We’ve taken a look at some of the unique regions that coffee is produced in before, but we wanted to revisit them! Today we’re talking a bit about Ethiopian coffee. We’ll discuss the geographical concepts at play, and dig into the flavor profiles typical for coffees of the region. We’re excited to highlight these interesting concepts in other regions too! For now, let’s get started:
Geography
Ethiopia has a diverse range of climates and biomes. From the dusty, but vibrant eastern deserts to mountains, jungles, and forests, this is a large, beautiful country. It also means that it contains the ideal climate for growing coffee plants. Indeed, most consider this country to be the birthplace of coffee. It’s also one of the finest regions for coffee production in the world. In light of this, coffee accounts for most of the foreign income in the country. Most of it is produced in the Western part of the country, with some coffee coming from central Ethiopia as well. Because of all of this, coffee in the country is grown at varying elevations. Most coffee is grown in the 1,000-2,500 meter range, but there are outliers as well. With the excellent elevation and climate, Ethiopian coffee beans really are of extremely high quality.Processing
Ethiopian coffee goes through all sorts of processes. Even within specific regions like Yirgacheffe or Limu you may find multiple processing methods. For the most part, the aforementioned regions feature washed coffee. However, it’s not uncommon at all to find a delicious natural Yirgacheffe coffee. By contrast, coffee from the Harrar region is primarily natural processed. This means you get interesting processing experiments as well. Honey processing, for example, is common in Ethiopia, but reserved for specific harvests. Their wet and natural processing is managed by highly skilled coffee processors whose attention to detail is fitting for the quality of beans that are grown there.Flavor Profiles
The easiest way to break down Ethiopian coffee flavor profiles is by region. Generally though, coffee from the country is recognized as some of the most enjoyable and flavorful available. Rich berry notes are some of the most recognizable elements of Ethiopian coffee. You’ll also find bright, almost tea-like roasts from the region, and more balanced affairs. Here are some examples of flavors you can expect from some of Ethiopia’s most prolific coffee growing regions:-
Sidamo
- Rich, full, lots of floral and citrus notes.
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Yirgacheffe
- Bright, herbal, floral, very light and delicate.
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Harrar
- Intense, fruity, acidic, and rich. Lots of berry notes.
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Limu
- Floral, balanced, and a hint of spice.
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Jimma
- Bright, fruity, and tropical.