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Best Ethiopian Coffee Beans - Most Popular
Ethiopian Single Origin Varieties
Yirgacheffe Ethiopian (Yirga Chefe)
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Ethiopian coffee beans are coffee beans that originate from Ethiopia. Ethiopia has a long-standing and decorated history of coffee production, one that dates back numerous centuries ago. It is home to one of the most popular strains of coffee, Coffea Arabica, known as Arabica coffee.
Ethiopian coffee beans constitute 3 percent of the global coffee market. This clearly shows the influence that the Ethiopian coffee growing regions have on global coffee consumptions.
It is believed that, about one thousand years ago, a goatherd stumbled upon the coffee tree in Kaffa. Thus, the origin of coffee in Ethiopia is in Kaffa. Even the name is similar to Coffee.
Ethiopian coffee is known worldwide for the quality of taste and the level of refinement it comes with. That being said, why does Ethiopian coffee taste so good?
Ethiopian coffee, ostensibly, is known for its bright mouthfeels and the winery taste and quality it comes with. The coffee beans from this region are typical of higher acidity and come with complex flavour notes.
The main reason behind the taste that comes and has been associated with Ethiopian coffee is processing used. Ethiopian coffee beans are naturally processed; they are dried while the cherry fruit is still attached to the coffee bean. Thus, the coffee beans develop the winery tomes, and they tend to have a higher acidity than coffee from other regions.
The medium roast will give the best balance between body, flavours, and acidity for Ethiopian coffee beans. That being said, you have to experiment a bit to get that perfect roast since Ethiopian coffee beans are small and finicky, which makes it hard to roast them.
There is a myriad of Ethiopian coffee varieties. Ethiopian coffee is grown in a specific region in the country; Harar, Limu, and Yirgacheffe. The climatic and soil conditions of these places differ, which affects the taste of the coffee each place produces.
The coffee types are mainly marketed under the regions of their origin.
These coffee types are Sidamo, Harar, and Genika.
Yirgacheffe coffee is a washed, wet-processed coffee grown in and around a small village in southern Ethiopia, Yirgacheffe. The coffee is grown at altitudes of between 1700 and 2200 meters above sea level. Such elevations quality Yirgacheffe coffee to be classified as Strictly High growth (SHG).
Such elevations hinder the rapid growth of coffee. Since the coffee trees grow at a slow rate, they have more time to soak in all the nutrients in the soil. With the local climate, the Yirgacheffe also plays a huge role; the berries can develop a more robust flavour.
Ethiopian Yirgacheffe coffee is characterized by its bright acidity and the clean and complex floral notes in its aroma. At times, the aroma might even have a hint of coconut. Some Ethiopian Yirgacheffe coffee varieties display notes of citrus and tangerine.
Yirgacheffe coffee is considered to be the best coffee produced in the southern part of Ethiopia and also holds its own alongside other coffee varieties from other regions.
Single-origin coffee is coffee that comes from a small and specific region in the world. Most coffee connoisseurs do insist that a single coffee origin is, in fact, superior to other types of coffee because it is purer and more consistent in taste. This exclusivity makes single-source coffee more appealing.
Yirgacheffe Coffee is, in fact, single-origin since it is only grown and processed in the Yirgacheffe origin. That is the reason why it has distinctive notes, aromas, and feelings it induces.
Ethiopian coffee is Arabica. Ethiopia is where the coffee Arabica, which is the coffee plant, originates from. Now, it is grown in numerous parts worldwide, but Ethiopia still produces a lot of it. As mentioned earlier, Ethiopia produces three percent of all the coffee globally, which is pretty big.
Ethiopian Harrar coffee is a wild and exotic naturally processed variety of Arabica coffee. It is mainly grown on small farms located in the Oromia region, formally known as Harrar. Thus, the coffee is eponymous.
Ethiopian coffee has a mild and pleasant acidity, as well as a heavy winery and floral taste. The coffee also has a bright fruited taste. One is left with notes of blueberry, jasmine, and bergamot in the aftertaste.
The fruity flavours that characterize Ethiopian coffee can come across and sourness. This fact is proliferated when you switch to light coffee, like Ethiopian coffee, and you are used to the darker roasts.
It is strong. Even though Ethiopian coffee is so diverse, with so many different flavour profiles, most of the coffee, especially from regions such as Sidamo and Limu, is complex and can prove strong, especially with nascent coffee drinkers.
This will depend on the type of Ethiopian coffee you are drinking. The coffee grown in some areas in Ethiopia will prove to be more acidic than others, so you have to check where the coffee is from. Ostensibly though, Ethiopian coffee is of mild acidity.
No, it doesn’t. Almost all of the Ethiopian coffee varieties are Arabica, which has a coffee percentage of 1.5. on the other hand, Robusta, the strongest bean, has a caffeine percentage of 2.4. thus, Ethiopian coffee doesn’t have more caffeine than other varieties from different regions in the world.