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Ethiopia: journey to the roots of coffee

27/06/2022
by coffees.gr

Exotic coffee, rich in flavor and aroma, from the real homeland of Arabica

Ethiopia could not be absent from the delicious journey to the coffee countries we have started - it is, after all, the homeland of coffee. From Ethiopia, coffee embarked on a long journey that first conquered neighboring Yemen, then all of the Arab world, then spread to Asia, and through colonialism to the Caribbean, Latin America, and finally to the rest of Africa. to end up being the most popular drink in the whole world.

Even today, many coffee lovers swear by the name of Ethiopian coffee, with its complex, fruity taste, mysterious, exotic aroma and unattainable quality. Let's get to know him better!



A brief history of coffee in Ethiopia

Ethiopia is truly intertwined with coffee, as it is considered - and is - its true homeland and cradle. The plant Caffea Arabica is endemic to Ethiopia, from which it crossed to the opposite shore of the Red Sea, in the Arabian Peninsula. Ethiopian breeders have been consuming coffee beans, mixed with animal fat, as a food full of energy since the 9th century AD. The legend of the "crazy shepherd", Khalid, is known, who noticed his kids dancing, after consuming coffee beans, something that led to the "discovery" of coffee. Although it is simply a beautiful story, it certainly hides grains of truth at its core.

Today, Ethiopia is the largest coffee producer in Africa and the seventh largest coffee producer in the world. 60% of the currency comes to Ethiopia through coffee exports, while about fifteen million Ethiopians live through the cultivation, processing and marketing of coffee. Coffee is grown in a large part of the country, with each region (such as Sidamo and Yirgacheffe) producing coffee with a distinct character. Ethiopia is known for the different varieties of coffee it hosts on its soil, the dozens of small and large coffee farms, and even the wild coffee trees, which are still found in isolated areas of the country.

 

Does Ethiopian coffee taste good?

Due to the relief of the country and the dozens of endemic varieties, Ethiopian coffee is characterized by great diversity in its taste profile. If we wanted to define its taste, we could say that it is usually dominated by fruity notes and floral aromas, while acidity is also among its main characteristics. Many coffee makers find many individual aromas in Ethiopian coffees, such as jasmine, citrus, white fruit, while many claim that the aftertaste is often reminiscent of wine or liqueur.

It is generally a coffee with lively acidity, extremely intense aroma and complex taste, which is pleasantly drunk both as espresso and as filter coffee. It is mixed with the earthy Asian coffees or with the most "flat" beans of Latin America with excellent results, but there are many who prefer to enjoy it as a single variety coffee.



Buna Maflat: the ancient Ethiopian coffee ritual

The homeland of coffee could not but have its own, unique coffee culture, which is traditional and its roots are lost in time. The Ethiopians call the preparation of coffee "Buna Maflat" and it is a detailed standard, which defines all aspects of coffee drinking. The coffee is served by the youngest woman in the household, dressed in a traditional costume. The process can take up to three hours, after which the coffee is roasted, ground in a mortar and extracted in the traditional utensil, the Jebena, in front of the eyes of the guests. Throughout the preparation, guests discuss, sing or snack on traditional delicacies until the coffee is ready. In addition to its unique taste of coffee, Buna Maflat shows the importance of sharing and sociability, especially in something related to human relationships, such as coffee.



Three coffee suggestions for a tasty trip to Ethiopia

Caffè Lab Etiopia Sidamo Grade 2 250g: Single-origin, 100% washed & organic Arabica  from Ethiopia, from the region of Sidamo. In the mouth, the notes of citrus and spices dominate, with the exotic feeling of cardamom and nutmeg gaining its impressions. The acidity is intense and noticeable on the palate, while the aftertaste is full and long-lasting.

New York Monorigini Etiopia 250g: Single-origin, 100% washed arabica coffee from Ethiopia, the homeland of coffee, from high altitude farms (1600-1800 meters). It is characterized by an intoxicating, exotic aroma, lively and playful acidity with delicious floral aromas and discreet chocolate touches.

Illy Arabica Selection Ethiopia 250g: Single origin, 100% Arabica coffee from the Yirgacheffe region. It is characterized by delicate taste and aroma, with notes of flowers and fruit suspicions. This variety is one of the varieties that compose the famous, signature blend of Illy.

 

As much as the enjoyment of coffee has progressed to such an extent that it resembles science, a "return to the roots" is always useful and has a lot to offer. And there is no better return to the roots of coffee than a cup of steaming Ethiopian coffee!