Many coffee experts consider Ethiopia their favorite coffee country because of its unique flavor. Ethiopia is also known as the spiritual home for coffee professionals, similar to France for wine lovers. It is partly because of its historical significance. Ethiopia offers a wide range of flavors that can't be found anywhere else in the world of coffee. A brief historical detour can help explain why Ethiopian coffee has a distinct taste.
The History of Coffee in Ethiopia
The coffee plant originated in Ethiopia and has grown there since prehistoric times. Arabica coffee grown in Asia and Latin America can be traced back to East Africa.
According to legend, coffee was discovered in the 9th century by a goat herder named Kaldi, who observed that his animals appeared euphoric after eating some coffee plants. After tasting the berries himself, he discovered that they were delicious. However, this is likely a myth, as it wasn't written down until 1671.
Coffee was originally a drink from Ethiopia, but the people in Yemen learned about it and started growing coffee plants commercially. Between the 15th and 18th centuries, all exported coffee came from the harbor of al-Mukha, which is why it became known as "Mocca."
The Arabians instituted the death penalty for anyone caught exporting coffee out of the country to protect their profitable coffee market. Despite this, a few Dutch spies were able to steal a few coffee seedlings in 1616. The Dutch ruled over Indonesia at this time, and the island of Java soon became the world's leading coffee producer and exporter. As with Mocca, the name Java became synonymous with coffee in the colonial world.
More genetics result in a greater variety of flavors
Understanding the History of Ethiopia's coffee makes it clear why it's so special. Other countries' coffee comes from a limited number of plants taken from Yemen in the past, while in Ethiopia, there is significant genetic diversity among coffee plants.
It is believed that over 90 percent of Coffea Arabica's genetic material is found in Ethiopia. Therefore, you can find a wider variety of flavors in Ethiopian coffee compared to other countries.
GEISHA IS ETHIOPIAN
An example is the current "most expensive coffee in the world," made from Geisha coffee beans. Geisha coffee originally came from Ethiopia and was brought to Latin America as a disease-resistant crop. However, it was later found to have a unique taste with jasmine, peach, and bergamot notes.
Ethiopia's a wide variety of coffee, with each village having its own type. It means there could be many more excellent coffee varieties out there waiting to be discovered. Another advantage of this genetic diversity is that it can help coffee plants resist diseases like leaf rust, often affecting commonly grown coffee types like bourbon and typical. So Ethiopia has so many different coffee varieties, which is a great advantage for the coffee industry.
FAMOUS COFFEE REGIONS
As mentioned earlier, Ethiopian villages cultivate semi-wild coffee varieties. However, each region of the country is known for its distinct flavors. There are three main regions that you should be aware of:
· Harar
· Yirgacheffe
· Sidamo
The Ethiopians have trademarked the names of their three coffee regions and had a legal dispute with Starbucks for using them without permission, as these regions are a significant part of the Ethiopian heritage associated with their coffee.
Although Harar was previously popular among Western roasters, it is not as common. This region is known for its blueberry notes, so it is unfortunate.
The correct name for the region is Sidama, and it is quite large. It's so big that there can be noticeable differences in taste between different areas. However, the coffee beans from this region generally have fruity notes and a hint of light chocolate. The altitude is also quite high here, ranging from 1400-2200 meters above sea level, which makes it the perfect place to grow some of the highest-grown coffee beans.
The village of Yirgacheffe is a favorite among coffee lovers worldwide
Although it is a part of Sidamo, Yirgacheffe is the most renowned region for coffee production despite its small size. The coffee produced in this area's villages is known for its exceptional sweetness, floral aroma, and uniqueness.
The coffee from this region is often similar in profile to the Panamanian Geisha, with stone fruits, lime, and florals being common. Sometimes, you may encounter more unique flavors like mint and bergamot. Many excellent washed coffees from washing stations such as Idido, Aricha, and Chelbessa exist. Additionally, you may find exceptional dry-processed coffees with notes of strawberry and occasionally blueberry.
HOW TO ROAST ETHIOPIAN COFFEE
Ethiopian coffee beans are distinct due to their unique qualities. The roasting process for Ethiopian coffee requires special attention. These high-quality beans have a natural sweetness and exciting flavors. Therefore, it is best to roast them lightly for the perfect coffee experience.
When using Ethiopian beans for coffee, it's best to roast them as lightly as possible to maintain their distinct characteristics. Unlike other beans, they don't typically require roasting to make the coffee sweeter or bring out caramel notes.
The Ethiopian beans tend to be small in size but are very dense. The roasting method used for these beans is quite conservative. The beans are roasted at medium temperature and taken off the heat once the first crack lasts 45 seconds. This process is usually sufficient to bring out the beans' sweetness and acidity.
THE ETHIOPIAN COFFEE CEREMONY
In Ethiopia, a roastery asked them to leave after they gave an honest opinion about the beans. The beans were almost burnt to charcoal, and while they appreciate the country for travel, they found that some locals don't give coffee the attention it deserves. Despite the widely known 'Ethiopian Coffee Ceremony,' as a specialty coffee enthusiast, they could not enjoy it to the same extent.
The traditional coffee ceremony involves roasting coffee beans by hand in a wok, often resulting in uneven and burnt beans. The coffee is then ground with a mortar and pestle and steeped to make the brew. While the intention behind this is admirable, it is suggested that using professional roasting equipment and following barista best practices would improve the taste and quality of the coffee.
Ethiopia has a unique coffee culture where almost half of its yearly coffee production is consumed locally, unlike many other coffee-producing countries where coffee culture is not prevalent.
RECOMMENDATIONS
For those wanting to enjoy Ethiopian coffee, looking for reputable third-wave roasters who offer high-quality coffee beans is recommended. A great way to experience it is through a pour-over brew that uses lightly roasted beans. When you are seeking unique and exciting coffee flavors, go for natural processed coffee from Ethiopia, specifically Yirgacheffe and Sidamo. These names will likely be specified on the bag.
Frequently asked questions
What is the Ethiopian Coffee Ceremony?
The traditional coffee ceremony involves roasting coffee beans by hand in a wok, often resulting in uneven and burnt beans. The coffee is then ground with a mortar and pestle and steeped to make the brew.
How can Ethiopian coffee be enjoyed to its fullest?
For those wanting to enjoy Ethiopian coffee, looking for reputable third-wave roasters who offer high-quality coffee beans is recommended. A great way to experience it is through a pour-over brew that uses lightly roasted beans. When you are seeking unique and exciting coffee flavors, go for natural processed coffee from Ethiopia, specifically Yirgacheffe and Sidamo.
What are the benefits of Ethiopian coffee?
Ethiopian coffee is known for its intense and complex flavors, floral aromas, fruity notes, subtle acidity, and sweet aftertaste. It also has a unique brewing ritual that adds to its charm. Brewing it traditionally will help bring out all these nuances and ensure you get the best-tasting cup.
How is Ethiopian coffee prepared?
Ethiopian coffee is generally prepared using a pour-over technique, with the grounds placed in a filter on top of your mug or cup. Hot water is poured over the grounds and allowed to steep for several minutes before being ready to drink. Alternatively, you can use an espresso machine or French press for a more intense drinking experience.
What are the different types of Ethiopian coffee?
Ethiopia is home to some of the world's most unique and prized coffees, with varieties like Yirgacheffe, Sidamo, Harar, and Limu all grown there. Each type has a distinct flavor profile ranging from sweet and fruity to bold and chocolatey. All are worth trying for an unforgettable coffee experience.
What is the best way to enjoy Ethiopian coffee?
The best way to enjoy Ethiopian coffee is by trying different beans and brewing methods. Whether it's a pour-over, French press, or espresso machine, each will bring out unique flavors in each type of bean. Enjoying them with friends or family can also make for an even more delightful experience.
