Uniqueness of Ethiopian Coffee
Uniqueness of Ethiopian Coffee
Ethiopian Coffee is known as highland coffee by consumers because it is grown in the highland areas of the country, with a normal growth rate to full maturity and bean size. The diversified type of Arabica in the country and its highly suitable environment have help make Ethiopia Attractive on the world coffee market, including for its gourmet, specialty and organic coffee. Ethiopian coffee is rich in acidity and body, and is aromatic and sweet-flavored, with a winey, spicy, herbal, floral, black-current like fruity, mocha taste. Ethiopian Coffee is also used for blending with and upgrading coffees produced in other countries. Ethiopian coffee is thus among the best in the world and offers a wide choice to the world’s coffee roasters, who may select coffee of rich acidity and body, or coffee of low acidity with good body, or a balanced and flavorful coffee. These different flavor profiles represent the unique potential of Ethiopian coffee production, which has not yet been fully exploited.
The following are one of the coffees originating in Ethiopia which are unique in the world.
Yirgacheffee
- This has intense flavor known as floral. The washed Yirgacheffee is one of the best highland-grown coffees. It has fine acidity and rich body. Many roasters are attracted to its delicate fine flavor and are willing to pay a premium for it.
Sidamo Coffee
- This has a medium- sized bean having blue green, greenish-grayish in color. Sidamo washed coffee, known for its balanced taste and good flavor, is called sweet coffee. It has fine acidity and good body, and is produced in the southern part of the country. It is always blended for gourmet or specialty coffee. It is one of the best known flavor in the world.
Limmu (Djimmah) Coffee
- This is known for its spicy and winey flour and attracts many roasters, especially in Europe and the USA. It has good acidity and body and it is one of the premium coffees. It has medium sized bean, and is greenish=bluish in color and mostly round to oval in shape.
Harar Coffee
- this is produced in the eastern highlands. The bean is medium in size, with a greenish-yellowish color. It has medium acidity and full body, and a distinctive mocha flavored. It is one of the highest premium coffees in the world. It is called harar long berry.
Nekempti Coffee
- this is produced in western Ethiopia, and the medium to bold bean is mainly known for its fruity taste. It has a greenish-brownish color, with good acid and body. There are many roasters who put this flavor in their blends, but it can also be sold as an original gourmet of special origin flavor.
There are also other origins, such as Teppi and Bebeka, which are known for their low acidity but better body. In addition, there are commercially important origins which are used for special blends. On top of the above qualities, Ethiopia is currently producing other fine quality coffee such as Guji, west Arisi, Gesha, Gemadro, Andrea & Masha.