The profile of Ethiopian coffees will vary based on a number of factors, including variety, process, and micro-region and the diversity of coffee is 99% more genetic material that makes Ethiopians coffee different than in the entire rest of the world and holds nearly-legendary status.
The term ‘specialty coffee’
originated in the United States. It was initially used to describe the range of
coffee products sold in dedicated coffee shops, in order to differentiate these
coffees from coffee generally available through supermarkets and other retail
outlets. It is fair to say that ’specialty coffee’ has become a generic label
covering a range of different coffees, which either command a premium price
over other coffees or are perceived by consumers as being different from the
widely available mainstream brands of coffee.