If you are a coffee lover, you have probably heard of Ethiopian coffee. If you’re amongst the lucky few, you have even had the chance to indulge in this decadent brew and have even made it your go-to option. But do you know what makes it so special and different from other coffees? In this blog post, we will explore the history, culture, and characteristics of Ethiopian coffee, and how Gashuna Coffee is bringing you the best of it.
Nature bestowed Ethiopia the gift of coffee, where it was discovered by a goat herder in the 9th century (Technically, his goat did the discovering). Since then, coffee has been an integral part of Ethiopian culture and economy, with over 12 million people involved in its cultivation and production. Ethiopia is home to some of the oldest and most diverse coffee varieties in the world, with each region having its own distinctive flavor profile and quality. Coffee was meant to be enjoyed the Ethiopian way and trust us you will never be the same once you have experienced the flavor and aroma of true Ethiopian Arabica coffee.
Some of the most famous Ethiopian coffee regions are:
– Sidamo: This region produces crisp and acidic coffees with floral and citrus notes. It is also where the famous Yirgacheffe coffee comes from.
– Yirgacheffe: small town which lies within the Sidamo region. It is considered to be the birthplace of Ethiopian coffee. It is famous for its excellent coffees that have a smooth and nutty flavor with hints of chocolate and spice.
– Harrar: This region produces intense and winey coffees with fruity and berry-like flavors. It is also one of the oldest coffee regions in Ethiopia, dating back to the 16th century.
– Limu: This region produces sweet and spicy coffees with balanced and complex flavors. It is also one of the most environmentally friendly coffee regions in Ethiopia, with most of the farms being organic and shade-grown.
– Nekemt: This region produces spicy and earthy coffees with full-bodied and rich flavors. It is also one of the most remote and high-altitude coffee regions in Ethiopia, with some farms reaching over 2,000 meters above sea level.
– Jimma: This region produces tropical and silky coffees with smooth and creamy flavors. It is also one of the most diverse and innovative coffee regions in Ethiopia, with some farms experimenting with different processing methods and varieties.
Ethiopian coffees are generally categorized into two types: washed and natural. Washed coffees are processed by removing the pulp and mucilage from the beans before drying them, resulting in cleaner and brighter flavors. Natural coffees are processed by drying the beans with the pulp and mucilage intact, resulting in sweeter and fruitier flavors. Both types have their own fans and critics, but they both showcase the unique characteristics of Ethiopian coffee.
Ethiopian coffees are also known for their strength, taste, and caffeine content. You can experience a wide range of taste by unlocking different flavor profiles and aromas, depending on the roast levels. At Gashuna coffee we roast our coffee at light roast, medium roast, medium dark roast and dark roast with fine, filtered and espresso grind profiles. Our master roasters treat our beans in small batches, to highlight the unique flavors and aromas of each variety. Whether you prefer the floral and citrus notes of Yirgacheffe, the honey chocolate and spice notes of Sidamo, or the balanced and complex notes of our blends, we have a coffee for you. Wanna grab yours? Click here
At Gashuna Coffee, we are passionate about bringing you the best Ethiopian coffee beans in every cup. We work closely with local farmers who grow their coffee with care and respect for nature and their communities. We source our beans from different regions of Ethiopia, each with its own distinctive characteristics and terroir.
We invite you to join us in celebrating the beauty and diversity of Ethiopian coffee culture. Every cup of Gashuna Coffee is an experience, a journey, and a delight. Come and taste the difference with us.