Ethiopian Coffee Varieties – Ethiopians have been drinking coffee longer and also more consistently than have any other people on the earth. There are various legends surrounding how coffee cultivation came about, but what we do know for sure is that coffee drinking goes back at least 500 years, and most likely way longer. Coffee drinking denotes deep part of Ethiopian culture, and a huge part of the identity of the communities there.
The most essential thing to bear in mind about Ethiopian coffee is that Ethiopia is the Motherland of all sorts of Arabica coffee, be it is grown in Latin America or in Indonesia or on the hillside in Sidama. When coffee was carried to other countries, people had to find ways to make it adaptable to local climate.
Arabica coffee grows best in regions which have climates similar to that of Ethiopia, particularly those with tropical, mountainous, and with moderate dry and wet seasons. The coffee has been growing in various parts of Ethiopia for hundreds of decades, in the forests of southern part of the country.
It has been perfectly adapted to the climate. This is indeed the immense benefit that Ethiopia has other coffee-producing countries. As the origin of all origins, this country has another typical feature, which is hundreds of heirloom varietals.
In the most cases, farmers grow their own distinctive heirloom varietals, the most of which grow nowhere else in the world. The majority of them have not even been grouped into apt classifications.
In many regions, Harrar and Sidama, for instance, a lot of smallholder farms will pool their coffee beans at small local milling station, which contributes his own special coffee. The outcome is complex mélange of unique taste, the most genuine expression of local terrier to be found just anywhere on the earth.
The rick complexity in one cup of Yirgacheffe is largely a product of this unique combination. It is actually difficult to make generalizations about the taste of Ethiopian coffee. Each coffee-growing site is home to distinctive flavours. These are elaborated in great details in this guide, under the subheadings of every region.
If one ahd to make some sort of board generalizations about the characteristics of Ethiopian coffee-bearing in mind that there are various exceptions to the rule-one can simply say the following: Ethiopian coffees are found to be grown at the middle-high to even very-high altitude, which leads to hard-bean type, with distinctive intense taste and aroma. Fruit flavours are quite common in all regions, though the specific fruit character varies from one region to another. Berry aromas are quite common, as are chocolate and citrus. Ethiopian coffees can be entirely bodied or even light in body.
However in either case the mouth feel of high quality Ethiopian coffee is commonly smooth and pleasing. Ethiopia grows and exports just Arabica coffee, instead Robusta. Well, so that is the typicality of Ethiopian coffee varieties.
Should you be interested in the other aspects of the coffee varieties grown there, you can, for example, find out details regarding the existing coffee regions there.