Countries That Made It To The World Cup 2022 Ethiopian Coffee – The Original Coffee

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Ethiopian Coffee – The Original Coffee

The use of coffee can reportedly be traced as far back as the 9th century to the highlands of Ethiopia. According to legend, Ethiopian shepherds first noticed that goats “danced” and became more animated after eating wild coffee berries, based on the story of a 9th century Ethiopian goatherd named Kaldi. However, there is some doubt about this claim. Experts report that the most reliable evidence documenting the earliest coffee can be found in the monasteries of Yemen on the Arabian Peninsula during the mid-15th century. The difference of opinion probably stems from whether one is referring to the coffee trees themselves or the modern process of roasting and grinding coffee, with the second process originating in Arabia.

Today, Ethiopia is the fifth largest exporter of coffee beans. More than 1.7 million metric tons were exported in 2008. However, wild and native Arabica coffee trees are still the main source for this historic and exotic coffee. Most of the coffee is still collected from wild trees that grow in the middle of the tropical rain forests at an altitude of 5,000 to 6,000 feet. Arabica coffee is also grown by villagers in small garden plots. Government sponsored estates are another source of coffee production. The negligible use of chemicals and fertilizers marks Ethiopian coffee as some of the most natural coffee available.

The two most prominent Ethiopian coffees – Harrar and Yirgacheffe – differ in their origin and processing method. Generally, dry processing in Ethiopia is an informal process where coffee fruits are laid out to dry on roofs and other places. Most processed dry coffee is consumed locally. The exception, however, is the dry processed coffee known as Ethiopian Harrar. Harrar is a province east of the capital Addis Ababa. Harrar coffee is highly regarded for its fruit and wine acidity. The flavor profile is said to be similar to that of a Yemeni coffee mocha.

Yirgacheffe, the most famous of Ethiopian coffees, is grown around the town of Yirga Cheffe, near Lake Abaya, in the Sidamo district south of Addis Ababba, the capital. The area is known for its fertile, rich rolling uplands. Unlike Harrar coffee, Yirgacheffe is a premium wet processed product. The ripest coffee is sold to wet processing mills and then prepared for export. With cinnamon and strawberry undertones, Yirgacheffe coffees are known for a dense rich body, vinous acidity and an intense floral, earthy aroma.

“Ethiopian Coffee” is also the name of a football (soccer) club located in Addis Adaba. The football club is not supported — no surprise — by Ethiopia’s coffee export industry.

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