Kaldi was a young goat herder who lived around 850 AD (or, so the legend goes). The Ethiopian coffee industry is certainly not without its problems. All Rights Reserved. (For more on Agtron numbers see Ted Stachura’s blog on the subject or our reference section.). HERE IS WHAT OUR COFFEE IMPORTER HAS TO SAY ABOUT ETHIOPIAN COFFEE: Ethiopia is the birthplace of coffee. Nevertheless, five of the six top-rated coffees reviewed this month showed a whole-bean Agtron or roast color reading of exactly 50, and the sixth a reading of 52. Denser beans tend to have more sugars and flavour precursors, which … ... Everyone has their own tastes - whether you like coffee … This story begins with a legend. Ethiopian coffee is rich with a distinct flavor and aroma due to genotypic and geographical factors such as altitude, soil composition, temperature, rainfall, topography, and ecology. Apart from its authentic, aromatic and artful Ethiopian cuisine, Cafe Lalibela has also been serving its famous, freshly roasted and flavorful cup of coffee … Ethiopian Yirgacheffe is an exotic bean with a distinct fruity flavor profile and floral aroma grown at elevations ranging from 5,800 to 6,600 feet. This delicious gourmet coffee is produced in the region of Yirga Cheffe, one of the most distinguished … We recently had a customer inquire about our Ethiopian coffee and the differences in taste … The body of the coffee is not very strong and acidity is … You have a pick of ground coffee or single-serve with K-cups compatible with Keurig. Nonetheless, once this fundamental aromatic repertoire is understood and accepted, one notices striking variations, variations that we have tried to highlight in our reviews. Minimal use of chemicals facilitates a transition to certifiable organic practices, and the prevalence of cooperatives encourages Fair Trade certification, a certification that is explicitly designed for democratically run cooperatives. Unlike with other countries that have well-documented coffee histories, Ethiopia’s coffee has no beginning—at least, not a recorded one. View Full P rofile. Harrars are Jammy and Wild, Language: Amharic, Tigrinya, Oromigna, Guaragigna, Somali, Arabic, other local languages, English, Ethnic Groups: Oromo 40%, Amhara and Tigre 32%, Sidamo 9%, Shankella 6%, Somali 6%, Afar 4%, Gurage 2%, other 1%, Growing Regions: Harrar, Sidamo, Yergacheffe, Limmu, Djimmah, Lekempti, Bebeka, Wet Processed: Yergacheffe, Sidamo, Limu, Bebeka, Introduced: God? Nonetheless, once this fundamental aromatic repertoire is understood and accepted, one notices striking variations, variations that we have tried to highlight in our reviews. There is little to no use of chemicals by these small holders; they can’t afford them. Enter your email address below to receive our free e-mail newsletter. Paul Arnephy, co-founder of Café Lomi, at a traditional coffee ceremony in Ethiopia.Credit: Mikael Portanier. . Coffee … In the mid 1990s the Ethiopian government changed regional boundaries and names, eliminating Sidamo Province, and in 2008 the Ethiopian Commodities Exchange (ECX) officially changed the name of coffee traded from this area to Sidama. This coffee won first place at the 2010 Ethiopia Taste … For the nay-tasters a fine Yirgacheffe “doesn’t taste like coffee,” meaning, of course, it doesn’t taste like coffees produced elsewhere in the world from more familiar varieties of Arabica. Taste: Rich, notes … The rest mostly goes to Europe, East Asia, and North America. Citrusy profiles are typically more brightly acidy than profiles in which the flowers or the cocoa/nut dominate; floral profiles are generally sweeter and arguably more balanced. The eastern region of Ethiopia, best known for its dry processed (unwashed; natural) coffees, produces the Harrars with their fruity or winey tones, complex blueberry notes, … Harrars are wild coffees. Part of what … Citrusy profiles are typically more brightly acidy than profiles in which the flowers or the cocoa/nut dominate; floral profiles are generally sweeter and ar… Ethiopian Yirgacheffe is a washed coffee in which the coffee beans, after having the outer layers of skin and fruity pulp removed, are soaked up to 72 hours in fermentation tanks. Generally, for nutty/chocolatey taste you should look for South America coffee… This cup of soft, fragrant coffee has a distinctive flavor that is both exotic and classic. One can only hope that the well-meaning innocence of some who work purely on the commercial or technical side of coffee doesn’t lead to a dilution of the singular and extraordinary beauty of Yirgacheffe through introduction of conventional-tasting hybrid varieties into the region. The optimum roast level for Sumatras often appears to be darker than a classic medium roast, for example, yet we have awarded several fine Sumatras high ratings at very light roasts. What we are calling cocoa can be rather chocolaty or drier and more nut-like. Copyright Notice:  Specialty-Coffee-Advisor.com   |   Â© One cupping does not a generalization make, but such consistency does invite attention. Not surprising, in a country that’s been drinking coffee for more than 10 centuries. A wet-processed (washed) Ethiopian coffeebest known for its rich, full body (mouthfeel), sweet and complex flavor, low acidity, floral aroma, and an finish that is bright and soft. But, again, it is a universe somewhat apart from other sensory universes of coffee. A good Sidamois well-balanced with cupping notes exhibiting berries and citrus (lemony) with complex acidity. The term is a fancy name for dry process or natural coffee where the coffee fruit dries on the bean, imparting the flavors of compote fruit and dark rich chocolate. Coffee holds a special place in Ethiopian culture that transcends that of the coffees from other origin countries. Geisha. On our instrument (Agtron instruments may differ in the detail of their readings) 50 reflects a classic medium roast. Ethiopian coffee is usually produced in a sustainable way, with the majority grown as garden coffee… Calgary now has its only Ethiopian coffee spot, Aggodo Coffee House (Aggodo) Coffee is the only coffee house in downtown Calgary selling breakfast and specially brewed Ethiopian coffee. Each product promises you a brew reflecting the true, high-quality bean typical of Ethiopia. One of the striking outcomes of our reviews is a strong implication that a classic medium roast (a roast concluded toward the middle of the interval between the first and second crack) best develops the virtues of the typical southern Ethiopia washed coffee. Pronounced floral notes are seldom absent; citrus in various manifestations is always there, as are dry, nut-toned chocolaty notes to which we at Coffee Review often apply the shorthand term “cocoa.” Usually there is also a backbone provided by a pungent but fresh aromatic wood note suggesting fresh-cut fir or cedar. In a stellar Yergacheffe, even the grounds have an exotic tropical toasted coconut aroma that will knock you over with its charms. Coffee originated in Ethiopia. These coffees, produced largely from heirloom varieties of Arabica that are hardly grown anywhere else in the world, display intense and often extravagant aromatic profiles: lemon, flowers, cocoa, pungent fresh-cut fir. The small-holding, subsistence farmers typically grow their coffees in movingly simple and beautiful “gardens,” with coffee trees mixed among many other plants and trees that provide food and other essentials. How to Make Ethiopian Coffee (Buna). On this day Christians from all denomination gather to celebrate and eat together. Coffee from Ethiopia is a delight that shouldn't be missed! The flowers can be lush and jasmine-like or spicy and rose-like. One taste of an excellent Ethiopian coffee and you will understand this passion for the bean. Such a tight clustering of roast color among coffees at the top of the ratings is unusual. But old habits die hard, so we now see both Sidamo and Sidama used on sacks of green coffee as well as on retail bags of roasted beans. In Ethiopia, coffee is much more than an early morning eye-opener – it’s an important part of cultural life. Most Latin American origins also seem to show well at a considerably wider range of roast color. Coffee in southern Ethiopia is generally produced by small holders, with fruit removal and drying performed at centralized “washing stations” or wet mills using traditional methods. One day he noticed some of his goats were acting strange and jumping excitedly. Generally, the bean is grown, hand-picked, and processed … Ethiopia is an African … Naturally processed, Organic Ethiopia Sidamo produces a soft and light body when brewed. Roast: Medium. This is the origin for coffee. Note that of the eight highest-rated coffees in this month’s reviews, all but one are Yirgacheffes. Copyright © 2020 Coffee Review. The citrus can be ripe and orangy, richly lemony, or sometimes bittersweet, similar to the bergamot used to flavor Earl Grey tea. With the exception of Belize, Central America as a whole is a large contributor to the global coffee supply, and along with its southerly neighbor Colombia, coffee from this region of the world is what has most informed the North American coffee-drinking preferences and habits. Cup Profile: Yergacheffes are Floral and Citrusy. Ethiopian Yirgacheffe is soft, with floral tones and is one of the best choices for iced coffee. I guess you can compare a new Beaujolais bursting with wild fruit to a regal old Cabernet that has been thinking about being a wine for a decade and call them both reds, but . I also have a Nespresso machine, and their Lungo Ethiopia Bukeela, albeit not light roasted, definitely smells and tastes like my other specialty coffees from Ethiopia. and trademark 2011 - 2019, Specialty coffee advisor  LLc  |. Ethiopian Coffee is among the worlds most unusual, offering a range of flavors from winey to fruity. Ethiopian Coffee Beans: Distinctive Features Ethiopian coffees grow at high elevations, producing a hard, dense bean. It mostly has a light body with very strong acidity together with a wonderful floral flavor. He investigated and discovered that the wild goat… Combined with flavors of spice … Sometimes the floral character dominates, sometimes the lemony citrus, sometimes the dry chocolate, nut and fir. Also grown in the south are the full-bodied and complex Sidamo coffees (or Sidama) with their rich mouthfeel and bright finish. Referring to Ethiopia as a country of single origin, however, is misleading. Ethiopians are famed for their vibrant coffee ceremony. Coffee is widely drunk in Ethiopia, and it is treated with great respect simply because the drink is much appreciated. The majority of the crop does not even leave the country and is drunk with great ceremony by the Ethiopian people. well you get my point. On … 2011 The Coffee Review. Wild Sidamo Coffee. Since the 19th century the term Sidamo has been used by the coffee industry to describe coffee that had been grown in a quite large area of southern Ethiopia. Kenneth Davids is a coffee expert, author and co-founder of Coffee Review. All rights reserved. Go To Specialty-Coffee-Advisor HOME PAGE. Some mills are operated by cooperatives; others by exporters. Harrars are this and more! The main one from a roaster/consumer perspective is getting these great coffees out of Ethiopia in a timely way before they fade or turn musty. The flavour is inimitable, sensitive and delicate; from Ethiopian coffee one can sense notes of jasmine flower, bergamot and blueberry in aftertaste. Ethiopia is actually the home and birthplace of coffee. Notes: Grown in the Guji region of Sidamo Province, this Ethiopian coffee is a dry- or "natural-" processed coffee, meaning the beans were dried inside the fruit rather than after the fruit was removed, as is the case with wet-processed or "washed" coffees. Sometimes the floral character dominates, sometimes the lemony citrus, sometimes the dry chocolate, nut and fir. He has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies over five editions. Taste the difference when you use premium coffee beans from Cafe Lalibela, a family-owned and operated restaurant in the heart of Tempe, Arizona. You will taste blueberry jam, cocoa, and maybe even a touch of cinnamon and cardamom in these amazing coffees. This is in contrast to other origins where coffee is a cash crop, with the best being exported, and the dregs kept locally and drunk unceremoniously with plenty of milk and sugar to choke it down. (After all, Guatemala and Honduras are much closer to the States than any African coffee-growing region is, and it's easier for us to buy from them than to … Even today, Ethiopians consume around half of their annual coffee … Take some time out of your busy life and invite friends over to really relish the smell and the taste of this coffee. Only then do we test for roast color. I can safely say that with other origins that we review on a regular basis the apparent optimum roast level is not nearly so tightly expressed. Others simply don’t like the experience. Samples we tested for these reviews that were only a few points lighter or a few points darker on our instrument did not impress as much as the samples that hit this unusually tight target. A typical delicious Ethiopian meal is followed by this elaborate coffee … This context explains why so many certified organic coffees appear in this month’s reviews, and why many are certified Fair Trade as well. Roasted By: Wild Foods. Coffees from the different growing regions vary so incredibly that they do not even seem to be from the same planet! Ethiopian Coffee Production Methods. Ethiopian Coffee Types, Tastes and the Ethiopian Coffee Ritual. Every day he would take his goats to different pastures to graze. Ethiopian Yirgacheffe is soft, with floral tones and is one of the best choices for iced coffee. What's a wild coffee, you ask? A word on socio-economic and environmental issues. I'm a Specialty Coffee Roastmaster with many years of experience in the coffee industry. It'll taste as fresh as a just-brewed cup. Taken together, all of this sounds like an entire aromatic universe, which it is. Its features are shared by many fine coffees of the Arabica species, but it is only expressed in its fullest intensity and range in the best wet-processed Ethiopias, and in the striking (and much more expensive) coffees produced by the Ethiopian-heritage Geisha or Gesha variety now emerging in Panama and elsewhere in Central America. Another amazing growing region within Ethiopia is the Harrar region. Coffee has been growing wild in Ethiopia … The regal coffees from this country are deserving of such a heritage and stand up to the calling. Taste. Take these portable bags of freeze-dried Ethiopian coffee with you anywhere. I was told during a visit to a large Yirgacheffe coffee nursery some years ago that no outside cultivars or varieties ever have been introduced into the region, and that all new plantings represent offspring of the traditional local varieties. Beans treated with this "wet" … Now you can make Ethiopian coffee the traditional way. The coffee from Ethiopia is so good that Ethiopians consume half of it. Among specialty coffee roasters, this variety has a mystical feeling to it; a special unicorn-like-aura because of the allure and reputation it has gained in record breaking auctions. Of course roast has an impact on how the Ethiopia wet-processed profile works out in the cup. Assuming this assertion is correct, it undoubtedly accounts for the uniqueness and intensity of the Yirgacheffe profile. Sometimes Coffee Joe's will try to compare Yergacheffes to other coffees, such as a bright Central American or an exciting Kenyan, just south of the border from Ethiopia, but there truly is not a real comparison. According to some well versed coffee lovers out there, this country produces the most pure kind of coffee. Sidamo green coffee beansare often less expensive than their Yirgacheffe counterparts, but reflect a better value in terms of price-to-quality. The Ethiopian coffee ceremony is an important part of Ethiopian culture. His workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents. Ethiopian Coffee is among the worlds most unusual, offering a range of flavors from winey to fruity. . Although coffee is grown and produced in a number of countries in the Coffee Belt around the globe, few are able to rival Ethiopia’s unique and wonderful flavors. Please allow me to be your guide to discovering the. But the roasters and their exporter/importer partners appear to have achieved that with the twelve coffees reviewed here, which together give a fine and varied account of this striking coffee type. Yirgacheffe, a relatively compact growing region, lush and Edenic, produces by far the most consistently distinctive exemplars of the southern Ethiopia wet-processed sensory universe. 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