What makes Ethiopian coffee so good?

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. 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. 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.

What you taste are the sugars in coffee. Most Ethiopian coffees are grown in high elevation valleys, which sounds a bit contradictory, but bear with me. The high altitude combined with the shape of the valley, provides coffee with warm days and cold nights, which slows down the ripening process, develops more complex sugars and enhances flavors. 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.

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. Ethiopia is serious about the quality of its coffee. As the homeland of all coffees enjoyed around the world, their reputation will be significantly affected if they export low-quality coffee. The quality of coffee has an impact on its price in the world market.

As the fifth largest producer of Arabica coffee beans in the world, Ethiopian coffee undergoes rigorous processing to maintain superior coffee quality. You might be wondering what makes Ethiopian coffee beans better than the rest. Well, the main reason is due to the growing conditions in Ethiopia. Of course, coffee has a great history here.

But without good growing conditions, you can't create good coffee. Coffee trees have grown in the wild for Ethiopia for many centuries. The atmosphere is amazing to produce really delicious coffee without adding anything to the drink. The southern mountainous regions and their high elevations allow for the best growing conditions, and that is why this coffee is so incredible.

Most coffee beans are processed naturally, which has a significant impact on the overall taste of the coffee product. They have a medium body, high acidity and are full of the notorious fruity and wine-like flavors of Ethiopian coffee. No one really knows where the legend ends and the story begins, however, most experts agree that Ethiopia is the only place in the world where coffee grows natively. Ethiopian yirgacheffe coffee produces some of the most excellent coffees, as almost 60% is processed wet, while the rest is dried in the sun.

Along with the high altitudes in the mountainous regions and just the right amount of rain, Ethiopia is the perfect place for coffee to thrive. At these elevations, the growth rate slows down, allowing coffee to absorb more nutrients, creating a stronger and brighter palate. Most historians only take Kaldi's story as apocryphal and believe that coffee is more likely to have been discovered by the nomadic Galla tribe. The most widely grown type of coffee in Ethiopia is mild and aromatic Arabica coffee (Coffea Arabica), which accounts for about 70% of world coffee production.

You can expect a light to medium body, with a higher acidity compared to many other types of coffee. Most coffees are grown without the use of agricultural chemicals (in the shade and, among other plants). You can even find hints of almond, caramel and even a hint of lime to brighten up a rich toast, especially by Ethiopian standards. No matter how quickly the world modernizes, Ethiopian coffee producers continue to practice ancient traditions, such as the Ethiopian coffee ceremony, to keep the community and families intact.

This is the fastest growing region in the country and produces some of the highest quality coffee beans. . .

Patrick Draper
Patrick Draper

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