Which coffee is better Ethiopian or Colombian?

Colombian coffee beans are some of the most common and well-known beans in the coffee industry. Ethiopian is going to be the bean of choice if you prefer classic, citrus-flavored coffee. It will taste much more fruity and spicy, giving you a rich and fragrant drinking experience. 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. 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. 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. What is the best coffee in the world? The only way to truly answer this question is to try them all and decide which ones your palate likes best; after all, beauty is in the eyes of the viewer.

Who knows? You might be a Colombian coffee lover in the morning and an Ethiopian coffee aficionado in the afternoon. Is African coffee (Ethiopia and Kenya) more bitter than Colombian coffee? What are the differences you noticed? Thank you. Thank you all for your answers. As the birthplace of coffee, Ethiopian legends tell several different versions of the discovery of the coffee cherry and the discovery of the popular drink.

But if your closet is empty, it's time to order more coffee to start the day right. These coffees are usually very balanced with a good blend of mild sweetness and an acidic and fruity acidity (the brightness of the coffee flavor). Chocolate and some spices are typical, and coffees tend to stay a little in the mouth, with a less clean aftertaste than that of other regions of South America. Considered a social ritual, unfiltered coffee is prepared by brewing finely ground beans with spices such as cardamom in a cezve (special metal pot).

Both Colombia and Ethiopia are excellent coffee-producing regions to consider when trying new single-origin roasts. Naturally processed Ethiopian coffees often have a syrupy body that accompanies a densely sweet berry flavor, typically blueberry or strawberry. 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. All legends refer to a goat herder named Kaldi, who is credited with the discovery of coffee, cherry and coffee itself.

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. But hopefully, the next time you walk into a craft cafe full of hipsters with thick glasses and American dress and an extensive and convoluted menu, you won't feel so lost. . .

Patrick Draper
Patrick Draper

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