What are the Characteristics of Ethiopian Coffee Beans? What Does New Kurume Mean and What are Its Flavors?

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Introduction to FrontStreet Coffee's Ethiopia Sidamo Guji New Zhuman Coffee

Ethiopia is widely recognized as the birthplace of coffee, a statement that is not incorrect but requires some clarification. The coffee industry has long regarded Robusta as Arabica's ugly sister, until an interesting genetic discovery revealed the truth: when scientists conducted genetic sequence comparisons, they found that these two varieties were not siblings or cousins at all—Robusta is actually one of Arabica's parents. The most likely origin where Arabica was born is in southern Sudan, where Robusta cross-pollinated with another coffee species, Eugenioides, thus creating the entirely new Arabica.

It wasn't until it spread to Ethiopia that coffee began to flourish. People here started using coffee fruits, initially as fruit rather than as a beverage. Yemen was the first country to cultivate coffee trees as a crop, but Ethiopia had already begun gathering wild coffee fruits much earlier.

Coffee may have been exported from Ethiopia as early as the first years of the 17th century, when formal coffee houses appeared in Yemen and throughout the Middle East. At that time, European merchants were refused purchase even if they were interested. As coffee cultivation began to appear in Yemen, Java Island, and the Americas, the Ethiopian coffee boom began to decline. Ethiopian coffee at that time actually came from wild coffee trees in the Kaffa and Buno regions, not from coffee plantations.

Ethiopia regained attention in the early 19th century, when historical records documented the export of 10,000 kilograms of coffee from Enerea (present-day Ethiopia). By the 19th century, Ethiopia already had two different grades: Harari coffee (grown around the town of Harrar) and Abyssinia (wild coffee grown in regions other than the former). Because of this, coffee beans from Harrar have long enjoyed a higher reputation, being not only popular but also renowned for their high quality.

As a natural process coffee bean, Zhuman can achieve a cleanliness nearly comparable to washed coffees. Ethiopia's unique geography and climate endow coffee with high sugar content and captivating flavors. This new Zhuman was personally cupping-selected by the Wangli Coffee World Champion Team. It features a clean mouthfeel, multi-layered fruit flavors, bright acidity, and floral notes. Cupping notes: clean mouthfeel, pineapple, strawberry, peach, multi-layered fruit, dried cherry, bright acidity, flowers, blueberry, black currant, jasmine. It achieved an impressive average SCA cupping score of 89, making it a coffee bean beloved by coffee enthusiasts.

Ethiopia New Zhuman

Origin: Sidamo, Guji

Altitude: 1800-1950m

Processing Method: Natural

Flavor Notes: Pineapple, strawberry, peach, black currant, blueberry

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