Ethiopia offers an intoxicating range of coffees, quite distinct from each other. In the north, you have the Harrars - famous for blueberry and fruity notes, smoothness and richness, full body; elegant and classy. In the south, you get the tangy and vibrant Sidamos and Yirgacheffes (Yirgacheffe is actually a sub-region of Sidamo) with nuts, spices, and citrus/lemon notes that dance together and seduce the palate.
Coffee's roots lie in Ethiopia
And it makes sense that Ethiopia offers such phenomenal coffees - the origins of coffee lie deep within its history. Coffee is said to have been discovered by a goat herder named Kaldi. He noticed that when his goats ate berries from the coffee tree, they acted strangely. He investigated further and ate some of the berries himself - and carried them back to his villiage for everyone to try. The rest, my friends, is history.
A sip of an Ethiopian coffee takes you back in time. You are drinking the first bean ever brewed!
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Nice citrus, apricot and tangerine in aroma with a light, classy and elegant brightness. Medium body and very nice sweetness. | |
Strawberry jam and vanilla with nice tartness and juiciness. Hints of vanilla and blueberries. Medium brightness and body. |
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Ethiopia Facts:
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| Capital: |
Addis Ababa |
| Languages: |
More than 100 indigenous languages, Arabic, English |
| Religions: |
Ethiopian Orthodox 51%, Muslim 35%, Animist 12%, other 2% |
| Ethnic Groups: |
Oromo 40%, Amhara and Tigrean 32%, Sidamo 9%, Shankella 6%, Somali 6%, Afar 4%, Gurage 2%, other 3% |
| Harvest Seasons: |
Oct - Dec |
| Flag: |
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