There is no exact science to Ethiopian coffee varieties. We are finally on the verge of learning more about their individual aspects as the first steps toward separation are now being taken at the farm level in Ethiopia. We do know that over 1000 heirloom varieties from the Wild Forests of the country are in production. It appears as if these varietiess most resemble the Typica varieties indigenous to Yemen which were brought to Indonesia and later taken to Latin America as the first variety grown in the new world. Ethiopia Heirloom varieties produce some of the most coveted flavors in the world that, depending on process, can range from floral (think jasmine in particular), to sweetly citric (distinct lemon), to chocolate, to Assam tea and to wild berries.