Why is Ethiopian coffee bitter?

Coffee around the world contains varying levels of acids, which contributes to the overall flavor profile of the cup. Brazil beans, for example, tend to contain less acidity, resulting in a smooth, nutty and sweet coffee. Whereas coffee beans from East African countries such as Zambia or Ethiopia contain higher levels of acids for coffees with a fruity or “spicy” taste. 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 stronger or bitter tasting coffees. Coffee beans have different flavors and Arabica coffee beans can be bitter. This is because they are more acidic than other beans.

A coffee can taste amazing, but when you switch to a new bean and follow exactly the same steps, it may taste sour. Too fine grinding is likely to clog the cheesecloth or, worse still, leave the cup of coffee filled with mud from the particles that the mesh filter does not capture. Wet processing eliminates the traditional flavors of fermented yirgacheffe and creates a lighter bodied coffee bean with citrus and floral notes. But as you get more comfortable tasting your coffee and making adjustments, the less time it will take.

In the 1950s, an advertising campaign for Colombian coffee created by the organization, which featured a coffee producer named Juan Valdez and his donkey Conchita, spread the word about Colombian coffee excellence and helped keep Colombian coffee in high demand globally. East African coffee beans, such as those from Zambia and Ethiopia, are known for their fruity and spicy flavors. With more than 10 years of experience and hundreds of meaningful relationships, ICTs are a leading force in the world of coffee trade. The ratio of ground coffee to water should always be about two tablespoons per six ounces of liquid, but if it tastes too weak or strong for your taste (or is completely out of the desired flavor), try adjusting the size of the grind to make it coarser or experiment with different brewing times.

The answer to what coffee should taste like is not clear: some prefer a sweeter cup, while others prefer something bitter. Coffee lovers who like an earthy, smoky taste will seek their coffee from African coffees such as Ethiopian Harrar or Kenyan Tungurahua. All coffee recipes are a variation of the ratio of coffee to water, like the traditional recipe of 2 tablespoons of ground coffee to 8 ounces of water. Pleasant acidity is the difference between muted and muted coffee and bright, crispy coffee with a vibrant flavor.

When tasting single-origin coffees from roasters and coffee farms around the world, you will undoubtedly come across quite a few Colombian and Ethiopian roasts along the way. It seems to me that many African coffees, not all, have a very distinctive taste, sour and lemony, married with a mouthfeel similar to that of drinking heavy red wines (the tannins).

Patrick Draper
Patrick Draper

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