Ethiopian Coffee

Ethiopian Coffee

Ethiopian coffees are considered to be some of the best in the world, thanks to fertile soils, high altitudes and the passion of Ethiopian farmers have for their crops. 

Considered the birthplace of coffee, after a farmer herding his goats back in the 9th century discovered coffee trees, Ethiopia's coffee industry continues to go from strength to strength, with the country's coffees continuing to grow in popularity with coffee connoisseurs. And, since the establishment of the Ethiopia Commodity Exchange, you can be sure producers are getting a fair price for their crops.

The Ethiopian coffee ceremony is still central to Ethiopian culture, and while you might not want to go as far as burning incense and spreading grass on your floor, this country's coffee is definitely worth making a fuss over.

Considered some of the best in the world

Ethiopia produces some incredible coffee, but one of the most famous production regions is Yirgacheffe. Famed for its distinctive citrus flavour, Yirgacheffe coffee is made using the wet processing method, where the fruit is removed before the beans are dried, giving coffee produced in Yirgacheffe a high acidity and fruit-toned quality that makes for a deliciously complex cup of coffee.

Altitudes make Ethiopian beans extra special

While Yirgacheffe and Harrar coffees may be the ones you know, the Bench Maji zone of Northern Ethiopia is home to equally delicious coffee, and that’s what the Sheko tribe has been doing for hundreds of years. This wild grown coffee, grown just north of one of the country’s most renowned coffee production villages, Gesha, this 100 per cent traceable, sustainable coffee has delicious berry flavours  and a rich floral aroma to this rich and floral blend.

Carefully processed to bring out natural acidity

Ethiopia uses the wet process, which removes the flesh from the cherry before the beans are dried. Once the cherries have been ‘depulped’ by a machine, they’re submerged in water and fermented to remove any remaining flesh, which can take anything from 24 to 72 hours. The beans are then washed and can either be left to dry naturally on brick patios or raised beds, or dried by machine. Wet processed crops tend to have bright acidity and more complex flavours than most coffees, similar to white wine, which makes them easier to drink than some dry processed varieties.

Ethiopian coffee beans bring brilliant balance to blends

Delicious on its own, with natural fruity notes and sparkling acidity, Ethiopian is also perfect in blends, creating the perfect partner to other speciality coffee. We pair Yirgacheffe with Brazilian produce from Monte Santo di Minas to create our House Blend 2. With its natural sweet aroma and lemon tart and milk chocolate notes, it's perfect if you like your brew on the sweeter side. Ethiopian crops are also part of our House Blend 5, with Bench Maji produce balanced with Colombian coffee from the Tacueyó Reserve to make up about half of this perfectly paired blend. Rich and creamy, with chocolate, berry and violet notes, this versatile blend is the perfect balance of  fruity and floral, with creamy body and just the right amount of acidity.