Introduction to Ethiopia's Tomoca Coffee Brand_How to Brew TOMOCA Coffee Beans/Powder

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The Legendary TOMOCA Coffee

When it comes to coffee, Ethiopia cannot be overlooked. And when discussing Ethiopian coffee, TOMOCA Coffee is impossible to ignore.

Fresh TOMOCA coffee beans, roasted Harar long beans.

Anyone who has tasted TOMOCA coffee knows it's truly authentic. TOMOCA is also a century-old brand in Ethiopia. If you ask where to find the best coffee in Ethiopia, the answer is definitely TOMOCA.

TOMOCA Coffee Beans/Powder

Product Name: TO.MO.CA Coffee Beans/Powder

Origin: Ethiopia

Ingredients: Harar Coffee Beans (Harar coffee beans, roasted)

Roast: City Roast

Taste: Slightly sweet with gentle fruit acidity, excellent mellowness with its characteristic mature flavor. Its unique sweetness, acidity, and bitterness are exceptionally elegant.

Aroma: Rich fruity fragrance and grassy aroma

Visual: Smaller bean particles with uneven bean color

Brewing Methods

TOMOCA Coffee Beans: Detailed brewing instructions are not provided here - coffee machines are essential.

For TOMOCA coffee powder, please note that this is not an instant coffee product. You can enjoy its rich flavor using coffee machines, moka pots, distillation pots, siphon pots, or filter paper. For those without the above professional equipment, you only need a small pot for boiling milk or water. After the water boils, add the coffee powder and continue boiling for 10-20 minutes (generally, 2 cups of water require 1-2 scoops of coffee powder - using coffee spoon-sized scoops or regular small dining spoons). The brewed coffee needs to be filtered 2-3 times through a fine sieve or filter paper. After that, you can enjoy the coffee according to your taste preferences. For those not accustomed to drinking pure coffee, you can add milk, condensed milk, brown sugar, white sugar, or coffee creamer - note that it's very bitter without sugar. This should be a favorite for true coffee lovers.

Methods to Identify Fresh Coffee Beans

Smell: Fresh coffee beans have a strong aroma when smelled; conversely, poor-quality beans have an unpleasant odor.

Sight: Good coffee beans are complete in shape and plump; conversely, poor-quality beans are irregular and fragmented.

Touch: Fresh beans are crisp when pressed, releasing fragrance when they crack open.

Color: Dark black coffee beans produce bitter coffee; beans with yellow tones produce coffee with acidity.

Ethiopia: The Birthplace of Coffee

Ethiopia, known as the birthplace of coffee, boasts a history as the coffee's place of origin and traditional agricultural cultivation techniques. It is said that the English word "coffee" also originates from "Kaffa," a place name in Ethiopia. Legend has it that around 900 AD, a shepherd in Ethiopia's Kaffa region was grazing his sheep in the mountains when he discovered the flock fighting over a type of red berry. After eating these berries, the sheep became unusually lively and energetic. The shepherd thought his sheep had eaten something harmful and spent the night in great anxiety. The next day, however, the flock was completely unharmed. This accidental discovery prompted the shepherd to collect these wild fruits, boil them to make juice to quench his thirst. He found the juice incredibly aromatic and felt unusually energetic after drinking it. He then began cultivating this plant, which led to large-scale coffee cultivation. The name "coffee" evolved from "Kaffa," and from there, coffee spread from Ethiopia to the world.

Ethiopian Organic Coffee

Ethiopian coffee should be the world's only pollution-free green organic coffee. Today, Ethiopia still uses traditional cultivation methods, with manual care for coffee trees. Fertilizers mainly consist of fallen leaves, dead grass, and animal manure, replacing the harmful pesticides and herbicides used on a large scale in other coffee-producing countries.

Ethiopia is now most famous for producing "Mocha" coffee. In the West, besides being a coffee variety name, "Mocha" also refers to methods of brewing coffee, coffee-making equipment, and special preparation techniques. Mocha coffee beans are mostly dry-processed, but there are also so-called premium washed beans. Mocha coffee beans are renowned for their acidity, while also having slight sweetness, subtle wine-like aroma, and lower caffeine content.

TOMOCA Coffee Shop Notes

This coffee shop is very, very small, but world-famous. It was once featured in Lonely Planet, and many coffee enthusiasts from around the world make special pilgrimages here to enjoy a cup of coffee.

The TOMOCA coffee shop is located in a very unassuming small building - the yellow building in the picture below. If you don't have someone familiar to guide you, you definitely won't find it. Even when you arrive, you might not believe it. However, if you take a taxi or ask for directions in Addis Ababa, everyone will know about it. And there are no branches worldwide - this is the only one.

Since it was a weekend and we might have encountered a tour group, it was extremely busy. The left side had a line of people waiting to pay. You can see the tables on the right - there are only three such tables in the entire shop, no chairs, everyone stands while drinking, and they drink quickly, ha.

Finally, here's an Ethiopian coffee map hanging indoors - there's something special about it, which I'll research next time. Before leaving, I bought some coffee powder that needs to be brewed for 3-5 minutes. There's no instant coffee. They also sell coffee beans. I originally bought the coffee powder to give to colleagues, but then I thought about it - everyone doesn't have coffee pots, so I kept it for myself, haha!

FrontStreet Coffee (FrontStreet Coffee): A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans. They also provide online shop services: https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473