Ethiopian coffee is rightly known as highland coffee by consumers. The diversified types of coffee varieties in the country, growing in an ideal agro ecological, genotypic, cultural practice of coffee farmers growing coffee trees in a shade mixed with leguminous plant and use of manure as a fertilizer having no use of any chemicals as pesticide, insecticide and fungicides makes Ethiopia to have organic and unique coffee flavor, which in turn allowed the country to be attractive to world coffee market. It has a great deal to offer in the way of specialty and organic coffees. Ethiopian coffee is rich in acidity and body. It possesses an aromatic and sweet flavor and is characterized by a complex of flavors mostly citrus, chocolate, pineapple, winey, spicy notes and the world famous mocha tastes so highly prized by experts. Because it has so much to offer, it can be enjoyed as a single varietal and it can also be blended with coffees from other origins to upgrade them.