The Unique Taste of Ethiopian Coffee
The first use of coffee allegedly traces back as far as the 9th Century in the highlands of Ethiopia in eastern Africa. Legend has it that Ethiopian shepherds first noticed that goats “dancing” and become livelier after eating coffee berries, based on the ninth story of a shepherd Century Ethiopian goat named Kaldi. However, some doubt this claim. Experts report that the most reliable evidence is documented for the origin of coffee is in the monasteries of Yemen in the Arabian Peninsula–mid-15th Century. The disagreement is likely, whether it refers to the coffee itself or the modern process of roasting and grinding, that the latter method originated in Arabia.
Today Ethiopia is the fifth largest exporter of gourmet coffee beans. More than 1.7 million tons were exported in 2008. Nevertheless, wild and native Arabica coffee is still the main source of this historic and exotic coffee. Most of the coffee is still collected from wild trees in the middle of the rainforest at elevations from 5000 to 6000 meters. Arabica beans are grown by villagers in small gardens. Areas sponsored by the government are another source of coffee production. Negligible use of chemicals and fertilizers indicate that some Ethiopian coffee is primarily natural.
Three Leading Ethiopian Coffee Exports
The two largest Ethiopian coffees – Harrar and Yirgacheffe – depending on the method of their origin and treatment. In general, the dry treatment in Ethiopia is an informal process where the coffee fruit placed on roofs and elsewhere dry. Most dry processed coffee is consumed locally, which equals around 40 percent of the country’s total output. The exception is known, however, dry processed coffee is mostly Ethiopia Harrar. Harrar is a province in the east, while the capital is Addis Ababa near the center of the country. Harrar coffee is famous for his toned fruit and wine acidity. The flavor profile is said to be similar to the taste of Mocha from Yemen.
Yirgacheffe, the most famous coffee from Ethiopia, is developed around the city Yirga Head, near Lake Abaya. Sidamo in the south of Addis Ababa, capital. The area is known for its lush, rolling highlands known as filthy rich. Unlike Harrar Yirgacheffe coffee is a premium wet process. The ripest coffee sold to processing plants moist and for export. With cinnamon and a hint of strawberry, Yirgacheffe coffee for a rich thick body, winy acidity and intense floral, earthy aroma is released.
“The Ethiopian coffee” also the name of a football (soccer) club is based in Addis Ababa. The football club is – not surprisingly – by the industry of Ethiopia coffee for export. What we want everyday is an Ethiopian office coffee service… Keep asking!