Ethiopian Coffee

Did you know that Ethiopia was the birthplace of coffee: it is in the forests of the Kaffa region that the coffee bean grew wild. Click on this link to learn about the amazing story behind how coffee was found in Ethiopia. 

Ethiopia produces some of the most unique and fascinating coffees in the world.  The three main regions where Ethiopia coffee beans originate are Harrar, Ghimbi, and Sidamo (Yirgacheffe).

Ethiopian Harrar coffee beans are grown on small farms in the eastern part of the country. They are dry-processed and are labeled as longberry (large), shortberry (smaller), or Mocha (peaberry).  Ethiopian Harrar coffee can have a strong dry edge, winy to fruit like acidity, rich aroma, and a heavy body.  In the best Harrar coffees, one can observe an intense aroma of blueberries or blackberries.  Ethiopian Harrar coffee is often used in espresso blends to capture the fine aromatics in the crema.

Washed coffees of Ethiopia include Ghimbi and Yirgacheffe. Ghimbi coffee beans are grown in the western parts of the country and are more balanced, heavier, and has a longer lasting body than the Harrars. The Ethiopian Yirgacheffee coffee bean, is the most favored coffee grown in southern Ethiopia. It is more mild, fruitlike, and aromatic. Ethiopian Yirgacheffee coffee may also be labeled as Sidamo, which is the district where it is produced.

I wish that we could say that we have gone to Ethiopia to try their amazing coffee first hand...but instead we had to settle for starbucks. As we walked into starbucks to get our coffee we noticed the "Ethiopia coffee beans" on the shelf and proceeded to buy. We are waiting to open it until we we receive our I-171H and can start our "official wait."  We are eager for the day when we can experience a true Ethiopian Coffee Ceremony IN Ethiopia.