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.
It is a wild arabica grown on small farms in the region of Oromia (formerly Harrar) at elevations between 1,400 and 2,000 meters. Harrar is known for its intense flavor and fruity acidity. It is described as rich and spicy, with strong hints of blueberry or blackberry. It is usually full-bodied and has been compared to dry red wine.
Its intensity means that it is most commonly used in espresso blends, rather than a single source. Limu coffee grows in southwestern Ethiopia between 1,100 and 1,900 m, a, s, l. A washed coffee with a relatively low acidity, it has a well-balanced body and a distinctive spicy taste that is pleasantly sweet and often has floral notes. This region in southwestern Ethiopia is a major producer of commercial quality coffee.
It grows at an altitude of 1,400 to 2,100 m, a, s, l. Also written as Djimmah, coffees from this region are the best when washed and can acquire a medicinal flavor if processed naturally. 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. Dry Process Ethiopia is known for its blueberry flavor.
Another high-altitude dry-processed coffee will also have that flavor, but maybe not as strong. 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. The Ethiopian nomadic mountain peoples of the Galla tribe collected the coffee beans, ground them and mixed them with animal fat, forming nutritious energy balls that served to sustain them during long journeys. People like yirgacheffe coffee because of the way it is organically grown and grown by hand. In fact, few countries show the wide range of different flavor profiles that Ethiopian coffee has, which is a testament to its coffee culture.
Taking the berries to a monastery, the monks prepared tea for him and the coffee was developed and refined from the resulting infusion, spreading throughout the region and, finally, the world. In today's world, there's no excuse not to try Ethiopian coffee if you're a coffee lover. This ensures that the coffee farm is in favor of the “highest diversity of migratory birds, native flora and fauna. Then you add a dry process to it (basically, letting the fruit rot from the grain) and you get bacteria that bring out the sweetness of the coffee.
It seems to constantly have a fruity note that regular coffee doesn't have, no matter where you buy it. In fact, almost all Ethiopian production is still done by hand, from planting new trees to final harvesting. Coffee plants grow wild at appropriate altitudes, which explains the diversity in coffee flavor profiles. Ethiopians do this because Panamanians once stole the Geisha variety from them and they don't want that to happen again.
Coffee beans are native to Ethiopia and are harvested from wild coffee trees that offer extreme flavors, as a result of natural mutations over time. You can find some super fruity honey-processed and natural coffees from Costa Rica, Nicaragua, El Salvador, Ecuador and more. Interestingly, even with such a high volume, the methods in which Ethiopian coffee is produced have not changed much since the 10th century. Ethiopia's history with coffee dates back to the beginning, as the first arabica coffee plant was found there in the 9th century.