Ethiopia has many ecological zones, which are suitable for fine coffee growing. The existence of different zones has created coffees with different characteristics some of the characteristics that make Ethiopia coffee more attractive and unique could be described as follows:
- Lekempti: Raw appearance is greenish, and its bean size is medium/ large. It a mild fruity tastes.
- Limmu: Raw appearance is greenish, and it has small/large bean size. It has a spicy and winey taste with flowery fragrance/aroma
- Teppi: This coffee has greenish faded like raw appearance, and it has medium/large bean size. Its cup quality depends on its altitude. That means if the altitude is relatively high it share the spicy flavor of Limmu. If it is relatively low in altitude it share the lowland flavor of Bebeka coffee. It also includes the spicy flavor of Gemadro.
- Bebeka: This coffee has grayish open center cut appearance, and its bean size is medium/large. Its cup quality has some herbal like taste of low land flavor
- Yirgachefe: This coffee has bluish raw appearance and medium to large bean size (i.e. below screen 14 is up to 10%) its cup has floral of flowery fragrance/aroma and lemony taste
- Sidamo: Raw appearance is greenish, and bean size is small/medium. It has a spicy taste and flowery fragrance/aroma. It also includes the spicy flavor of kembata and Amaro.
- Harar: This coffee is always prepared through day processing. Raw appearance is grayish, and it has small/large bold bean size. It has a rich mocha attractive appearance i.e due to the existence of golden beans.