Characteristics of Ethiopian coffee and recommended ways to drink it

Ethiopia is known as the "birthplace of coffee" and is one of the original sources of Arabica. Coffee trees grow wild in many regions, producing a wide variety of flavors not found in other producing countries.

Coffee cultivation in this country is mainly carried out by small-scale farmers using traditional natural farming methods, and a major feature is that pesticides and chemical fertilizers are rarely used.

In Ethiopia, two main refining methods are used .
One is the "washed" method, in which the beans are washed in water to bring out a clean, clear flavor.
The other method is the "natural (non-washed)" method, in which the fruit is dried with the pulp still on, which allows the fruit's flavor to remain more intense.

These differences in growing conditions and processing methods give Ethiopian coffee its unique flavor.

So what exactly does it taste like?

The greatest appeal of Ethiopian coffee is its gorgeous and mellow aroma. It has a floral aroma like jasmine and rose, and a rich flavor of citrus and berries, and you can enjoy the lightness and fruitiness reminiscent of black tea.

Another characteristic of this wine is its pronounced acidity, but it is not just acidity; it is a refined, mellow acidity like that of wine. It harmonizes exquisitely with the deep sweetness, giving it a well-balanced overall flavor.

Washed-process beans are characterized by a bright, sharp citrus acidity and a clean, clear mouthfeel. On the other hand, natural-process beans bring out the fruitiness and sweetness, allowing you to enjoy rich fruit flavors like blueberry and strawberry.

Ethiopia has many coffee-producing regions, but the three most famous are:

1. Yirgacheffe

It is one of the most well-known producing regions, and is sometimes said to be the epitome of Ethiopian coffee. It is characterized by a floral aroma like jasmine and a refreshing acidity reminiscent of lemon or lime. Most of it is processed using the washed process, giving it a clean and delicate flavor.

2. Sidamo

The Sidamo region, blessed with a high altitude and a climate with large diurnal temperature differences, produces coffee with an excellent balance of flavor. It is characterized by a floral and spicy aroma, a smooth mouthfeel, and a refined acidity. It is said to have more depth and complexity than Yirgacheffe.

3. Guji

This relatively new coffee-producing region is attracting attention and produces a wide variety of unique coffees. Many of the beans are naturally processed, and they are characterized by a rich sweetness reminiscent of tropical fruit and a firm body. They have a somewhat wild and exotic feel, making them a great choice for those seeking a unique flavor.

Ethiopian coffee has a delicate and complex flavor, so to fully bring out its charm, the brewing method requires some ingenuity.

Hand drip (paper drip)

This is the most recommended method. Using medium to medium-fine ground beans and slowly and carefully extracting with water at about 90-93°C will maximize the aroma and acidity. Pour the water from the center outwards in a "no" pattern to ensure consistent extraction.

Aeropress

It can be extracted in a short time and produces a clear yet fruity taste. It is particularly compatible with natural process beans, allowing you to enjoy the sweetness of berries and tropical fruits more clearly.

Cold brew coffee

Cold brewed coffee is also recommended in hot weather. By slowly brewing it over time, the acidity becomes mellow and the sweetness stands out. Cold brewed coffee made with Guji beans in particular makes for a juicy and refreshing cup.