Ethiopia is considered the birthplace of coffee. In Ethiopia, we find a fascinating range of enticing aromatics and flavors in the cup. When we tell the origin story about coffee, it must be the story of Ethiopian coffee. It is in the forests of the Kaffa region of the west and the adjacent Boma Plateau where coffea arabica developed under a canopy of tall forest trees. Coffee is "bun" or "buna" in Ethiopia, so "coffee bean" is quite possibly a an interpretation of "Kaffa bun".
We consider Ethiopian coffees to be some of the best in the world, and the greater genetic diversity of the Ethiopian coffee shrub is likely part of the reason. Wet process Ethiopian coffees can possess sparkling-bright acidity, with citric fruited suggestions, while sweet spice and florals cand dominate the aromatics. Dry-processed coffees are laid directly on the raised beds from the tree, and this dried-in-the-fruit practice strongly shapes the resulting flavors. Dried fruit notes dominate, from berry to mango to peach to ... well, a literal cornucopia of fruits! Dry process coffees, also called "naturals," also have thick body and a intensity of flavors overall that is hard to rival. Even people who say "all coffee tastes the same to me" will know when they taste a natural Ethiopia coffee!
You can read more about the way we source Ethiopian green coffee, and link to our videos and travelogues, on our Ethiopia Coffee Library page.
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