Where do Coffees Grow in Ethiopia and what makes it world’s best Coffee?
Ethiopia produces some of the most unique and fascinating coffee’s in the world.
The rule of thumb is the higher the coffee is grown the harder the bean, the better the flavor. The slow maturation of high grown coffee gives the tree more time to pull all of that rich yumminess out of the soil and often its shade grown and organically cultivated. When coffee grown in the shade of native trees; tropical tree shade the delicate coffee plants from the hot afternoon sun, they provide refuge for many delightful birds that happily eat the critters (bugs) that damage coffee plants and will be unnecessary to spray insecticide. Mountain grown coffee is also picked by hand only upon ripping, one cherry at a time.
The three main regions where Ethiopian coffee beans originate are Harrar, Ghimbi and Sidamo (Yirgacheffe)
Unique Test of Ethiopian Arabica Coffee
Ethiopian Harrar coffee beans are grown on small farms in the eastern part of the country. They are dry – processed and are labeled as Longberry (large), Shortberry (smaller), or Mocha (Peaberry). Harrar coffee can have a strong dry edge, winy to fruit like acidity, rich aroma and a heavy body. Ethiopian Harrar coffee is often used in espresso blends to capture the fine aromatics in the cream
Washed coffees of Ethiopia include Ghimbi and Yirgacheffe. Ghimbi coffee beans are grown in the western parts of the country and are more balanced, heavier, have a longer lasting body than the Harrars.
Birth Place of Coffee
The term “coffee” is said to derive from Kaffa, the ancient name for the present-day Oromia region in Ethiopia in which Bonga lies. The Kaffa Kingdom was supported by a rich trade in gold, ivory and coffee. More notably, perhaps, legend has it that sometime around the 10th century in Bonga’s locality, a curious goat herder named Khaldi spotted his goats eating red berries from a shrub he’d never seen before, after which they became particularly frisky. So Khaldi gave the berries a try himself, the coffee bean was discovered, and breakfast time across the world would never be the same again.
Yirgacheffe
Known for it’s sweet flavor and aroma with a light to medium body. It is spicy and fragrant and are frequently reviewed and rated as some of the highest quality Arabica coffees in the world
Sidamo
Best known for its rich, fullbody (mouth feel), sweet and complex flavor, low acidity, floral aroma and finish that is bright and soft.
Limu
Known for its well balanced body (mouth feel) and noticeable winey and spicy flavors, often fruit-toned, pleasantly sweet and vibrant with floral overtones.
Harrar
Known for its winey and fruity floral-toned acidity, bright in the cup, even intense and tasting notes describe it with a rich and pungent, heady aroma that is wonderfully reminiscent blackberries
Djimmah
An excellent low acid, when it is wet processed (washed). When Djimmah is dry processed (natural; unwashed) known for its heavy bodied cup with winey after taste.
Lekempti
Known for it’s pleasant acidity and medium with wild fruity finish.
Bebeka coffee
Known for low acidity, medium to good body with a light citrus flavor
Bale coffee
It had mild sweet fruity acidity with medium light body and cinnamon-chocolate tinged aroma and flavor
Tepi coffee
Know for low to medium acidity, well rounded with a smooth aftertaste