Perhaps the best-known Ethiopian coffee region is the Yirgacheffe district. If you've heard of any specific Ethiopian coffee, it's probably this. Coffee connoisseurs consider yirgacheffe coffee beans to be some of the best in the world. How does Cooper's do it? This Rhode Island-based roaster only roasts grade 1 Ethiopian green coffee beans and in small batches.
This ensures that each batch of the highest quality coffee is roasted fresh and evenly for a full flavor. But this special coffee originates in the Geisha district in Ethiopia. If you look at the map you saw earlier, it is located in Kaffa, within the Southwest Zone. This was exported to Panama, where it eventually became a Panamanian Geisha.
From there, more than 15 countries now grow their versions of Panama's Geisha coffee. For me, the best Ethiopian coffee is the Ethiopian yirgacheffe coffee from Volcanica. This full-bodied, medium-roasted coffee has a beautiful flavor profile, with delicious notes of strawberry, pineapple, guava and dark chocolate. It's also organic and fair trade, which adds even more value to coffee.
Ethiopia is well known for its diverse topography, with altitudes ranging from 100 meters below sea level, such as the Danakil Depression, to 4,600 meters above sea level in the Semien Mountains. The grains are washed or processed in a natural way. The processing method used (2) has a great impact on the final taste of the coffee. When coffees are wet processed or washed, the fruit is mechanically extracted immediately.
These grains are characterized by their clarity of flavor, with bright and complex notes. The final glass tastes very clean. Each ceremony lasts 2 to 3 hours, and it is common for families to enjoy 2 to 3 of these ceremonies per day. This is an event for the whole family, where even children participate in the coffee service to the elderly.
Guests are frequently invited and the conversation can range from politics to the local community and more. Many drink their coffee with a spoonful of sugar, but never with milk. More water is added to the pot and boiled again 2 more times, weakening with each infusion. Although they may not taste as good, the second and third beers are just as important as the first.
For hundreds of years, Ethiopia has provided some of the world's best-rated premium single-origin coffee beans. In general, Ethiopian coffees are best known for their complexity, with a spicy, wine-growing quality and a distinctive wild acidity. Ethiopian coffee is known for being bright and citrus with a high acidity. It has a light to medium body and offers a complex but delicate tasting experience, especially if you're used to over-roasted coffee from chains like Starbucks.
For the rest of the world, it is important because of its place in history and because much of it is still harvested from wild coffee trees in its natural habitat. This is also microbatch and single-origin coffee, which is when the coffee beans come from a particular field or farm in Ethiopia. It is one of the oldest coffee beans still being produced and is known for its distinctive fruity and winey flavor. Harrar coffees are a distinctive wild variety specific to the region and are hand-processed by locals.
Somali merchants used to bring coffee to Yemen, where Sufi mystics drank it to better concentrate on their songs. Limu Coffee, grown at elevations ranging from 3,600 to 6,200 feet in southwestern Ethiopia, is a high quality wet-processed (washed) Ethiopian coffee that exhibits relatively low acidity but is somewhat strong. Coffee plays such an important role in Ethiopian culture that it appears in many expressions related to food, life and interpersonal relationships, as mentioned above. The best Ethiopian coffees will be those of only one origin because they have predictable flavor profiles.
Coming from some of the highest forests located in the Guji area of Ethiopia, just a couple hundred miles from Kenya, these beans grow in the heart of some of the world's most popular coffee growing regions. Ethiopia is where the frequently told story originates, of a goat farmer who noticed strange behavior in his herd of goats after eating berries from a certain tree. Ethiopian yirgacheffe is highly regarded for its clean, balanced and smooth flavor profile with hints of berries, nuts, chocolate, lemon and wine. Each coffee ceremony lasts two to three hours and it is very common for families to have 2 to 3 ceremonies in a day.
Today, more than 12 million people in Ethiopia grow and harvest coffee, and it remains a central part of their culture, making Arabica and Robusta the main types of coffee produced in the country. They would later discover that the effects of coffee allowed them to stay awake during their spiritual practices, and it was on that day that they promised to always consume the drink and, therefore, the coffee culture began to exist. Given that it is as robust in taste and complexity as it is in stature among the world's coffee communities, Ethiopian coffee could well be their next obsession with java. .