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Ethiopian coffee beans are coffee beans that come from Ethiopia. Ethiopia has a extended history of coffee farming, one that dates back a number of centuries ago. Ethiopia is home for one of the most popular species of coffee, Coffea Arabica, often termed as Arabica coffee.

Ethiopian coffee beans make up 3 percent of the global coffee production. This clearly exhibits the influence that the Ethiopian coffee farming locations have on global coffee consumption.

It is believed that, about 1000 years ago, a goat herder happened upon the coffee tree in Kaffa. Thus, the birth place of coffee in Ethiopia is in Kaffa. Even what it is called is similar to Coffee.

Ethiopian coffee is known all over the world for the quality of taste and the amount of perfection it comes with. However, why does Ethiopian coffee taste so great?

Ethiopian coffee, apparently, is known for its light mouthfeels & the winery taste & quality it has. The coffee beans from this area are commonly of higher acidity & have complex tasting notes.

The major reason behind the flavour that comes and has been associated with Ethiopian coffee is the process used. Ethiopian coffee beans are processed naturally; they are dried while the cherry fruit is still on the coffee bean. Therefore, the coffee beans exhibit winery tomes, & they typically have a higher acidity than coffee beans from other regions.

The medium roast can often result in the best balance between body, flavours, & acidity for Ethiopian coffee. However, you have to try out a bit to get that perfect roast since Ethiopian coffee beans are small and may be finicky, which makes it hard to roast them.

There are a myriad of Ethiopian coffee varieties. Ethiopian coffee is farmed in particular locations in the country; Harar, Limu, and Yirgacheffe. The climatic & soil characteristics of these places differ, this changes the taste of the coffee each location cultures.

The coffee varieties are mainly sold as the areas of their origin.

These coffee types are Sidamo, Harar, and Genika.

Yirgacheffe coffee is a washed, wet-processed coffee grown in & nearby to a small village in south Ethiopia, called Yirgacheffe. The coffee is produced at elevations inbetween 1,700 & 2200 meters ASL. Such altitudes allow Yirga Cheffe coffee to be classified as Strictly High growth (SHG).

Such elevations slow the rapid growth of coffee. Because the coffee trees grow at a slow rate, they have more time to soak in all the nutrients in the earth. With the local climate, the Yirga Cheffe also plays a huge influence; the fruit can develop a more robust taste.

Ethiopian Yirga Cheffe coffee is characterized by its bright acidity and the clean & complex floral notes in its aroma. Sometimes, the aroma might even show a hint of coconut. Some Ethiopian Yirgacheffe coffee types display notes of citrus & tangerine.

Yirgacheffe coffee is considered to be the best coffee grown in the southern part of Ethiopia & also holds its own alongside other coffee varieties from other locations.

Single origin coffee is coffee that is farmed from a small and particular location in the world. Many coffee connoisseurs do think that a single origin coffee is, in fact, better than other types of coffee because it is purer and more homogenous in flavour. This exclusivity makes single-source coffee more favouable.

Yirga Cheffe Coffee is, in fact, single source as it is only cultured & processed in the Yirgacheffe area. Which is the reason why it shows distinctive notes, aromas, & the feelings it induces.

Ethiopian coffee is Arabica. Ethiopia is where the coffee Arabica, which is the coffee tree, originates from. Now, it is cultured in many countries across the globe, but Ethiopia still grows a lot of it. As mentioned before, Ethiopia produces three percent of all the coffee globally, which is pretty significant.