AvailableSpecialty
Ethiopia · Yirgacheffe
- Species
- Arabica
- Process
- Fully washed
- Grade
- Grade 2
- Screen
- 15+
- Crop
- 2025/26
- Quantity
- 120 bags
Jasmine · Bergamot · Lemon
Ethiopia · Preparation
Washed Ethiopian Coffee
Washed processing is what made the Ethiopian regional names famous. This page covers the process as practised there and how the regions differ within it.
- Species
- Arabica
- Preparation
- Fully washed · Natural (sun-dried)
- Harvest
- October–January, varying by region and altitude
Quick answer
Washed Ethiopian coffee is pulped, fermented, washed and dried in parchment, generally with grading channels used to separate by density. It produces the floral, citric, tea-like profile Ethiopia is best known for, and it is graded on defect allowances specific to washed preparation.
Contract on: region · grade · screen · process · crop · moisture · defect tolerance · cup approval.
Request current washed ethiopian coffeeProcessing as practised
Cherry is delivered to a washing station, floated and sorted, pulped, fermented, and then washed in grading channels which separate by density as well as removing the broken-down mucilage. Parchment is dried on raised beds — the standard across Ethiopian stations — and rested before hulling.
The general mechanics are covered on the wet processing page. What is specific to Ethiopia is the scale of the smallholder delivery base feeding each station, which makes reception sorting the decisive quality control.
Regional profiles within washed
| Region | Character |
|---|---|
| Yirgacheffe | Jasmine, bergamot, lemon; light tea-like body; the floral benchmark |
| Sidama | Citrus and stone fruit with florals and more weight than Yirgacheffe |
| Guji | Floral and structured, with more body than washed Yirgacheffe |
| Limu | Balanced and winey; moderate acidity, medium body, light spice |
| Djimma | Washed production exists but naturals dominate the area’s output |
Grading
Washed and natural preparations are graded on different defect allowances, so a washed Grade 2 and a natural Grade 2 are not the same standard. Washed Grade 2 is the workhorse specialty class for Yirgacheffe and Sidama; Grade 1 lots exist in smaller volumes. See Ethiopia coffee grades.
Specifying
- Preparation
- Washed, stated explicitly alongside the grade
- Region and station
- Ask for the station, not just the regional name
- Grade
- Grade 1 or 2 for specialty separations
- Screen
- Where a size band is required — commonly 15+
- Moisture and water activity
- Both, with methods
- Crop year
- Explicit
- Packaging
- Hermetic liner — the delicate aromatics degrade first
- Arrival timing
- Freshest arrivals land roughly February to May
Washed Ethiopian enquiries
Tell us the region, grade and profile. We will confirm what the current crop supports, with the washing station identified.
Request Current Crop OfferLast reviewed 2 min read
Growing regions
Ethiopia growing regions
Altitude and harvest timing are the two variables a sourcing decision turns on. Where two regions overlap they compete for the same milling and shipping slot; where they do not, a programme can be scheduled across them.
Region · altitude
J
F
M
A
M
J
J
A
S
O
N
D
- Guji1,700–2,300 m
- Yirgacheffe1,750–2,200 m
- Sidama (Sidamo)1,500–2,200 m
- Harrar1,400–2,100 m
- Limu1,400–2,000 m
- Kaffa & Bench Maji1,400–2,000 m
- Djimma (Jimma)1,400–1,900 m
- Yirgacheffe
- Altitude
- 1,750–2,200 m
- Harvest
- October–January
- Processing
- Fully washed · Natural
- Species
- Arabica
- Sidama (Sidamo)
- Altitude
- 1,500–2,200 m
- Harvest
- October–January
- Processing
- Fully washed · Natural
- Species
- Arabica
- Guji
- Altitude
- 1,700–2,300 m
- Harvest
- October–January
- Processing
- Natural · Fully washed
- Species
- Arabica
- Limu
- Altitude
- 1,400–2,000 m
- Harvest
- October–January
- Processing
- Fully washed · Natural
- Species
- Arabica
- Harrar
- Altitude
- 1,400–2,100 m
- Harvest
- October–February
- Processing
- Natural
- Species
- Arabica
- Djimma (Jimma)
- Altitude
- 1,400–1,900 m
- Harvest
- October–January
- Processing
- Natural · Fully washed
- Species
- Arabica
- Kaffa & Bench Maji
- Altitude
- 1,400–2,000 m
- Harvest
- October–January
- Processing
- Natural · Fully washed
- Species
- Arabica
Availability
Current Washed Ethiopian Coffee
Availability moves with the harvest, with milling and with prior commitments. Everything here is confirmed against the current crop on enquiry.
LimitedSpecialty
Ethiopia · Guji
- Species
- Arabica
- Process
- Natural
- Grade
- Grade 1
- Screen
- 14+
- Crop
- 2025/26
- Quantity
- 90 bags
Blueberry · Strawberry · Dark chocolate
On contract
Ethiopia · Djimma (Jimma)
- Species
- Arabica
- Process
- Natural
- Grade
- Grade 4
- Crop
- 2025/26
- Quantity
- 2 × 20ft
Quality
Quality evaluation
Every parcel runs the same sequence before it is offered and again before it is loaded. What is reported for a given lot depends on what the buyer specifies.
- 01Physical gradePreparation class against the origin’s own system
- 02Screen distributionRetention plus the percentage passing
- 03Defect analysisFull defects per 300 g on a stated weighting table
- 04MoistureRange plus the measurement method and instrument
- 05Water activityWhere the buyer specifies it, for storage stability
- 06DensityBulk density in g/L, for roast planning
- 07Sample roastTo a cupping profile, not a commercial roast
- 08CuppingMultiple cups, against the approved sample
- 09Buyer approvalThe retained sample the shipment is measured against
Crop
Ethiopia crop calendar
Flowering, harvest, processing, milling and the export window. Regional cycles differ, so this is not one universal season.
Southern and western Ethiopia — Yirgacheffe, Sidama, Guji, Limu, Djimma
Crop year commonly quoted October–September
Stage
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Flowering
Cherry development
HarvestHigher altitude picks later
Processing & dryingNaturals extend furthest
Dry milling & grading
Main export window
- Flowering: Feb–Apr
- Cherry development: Apr–Sep
- Harvest: Oct–Jan. Higher altitude picks later
- Processing & drying: Oct–Feb. Naturals extend furthest
- Dry milling & grading: Dec–Apr
- Main export window: Dec–Aug
Freshest arrivals into Europe and North America land roughly February to May.
Eastern highlands — Harrar
Crop year commonly quoted October–September
Stage
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Flowering
Cherry development
Harvest
Processing & drying
Dry milling & grading
Main export window
- Flowering: Mar–May
- Cherry development: May–Sep
- Harvest: Oct–Feb
- Processing & drying: Oct–Mar
- Dry milling & grading: Jan–May
- Main export window: Jan–Aug
Harrar is dry-processed throughout, so drying and resting extend the pre-shipment timeline.
Export
Packing and export
- Ports of loading
- Djibouti (primary transit port)
- Bag standard
- 60 kg jute; specialty lots frequently in GrainPro or vacuum packs
- Export window
- December–August, with the freshest arrivals January–April
- Incoterms
- FOB · CFR · CIF
Compare
Against the other East African origins
Grade designations do not translate between origins, and harvest windows barely overlap. This is how the region compares at a glance.
| Origin | Species | Main preparation | Representative grades | Harvest | Ports |
|---|---|---|---|---|---|
| Tanzania | Arabica · Robusta | Fully washed · Natural | AA · A · AB · B | June–October in the south; July–December in the north | Dar es Salaam · Tanga |
| Uganda | Robusta · Arabica | Natural (Robusta) · Washed Arabica (WUGAR) | Screen 18 · Screen 17 · Screen 15 · FAQ | Robusta main crop November–February with a fly crop April–July; Elgon Arabica October–February | Mombasa (Northern Corridor) · Dar es Salaam (Central Corridor) |
| Kenya | Arabica | Fully washed with soak · Mbuni (natural) | E · AA · AB · PB | Main crop October–December; early (fly) crop May–July | Mombasa |
| Rwanda | Arabica | Fully washed · Natural (growing) | Grade 1 (fully washed) · Grade 2 · Screen 15+ · Screen 16+ | March–July, with the peak in April and May | Mombasa (Northern Corridor) · Dar es Salaam (Central Corridor) |
| Burundi | Arabica | Fully washed with soak · Natural (limited) | Grade A · Grade B · Screen 15+ · Screen 16+ | March–July | Dar es Salaam (Central Corridor) · Mombasa (Northern Corridor) |
Questions
Frequently asked questions
What makes washed Ethiopian coffee distinctive?
The combination of high altitude, enormous genetic diversity in the landrace populations, and washed processing that removes the fruit before drying — which lets the aromatic character of the seed read clearly. The result is the floral, citric, tea-like profile the origin is known for.
Is washed Grade 2 lower quality than Grade 1?
Grade 2 has a slightly wider defect allowance and is the class the great majority of well-prepared washed Yirgacheffe and Sidama falls into. It is a specialty export grade rather than a compromise; Grade 1 lots are a much smaller share of production.
Which Ethiopian region should I choose for washed coffee?
Yirgacheffe for maximum floral intensity, Sidama for citrus and florals with more weight, Guji for structure and body, Limu for balance and consistency. Ask for the station in every case — the regional name is a broad container.
Request an offer
Tell us the Ethiopia coffee you need
Region, process, grade, screen, moisture, defect tolerance, crop year, packaging and destination. Send what you know and we will confirm what Ethiopia realistically supports for the current crop.