Our green bean coffees from Ethiopia, the birthplace of coffee, stand out with their floral aromas, lively acidity, and fruity notes. Processed using washed and natural methods, these coffees offer rich flavor profiles and are essential for single-origin roasts. Discover our Ethiopian coffees for those seeking refined and distinctive flavors!
| Feature | Description |
|---|---|
| Origin | Ethiopia |
| Variety | Numerous local varieties (also known as Heirloom), Typica, and some hybrids are found. Ethiopia is the genetic center of Arabica coffee, so genetic diversity is quite high. |
| Processing Method | Both natural (dry) and washed methods are commonly used. It varies by region and farm. |
| Altitude | Typically grown at high altitudes (1500-2200 meters and above). These high altitudes impart complex flavor profiles to the coffee. |
| Tasting Notes | Vary greatly depending on the processing method and region: - Washed: Bright acidity, floral (jasmine, bergamot), citrus (lemon, orange), and tea-like notes. - Natural: Intense fruitiness (strawberry, blueberry), sweetness, wine-like, and spicy notes. |
| Roasting Level | Varies depending on the processing method and desired flavor profile. Washed coffees are generally roasted lighter or medium, while natural processed coffees can be roasted medium or medium-dark. |
| Brewing Methods | Varies depending on the processing method and flavor profile. Washed coffees usually excel with methods such as filter coffee and V60, while naturally processed coffees can also yield satisfying results with methods such as espresso and French press. |
| Quality | Ethiopia produces some of the world's highest quality and most unique coffees. Its coffees are renowned worldwide for their complex aromas and unique flavor profiles. |
