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Ethiopian coffee holds a special place in the world of coffee connoisseurs due to its unique flavors, diverse varieties, and rich cultural significance.

  • Origin and History: Ethiopia is often considered the birthplace of coffee. According to popular legend, coffee was discovered by an Ethiopian goat herder named Kaldi in the 9th century. The country has a long history of coffee cultivation, and it remains an integral part of Ethiopian culture.

  • Geographical Diversity: Ethiopia's diverse climate and topography contribute to producing distinct coffee varieties. Coffee is grown in different regions, each known for specific flavor profiles. The major coffee-producing regions include Sidamo (or Sidama), Yirgacheffe, Harrar, and Limu.

  • Coffee Bean Varieties: Ethiopia primarily cultivates Arabica coffee, generally grown at higher altitudes. Arabica beans are known for their complex flavors and are often associated with specialty and high-quality coffees.

  • Flavor Profiles: Ethiopian coffees are renowned for their complex and unique flavors. Typical tasting notes include fruity, wine-like, floral, and sometimes spicy characteristics. Yirgacheffe coffees, in particular, are famous for their bright acidity, floral aromas, and citrusy notes. 

  • Cultural Significance: Coffee plays a significant role in Ethiopian culture and social rituals. Traditional coffee ceremonies are common, involving coffee roasting, grinding, and brewing in a social setting. The coffee ceremony is essential to hospitality and community bonding in Ethiopian culture.

  • Harvesting: the coffee harvest in Ethiopia typically takes place between October and February. However, the exact timing can vary depending on the region and the altitude.​

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