Ethiopia, often hailed as the birthplace of coffee, holds an esteemed place in the global coffee community.
Legend has it that the coffee plant was discovered by an Ethiopian goat herder named Kaldi around the 9th century. Kaldi noticed his goats behaving peculiarly after consuming berries from a certain tree, which were later identified as coffee cherries.
The Flavor Profile
- Flavor: The flavor of Ethiopian coffee is delicate and can exhibit fruity flavors, with notes ranging from blueberry, strawberry, and blackberry, to citrus or tropical fruit. Some varieties may also have a floral flavor, which can be reminiscent of jasmine or hibiscus.
- Acidity: These coffees tend to have a bright and lively acidity, often described as tea-like.
- Body: The body, or mouthfeel, of Ethiopian coffee can vary but it is usually medium to full, providing a satisfying, well-rounded taste.
- Aroma: The aroma of Ethiopian coffee can be floral and fruity, echoing the flavors of the brew.
Remember, these are simply general characteristics. There’s a wide range of flavors within Ethiopian coffee because the country has many different coffee growing regions, each with its own unique soil, altitude, and climate conditions.