Dawro, located in southwestern Ethiopia within the Southern Nations, Nationalities, and Peoples’ Region (SNNPR), is a highland area known for its lush landscapes, fertile soils, and strong agricultural traditions. Though not as internationally recognized as nearby coffee regions such as Sidama or Kaffa, Dawro has a long history of cultivating coffee within mixed farming systems. The zone is characterized by rolling highlands and steep valleys, with elevations commonly ranging from Dawro, located in southwestern Ethiopia within the Southern Nations, Nationalities, and Peoples’ Region (SNNPR), is a highland area known for its lush landscapes, fertile soils, and strong agricultural traditions. Though not as internationally recognized as nearby coffee regions such as Sidama or Kaffa, Dawro has a long history of cultivating coffee within mixed farming systems. The zone is characterized by rolling highlands and steep valleys, with elevations commonly ranging from 1,200 to 2,800 meters
Dawro, located in southwestern Ethiopia within the Southern Nations, Nationalities, and Peoples’ Region (SNNPR), is a highland area known for its lush landscapes, fertile soils, and strong agricultural traditions. Though not as internationally recognized as nearby coffee regions such as Sidama or Kaffa, Dawro has a long history of cultivating coffee within mixed farming systems. The zone is characterized by rolling highlands and steep valleys, with elevations commonly ranging from 1,200 to 2,800 meters, providing diverse microclimates well-suited to Arabica coffee.
Much of the coffee in Dawro is grown by smallholder farmers who manage small plots intercropped with enset (false banana), maize, taro, spices, and fruit trees. Shade-grown production is the norm: coffee is cultivated beneath a canopy of indigenous species that help regulate soil moisture, protect against erosion, and maintain the area’s natural biodiversity. Rainfall in Dawro is abundant—often more than 1,500 to 2,000 mm annually—and the climate is generally cool and humid, conditions that slow cherry maturation and contribute to the development of aromatic complexity.
Coffee farming in Dawro is deeply integrated into traditional livelihoods. Farmers rely primarily on heirloom Arabica varieties, many of which have been passed down for generations and adapted to local conditions. Coffee is usually processed using small-scale natural drying on raised beds or household mats, often near homesteads. In more accessible areas, washed processing is gradually increasing as cooperatives and local investors introduce improved wet mills. This expansion of processing capacity has begun to elevate Dawro’s visibility in the specialty market.
The flavour profile of Dawro coffee tends to reflect the region’s cool agro forestry environment. Cups often show mild floral, sweet herbal tones, and balanced fruit notes, sometimes leaning toward dried fruit, light citrus, or subtle forest-berry characteristics. The body is typically medium and smooth, with a gentle, rounded acidity rather than sharp brightness. While Dawro coffees may not yet have the distinct global identity of Sidama or Yirgacheffe, their quality potential is increasingly recognized, particularly when harvested selectively and processed carefully.
Beyond coffee, Dawro is known for its strong community traditions and sustainable land-management practices. The region’s people have historically maintained terracing, hillside conservation, and mixed farming approaches that protect soil fertility and reduce deforestation pressures. Rivers flowing from Dawro’s highlands feed larger watersheds downstream, making the region important for ecological stability and water resources in the southwest.
As Ethiopia invests more in rural infrastructure and market access, Dawro’s coffee sector is beginning to evolve from a local cash crop into a potential contributor to the specialty market. Its unique combination of altitude, traditional farming, forest–agro ecosystem integration, and underexplored heirloom varieties suggests strong potential for distinctive coffees that reflect the region’s rich natural and cultural heritage.
