The birthplace of coffee and the 5th largest producer of specialty Arabica, Ethiopia is known for some of the highest quality coffee available on the market.
High quality soil, shaded canopies and lush vegetation provide the perfect climate for the coffee to grow organically without the need for agricultural chemicals. This is something that a lot of other coffee farms have to put a lot of resource into recreating, whereas a large percentage of growing regions in Ethiopia benefit from this naturally.
Together with a versatile flavour profile that creates an easy to drink cup and it’s general likeability, these growing factors are the reason why our Ethiopian Sidamo is one of our bestselling coffees of all time. That said, our light roast Ethiopian Yirgacheffe is a great place to start for new coffee drinkers
Growing Coffee In Ethiopia
Ethiopia is the perfect environment for growing coffee due to the high elevations and mountainous regions. Over one thousand varieties of coffee bean grow within the country, a large percentage of which are under shade, among other plants and flourish without the use of agricultural chemicals and pesticides.
Coffee is an essential part of Ethiopian culture. In 2008, the Ethiopian Coffee Exchange (ECX) was established. The purpose of which is to create organised pricing models to protect the farmer from the volatile market variability. When the coffee is harvested by the farmer it is delivered to the local wet mill to be processed. It is then graded, taking region, physical qualities and cupping into consideration. The coffee is then sold to the exporter who distribute to other countries. Whilst the ECX provides essential protection for the harvesting, processing and exporting- their goal of consistency prohibits financial premiums for higher grade crops, as they are all averaged together.
Why is Ethiopian Sidamo so popular?
Sidamo is the region where it is believed that coffee first originated; which could partly explain its popularity. Aside from this, the beans grow at altitudes as high as 2200 metres above sea level. At this altitude, the growth rate is slowed and they have more time to gather nutrients from the soil and develop their distinct flavour profile.
What does Ethiopian coffee taste like?
A majority of the coffee grown in Ethiopia is categorised as SHG (strictly high grown) or SHB (strictly hard bean) These beans are slower growing due to the high altitude, this allows them to develop deeper, complex and more nuanced flavours. Each of the main growing regions in Ethiopia produces uniquely flavours beans. Here’s what to expect from coffee grown in Yirgacheffe and Sidamo:
Yirgacheffe:
Body: Light to medium
Aroma: Fruity
Flavour: Fragrant
Sidamo:
Body: Full
Aromas: Sweet and vibrant
Flavour: Complex, deep and winey
Rich mouthfeel, full body with a low acidity.
Also, after they’re harvested, the beans are usually either washed or naturally processed. Each of these methods brings out different flavours.
What is the washed process?
The most popular way of processing coffee. The fruit flesh is mechanically removed with a machine known as a depulper and the beans are then put into a water tank to ferment. The amount of time it takes to ferment depends on climate factors such as altitude and temperature. In hotter regions the fermentation will be quicker and vice versa. The process typically takes between 24 – 72 hours. Once complete, the coffee beans are then dried on patios or raised beds.
Flavour profile – Light body, retains the citrus and floral flavours.
What is the natural process?
After the coffee cherries are picked from the trees they are laid out to dry in the sun. Drying stations vary depending on region; some use brick patios and others used raised beds which enable air to flow around the cherries and dry them quicker. To avoid mould, rotting or further fermentation- the cherries are turned regularly. Once the cherries are dried, the skin and fruit flesh is mechanically removed and the green beans are stored before exportation.
Flavour profile – Sweeter, less acidic, rich body
The Best Coffee: Sidamo Or Yirgacheffe?
Whether Ethiopian coffee from the Sidamo region (including Yirgacheffe) is the best or not, is highly subjective. But for most people, it places high up on their ‘favourite coffee’ list. People lean towards these coffees for their organic growing methods and the fact that they are cultivated by hand. Ethiopian coffee has a rich body with a smooth, mild taste. Although Ethiopian coffees have unique qualities, they are good candidates for those who are unsure on where to start.
View our current Ethiopian coffees available for purchasing on our website
Is Ethiopian coffee strong?
There is no significant difference in the caffeine level of Ethiopian coffees to consider it to be ‘strong’ in fact, the caffeine content of each cup is deemed average when compared against other growing regions. However different processing methods, brew methods and the growing regions play a huge part in qualities such as mouthfeel and body, which can create a perceived ‘strength’. For example: drip filter can enhance the floral and aromatic flavours of a coffee which can often be quite delicate. This profile is not usually associated with strength. However full-immersion filter methods such as Aeropress and Cafetière create a full-bodied brew with a rich mouthfeel, and a strong smooth taste.
How To Brew Ethiopian Coffee: Our Tips From The Roastery
Connor, a member of our team in the Roastery has some recommendations for how to get the best from Ethiopian coffee. Remember, there’s no ‘right or wrong’ when it comes to brew method. The ‘best’ coffee, is the coffee you love.
For Ethiopian coffees, our focus is on filter methods. The light roast level and fruity, juicy flavours lend themselves to filter methods. These same flavours can be quite divisive when pulled as an espresso. It can often intensify the acidity which can result in a tangy, sour flavour.
Drip Filter:
This slows down the brewing process, giving you more control over the extraction. It also emphasises those floral and nuanced flavours that some Ethiopian coffees are best known for.
Cold Brew:
The prolonged, ambient brew time makes a for a wonderful and refreshing coffee; with a sweet, mellow flavour and low acidity. Cold Brew is straightforward to brew and it can last in the fridge for up to 5 days. Our blog post ‘Cold Brew: How To Brew It At Home’ contains more information on this brew method as well as a complete brew guide.
