Ethiopia produces some of the most unique and fascinating coffees in the world.
The rule of thumb is the higher the coffee is grown the harder the bean, the better the flavour. The slow maturation of high grown coffee gives the tree more time to pull all of that rich yumminess out of the soil and often its shade grown and organically cultivated. When coffee is grown in the shade of native trees; tropical tree shade the delicate coffee plants from the hot afternoon sun, they provide refuge for many delightful birds that happily eat the critters (bugs) that damage coffee plants and will be unnecessary to spray insecticide. Mountain grown coffee is also picked by hand only upon ripping, one cherry at a time.
The three main regions where Ethiopian coffee beans originate are Harrar, Ghimbi and Sidamo (Yirgacheffe)