed, meaning it is mostly washed, and is widely considered the pinnacle coffee crop of Ethiopia. Ethiopian Sidama Coffee Processing types: Natural, washed Growing altitude: 4,900–7,225 feet (1,500–2,200 meters) Harvest: October–January Availability: January–December The revered Sidama region is located in Ethiopia’s central highlands and is most likely where coffee originated. The beans are both wet-processed and dry-processed. At these elevations, the growth rate slows, allowing the coffee to absorb more nutrients and creating a more robust and bright palate. Ethiopian Limu Coffee Processing types: Washed Growing altitude: 3,600–6,225 feet (1,100–1,900 meters) Harvest: October–January Availability: January–December The Limu region is west of the capital, located centrally in Ethiopia. This is also a wet-processed coffee, and it tends to be sharper than other Ethiopian coffees, which some people strongly favor. How Is Ethiopian Coffee Processed? Ethiopian coffee is processed by either the washed (wet) or the dry (natural) method. Wet Processing In this method, the cherries are placed in water for sorting: the less dense cherries float while the denser ones sink. Eco pulpers are then used to remove the skin and get the parchment. After this, the mucilage is removed by keeping the parchment coffee in a fermentation tank for days. Once fermentation is over, the coffee is placed in a soaking tank for 12 hours, then set on patios or raised drying beds to dry for two weeks or more. The dried coffee is then sorted, the damaged beans are removed, and the good ones are sent to a warehouse for dry processing. Lastly, the coffee is packaged and ready to sell. From sorting and pulping to fermentation and drying, each step shapes the cup. Sun Drying Here, the cherries are sorted by hand to select the ripe, quality ones. They are then placed on patios or raised drying beds made of wood (covered in nylon netting or burlap) and left in the sun for weeks to dry. After this, they are milled to remove the husk and are ready for sale. Sun-dried naturals spend weeks on raised beds before milling. Taste the Ethiopian Profile From our own washing stations in Sidama, Yirgacheffe, and Guji, we follow every lot from ripe cherry to export. Explore our single origin coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation

Coffee Origins Unique Ethiopian Coffee Ethiopia is sometimes called the Roof of Africa, thanks to its height and the largest continuous elevation area on the continent. The Danakil Depression, Lake Tana, and the Great Rift Valley are some of the astonishing landmarks you will find here. The Roof of Africa But aside from these thrilling facts, do you know what made Ethiopia famous? Coffee. Keep reading to learn all about Ethiopian coffee. Ethiopia’s highlands, often called the Roof of Africa. What Is So Special About Ethiopian Coffee? “Ethiopia has supplied some of the world’s best-reviewed single-origin premium coffee beans for hundreds of years.” The Arabica plant is native to Ethiopia. According to legend, it was first discovered by a goat-herder who noticed his flock getting energized after eating berries from this plant. Although the story wasn’t recorded until 1671, it’s still a romantic tale, fitting for the discovery of the world’s favorite beverage. Ethiopia is currently the 5th largest coffee producer in the world, accounting for 3% of global coffee production, and is the leading coffee grower in Africa. Half of Ethiopian coffee is consumed locally, while the rest is exported to the EU, East Asia, and North America. Most Ethiopian beans are single-origin and known for their floral and fruity flavors, high acidity, and balanced body. More Genetics, More Flavors With this history in mind, it’s suddenly much easier to understand why Ethiopian coffee is so unique. The rest of the world’s coffee is, to some extent, derived from the few plants that were taken from Yemen long ago, whereas there is significant genetic variation among the coffee plants in Ethiopia. It is estimated that more than 90 percent of the genetic material of Coffea arabica is located in this one country. As a result, you can find more variation in flavor in Ethiopian coffee than anywhere else. More genetic diversity means more variation in flavor. Unique Character of Ethiopian Coffee Beans Ethiopian coffee beans are known for their complexity, pungent aroma, winey quality, and distinct acidity. They are believed to be among the best coffees in the world because they are grown at high altitudes in near-perfect climate conditions. They are cultivated on mountainside farms at elevations between 1,500 and 2,200 meters (5,000–7,200 feet) above sea level. 90% of Ethiopian coffee is hand-picked in forests or on small plots of land, and just 10% of the coffee beans come from commercial farming. Coffee in Ethiopia still grows “wild” and is picked just like mushrooms and blueberries from the wild. Wild Ethiopian coffee is a mix of hundreds of varietals combined in one bag that cannot be separated again. Most coffee farms in Ethiopia grow the heirloom variety of Coffea arabica, the “queen” of all coffees. Taste What Makes Ethiopia Unique From our own washing stations in Sidama, Yirgacheffe, and Guji, we follow every lot from ripe cherry to export. Explore our single origin coffees, or tell us what you are looking for and we will keep you close to the season. Explore Our Coffees → Start a Conversation

Ethiopia, popularly known as the birthplace of Arabica Coffee, today accounts for 3 % of the coffee grown worldwide.  The main coffee growing regions are Lekempt, Jimma, Limmu, Sidamo, and Yirgacheffe.  It is quite interesting to note that more than 70% of the Ethiopian population consists of farmers. Forest, Semi-Forest, Garden and Plantation Coffees are the three main production systems that have contributed to the growth of the coffee industry in Ethiopia. Generally, coffee beans are harvested from November to February every year.   Research studies suggest that Ethiopia’s annual Arabica production is projected to increase from 420 thousand tons in 2014/15 to 1103 thousand tons by 2019/20, of which 4.5 million small landholder farmers produce the highest i.e., 95%. Favourable topography, low disease and pest pressure, ample rainfall in coffee-growing areas are some of the key factors that influence the quality of Ethiopian Coffee beans. Coffee Gateway to the Middle East, US & Europe Ethiopia’s geographical positioning, sharing land borders with Djibouti (the main shipping port) makes it the gateway to the rest of the Middle East and the Western world. Today, Ethiopia is the largest coffee exporter in East Africa. Coffee accounts for 27-31% of the total commodity exports of the country. Single origin specialty coffee is the most sought after range due to its distinctive taste and quality. In the year 2018/19, Ethiopia exported 47,519 metric tons of coffee to Saudi Arabia, 42,215 MT to Germany, 33,824 MT to Japan, 24,080 MT to USA, 17,921 MT to Belgium and 13,059 MT to Sudan. According to experts, domestic coffee consumption in 2019/20 is estimated to be 3.14 million bags (188,400 metric tons), 50,000 bags less than in 2018/19. This decline may be attributed to social distancing measures put in place in response to COVID-19, which has resulted in lower domestic consumption at informal outdoor coffee stands. Post pandemic,  Ethiopia coffee consumption in MY 2020/21 will reach 3.4 million bags, an increase of 260,000 bags (15,600 metric tons) over the 2019/20 estimate. It is estimated that the consumption levels will return to normal in 2021. Innovative Coffee Traceability System In 2015, the IBM-enabled system was first introduced as a pilot project in the Ethiopian coffee industry and is successfully being implemented till date with the aim of increasing global exports of high-quality Ethiopian coffee. The unique system, known as eATTS helps trace the origins of Ethiopian beans right from picking until processing and packing. The innovative coffee traceability system is not only beneficial for international buyers and coffee-roasters, but it even encourages Ethiopian smallholder farmers to use cultivation and harvesting best practices. The Ethiopia Commodity Exchange (ECX) classifies all the coffee exported from Ethiopia. In addition to this, the Ethiopian Coffee and Tea Marketing and Development Authority together with Coffee Quality Inspection Center certify all coffee exported from Ethiopia. Excerpts of the interview with Mr.Tsegab Ayele, General Manager – Heleph Coffee Export 1.What makes Ethiopian coffee unique? Ethiopian coffee has complex flavors and is traceable back to the ground. The Coffee Arabica produced in Ethiopia is cultivated at very high altitudes between 1900 to 2400 ft above sea-level. Our coffee plants are free from pesticides and harmful fertilizers, instead, we make sure to use only organic compost.  These factors make Ethiopian coffee priceless. 2. How much coffee do Ethiopians drink on an average? We drink as much as 5 cups or more per day, which means more than 60% of the coffee produced is consumed locally. Coffee is an important part of Ethiopian culture. We have a unique coffee ceremony which  involves roasting coffee beans and preparing boiled coffee in a vessel called Jebena. The coffee ceremony is considered to be the most important social occasion in many households. 3. As an exporter of coffee what are the main challenges you face in the market? Delays in harvest due to unfavorable weather conditions is one of the main challenges faced by us. Secondly, the presence of middlemen in coffee value-chain is affecting prices in the market. 4. What is the effect of the current Coronavirus Covid-19 pandemic on the coffee industry in Ethiopia? The Covid-19 pandemic has negatively affected the coffee industry for nearly 2 months. Delay in coffee processing due to nationwide lockdown and at the supply chain system led to a pause in our domestic and export business. However, the Ethiopian government is supportive and hope the situation will improve soon. Shruti Arun