Things To Know About Ethiopian Coffee

The origins of coffee can be traced back to the domains of the 9^th century, situated at the highlands of Ethiopia. Rumors have it that Ethiopian shepherds claim their goats had this tendency to dance and were more animated after ingesting wild coffee berries. Even when this is generally deemed true, some are quite skeptical about this story. Historians said that in the mid-15^th century, Yemen monasteries situated in the Arabian Peninsula were able to document majority of the reliable evidence of coffee usage. These varying claims could be ascribed to the inconsistency between the reference to the coffee trees themselves as well as the modern roasting process. This includes grinding coffee that allegedly originated from Arabia.

In the last decades, Ethiopia was considered to be the fifth largest maker and exporter of coffee beans. In the year 2008 alone, nearly 2 million metric tons have been exported from such country. Suffice it to say, wild and native Arabica type coffee remains to be the main choice for exotic coffee. Most coffee beans still originate from different rainforests in the region that are elevated up to 6,000 feet. Arabica coffees are mostly farmed by small village people grown in small garden settings. Additionally, their government is keen on giving help in terms of coffee production. Ethiopian coffee is not grown using chemicals and fertilizers. This makes sure that they can attain the most natural form of coffee.

Two of the main Ethiopian coffee types are the Harrar and Yirgacheffe. These two differ from their place of origin and the processing process they undergo. Harrar coffee is popular for its fruity and wine-toned acidity. The flavor can be deemed the same wuith the mocha taste of the Yemenese coffee while Yirgacheffe is popular for its thick rich body, winy acidity, intense yet distinct floral aroma and earthy feel to it.