What Makes Ethiopian Coffee Beans Special? A Comprehensive Guide to Ethiopian Coffee Varieties

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Ethiopia: The Birthplace of Coffee

Ethiopia (formerly known as Abyssinia) is the birthplace of coffee.

In ancient Ethiopian history, it is claimed that Kaldi, an Ethiopian goat herder, first discovered coffee and its magical benefits around 850 AD. Legend has it that he discovered his goats eating coffee cherries from trees and dancing frantically. He was so fascinated by these "magical" beans that he took them home. When Kaldi showed their benefits to a monk, the monk threw them into the fire, declaring that the magical effects were the work of the devil. Of course, the beans began to roast, and the entire room filled with the aroma of freshly roasted coffee.

However, the first signs of coffee being brewed as a beverage would not appear for another 50 years. The original name of coffee, Kaffa, comes from the southwestern region of Ethiopia, where coffee was originally discovered in the wild. Unlike almost all other coffee-growing countries, coffee trees grow naturally here.

Perfect Growing Conditions for Coffee Beans

Ethiopia is the original home of coffee. For centuries, coffee trees have grown in the wild. Ethiopia's environment is perfectly suited for coffee cultivation, and the coffee produced here has a distinctive flavor even when consumed directly without any additions.

In Ethiopia, there are over a thousand different varieties of coffee beans. The high-altitude regions of the southern mountains have excellent growing conditions. The soil here is deep and the vegetation is lush.

Most coffee is grown in shade among other plants without the use of agricultural chemicals.

In contrast, farmers anywhere else in the world must plant specific types of coffee and create perfect conditions, such as planting additional trees to provide shade for the small coffee trees.

Ethiopian Coffee Flavor Profile

Coffee from Ethiopia is renowned for its bright fruit and floral notes.

These coffees typically have higher acidity, light to medium body, and complex flavors.

Ethiopian Coffee Processing Methods

Coffee beans must be processed through washed or natural methods before they can be roasted. The processing method used has a huge impact on the final taste of the coffee.

Washed:

When coffee is processed using the washed method, the fruit pulp is immediately removed mechanically. Coffee processed with this method is characterized by clear flavors, presenting bright and complex aromas.

Natural:

Naturally processed coffee is dried with the fruit still on the coffee beans. The fruit pulp is not removed until just before export.

The coffee beans retain more of the fruit flavors, such as blueberry, and contain deep chocolate undertones and a syrupy body.

FrontStreet Coffee Suggested Brewing Parameters:

V60/90°C/1:15 ratio/2 minutes brewing time

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