Ethiopia is the birthplace of coffee.
Coffee production makes up nearly a third of Ethiopia’s economy and is the world's 6th largest producer.
The the most well known coffee-growing regions in Ethiopia are Sidamo, Harrar, and Kaffa.
Within Sidamo lie Yirgacheffe and Guji, two distinct regions that warrant their designation thanks to their unique flavors and high-quality beans. Other less well know regions are: Limu, Jimma and Bale.
The Arabica coffee plant first arose in Ethiopia & the country still contains the vast majority of its genetic diversity. There are still possibly thousands of unnamed and undescribed varietals growing around the nation waiting to be discovered. It's believed the coffee plant was taken from Ethiopia to Yemen, where it was cultivated and became popular as a beverage.
Ethiopia Sidamo is a renowned type of Arabica coffee, primarily grown in the Sidamo Province of Ethiopia.
It's known for its unique flavor profile, characterized by a deep, wine-like or chocolatey taste with a floral aroma and bright acidity. The coffee is often naturally processed, allowing the beans to dry in the cherry, which contributes to its complex flavor.
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Key Characteristics of Ethiopia Sidamo:
Origin: Grown in the Sidamo Province of Southern Ethiopia, a region known for its high altitudes and ideal coffee-growing conditions. It's a large area in the fertile highlands in the Rift Valley
Cultivated at an elevation of between 5,085 and 7,217 feet above sea level. (1500m to 2200m).
The high altitude means these beans are officially classified as Strictly High Grown (SHG), which typically results in a slower maturation process that allows the beans to develop more robust flavors.
Flavor Profile: Typically features notes of dark chocolate, berries, and peach, with a bright acidity and a floral aroma. They tend to be bright with citrus acidity and fragrant with florals like lavender and jasmine.
Processing: Often naturally processed, where the coffee cherries are dried in the sun, enhancing the coffee's sweetness and fruit-forward flavors.
Varietals: Sidamo coffee is known for its heirloom Arabica varietals.
Versatility: It is a versatile coffee, enjoyed as both black coffee and in milk-based espresso drinks.
Acidity: Known for its bright and vibrant acidity.
Sustainability: Some Sidamo coffee producers are certified organic and Fairtrade, ensuring sustainable farming practices.
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Guji
Ethiopian Guji coffee is known for its complex, fruity, and floral flavors, with common tasting notes including dark fruit, black cherry, plum, and red apple, often with a sweet, chocolatey finish. It is a high-quality single-origin coffee that can be brewed using various methods and is prized for its bright acidity and full body, especially in naturally processed varieties.
Flavor profile
Fruity:
Notes of dark fruit, purple grape, red apple, black cherry, strawberry, and mango are common.
Sweet and floral:
A sweet, complex cup with floral hints like jasmine or lavender is often noted.
Chocolatey:
A rich, lingering dark chocolate or cocoa flavor is frequently mentioned, especially in the finish.
Other notes:
Depending on the processing, you may also find notes of cinnamon, figs, or a "boozy" cherry aroma.
Processing and growing conditions
Coffee is grown at high altitudes, typically between 1,850 and 2,100 meters above sea level.
Natural processing is common, which involves drying the coffee cherries in the sun, resulting in a heavier body and more intense, fruity flavors.
The coffee is cultivated by numerous smallholder farmers, often using traditional and sustainable methods.
Brewing methods:
Guji coffee is versatile and suitable for a wide range of brewing methods, including espresso, pour over, Aeropress, French press, and cold drip.
Roast level:
It is often lightly to medium-roasted to bring out its complex flavors.
Serving:
It can be enjoyed on its own or with milk.
What makes it special
Regional characteristics:
The Guji region is a distinct growing area within Ethiopia, known for producing high-quality coffee with a unique flavor profile.
Cultural significance:
Coffee farming is deeply intertwined with the Oromo culture of the Guji region.
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Note that in the Single Origin Coffee realm you often have Espresso Roast and Filter Roast styles.
The roast profiles differ to optimize the flavor for each brewing style.
Espresso roasts are generally darker, emphasizing body and sweetness for a richer, creamier shot,
(though they are lighter than your typical blended coffee that is suitable for espresso machines).
Single origin Filter roasts are lighter and brighter that single origin espresso roasts. They are designed to highlight nuanced floral and delicate fruity notes and acidity.
Filter Roast single origin beans are is also usually roasted quite abit lighter than blended filter beans.
They are of course suited to brewing equipment such as AeroPress, Pour Over, V60, Syphon, Cold Drip, etc etc.
Filter roast is not intended to be used in Espresso Machines. If done you will most likely have a very sour flavour and mouthfeel.
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