Ethiopian coffee is appreciated in the world for the quality of its beans. As well as for its famous tradition that surrounds in that country.
In addition to occupying a privileged place in the world production and consumption of coffee, it is recognized as the origin of where all has started. Do you remember the anecdote of the shepherd Kaldi and his goats? Yes, this happened in Ethiopia.
Its importance does not lie only on this; the country is also famous for the Ethiopian coffee ceremony.
Interesting, right?
I have dedicated this article to Ethiopian coffee to encourage you to know, taste, and include it in your tasting record. Without a doubt, you will put it among your favorites.
Let’s have a look at his history first.
The Ethiopian Coffee History
The agricultural use of coffee in Ethiopia dates back to the 9th century. Especially in the Kaffa region to the southwest, very close to Yemen. Country in which its consumption was documented around the 15th century.
Through Yemen, Ethiopian coffee spread across the planet: 1700 in India, 1727 in Brazil and Colombia.
As JasminumArabicumLaurifolia the original species is known, which after so many comings and goings changed to Coffee Arabica.
Ethiopian coffee has always been a part of the economy and culture of the country. Approximately 20% of its population works or is supported by the coffee industry.
Thanks to the varied and contrasting geography, gathered in an extension similar to France and Spain together, the coffee production is categorized according to the region in which it was harvested.
Added to this, culture is an important part of coffee production. The main labour force is distributed among countless indigenous tribes and ethnic groups. Which maintain original modes of production.
And in everyday life, it is common to hear phrases referring to coffee, such as “bunatetu” which means to drink coffee and is said to make a social gathering.
The Ethiopian coffee ritual is a process worthy of being known and experienced by all followers of coffee. It is carried out in an environment in which time does not rush anyone, neither in the preparation nor in the tasting.
In Ethiopia when you are invited to “bunatetu” (drinking coffee), it is considered an honorable act that is held by the owner or housewife.
In a small space of about two square meters, all the necessary elements to prepare coffee are available.
The beans are first selected, washed, and roasted. Everything is centered on the sacred ingredient. It takes at least 45 minutes for preparation. From the roasting of the green beans, then the manual grinding and extraction.
Coffee is made in the jebena, a traditional container with a narrow spout. Filled with water and added with the coffee ground, it is brought to the fire until it boils.
The cups are arranged next to each other to serve the coffee directly from the jebena. A very dark and bitter coffee infusion will come out. In some regions, they usually add cinnamon, cloves, ginger, salt, or butter.
They are then offered to guests in small cups without handles, which should be tasted little by little and in small sips, surrounded by a friendly atmosphere to share and enjoy coffee.
However, to enjoy the exquisite aromas and nuances of Ethiopian coffee, I invite you to review this selection that I have prepared for you.
Best Ethiopian coffees to buy:
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The Ethiopian Yirgacheff
It is an excellent coffee grown just a bit south of the Sidama region. It comes in a 1-kilogram coffee bag of light roast beans.
Ideal for preparing espresso, Aeropress, French press, or filtered coffee.
Packaged in a bag with hermetic closure that guarantees the reserve of aroma and freshness.
It is characterized by offering a very bright infusion, with different floral nuances. Intense flavour and medium body. It has lovely acidity and a long aftertaste.
You can buy it on Amazon.
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Happy Belly Coffee
Happy Belly Coffee is a washed Ethiopian coffee, 100% organic. It comes in four packages of 250 grams of medium ground coffee. Optimal for French press or drip coffee makers.
Its flavour is medium to strong, very balanced, with a persistent hazelnut flavour and fruity nuances.
You can buy it on Amazon.
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Boconó Specialty Coffee Ethiopia
Coffee Pocono Specialty Coffee Ethiopia is 100% washed arabica coffee from the Sidama region,
roasted in Madrid. The coffee has a distinct taste of bergamot and floral notes of jasmine with a long-lasting finish. Worth a try.
You can buy it on Amazon.
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Ethiopian Gourmet Coffee
The Café Gourmet Ethiopia is ground and packaged in 250-gram bags. In which you can specify the size of the grind according to your coffee maker. It is the best option to taste complex, citrusy coffee.
You can buy it on Amazon.
Finally, Ethiopian coffee has earned its place in the world of baristas, thanks to the production and export of beans of excellent quality.
As well as for the deep respect and cultural consecration that revolves around its ceremony.
I hope you enjoy it as much as I have experienced it in each magical sip of this gourmet speciality.
I am an Italian coffee lover that pushed for the love of this “amazing drug” decided to come to London to study about coffee and its different extraction procedures and tastes.
