Ethiopian Coffee: Everything You Need To Know About The Birthplace Of Coffee
- Must Know Facts About Ethiopian Coffee
- How Large is Ethiopian Coffee Production today?
- Tips On How To Brew Coffee from Ethiopia
- Where To Buy Real, Quality Ethiopian Coffee Beans
- How To Roast Ethiopian Beans
- Bunawoni Yidesetu (Enjoy Your Coffee)
The birthplace of coffee, Ethiopia is revered for it’s beans.
It produces some of the best coffees in the world.
Today we are going to dig deeper into this region and find out what makes this coffee growing country so special.
We’ll look at the rich history of coffee as well as the current state of coffee in this East African nation.
Are you ready to become an expert in Ethiopian coffee?
TOP PICK: Ethiopian Yirgacheffe Coffee (Volcanica Coffee)
These Ethiopian Coffee beans are harvested from wild coffee trees in the heart of the historic birthplace of coffee itself!
The beans are overloaded with distinctly unique flavors, and are truly a “try before you die” coffee treat that Volcanica provides at an incredible price, only roasting them after you place your order.
Must Know Facts About Ethiopian Coffee
Ethiopia: the Birthplace of coffee?
Ethiopia (formerly known as Abyssinia) is the birthplace of coffee.
Ancient Ethiopian history claims that an Ethiopian goat herder, Kaldi, first discovered coffee and it’s magical benefits way back around 850 AD.
He was so fascinated by these “magic” beans that he brought them home with him.
When Kaldi presented their benefits to a monk, he threw them in the fire proclaiming this magic effect was the work of the devil.
Of course, the beans began to roast and the whole room was filled with the fragrance of fresh roasted coffee.
The first signs of brewing coffee as a beverage, however, are from after another 50 years.
The original name for coffee, Kaffa, came from the region in southwest Ethiopia where coffee was first discovered in the wild. Unlike almost every other coffee growing country, coffee trees grow naturally here.
The Perfect Growing Conditions for Coffee Beans
Ethiopia is the original home of coffee. Coffee trees have grown in the wild here for centuries.
The environment is perfect to continue producing amazing coffee, without adding anything to it.
More than a thousand different varietals of the coffee bean grow in Ethiopia. High elevations in the southern mountainous region make for excellent growing conditions.
The soil is deep and the vegetation is lush.
Most coffees are grown without the use of agricultural chemicals under shade and among other plants.
In contrast, Farmers anywhere else in the world have to plant specific types of coffee and create the perfect conditions, like planting additional trees to provide shade for the small coffee trees.
the Flavour profile Of Ethiopian beans: What To Expect
Coffee from Ethiopia is known for it’s bright fruited and floral flavors.
These coffee’s typically have a higher acidity, light to medium body and complex flavor notes.
The coffee beans are either washed or naturally processed. The processing method used has a huge impact on the final taste of the coffee.
When coffees are wet processed, or washed, the fruit is removed mechanically right away. These beans are characterized by their flavor clarity, showcasing bright, complex notes. The final cup is very clean tasting.
Naturally processed coffees are dried with the fruit still on the coffee bean. The fruit pulp is not removed until just before export.
The coffee beans are infused more heavily with fruited notes, such as blueberry, and contain deep chocolate undertones with a syrupy body.
Most coffee from Ethiopia is processed naturally.
This is how they’ve done it for centuries, and it hasn’t changed much over time. Wet processing on the other hand is fairly new and is always changing as new equipment enters the scene.
Honorable Mentions (don't miss these)
Until 1995, Ethiopia was divided into provinces. The country is now divided into districts, but the province name is still commonly used to indicate location.
The southernmost province, Sidamo, is where many of the coffee growing areas are located. Within the Sidamo region is the beloved Yirgacheffe.
Yirgacheffe is a small town whose nearby farms consistently produce some of the best coffees in the world.
Many producers in the Yirgacheffe region favor the wet processing method.
This yields a bright coffee, higher in acidity with a light body and sweet fruit and floral notes.
Another fantastic region is Guji.
Located in the south of the Sidamo region, coffee’s from Guji are sought out by some of the best roasters in the world. In the cup you can expect sweet floral notes, such as jasmine with melon and peach notes, and a tea like body.
Harrar is located in the east of Ethiopia.
This region almost exclusively processes their coffees naturally. These coffees will be winey, contain wild fruit character and have a syrupy body.
The Importance of the Coffee Ceremony in Ethiopia
Coffee is so important to Ethiopians that they will literally spend hours each day drinking it. The coffee ceremony in Ethiopia is the most important social connection.
To be invited is a sign of respect and friendship.
Each ceremony last 2-3 hours, and it’s common for families to enjoy 2-3 of these ceremonies per day.
This is an event for the whole family, where even children participate in serving the coffee to the elders.
Guests are frequently invited and conversation can range from politics to the local community and more.
Watch this video to see the coffee ceremony in action.
The coffee is roasted fresh in a pan, ground by hand using a tool similar to a mortar and pestle, and brewed slowly in a traditional piece of pottery by boiling over an open fire.
The coffee is poured out slowly, to avoid pouring grounds along with the coffee.
Many will take their coffee with a spoonful of sugar, but never with milk. More water is added to the pot and reboiled 2 more times, getting weaker with each brew.
Though they may not taste as good, the 2nd and 3rd brews are just as important as the first.
How Large is Ethiopian Coffee Production today?
Ethiopia is the world’s 5th largest coffee producing nation in the world, and the highest producing nation in Africa.
Ethiopians consume about half of their countries coffee, only exporting 3.5 million bags out of the 6.5 million produced. Coffee is hugely important to these people.
Most of the coffee produced is by small farmers. Farmers are able to sell their coffee through the Ethiopia Commodity Exchange, which was established by the government in 2008.
The ECX made it possible for small farmers to sell their coffee through a standardized procedure.
The problem with the ECX is that it makes tracing coffees back to specific farms quite difficult; which is important to specialty coffee roasters. Once coffee is brought to the ECX, the coffee from similar regions are mixed together and sold.
As of March 2017, however, new policies will allow keep coffees separate before auction and allow for purchase directly through individual washing stations.
This will enable companies to more specifically seek out better coffee and establish relationships for future coffee purchasing.
This transparency also encourages farmers to invest in their methods and produce better coffees. Since coffees will be sold without being mixed with other beans, it will only yield a price for how good it is.
The better it tastes, the higher the price they are likely to fetch.
Tips On How To Brew Coffee from Ethiopia
Since coffees from this region tend to be light in body and brighter in acidity, it does best as filter coffee.
Using an automatic dripper will produce a great cup, so long as the coffee is roasted and ground fresh.
The paper filter will give a lot of clarity to the flavors of the coffee, giving it the perfect amount of acidity and body.
For best results, however, you should try brewing it as a pour over.
Brewing coffee via pour over allows for more control in the brew process and slows down the brew enough to pull out the best flavors of the coffee.
Do you prefer washed Ethiopians?
I might recommend a Chemex, because their thick paper filters will yield a cup with a tea-like body and clean, bright flavor notes.
How about naturals?
Try a V60, with a thinner paper filter to showcase the syrupy body and bright, acidic fruit notes.
Due to their fruited and floral notes, Ethiopian beans also make for a wonderful, refreshing cold brew or iced coffee.
Smooth with notes of blueberry or peach? Yes please.
Make sure to grind coarse for cold brew, so as to not over extract the coffee’s acidity.
You can also brew an Ethiopian as an iced pour over, if you like your cold coffee with a little more zing to it. Because you are brewing the coffee hot over ice, it will preserve more of the acidity.
Where To Buy Real, Quality Ethiopian Coffee Beans
Any roaster who claims to be passionate about coffee will carry beans from Ethiopia. So the best place to start would be your local coffee shop or roaster.
If you just want to order something quickly online - make sure you choose a roaster that roasts only AFTER you pay. Not before. We've done some research and tried a few companies and here are our picks.
For ease of ordering, quality and price - we recommend Volcanica Coffee's Yirgacheffe beans: - >>> click here to see them. <<<
Try to find a washed and a naturally processed Ethiopian so you can compare.
Coffee is seasonal, however, and there may be times of the year where it becomes harder to find.
|Ethiopian Yirgacheffe (Volcanica)||
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|Ethiopia Mordecofe (Stumptown Coffee)||
||CHECK PRICE →|
|Sweet Maria's Ethiopian Coffee(unroasted)||
||CHECK PRICE →|
#1 - Volcanica Ethiopian Yirgacheffe (Our Top Pick!)
Volcanica Coffee is hands down one of our favorite coffee roasters. Why? Because they manage to balance sourcing quality beans that have been ethically grown with low prices, making them accessible to those of us who aren’t rolling in cash!
Case in point: These Ethiopian Yirgacheffe beans.
The bulk of these beans are gathered from wild coffee trees from the Yirgacheffe region in southern Ethiopia, which is known for its traditional Arabica coffee plant varietals and the floral and fruity flavored coffees they produce. These beans are the perfect showcase for the ruggedly high-quality product the region produces.
A cup of Ethiopian Yirgacheffe is medium-bodied, fruity, sweet and deeply complex. It even manages to bring an ever-so-slightly bitter element to the table without upsetting the cup. Flavors include hints of strawberry, dark chocolate, cedar, and pineapple guava, along with a chocolate, lavender, and “spirits-tinged finish”.
These incredibly complex beans are dry-processed and, true to Volcanica Coffee’s mission, roasted after you place your order, ensuring they come to your door as fresh and as flavorful as possible.
To top it all off, you won’t be paying an arm and a leg for these elite beans. Volcanica has managed to provide them at a wildly low price, all things considered.
- The bulk of this exotic crop is harvested from wild coffee trees
- Very affordably priced
- Guaranteed freshness. Volcanica only roasts coffees after you place your order
These Ethiopia Mordecofe beans from Stumptown Coffee Roasters comprise some of the most elite Ethiopian coffee on the market.
Coming from some of the highest forests located in the Guji Zone of Ethiopia just a couple hundred miles from Kenya, these beans grow in the heart of some of the most popular coffee-growing regions in the world.
The producer of the beans, Haile Gebre, runs the two farms under the Mordecofe name “Mora Mora River Valley Development Coffee” along with a washing station in the region under the same company.
Stumptown has managed to keep these enchanting beans available since 2006 in spite of the ups and downs that tend to plague many of the coffee-growing nations in this part of the world – and for that, we’re grateful.
Typical of the beans from the area, the coffee delivers a huge amount of distinct flavor, much of which comes through the floral, sweet aroma which is followed up with a very present note of peach.
Note: This coffee is seasonal, so you’re going to want to check in regularly to see when it comes into stock!
- From the highest forests of the Guji Zone of Ethiopia, not far from Kenya
- Floral, sweet aroma and peach flavor
- Seasonal beans that are not available year round
Do you like to roast your own coffee?
Buy green beans from Sweet Maria's. Tom from Sweet Maria's travels to Ethiopia frequently in order to buy the best beans and to understand why Ethiopia produces such great coffee.
On his site, he also offers tips for roasting each coffee for maximum flavor, pictures from each farm and mill, and an in depth description of where exactly each coffee came from.
Buying from Sweet Maria’s is always a learning experience.
How To Roast Ethiopian Beans
The ideal roast for coffee beans from Ethiopia is a classic medium roast.
This will yield the best balance between bright acidity, sweet flavors and a medium body. If you roast any darker, you would cover up many of the flavors that make Ethiopians great.
Many roasters today prefer to roast their Ethiopian beans very lightly.
Their goal is flavor clarity. This would yield a tea-like body and would showcase its complex flavors.
Coffee from Ethiopia is best by itself.
You don’t want to blend it with other coffee because these beans have so much to offer on their own.
They are best when consumed black.
With a higher acidity and lighter body, they won’t stand up to milk or sweetener very well. But with enough natural flavor and sweetness in the cup, you won’t mind drinking this coffee black.
Bunawoni Yidesetu (Enjoy Your Coffee)
It’s pretty clear why Ethiopian coffee is so close to the coffee lover’s heart, it’s just that good.
It’s a region that produces some of the most unique coffee in the world. It’s where coffee was born.
Now you know a little bit about the history of coffee and about Ethiopia’s coffee industry and what makes these beans unique.
Time to put all that knowledge to work and brew some darn good coffee!
Do you have a favorite coffee from Ethiopia? Let us know in the comments what you’ve tried and what you still need to try.