Ethiopia is known for rolling green hills and vibrant culture—and the perfect climate for growing arabica coffee beans. The country is widely considered to be the birthplace of coffee—to the chagrin of Yemen and Sudan. Their beans have been cherished for centuries, and even today, Ethiopia is one of the world’s leading coffee producers with coffee beans renowned for unique flavor profiles.
Light and fruity.
Deep and earthy.
Ethiopian coffees offer a sensory experience so distinct that coffee lovers worldwide have come to know and love.
So . . . how did Ethiopian coffee come to be one of the greatest coffees of all time?
And why is Ethiopian coffee able to accomplish this? We’ll briefly guide you through an exploration of the history and evolution of Ethiopian coffee culture—from its humble origins to the booming industry it is today.
Early History of Ethiopian Coffee
According to Ethiopian legend, coffee was discovered in the 9th century by a young goat herder from the Kaffa region named Kaldi. He noticed his goats dancing and acting silly after eating the red berries of an unknown shrub. So, Kaldi decided to try the strange fruit himself, and he soon realized that it gave him an energy boost like nothing else.
Kaldi excitedly shared his discovery with the local monks, who, despite initial skepticism, eventually soaked the red berries in hot water. They found that the resulting beverage not only tasted delicious but also kept them awake during long nights of prayer.
And so the earliest form of coffee was born.
The Rise of Ethiopian Coffee Culture
Two Ethiopian women performing a coffee ceremony.
It wasn’t until the 1500s that coffee began to be cultivated in Ethiopia. Before, coffee beans were just harvested from coffee plants growing naturally in the wild. But by the 16th century, cultivation techniques had been established, and coffee was being grown as a commercial crop.
At the same time, trade with neighboring countries, particularly Yemen, enabled Ethiopia to share its coffee with the rest of the world. As its popularity spread, so too did its reputation as a superior beverage unlike any other.
By the 1800s, the cultivation of coffee had become a major industry in Ethiopia. The country was producing some of the finest beans in the world and exporting them to other countries for consumption. As coffee production spread, so did Ethiopian coffee culture. Cafes began to spring up in the major cities, offering a place for people to come together and enjoy a hot cup of coffee.
Some things never change, right?
In addition, Ethiopian coffee ceremonies—elaborate rituals involving the preparation and serving of coffee—became a regular part of daily life. These ceremonies (which still take place today) involve the roasting over a fire, followed by the grading and brewing of the beverage in ornately decorated jebena pots. It’s a time to connect with friends, family, and community members over a shared cup of coffee.
Ethiopian Coffee Today
Today, Ethiopia grows more than a thousand varieties of coffee beans, each with its own distinct flavor. But it’s the indigenous arabica coffee variety that reigns supreme and remains one of the Ethiopia’s most popular and highly sought-after varieties.
Like with most other plants, coffee beans grow in the shade, without the use of agricultural chemicals, for a dense and intense flavor that is instantly recognizable.
Ethiopian Coffee Growing Regions
When it comes to single-origin coffee, Ethiopia have three central regions of note, each with its own flavor profile: Sidamo, Yirgacheffe, and Harrar. Each region produces coffee with its own distinct flavor.
Yirgacheffe.
Incredibly fragrant and aromatic. Chocolatey sweet with an undertaste of fruit. Coffee beans grown here are widely considered some of the highest-quality arabica beans in the world.
Sidamo.
Full-bodied. Sweet and complex. Vibrant aftertaste. Sidamo beans Best known for its rich mouthfeels, full bodies, and sweet and complex flavor profiles. Sidamo beans often have low acidity, with a vibrant aftertaste. Because of their flavor consistency, they are a staple Ethiopian bean for many coffee roasters.
Harrar.
Most commonly dry-processed, these beans are heavy-bodied with a very spicy and fragrant aroma. They have a floral acidity and produce a bright, almost intensely flavored cup. The taste is often described as “wild” or “jammy,” reminiscent of a blackberry.
