Coffee country Ethiopia
Ethiopia is the birthplace of coffee. Coffee cultivation here isn't a legacy of colonization, as is the case in many other coffee-producing countries, but stems from a crop that already grows wild on land half of which lies at an altitude of over 1,500 meters. Coffee grows primarily in gardens and (semi-)forests, without the use of pesticides, making it essentially organic (though not certified).
Ethiopia boasts the greatest genetic diversity of coffee plants and Arabica varieties in the world. Single-estate coffees can be found in Ethiopia, but the coffee usually traces back to a specific cooperative.
The flavors of Ethiopian coffees are remarkably diverse – from citrus, often bergamot, and floral notes to candied fruit or even tropical fruit flavors.
Traditional Ethiopian Coffee
This coffee stands out for its complex flavor profile. With a vibrant acidity and subtle nuances of flavor, it's a unique experience. Its silky body and rich aromas pay tribute to Ethiopia's rich heritage.
The taste experience
From the first sip, you taste the essence of Ethiopia. Vibrant notes of macadamia, chamomile, dark chocolate, blackcurrant, sweet straw, and prunes envelop your taste buds. This is a coffee with a distinctly fruity character.
Flavor profile
Aroma:
Macadamia, chamomile, dark chocolate, blackberries, sweet straw and dried plums
Summary:
A complex coffee with a distinctly fruity character
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Acidity | ● ● ● ● ● ● ● ● ● ○ ○ |
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Bitterness | ● ● ● ● ○ ○ ○ ○ ○ ○ |
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Sweetness | ● ● ● ● ● ● ● ● ○ ○ ○ |
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Complexity | ● ● ● ● ● ● ● ● ○ ○ ○ |
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Body | ● ● ● ● ○ ○ ○ ○ ○ ○ |
