Why is 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. 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. 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. 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. Ethiopian beans are unique in many ways. When it comes to roasting, they also seem to play by their own rules. Ethiopian coffee is known for being bright and citrus with a high acidity.

It has a light to medium body and offers a complex but delicate tasting experience, especially if you're used to over-roasted coffee from chains like Starbucks. It is an organic, shade-grown Ethiopian coffee that is harvested on the coffee farms of the Shakiso district. Although it is a light roast, the Stone Street yirgacheffe is still an intense coffee that enlivens the palate with the familiar and distinctive Ethiopian floral bouquet, but also a soft softness that is unique and bright. On the contrary, coffee growers anywhere else in the world have to plant specific types of coffee and create perfect conditions, such as planting additional trees to shade small coffee trees.

Ethiopia's Harrar region is located in the eastern highlands and is home to some of the oldest coffee beans still grown. Legend has it that coffee was initially discovered by a goat herder named Kaldi in the 9th century. On his site, he also offers tips for roasting each coffee for maximum flavor, pictures of each farm and mill, and an in-depth description of exactly where each coffee came from. Its rich soils, natural diversity and extraordinary variety of flavors make this East African country unique as the origin of coffee.

With this story in mind, it's suddenly much easier to understand why Ethiopian coffee is so unique. This ensures that the coffee farm is in favor of the “highest diversity of migratory birds, native flora and fauna. Ancient Ethiopian history states that an Ethiopian goat herder, Kaldi, first discovered coffee and its magical benefits around 850 AD. C.

Ethiopians also do well in an espresso blend or as a single-origin drink, but in my humble opinion, manual brewing is where they really shine. If you have a weak tolerance to caffeine but still want to drink a cup of tea in the morning, this decaffeinated coffee is worth drinking. Most coffees are grown without the use of agricultural chemicals (in the shade and, among other plants). Due to the rich flavors and individual characteristics of the beans, there is simply no category of “the best Ethiopian coffee beans” offered here.

Specific certifications and standards are imposed on coffee farms that wish to sell their beans as the basis for high-quality coffee in Ethiopia. . .

Patrick Draper
Patrick Draper

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