Which coffee is better Colombian or Ethiopian?

Colombian coffee generally has a very balanced flavor and a light to medium body with low levels of acidity. If you prefer a classic, traditional coffee flavor with a hint of nutty, chocolate or floral aromas and flavors, you may find that some of your favorite roasts are from Colombia. Colombian coffee is rich and robust, and perfect for medium to medium dark roasts. Colombian coffee is something similar to Central American coffee, such as Guatemalan or Nicaraguan roasts, in that it usually has a fairly mild flavor and a light body.

Ethiopian coffees, on the other hand, are typically bright and sour. Ethiopian roasts are fruitier and spicier than other coffees. The idea of a spicy tasting coffee may not sound very appealing to you, especially if you have never experienced more acidic coffees, but acidity is not a bad thing in coffee, and many people prefer more acidic roasts rather than more robust or bitter tasting coffees. Everyone's tastes are different, and not everyone will like the same thing, especially when it comes to coffee preferences.

There are excellent Colombian coffees, and there are excellent Ethiopian coffees on the market, and there is a lot to like about coffee from each of these countries of origin to choose one over the other with any conviction. If you are looking for a more traditional, robust and flavored coffee, you will probably get what you are looking for in a Colombian roast. If you love trying new things and enjoying unique experiences when it comes to your coffee, try some Ethiopian roasts. Ethiopian coffees, which were cured by the washing method, provide truly unique flavors that are unlike any other coffee roasting in the world.

You may have had Colombian coffee, but if you haven't had Ethiopian coffee, you may be wondering what to expect in terms of taste. For coffee lovers, it is a treat for the senses with a brilliant blend of fruity and floral flavors. Ethiopian coffee also has a higher acidity than Colombian coffee. You'll find it in light to medium body styles with very complex notes.

In short, Ethiopian coffee tastes lighter. Coffee is no longer just a facilitator for our desperate evenings or something we hide under layers of sugar, whipped cream and pumpkin spice nowadays, coffee is something complex and delicious to be appreciated, experienced and respected. Although Starbucks and Peet's still reign, local craft stores are becoming increasingly popular, promoting single-source coffee, light-roasting techniques and fair trade beans. With educated baristas, a list of expensive coffee making accessories, and even their own coffee education courses, these coffee shops are a coffee lover's dream.

But, for the rest of us, the bombardment of new information about coffee can be overwhelming. Do I like Ethiopian coffee or Indonesian coffee? Washed or dried coffee? Dark or light roast? For someone who has spent the last four years drinking Frappucino Vanilla Light from Starbucks, these are some tough questions. Ethiopian and Kenyan coffee tends to be lightly roasted and tends to be very fruity and citrusy. They usually have high acidity and can be berry-like, citrus, floral and tea-like.

But again, you can also get a wide variety of coffee from these two countries. Expect chocolate and fruity flavors and light roasted coffee, but that depends on the roaster. Ethiopia is also famous for its naturally processed coffee that tastes like berries, sometimes the elusive and highly desirable blueberry. The unique high elevations in the southern mountainous region make the growing conditions excellent.

Peruvian coffee tends to go through a washing process and gives a creamy flavor with citrus notes softer than Bolivian or Colombian. You will often get a slightly nutty flavor, and the coffee is well balanced. Coffee elitists trust Ethiopian tea-like coffees with complex, fruity notes. Tourists on vacation in Hawaii are convinced that Kona produces the best coffee in the world.

McDonald's advertising makes you think 100 percent Colombian is the way to go, and Starbucks experts say Howard Schultz can't get enough of Sumatran's earthy beans. Once you taste a good coffee with a high acidity, you will understand how important acidity is for coffee, even when it plays a more nuanced secondary role. But the most expensive coffee machine and the best roasting does not mean so much if you start with a poor quality coffee bean. Although there is some acidity in coffees with high acidity, it is not usually an overly acidic trait, as it is balanced by the softness of the natural flavor of the coffee bean and the smokiness that the roasting process produces from the beans.

Obtaining coffee beans responsibly requires building excellent working relationships with farmers around the world and respecting the work they do. Ethiopian coffees, such as Brazilian roasts, are cured using one of two different methods, each of which has a great effect on the final product. Although Ethiopia is home to a wide variety of coffee types, including several wild ones that have not yet been documented, Arabica is the most widely grown type of coffee in the country. Buttered coffee can also be found in East Asia, Sweden and Ethiopia, and cocktail aficionados know that coffee is an excellent addition to hot buttered rum.

Here's what you need to know about Colombian coffee and Ethiopian coffee to get the right blend in your coffee maker. Colombia has been in the coffee industry for some time, and is one of the world's leading coffee exporters. Therefore, to preserve the delicate and nuanced flavor profile of Ethiopian coffee beans, roasters will roast at a relatively low temperature rise rate during the first crack. With more than 10 years of experience and hundreds of meaningful relationships, ICTs are a leading force in the world of coffee trade.

Medium bodied and very similar to Colombian coffee, most Bolivian beans go through a washing process. A naturally processed Ethiopian coffee has a more syrupy body, along with a strong sweet berry flavor. Undoubtedly, there was a lot of experimentation from the beginning, which eventually led to the practice of drying or curing coffee beans, as well as grinding the beans before extraction. .


Patrick Draper
Patrick Draper

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