Babeka / Teppi coffee comes from Ethiopia’s southwestern rainforest belt, one of the most ecologically important coffee landscapes in the world. Babeka lies within the Sheka–Bench–Maj i area, close to Teppi town, in what is now the South West Ethiopia Peoples’ Region. Coffee is grown at elevations of roughly 1,100 to 1,800 meters above sea level, under humid tropical conditions marked by high rainfall, warm temperatures, dense forest cover, and rich, organic forest soils. This environment closely resembles the natural habitat of wild Coffea arabica, making Babeka and Teppi part of Ethiopia’s original coffee heartland.
Coffee production in Babeka and Teppi is dominated by forest and semi-forest systems, where coffee trees grow beneath indigenous shade trees with minimal human intervention. Smallholder farmers and forest communities manage these plots using traditional, low-input methods, and chemical use is rare, meaning much of the coffee is effectively organic. The coffee consists mainly of Ethiopian heirloom Arabica varieties, including genetically diverse local landraces that have adapted over centuries to the humid rainforest ecology. Harvesting is done entirely by hand, and both natural (sun-dried) and washed coffees are produced, although natural processing has historically been more common due to limited washing infrastructure.
Babeka/Teppi coffees are known for their soft, earthy, and herbal cup profiles, typically featuring medium body, gentle sweetness, and low to moderate acidity. Flavor notes often include cocoa, malt, dried herbs, spice, and forest-like tones, with subtle hints of stone fruit or citrus peel in better-prepared washed lots. Compared to highland southern Ethiopian coffees such as Yirgacheffe or Guji, Babeka/Teppi coffees are generally less floral and less acidic, offering a rounder, deeper, and more grounded character that is particularly valued for espresso, traditional brewing, and blending.
Historically, Babeka/Teppi coffee was marketed mainly as commercial-grade coffee, and its quality potential was often overlooked due to long supply chains and inconsistent post-harvest handling. In recent years, however, increased focus on forest conservation, traceability, and quality improvement has begun to reveal the region’s true potential. With better cherry selection, improved drying and washing practices, and growing international interest in forest-grown, heirloom Ethiopian coffees, Babeka/Teppi is gaining renewed recognition as a distinctive origin that reflects Ethiopia’s deep coffee heritage and the biodiversity of its southwestern rainforests.
