Origin profile
Ethiopia
Use this in Fudo
Log a coffee from Ethiopia
Attach the origin context to a cafe visit, roaster, bean bag, brew recipe, rating, and tasting note.
Growing Regions
12 Regions
Sidama (incl. Aleta Wendo, Bensa, Chire)
“station identity” rules everything
Yirgacheffe (Gedeo Zone)
high density, high competition, high blending pressure
Guji (Oromia; e.g., Hambela, Uraga, Shakiso)
newer specialty mapping, uneven infrastructure
Jimma / Limmu (Oromia/SW)
classic washed potential, but logistics can dominate
Bench Sheko / Kaffa (SW Ethiopia)
“forest coffee” narrative meets throughput constraints
Kenya
sub-country specialty regions (and why “county” isn’t the same as “cup profile”)
Nyeri (Central)
reputation, high competition, strong factory differentiation
Classic Kenyan washed; factories with strong QC keep “Nyeri clarity.”
Kirinyaga (Central/East of Mt Kenya)
very high ceiling, big variance by factory
Kiambu (near Nairobi)
more estates + higher land pressure
Embu / Meru (Eastern slopes)
strong lots, but logistics + investment vary
Western Kenya (Bungoma, etc.)
distinct profiles, often less specialty infrastructure