Ethiopian Coffee: Where It All Began

Ethiopia is the birthplace of coffee. Legend has it that a goat herder named Kaldi discovered the energizing effects of coffee cherries around 850 AD when his goats became unusually lively after eating them.

The Growing Regions

Ethiopia's diverse microclimates produce an astonishing variety of flavor profiles:

Yirgacheffe

Known for its delicate, tea-like body and bright floral aromatics. Yirgacheffe coffees often feature notes of jasmine, bergamot, and stone fruit. They're a favorite among pour-over enthusiasts who appreciate clarity and complexity.

Sidamo

Sidamo produces coffees with medium body and balanced acidity. Common tasting notes include blueberry, citrus, and chocolate. These coffees perform exceptionally well as both single-origin espresso and filter brews.

Guji

A relatively newer region gaining recognition, Guji coffees are known for their tropical fruit notes, wine-like acidity, and syrupy body. Many competition-winning coffees in recent years have come from Guji.

Processing Methods

Ethiopian coffees are typically processed in two ways:

• Washed (Wet Process): Produces cleaner, brighter cups with more defined acidity and floral notes
• Natural (Dry Process): Creates heavier body with intense fruit flavors — think blueberry jam and tropical fruits

How to Brew Ethiopian Coffee

For the best experience with Ethiopian beans, we recommend:

1. Pour Over (V60 or Chemex): A medium-fine grind at 200°F brings out the floral complexity
2. AeroPress: A shorter brew time preserves the delicate aromatics
3. Light to Medium Roast: Darker roasts can mask the origin character that makes Ethiopian coffee special

Why Ethiopian Coffee Matters

Ethiopia remains one of the most important coffee-producing countries, not just historically but commercially. With over 1,000 distinct varieties growing wild in its forests, Ethiopia's genetic diversity is unmatched — making it crucial for the future of coffee as the industry adapts to climate change.