The Land and Its Legacy
Ethiopia is where the story of coffee began. In the cool, misty highlands, legend tells of Kaldi, a young goatherd who discovered the energy of coffee when his goats danced after eating red cherries. That moment, whether myth or truth, gave birth to a ritual that still defines the country’s spirit — a culture of connection, prayer, and awakening.
Here, coffee is not just cultivated but celebrated. It grows wild across forests and small farms, cared for by families whose lives move to its rhythm. Each harvest reflects centuries of tradition, where work, patience, and pride flow together as naturally as the rivers that cross the Ethiopian plateau.
The Coffee Journey
Varieties and Altitude
Across regions such as Sidamo, Harrar, Djimmah, Limu, Teppi, Gimbi, Lekempti, and Yirgacheffe, coffee expresses its landscape. Most farms are small, one or two hectares, resting between 1,500 and 2,200 meters above sea level. These highlands nurture heirloom Arabica trees — ancient varieties untouched by hybridization.
Every bean ripens slowly under the mountain sun, absorbing the essence of its environment. This natural diversity gives Ethiopian coffee unmatched depth, reflecting not a single flavor but a mosaic of altitude, soil, and time.
Processing and Craft
Traditionally, Ethiopia’s coffees were dry-processed, with cherries dried whole beneath the sun. This method, passed through generations, gave the beans their rich sweetness and fruit-forward notes. Later, washed processing emerged, improving clarity while preserving the soul of the coffee.
The washed process follows a simple rhythm: pulping, fermenting for 12 to 24 hours, washing clean, and drying on open patios or raised beds. Each stage is guided by sight, scent, and touch — a balance of intuition and experience that defines true craftsmanship.
Cup Profile and Character
Ethiopian coffee holds many voices. Harrar offers wood and spice with blueberry and cinnamon. Sidamo brings plum, apricot, and floral warmth. Yirgacheffe is refined and bright, known for jasmine, citrus, and a tea-like finish. Each region reveals its story through aroma and balance.
When roasted lightly to medium, these coffees shine with clarity. They carry a clean acidity, silky body, and a lingering sweetness — flavors that speak not of invention, but of the land itself.
Reflections — The Spirit Behind the Bean
Ethiopia’s farmers tend their trees with quiet devotion, handpicking cherries beneath the morning haze. Theirs is a craft shaped by endurance and respect, where every harvest continues an ancient conversation between people and nature.
To taste Ethiopian coffee is to return to the beginning — to a place where coffee still grows as it once did, wild yet precise, humble yet extraordinary. In every bean, the origin endures, whispering the first chapter of coffee’s timeless journey.
