Ethiopian Coffee: The Beginning of All The Story of Coffees

The story of coffee has its beginnings in Ethiopia, the original home of the coffee plant, coffee arabica,which still grows wild in the forest of the highlands. While nobody is sure exactly how coffee was originally discovered as a beverage, it is believed that its cultivation and use began as early as the 9th century. Some authorities claim that it was cultivated in the Yemen earlier, around AD 575. The only thing that seems certain is that it originated in Ethiopia, from where it traveled to the Yemen about 600 years ago, and from Arabia it began its journey around the world.

Ethiopia produces some of the most unique and fascinating coffees in the world.  The three main regions where Ethiopia coffee beans originate are Harrar, Ghimbi, and Sidamo (Yirgacheffe).

Ethiopian Harrar coffee beans are grown on small farms in the eastern part of the country. They are dry-processed and are labeled as longberry (large), shortberry (smaller), or Mocha (peaberry).  Ethiopian Harrar coffee can have a strong dry edge, winy to fruit like acidity, rich aroma, and a heavy body.  In the best Harrar coffees, one can observe an intense aroma of blueberries or blackberries.  Ethiopian Harrar coffee is often used in espresso blends to capture the fine aromatics in the crema.

Washed coffees of Ethiopia include Ghimbi and Yirgacheffe.  Ghimbi coffee beans are grown in the western parts of the country and are more balanced, heavier, and has a longer lasting body than the Harrars.

The Ethiopian Yirgacheffe coffee bean is the most favored coffee grown in southern Ethiopia. It is more mild, fruitlike, and aromatic. Ethiopian Yirgacheffe coffee may also be labeled as Sidamo, which is the district where it is produced. [source : Ethiopian Coffee]