Why is Ethiopian coffee better?

For hundreds of years, Ethiopia has provided some of the world's best-rated premium single-origin coffee beans. In general, Ethiopian coffees are best known for their complexity, with a spicy, wine-growing quality and a distinctive wild acidity. 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. Since it is an African coffee, Ethiopian coffee tends to have a light body and a brighter acidity, it does better as a filter coffee. Using an automatic dripper will produce a large cup, as long as the coffee is roasted and ground fresh. The paper filter will give a lot of clarity to the coffee flavors, giving it the perfect amount of acidity and body.

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. If you've tried Ethiopian coffee before, you'll know that it's appreciated for its bright, fruity flavors with above-average acidity.

Given that the coffee plant accounts for 34% of the nation's export earnings, it's no surprise that there are many different types of coffee in Ethiopia. Next, we dive into the best Ethiopian coffee beans available to buy today, regardless of how you like to brew your cup of coffee. Unlike other Ethiopian beans, these offer a rare glimpse of the flavors that are usually reserved for the darker side. Tasty, with notes of fruit, ginger and a chocolate-like finish when combined with milk.

Unlike most Ethiopians, these naturally processed ones lead to an explosion of flavors. In general, a bright brew, with floral and honey notes. Whether you enjoy a serving coffee or an espresso, these coffee beans are versatile enough to work both ways. Try a brighter cup of Ethiopian coffee.

Otherwise, an espresso will bring out chocolate notes. Not all coffee beans in the yirgacheffe region are created equal. While the first selection above is incredibly complex, the Ethiopian yirgacheffe Kochere is a bit simpler. One concern I have with this Ethiopian coffee is its lack of organic and fair trade certification.

However, I may be more the exception than the rule to make this an important factor in my coffee purchases. These Ethiopian natural Sidamo coffee beans are another example of an excellent and simple preparation. Like Yirgacheffe, these beans are USDA organic and fair trade certified. And for an exotic Ethiopian experience, these native relic cultivars are your best choice.

Among Ethiopian coffees known for their fruity and floral tasting notes, this traditional variety distinguishes itself. These natural Gotiti beans from Ethiopia produce a rich beer, with low notes of blackcurrant and blackberry. It also has notes of cocoa and spices that resemble a delicious gingerbread cookie. Chocolate? Bold? These are not words that are often used to describe Ethiopian beans.

So if those are things that you usually look for in a cup of coffee, these beans are an excellent option. How does Cooper's do it? This Rhode Island-based roaster only roasts grade 1 Ethiopian green coffee beans and in small batches. This ensures that each batch of the highest quality coffee is roasted fresh and evenly for a full flavor. 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. These roasts highlight the characteristics inherent in the grains themselves, rather than covering them. As the beans are almost killed during this process, it is not done for a deeper appreciation of Ethiopian coffee.

Rather, being a traditional ceremony due to the rich history of the countries with the plant. At the beginning of the 15th century, a respected imam, Sheikh Gemaleddin Abou Muhammad Bensaid, became a fan. He then decided to send Ethiopian coffee across the Red Sea, to a port called Mocha (yes, that Mocha) in Yemen. But Ethiopia has been far removed from the drama that surrounds the history of coffee all this time.

And as a result, they have been able to grow Ethiopian coffee (and the flavors that come with it) for hundreds of years without interruption. But this special coffee originates in the Geisha district in Ethiopia. If you look at the map you saw earlier, it is located in Kaffa, within the Southwest Zone. This was exported to Panama, where it eventually became a Panamanian Geisha.

From there, more than 15 countries now grow their versions of Panama's Geisha coffee. As you can see, the roots of Ethiopian coffee are the roots of coffee itself. And tasting Ethiopian coffee beans is also an appreciation of the rich history of coffee and how far it has come after all these years. For me, the best Ethiopian coffee is the Ethiopian Yirgacheffe coffee from Volcanica.

This full-bodied, medium-roasted coffee has a beautiful flavor profile, with delicious notes of strawberry, pineapple, guava and dark chocolate. It's also organic and fair trade, which adds even more value to coffee. But, the best coffee for you can be something totally different. Regardless of which Ethiopian coffee you decide to choose, it is important to consider what you like.

You may prefer the flavor notes of other beans or a lighter roast that brings out more of the flavors you enjoy. Knowing what you like will allow you to have much more fun on your coffee trip. And if you can ever taste all the thousands of Ethiopian coffee beans out there, let me know which ones you like best. Due to the rich flavors and individual characteristics of the beans, there is simply no category of “the best Ethiopian coffee beans” offered here.

From the individual tastes of the consumer to the nature of roasting and brewing, this whole process is very personal. 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. After that, Ethiopia's coffee production and export skyrocketed. Today, coffee accounts for about 70% of all export earnings and is essential for the country's economy.

It is estimated that 15 million Ethiopians, a quarter of the country's population make a living growing coffee. 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. Ethiopian yirgacheffe coffee is the best example of the dynamics of small farmers that prevail in the country. It seems to constantly have a fruity note that regular coffee doesn't have, no matter where you buy it.

Coffee plants grow wild at appropriate altitudes, which explains the diversity in coffee flavor profiles. This variety is also a wet-processed coffee and tends to be sharper than other Ethiopian coffees, which some people strongly prefer. One of the fruitiest coffees I had was a naturally processed Brazilian coffee that literally tasted like melon, basically, if you are looking for a good coffee, you will surely find some good fruity ones. Ethiopia is located along the world coffee belt between the tropic of Cancer and the tropic of Capricorn.

In fact, coffee plants originated in Ethiopia and, consequently, spread to other regions, the first of which was Yemen in the 15th century. The Oromo Coffee Producers Cooperative Union states that the extraordinary taste comes from the coffee beans that grow next to banana, cinnamon and tea plantations. To appreciate coffee is to understand its roots, the grains and the processes to the brewing methods to enjoy an Ethiopian coffee. Ethiopians consume about half of their country's coffee and export only 3.5 million bags of the 6.5 million produced.

Interestingly, even with such a high volume, the methods in which Ethiopian coffee is produced have not changed much since the 10th century. While the country may not be number one in the coffee industry, Ethiopia remains a commendable coffee producer sought after by countries such as the United States, Canada and Japan for their premium coffee beans. . .

Patrick Draper
Patrick Draper

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