It is believed that coffee was first discovered in Ethiopia in the 9th century by a goat herder who noticed that his goats became quite active after consuming coffee cherries. Unable to contain his excitement, he shared his findings with the monks at the local monastery. This was the beginning of the coffee craze that would sweep the world in the 16th and 17th century and continues to the present day.
Ethiopians have been partaking in coffee drinking ceremonies for centuries, bringing together family and friends to discuss various topics over freshly roasted, ground and brewed coffee.
Coffee growing regions across Ethiopia produce cherries with very different taste profiles based on the elevation, soil, rainfall and the processing method. The two main processing techniques used in Ethiopia are washed and natural each producing different flavours and aromas.
In some of the most recognized growing regions, some 15 million people in Ethiopia rely on the coffee industry to make a living.
The key coffee growing regions include:
- Sidamo which has the optimal coffee growing environment. Coffee beans from Sidamo have floral and citrus notes.
- Yirgacheffe coffee is considered amongst the best in the world and its beans display strong floral notes, with citrus, berry, nuts and chocolate notes.
- Guji coffee beans have floral and dark chocolately tasting notes.
- Harrar coffee beans grow on wild trees and have hints of wine, fruit and spicy notes.
- Limu is the smallest coffee growing region and it produces coffee with flavour notes of chocolate, floral and berries.
Start your Ethiopian coffee journey today: Coffee from Africa | Specialty Coffee Beans (acuratore.com)