How would you describe Ethiopian coffee?

Ethiopian coffee is known for its bright, fruity and floral flavors. These coffees tend to have higher acidity, a light to medium body and complex flavor notes. The grains are washed or processed in a natural way. These grains are characterized by their clarity of flavor, with bright and complex notes.

Ethiopian beans as a whole are known for their wine quality and bright mouthfeel. They usually have a light to medium body, higher acidity and complex flavor notes. Most coffees in Ethiopia are processed naturally, which means they are dried with the cherry fruit still attached to the coffee bean. This style of processing gives coffee fruity or vinous tones and a bright acidity.

Wet processing is a newer method and fruit is removed. The final cups are clean, floral and complex. There are three main coffee-producing regions in Ethiopia, and each coffee-producing region produces a truly different coffee. Grown in the Illubabor and Kaffa regions at elevations of 4,400 to 6,000 feet above sea level, Djimmah coffee is an excellent and low-acid Ethiopian coffee when wet processed (washed).

However, when Djimah is dry processed (natural; unwashed), it is known to impart a generally undesirable medicinal taste. Grown in the Ghimbi and Wollega regions of Ethiopia at elevations between 4,900 feet and 5,900 feet above sea level, Lekempti coffee is known for its pleasant acidity and healthy body reminiscent of Ethiopian coffee Harrar Longberry. Ethiopian Lekempti coffee also exhibits a light but distinct fruity flavor. 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. Ethiopia is the birthplace of coffee and has some of the most dynamic flavors you'll find anywhere in the world. There are between 6 and 10 thousand different types of Ethiopian coffee, but they are generally distinguished by their region, altitude and tasting score rather than by type. Since its discovery, it has gradually become Ethiopia's largest export and has remained so through major governmental changes and social upheavals.

To this day, 60% of Ethiopia's exports are coffee. Ethiopian coffee is known for having a floral flavor with hints of wine, as well as a slight berry aftertaste. Sometime around 850 d. C., a young goatherd named Kaldi used to take his goats to graze in the pastures of Kaffa province.

One day, after eating berries from a nearby bush, the animals began to jump with excitement. Kaldi decided to try some berries himself. He also felt euphoric and full of energy. Ethiopia began exporting coffee in the 15th century.

Somali merchants brought coffee to Yemen, where Sufi mystics drank it so that they could better concentrate on their songs. A couple of centuries later, the Ethiopian Orthodox Church banned coffee altogether. Ethiopians only consumed coffee again at the end of the 19th century thanks to Emperor Menelik II, who himself liked drinking. After that, Ethiopia's coffee production and export skyrocketed.

Today, coffee accounts for about 70% of all export earnings and is essential for the country's economy. It is estimated that 15 million Ethiopians, a quarter of the country's population make a living growing coffee. Ethiopian washed coffees are known for their elegant and complex flavor with floral, herbal and citrus notes. They are lighter and drier on the palate than naturally processed coffees and have an almost tea-like delicacy.

Their body is not too strong and they usually reveal a mild and pleasant acidity. Ethiopian coffee grows mainly in southern mountainous regions with deep, fertile volcanic soils at altitudes up to 8,858 feet. This coffee tends to have a much higher quality and more complex flavor notes than coffees that come from lower elevations. Because Ethiopia's coffee-producing regions are incredibly varied, flavor profiles differ markedly from region to region, between different microregions and even farms.

Located in the west of the country at altitudes of 5,570-7,210 feet above sea level, the Gimbi region is known for its wet-processed coffees. The varieties grown in Gimbi have a heavy body, medium to pointed acidity and a nuanced flavor profile with a fruity finish. Gimbi coffees are an important part of the blends of many roasters, although they can also be gourmet coffees from a single origin. The medium-roasted, wine-growing and complex nature of Ajuvo Ethiopian Coffee's Limu variety makes it a spicy and sensual recommendation.

A Starbucks spokesman said the announcement is another step forward in the relationship with Ethiopia and a way to raise the profile of Ethiopian coffee around the world. The coffee comes from the province of Sidamo, in the Ethiopian highlands, at elevations from 1,500 to 2,200 meters above sea level. Although it is a light roast, the Stone Street yirgacheffe is still an intense coffee that enlivens the palate with the familiar and distinctive Ethiopian floral bouquet, but also a soft softness that is unique and bright. Coffee occupies a special place in Ethiopian culture that transcends that of coffees from other countries of origin.

Most Ethiopian coffee, especially that grown in the Yirgacheffe, Sidamo and Limu regions, is complex, rich in fragrances, and shows hints of floral and fruity tones. Since then, farmers have simply labelled most of their coffee under a fairly generic variety called the “Ethiopian relic”. Fruits, popcorn, sweets, kolo (traditional Ethiopian snacks consisting of a combination of roasted beans) and pastries often accompany coffee consumption. In general, Ethiopian coffees are best known for their complexity, with a spicy, wine-growing quality and a distinctive wild acidity.

You can also get a weekly or monthly dose of Ethiopian roasts from the following subscriptions that we have collected for you. Ethiopian Yirgacheffe is highly regarded for its clean, balanced and smooth flavor profile with hints of berries, nuts, chocolate, lemon and wine. . .

Patrick Draper
Patrick Draper

Total bacon practitioner. Proud coffee expert. Freelance internet maven. Zombie scholar. General bacon specialist. Devoted coffee junkie.