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Ethiopian coffee beans are coffee beans that originate from Ethiopia. Ethiopia has a long history of coffee production, one that dates back a number of centuries ago. It is the origin for one of the most preferred species of coffee, Coffea Arabica, commonly called as Arabica coffee.

Ethiopian coffee beans constitute 3 percent of the world coffee market. This clearly exhibits the influence that the Ethiopian coffee growing areas have on global coffee consumption.

It is believed that, about one thousand years ago, a goatherd happened upon the coffee plant in Kaffa. Thus, the birth place of coffee in Ethiopia is in Kaffa. Even the name is similar to Coffee.

Ethiopian coffee is known worldwide for the quality of flavour & the level of refinement it has. However, why does Ethiopian coffee taste so great?

Ethiopian coffee, primarily, is known for its light mouthfeels & the winery flavour & quality it has. The coffee beans from this area are usually of higher acidity and come with complex flavour notes.

The primary reason behind the taste that comes and is linked with Ethiopian coffee is the processing utilised. Ethiopian coffee beans are processed naturally; they are dried while the cherry fruit is still on the coffee bean. Thus, the coffee beans develop winery tomes, & they usually have a greater acidity than coffee from other countries.

The medium roasting will often provide the best balance between body, flavours, & acidity for Ethiopian coffee. That being said, you have to experiment 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 lot of Ethiopian coffee varieties. Ethiopian coffee is farmed in specific areas in the country; Harar, Limu, and Yirgacheffe. The climatic & soil conditions of these locations are different, this changes the flavour of the coffee each region grows.

The coffee types are mostly marketed as the areas of their origin.

These coffee types are Sidamo, Harar, and Genika.

Yirga Cheffe coffee is a washed, wet-processed coffee cultivated in and around a little town in south Ethiopia, named Yirgacheffe. The coffee is at altitudes inbetween 1,700 and 2,200 meters above sea level. Such elevations allow Yirga Cheffe coffee to be classified as Strictly Hard Bean (SHB).

Such elevations reduce the fast growth of coffee. Because the coffee plants grow at a reduced pace, they have more time to soak in all the nutrients in the earth. With the local climate, the Yirga Cheffe also contributes a large influence; the berries can develop a more robust taste.

Ethiopian Yirgacheffe coffee is characterized by its light acidity and the clean and complex floral notes in its aroma. At times, the aroma may even show a hint of coconut. Some Ethiopian Yirgacheffe coffee types display notes of citrus & tangerine.

Yirga Cheffe coffee is considered to be the best coffee farmed in the southern region of Ethiopia and also holds its own alongside other coffee varieties from other regions.

Single origin coffee is coffee that comes from a little and particular area in the world. Most coffee lovers do believe that a single coffee origin is, in fact, superior to other types of coffee because it is purer & more stable in taste. This exclusivity makes single-source coffee more desirable.

Yirga Cheffe Coffee is, in fact, single origin as it is only produced & prepared in the Yirgacheffe region. That is the reason why it exhibits distinctive notes, aromas, & the feelings it induces.

Ethiopian coffee is Arabica. Ethiopia is the country the coffee Arabica, which is the coffee shrub, originates from. Now, it is farmed in numerous areas across the globe, however Ethiopia still farms a lot of it. As mentioned before, Ethiopia produces three % of all the coffee in the world, which is pretty big.