Go To Specialty-Coffee-Advisor HOME PAGE. Coffee … The main one from a roaster/consumer perspective is getting these great coffees out of Ethiopia in a timely way before they fade or turn musty. This may be because Ethiopia is the only country in … I can safely say that with other origins that we review on a regular basis the apparent optimum roast level is not nearly so tightly expressed. I also have a Nespresso machine, and their Lungo Ethiopia Bukeela, albeit not light roasted, definitely smells and tastes like my other specialty coffees from Ethiopia. Most Latin American origins also seem to show well at a considerably wider range of roast color. Citrusy profiles are typically more brightly acidy than profiles in which the flowers or the cocoa/nut dominate; floral profiles are generally sweeter and ar… Ethiopian Yirgacheffe is soft, with floral tones and is one of the best choices for iced coffee. Assuming this assertion is correct, it undoubtedly accounts for the uniqueness and intensity of the Yirgacheffe profile. Each product promises you a brew reflecting the true, high-quality bean typical of Ethiopia. According to some well versed coffee lovers out there, this country produces the most pure kind of coffee. View Full P rofile. Taken together, all of this sounds like an entire aromatic universe, which it is. Taste. Taste the difference when you use premium coffee beans from Cafe Lalibela, a family-owned and operated restaurant in the heart of Tempe, Arizona. Ethiopian Christmas, called Gena in Amharic, is a day of festivity. Coffee from Ethiopia is a delight that shouldn't be missed! All rights reserved. Sometimes the floral character dominates, sometimes the lemony citrus, sometimes the dry chocolate, nut and fir. His workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents. . Nevertheless, five of the six top-rated coffees reviewed this month showed a whole-bean Agtron or roast color reading of exactly 50, and the sixth a reading of 52. A word on socio-economic and environmental issues. Beans treated with this "wet" … The optimum roast level for Sumatras often appears to be darker than a classic medium roast, for example, yet we have awarded several fine Sumatras high ratings at very light roasts. Sidamo green coffee beansare often less expensive than their Yirgacheffe counterparts, but reflect a better value in terms of price-to-quality. This area includes the current Sidama Zone, within the Southern Nations, Nationalities, and People’s Region, as well as parts of the neighboring Oromia Region. Ethiopian Coffee Types, Tastes and the Ethiopian Coffee Ritual. The regal coffees from this country are deserving of such a heritage and stand up to the calling. Calgary now has its only Ethiopian coffee spot, Aggodo Coffee House (Aggodo) Coffee is the only coffee house in downtown Calgary selling breakfast and specially brewed Ethiopian coffee. Denser beans tend to have more sugars and flavour precursors, which … A wet-processed (washed) Ethiopian coffeebest known for its rich, full body (mouthfeel), sweet and complex flavor, low acidity, floral aroma, and an finish that is bright and soft. Roasted By: Wild Foods. I'm a Specialty Coffee Roastmaster with many years of experience in the coffee industry. Some North American coffee drinkers who taste these coffees for the first time are enchanted. Harrars are wild coffees. What's a wild coffee, you ask? Such a tight clustering of roast color among coffees at the top of the ratings is unusual. Try out the different notes and taste of Ethiopian coffee with the products we recommend. Wild Sidamo Coffee. Minimal use of chemicals facilitates a transition to certifiable organic practices, and the prevalence of cooperatives encourages Fair Trade certification, a certification that is explicitly designed for democratically run cooperatives. A good Sidamois well-balanced with cupping notes exhibiting berries and citrus (lemony) with complex acidity. Part of what … Copyright © 2020 Coffee Review. In the mid 1990s the Ethiopian government changed regional boundaries and names, eliminating Sidamo Province, and in 2008 the Ethiopian Commodities Exchange (ECX) officially changed the name of coffee traded from this area to Sidama. (For more on Agtron numbers see Ted Stachura’s blog on the subject or our reference section.). HERE IS WHAT OUR COFFEE IMPORTER HAS TO SAY ABOUT ETHIOPIAN COFFEE: Ethiopia is the birthplace of coffee. These coffees, produced largely from heirloom varieties of Arabica that are hardly grown anywhere else in the world, display intense and often extravagant aromatic profiles: lemon, flowers, cocoa, pungent fresh-cut fir. Since the 19th century the term Sidamo has been used by the coffee industry to describe coffee that had been grown in a quite large area of southern Ethiopia. Ethiopian Yergacheffes are amazing and unique coffees. Best Ethiopian Coffee Beans: Recommended Products. Citrusy profiles are typically more brightly acidy than profiles in which the flowers or the cocoa/nut dominate; floral profiles are generally sweeter and arguably more balanced. One of the striking outcomes of our reviews is a strong implication that a classic medium roast (a roast concluded toward the middle of the interval between the first and second crack) best develops the virtues of the typical southern Ethiopia washed coffee. Ethiopian Yirgacheffe is an exotic bean with a distinct fruity flavor profile and floral aroma grown at elevations ranging from 5,800 to 6,600 feet. Combined with flavors of spice … The Ethiopian coffee ceremony is an important part of Ethiopian culture. Some mills are operated by cooperatives; others by exporters. Samples we tested for these reviews that were only a few points lighter or a few points darker on our instrument did not impress as much as the samples that hit this unusually tight target. Although coffee is grown and produced in a number of countries in the Coffee Belt around the globe, few are able to rival Ethiopia’s unique and wonderful flavors. He has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies over five editions. The rest mostly goes to Europe, East Asia, and North America. Sometimes Coffee Joe's will try to compare Yergacheffes to other coffees, such as a bright Central American or an exciting Kenyan, just south of the border from Ethiopia, but there truly is not a real comparison. Its features are shared by many fine coffees of the Arabica species, but it is only expressed in its fullest intensity and range in the best wet-processed Ethiopias, and in the striking (and much more expensive) coffees produced by the Ethiopian-heritage Geisha or Gesha variety now emerging in Panama and elsewhere in Central America. What we are calling cocoa can be rather chocolaty or drier and more nut-like. On … On this day Christians from all denomination gather to celebrate and eat together. Now you can make Ethiopian coffee the traditional way. Yirgacheffe, a relatively compact growing region, lush and Edenic, produces by far the most consistently distinctive exemplars of the southern Ethiopia wet-processed sensory universe. Ethiopian coffee is usually produced in a sustainable way, with the majority grown as garden coffee… This cup of soft, fragrant coffee has a distinctive flavor that is both exotic and classic. Coffee is widely drunk in Ethiopia, and it is treated with great respect simply because the drink is much appreciated. Coffee has been growing wild in Ethiopia … This is the origin for coffee. The majority of the crop does not even leave the country and is drunk with great ceremony by the Ethiopian people. Generally, for nutty/chocolatey taste you should look for South America coffee… For the nay-tasters a fine Yirgacheffe “doesn’t taste like coffee,” meaning, of course, it doesn’t taste like coffees produced elsewhere in the world from more familiar varieties of Arabica. Harrars are Jammy and Wild, Language: Amharic, Tigrinya, Oromigna, Guaragigna, Somali, Arabic, other local languages, English, Ethnic Groups: Oromo 40%, Amhara and Tigre 32%, Sidamo 9%, Shankella 6%, Somali 6%, Afar 4%, Gurage 2%, other 1%, Growing Regions: Harrar, Sidamo, Yergacheffe, Limmu, Djimmah, Lekempti, Bebeka, Wet Processed: Yergacheffe, Sidamo, Limu, Bebeka, Introduced: God? Kenneth Davids is a coffee expert, author and co-founder of Coffee Review. Coffee holds a special place in Ethiopian culture that transcends that of the coffees from other origin countries. He investigated and discovered that the wild goat… Pronounced floral notes are seldom absent; citrus in various manifestations is always there, as are dry, nut-toned chocolaty notes to which we at Coffee Review often apply the shorthand term “cocoa.” Usually there is also a backbone provided by a pungent but fresh aromatic wood note suggesting fresh-cut fir or cedar. Harrars are this and more! Coffee originated in Ethiopia. Another amazing growing region within Ethiopia is the Harrar region. and trademark 2011 - 2019, Specialty coffee advisor  LLc  |. Ethiopian Yirgacheffe is soft, with floral tones and is one of the best choices for iced coffee. One can only hope that the well-meaning innocence of some who work purely on the commercial or technical side of coffee doesn’t lead to a dilution of the singular and extraordinary beauty of Yirgacheffe through introduction of conventional-tasting hybrid varieties into the region. The coffee from Ethiopia is so good that Ethiopians consume half of it. Apart from its authentic, aromatic and artful Ethiopian cuisine, Cafe Lalibela has also been serving its famous, freshly roasted and flavorful cup of coffee … Even today, Ethiopians consume around half of their annual coffee … The citrus can be ripe and orangy, richly lemony, or sometimes bittersweet, similar to the bergamot used to flavor Earl Grey tea. Take these portable bags of freeze-dried Ethiopian coffee with you anywhere. Every day he would take his goats to different pastures to graze. Paul Arnephy, co-founder of Café Lomi, at a traditional coffee ceremony in Ethiopia.Credit: Mikael Portanier. . This context explains why so many certified organic coffees appear in this month’s reviews, and why many are certified Fair Trade as well. In Ethiopia, coffee is much more than an early morning eye-opener – it’s an important part of cultural life. Ethiopian Coffee is among the worlds most unusual, offering a range of flavors from winey to fruity. This coffee won first place at the 2010 Ethiopia Taste … Please allow me to be your guide to discovering the. One cupping does not a generalization make, but such consistency does invite attention. The term is a fancy name for dry process or natural coffee where the coffee fruit dries on the bean, imparting the flavors of compote fruit and dark rich chocolate. well you get my point. It is well served as a dark brew with no … Ethiopian coffee is known for its fruitier unique taste with hints of blueberry. Take some time out of your busy life and invite friends over to really relish the smell and the taste of this coffee. The flowers can be lush and jasmine-like or spicy and rose-like. Cup Profile: Yergacheffes are Floral and Citrusy. But the roasters and their exporter/importer partners appear to have achieved that with the twelve coffees reviewed here, which together give a fine and varied account of this striking coffee type. Enter your email address below to receive our free e-mail newsletter. Others simply don’t like the experience. The eastern region of Ethiopia, best known for its dry processed (unwashed; natural) coffees, produces the Harrars with their fruity or winey tones, complex blueberry notes, … Generally, the bean is grown, hand-picked, and processed … This story begins with a legend. Referring to Ethiopia as a country of single origin, however, is misleading. Generally we have chosen to call the coffee by whatever name the retailer assigns to it, whether Sidamo or Sidama. How to Make Ethiopian Coffee (Buna). It mostly has a light body with very strong acidity together with a wonderful floral flavor. By comparison, coffee entering the market as Sidamo or Sidama tends to express the intensity and uniqueness of the classic southern Ethiopia wet-processed profile with less reliability. Of course roast has an impact on how the Ethiopia wet-processed profile works out in the cup. In a stellar Yergacheffe, even the grounds have an exotic tropical toasted coconut aroma that will knock you over with its charms. Ethiopia is an African … Ethiopian Coffee is among the worlds most unusual, offering a range of flavors from winey to fruity. Ethiopian Yirgacheffe is a washed coffee in which the coffee beans, after having the outer layers of skin and fruity pulp removed, are soaked up to 72 hours in fermentation tanks. Only then do we test for roast color. ... Everyone has their own tastes - whether you like coffee … You will taste blueberry jam, cocoa, and maybe even a touch of cinnamon and cardamom in these amazing coffees. Among specialty coffee roasters, this variety has a mystical feeling to it; a special unicorn-like-aura because of the allure and reputation it has gained in record breaking auctions. One taste of an excellent Ethiopian coffee and you will understand this passion for the bean. Nonetheless, once this fundamental aromatic repertoire is understood and accepted, one notices striking variations, variations that we have tried to highlight in our reviews. But, again, it is a universe somewhat apart from other sensory universes of coffee. The hint of flowers that turns up in fine Arabicas from all over the world may be dandy, for example, but the often intense floral character of exceptional wet-processed Ethiopias, particularly Yirgacheffes, can be unsettling to those not accustomed to the note. Naturally processed, Organic Ethiopia Sidamo produces a soft and light body when brewed. (After all, Guatemala and Honduras are much closer to the States than any African coffee-growing region is, and it's easier for us to buy from them than to … 2011 The Coffee Review. Kaldi was a young goat herder who lived around 850 AD (or, so the legend goes). Coffee in southern Ethiopia is generally produced by small holders, with fruit removal and drying performed at centralized “washing stations” or wet mills using traditional methods. This is in contrast to other origins where coffee is a cash crop, with the best being exported, and the dregs kept locally and drunk unceremoniously with plenty of milk and sugar to choke it down. This delicious gourmet coffee is produced in the region of Yirga Cheffe, one of the most distinguished … Coffees from the different growing regions vary so incredibly that they do not even seem to be from the same planet! Yergacheffe is a town in the Sidamo region of Ethiopia, and the coffees from this region will surprise you with their floral and tangerine notes. On our instrument (Agtron instruments may differ in the detail of their readings) 50 reflects a classic medium roast. Also grown in the south are the full-bodied and complex Sidamo coffees (or Sidama) with their rich mouthfeel and bright finish. All Rights Reserved. You have a pick of ground coffee or single-serve with K-cups compatible with Keurig. The body of the coffee is not very strong and acidity is … I guess you can compare a new Beaujolais bursting with wild fruit to a regal old Cabernet that has been thinking about being a wine for a decade and call them both reds, but . Other africans tend to be fruity too, but less. With the exception of Belize, Central America as a whole is a large contributor to the global coffee supply, and along with its southerly neighbor Colombia, coffee from this region of the world is what has most informed the North American coffee-drinking preferences and habits. It'll taste as fresh as a just-brewed cup. When we taste our way into the world of southern Ethiopia wet-processed coffees — the most famous names are Yirgacheffe and Sidamo or Sidama — we enter a special and different sensory world than the one to which most North American coffee drinkers are accustomed. Ethiopia is actually the home and birthplace of coffee. Ethiopian coffee is rich with a distinct flavor and aroma due to genotypic and geographical factors such as altitude, soil composition, temperature, rainfall, topography, and ecology. Not surprising, in a country that’s been drinking coffee for more than 10 centuries. It dates back to there from around the tenth century. The Ethiopian coffee industry is certainly not without its problems. We recently had a customer inquire about our Ethiopian coffee and the differences in taste … Recall that we never look at the roast color before we cup samples, much less test for it, and of course we identify samples only by number until we’ve committed to our ratings and descriptions. Unlike with other countries that have well-documented coffee histories, Ethiopia’s coffee has no beginning—at least, not a recorded one. The small-holding, subsistence farmers typically grow their coffees in movingly simple and beautiful “gardens,” with coffee trees mixed among many other plants and trees that provide food and other essentials. Consequently, those newcomers who sample from the twelve exceptional Ethiopia wet-processed coffees reviewed this month can expect something different from the coffee experience they are accustomed to, though it is a something different that shares certain common sensory tendencies. Ethiopian Coffee Production Methods. Hello and welcome to my website...My name is Lee Eckel.I'm a Specialty Coffee Roastmaster with many years of experience in the coffee industry.Please allow me to be your guide to discovering the World's Best Coffee...! There is little to no use of chemicals by these small holders; they can’t afford them. Taste: Rich, notes … Geisha. But old habits die hard, so we now see both Sidamo and Sidama used on sacks of green coffee as well as on retail bags of roasted beans. The flavour is inimitable, sensitive and delicate; from Ethiopian coffee one can sense notes of jasmine flower, bergamot and blueberry in aftertaste. Copyright Notice:  Specialty-Coffee-Advisor.com   |   Â© Notes: Grown in the Guji region of Sidamo Province, this Ethiopian coffee is a dry- or "natural-" processed coffee, meaning the beans were dried inside the fruit rather than after the fruit was removed, as is the case with wet-processed or "washed" coffees. Nonetheless, once this fundamental aromatic repertoire is understood and accepted, one notices striking variations, variations that we have tried to highlight in our reviews. Note that of the eight highest-rated coffees in this month’s reviews, all but one are Yirgacheffes. Ethiopians are famed for their vibrant coffee ceremony. Medium-light roasted, this Fair-Trade coffee is light-bodied with a floral-like aroma. Ethiopian Coffee Beans: Distinctive Features Ethiopian coffees grow at high elevations, producing a hard, dense bean. One day he noticed some of his goats were acting strange and jumping excitedly. Roast: Medium. 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