What Makes Ethiopian Coffee So Unique?

Did you know that coffee is the national beverage of Ethiopia? Or that the country’s beans have been named the best single-origin coffee in the world multiple times over? If you're a coffee enthusiast, trying a delicious Ethiopian brew is a must. But before you do, it's worth learning some of the fascinating history and importance these beans hold in their culture, as well as what distinct characteristics make Ethiopian coffee oh-so-unique. 

The Legend of the Ethiopian Goat Herder 

Myths are important to a culture, and the origin story of coffee beans comes with a great one. It's said that Kaldi, a local Ethiopian goat herder, discovered coffee's magical properties all the way back in AD 850 when, according to the legend, he discovered his goats eating the coffee fruit from the trees and vigorously dancing.

When Kaldi brought these beans home with him and showed them to a monk, the monk claimed their supposed magic was the work of the devil, throwing the beans into the fire. But, of course, they only roasted, and when the town started to smell the delicious aromas of the coffee, the drink was born.

The Theorized History of Ethiopian Coffee 

While the original legend paints a beautiful picture of the first coffee beans (and many choose to believe that tale), many coffee experts have a different take on the history of Ethiopian coffee. Historians theorize that the caffeinated properties of coffee were discovered when people would chew on the dried beans on long journeys. These nomads would often form small balls out of a bean and animal fat to chew on, noticing that it would combat fatigue during their difficult travels.

It wasn't until the 16th century that people started brewing coffee in a drinkable form, which we enjoy now. Though these beans were cultivated and harvested in Ethiopia, quickly becoming their main commercial crop, they spread to surrounding Muslim countries, where the Ottoman Empire embraced coffee as part of their culture.

By the 1800s, the country was producing some of the highest quality beans in the world, exporting them to other countries for their own consumption. Once the caffeinated beverage gained popularity in Europe, it was solidified as one of the most popular drinks around the globe!

The Tradition of Ethiopian Coffee Ceremonies 

In Ethiopia, drinking coffee together is more than just waking up in the morning—it's a way to connect with your community. Traditional coffee ceremonies are elaborate rituals from start to finish and result in a strong brew and a good time with loved ones and guests. Getting an invite to an authentic coffee ceremony is a sign of respect, love, and friendship.

First, the beans are roasted over the coals, with friends and family members invited to inhale the fumes and gain excitement over what's to come. Once the beans are ground into a fine powder with a mortar and pestle, the grounds are added to a jebena, a traditional clay pot, and placed over the hot coals once more. While it brews, the host burns incense to ward off evil spirits before serving three rounds of coffee to each guest: the above (the strongest cup that symbolizes pleasure), tona (the mild cup used to encourage contemplation), and bereka (the lightest flavor used to end the ceremony and add blessings to those who drank). 

Why Does Coffee Grow Well in Ethiopia? 

Although coffee is now grown all over the world, Ethiopia has a combination of the ideal climate and soil growing conditions to produce great coffee beans. Although each individual region within the country produces its own distinct varieties, it all boils down to these factors: 

• Altitude: the plants are typically grown between 1,500 to 2,000 meters above sea level
• High rainfall: a large amount of rain helps the trees produce a high yield of fully developed beans
• Soil: the earth is rich with nutrients, well-drained, and fertile
• Tree cover: the majority of Ethiopian coffee is grown in the shade of large trees
• No chemicals: the country is known for not using chemical fertilizers on its coffee farms

The 7 Essential Elements of Ethiopian Coffee

Every element of a coffee bean makes a difference in the flavor and feel of the overall cup. Ethiopian coffee can come from any of their high-quality regions, each with its own distinct flavor profile. When it comes to choosing a coffee to enjoy at home, a few key factors set Ethiopian coffee apart from its competitors:

#1: Unique Flavor Profile

Ethiopian coffee beans are well-known in the coffee community for their complex and layered flavor profiles. The specific top notes in each bean depend heavily on the soil the plants grew in as well as the processing method. Where other beans, such as a Colombia Supremo are used for their more one-note flavors, every bag of Ethiopian coffee will have multiple layers with each sip. 

Common Ethiopian Coffee Notes:

• Cantaloupe
• Florals
• Chocolate
• Molasses
• Jasmine
• Stone fruit
• Earthiness
• Cedar
• Lemongrass

#2: Arabica and Robusta Options

While the farms in Ethiopia produce both arabica and robusta varieties, roughly 80% of the country's production is made up of different arabica beans. Each region contributes its own flavor characteristics to the crop, but one thing is always certain: it doesn’t matter which farm they come from – the arabica beans are always high-quality. Robusta beans are rarely brewed on their own due to their very bitter taste and high caffeine content, so you'll most commonly see Ethiopian robusta beans mixed into a larger blend or espresso roasts.

#3: Smaller Bean Density

If you compare a handful of Ethiopian beans to another country's crop, you may notice that they are smaller and denser than the others. This is due to the elevation of the farm, which forces coffee cherries to slow down their ripening process, and the colder temperatures, which encourage the beans to retain more sugars. The density and size of Ethiopian coffee beans result in a powerful, flavorful cup of coffee that can withstand the roasting process without losing any flavor. 

#4: Syrupy Body and Mouthfeel 

When someone is on the hunt for their next favorite roast, mouthfeel is one of the main deciding elements. Ethiopian coffee is on the silky-smooth side, rather than feeling wine-like, as a Tanzanian Peaberry bean may. The beans from Ethiopia are best known for their syrupy, creamy, or honeylike feel and a medium-to-heavy body, depending on the region and roast level. 

#5: Higher Acidity Level 

Ethiopian coffee is generally known for having a high and bright acidity, but it's important to note that each growing region has its own nuanced acidity level, from slightly tangy to mouth-puckering. Ethiopian is rarely received as bitter unless there's a significant amount of Robusta beans blended into a bag. The way you choose to brew your coffee can affect how you taste the acidity, so experimenting with grind size and types of coffee makers is encouraged to help you find your perfect cup for a custom roast.

#6: Fruity and Floral Aromas 

Is there anything better than the smell of fresh coffee in the morning? When you buy Ethiopian coffee beans, you'll get to enjoy complex and powerful aromas before every sip. 

Exact scents depend on the region, roast, and aging process, but these beans traditionally give off fruity and floral aromas. But there are nuanced scents in every crop--batches grown in the shade produce creamy vanilla and tobacco musk, Yirgacheffe gives off a vibrant bouquet smell, and a waft of the Geisha beans is almost jasmine tea-like. 

#7: High-Quality Processing Methods

Ethiopian farmers have had thousands of years of practice to perfect coffee production, so it's no wonder that they have processing methods down to a T. Ethiopia relies on two main methods: washed process and sun-dried process, both of which result in high-quality beans that pack a powerful flavor with every brew. Those two, along with a less common hybrid method, result in different bodies and flavor profiles in each bean: 

1. Washed: sometimes called the wet process, this is the most common method seen across Ethiopia. Once the coffee cherries are picked, they are submerged in water to separate out the ripe from the unripe cherries, which are then depulped and fermented for up to 72 hours. Each batch is then washed and dried, resulting in a bright acidity and clear top notes.
2. Natural: also referred to as sun-dried, this is the oldest coffee processing method in the book and one that is most common in water-scarce areas of the country. After the coffee cherries are harvested, they are spread out in thin layers to dry in direct sunlight and turned on a regular basis for a few weeks. After they are completely dry, the skin, pulp, and parchment are removed, leaving beans that are heavy, fruity, and wine-like (perfect for French press brewing).
3. Honey process: this is a more modern hybrid process that combines crucial elements of both wet and sun-dried methods. Honey processing involves removing the outer skin of the coffee cherry but leaving some of the mucilage, also known as "honey" behind during the sun-drying period. This method produces a very balanced flavor profile with fruitier notes and a palatable body, perfect for iced coffee.

A Look at The Most Popular Ethiopian Coffee Growing Regions

As the birthplace of coffee, it makes perfect sense that Ethiopia has 10 coffee regions. Each one is then divided into zones (or subdivisions), woredas (districts or counties), and kebeles (a few villages). Let's get an inside look at the five most popular regions: 

The Sidamo Region 

Sidamo produces a beloved single-origin coffee and is often considered one of the world's best regions for coffee growing. These beans are grown in the incredibly fertile and mild climate highlands of the Sidamo region at a premium 1,550- to 2,200-meter elevation.

Around 60% of the crop is wet processed, resulting in each bag of Sidamo Ethiopian beans offering floral, berry-forward, chocolate-flavored roasts. With a mellow finish and a medium body, what's not to love about high-quality Sidamo beans?

The Harrar Region 

The Harrar region of the Easter Highlands, between 1,400 and 2,000 meters in elevation, is full of small farms that harvest wild arabica beans. This region exports what is often considered one of the world's oldest coffees, with each batch being handpicked and naturally processed.

This results in a very distinctive taste, with each cup having an earthy, slightly chocolatey sweet flavor and a fruity aroma. It's often compared to a dry, red wine in consistency and mouthfeel, making it the best Ethiopian coffee option for those who love an intense cup. 

The Limu Region 

Limu coffee grows in the southwest of Ethiopia at elevations between 1,100 and 1,900 meters. Praised for its low acidity, this washed coffee is famously well-balanced with a pleasantly sweet floral aftertaste and distinct spicy notes.

The Yirgacheffe Region 

Although Yirgacheffe is technically a part of the Sidamo region, its beans are so distinct in flavor that it is actually subdivided and sold as beans from its own micro-region at 1,700 to 2,400 meters above sea level. Depending on the farm, these beans can be either sun-dried or washed, producing bright, medium-bodied Ethiopian coffees famous for their sharp floral aromas and lingering aftertaste.

The Geisha Region 

The Geisha region is a district nestled within the Keffa zone with minimal deforestation in the southwestern region of Ethiopia. While the other varieties have been brewed and enjoyed for years, these magical beans went undiscovered until 2004, when it was exported to Panama for extended cultivation and won prizes for its flower and berry-forward flavors. It's one of the most expensive types of coffee on the market, sometimes sold at $100 a pound.   

How to Choose Between Green and Roasted Ethiopian Coffee  

When you start to shop for Ethiopian coffee, you have one important decision to make: do you want roasted or green coffee beans? If you're looking to stock your home coffee bar or local café, you should stick to buying roasted beans from your preferred region. But if you're interested in experimenting with roasting your own coffee, investing in a bag of green Ethiopian beans is the way to go. Ethiopia is one of the most trustworthy sources of high-quality unroasted green beans that have a light, grassy color and give off fruity and floral aromas when roasted. 

With so many coffees to choose from, finding your ideal cup can feel challenging. The next time you shop for a bag of beans, honor the origin of coffee by brewing Ethiopian coffee from the comfort of your own home.