From historic times, Ethiopia has provided some of the world’s best single origin premium coffees. In general, Ethiopian coffees are known for their complexity with a pungent, winey quality and a distinct wildness in their acidity.
Coffee Growing Regions of Ethiopia
There are three main coffee-producing regions in Ethiopia (with many subsets). Each coffee-growing region produces a truly distinct coffee.
The southern region of Ethiopia, known for its wet processed (washed) coffees, produces the spicy, fragrant Yirgacheffes with their delicate body, sweet flavor and floral aroma including shimmering notes of citrus. Also grown in the south are the full-bodied and complex Sidamo coffees with their rich mouthfeel and bright finish.
The eastern region of Ethiopia, known for its dry processed (unwashed; natural) coffees, produces the Harrars with their fruity or winey tones, complex blueberry notes, bright (sometimes brilliant) acidity, and with a medium to heavy body that has a dry edge to it.
Djimmah coffee, grown in the Illubabor and Kaffa regions at elevations from 4,400 to 6,000 feet above sea level, is an excellent, low-acid Ethiopian coffee when it is wet processed (washed). When Djimah is dry processed natural; unwashed), however, it is known to impart a generally undesirable medicinal flavor.
Limu Coffee, which is is grown at elevations ranging from 3,600 to 6,200 feet in southwest Ethiopia, is a high-quality wet processed (washed) Ethiopian coffee that exhibits a relatively low acidity yet is somewhat sharp.
Coffee Integral to Ethiopian Culture
In Ethiopia coffee is an important part of the culture, and a respected daily event is the Ethiopian Coffee Ceremony. Most historians agree that coffee originated in Ethiopia, though there is some debate over the issue. Also see the World’s Best History of Coffee.
Espresso Coffee Guide – The Top Coffee Source
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Coffee From Soil to Sip
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