Is Ethiopian coffee a light roast?

Ethiopian coffee is commonly known for its floral and fruity flavor notes. As a result, a dark roast would silence these flavors and your Ethiopian coffee will taste just like any other coffee. That's why Ethiopian coffee is usually light or medium roasted. 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 invited frequently, 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. The ideal roast for Ethiopian beans is a classic medium roast. This will produce the best balance between bright acidity, sweet flavors and a medium body.

If you roast a little darker, you'll cover many of the flavors that make Ethiopians great. Nowadays, many roasters prefer to roast their Ethiopian beans very lightly. This would produce a tea-like body and show its complex flavors. Who will enjoy Ethiopian organic Sidamo coffee, light roasted?.

Most areas that grow coffee are in the southernmost province, known as Sidamo (or Sidama). Today, more than 12 million people in the country are connected in some way to growing and harvesting coffee, and coffee remains a centerpiece of Ethiopian culture. A well-known coffee bean and a region that many consider to produce the best coffee in the world, period. Coffee plays such an ingrained role in Ethiopian culture that it appears in many expressions related to life, food and interpersonal relationships.

If you are one of those who like their soft coffee, but with a touch of spice, this coffee is delicious. Like Yirgacheffe from Volcanica, Wild Coffee places a heavy emphasis on freshness when it comes to selling its Sidamo medium roast. Typical of local beans, coffee offers a large amount of distinct flavor, much of which comes from the floral and sweet aroma, followed by a very present note of peach. While there are still several large farms run by the government, virtually all of Ethiopia's coffee is now grown on small farms by farmers who strongly insist on using traditional methods to grow their crops.

This coffee comes from the city of Hagere Mariam in the Guji area, which is located within the greater Oromia region of Ethiopia. This allows greater control over the brewing process and slows down brewing enough to extract the best flavors from coffee. It is standard practice that most types of coffee grown there are grown without the use of pesticides. However, Volcanica's offer performs spectacularly well all the essential boxes of Ethiopian coffee, and without adding anything that might discourage it.

Using an automatic dripper will produce a large cup, as long as the coffee is roasted and ground fresh. A good story, but historians think that the existence and benefit of coffee beans were known long before Kaldi arrived. Today, coffee accounts for about 70% of the country's export earnings and is an integral part of the economy. .

Patrick Draper
Patrick Draper

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