The Roof of Africa

But aside from these thrilling facts, do you know what made Ethiopia famous? Coffee. Keep reading to learn all about Ethiopian coffee.

What Is So Special About Ethiopian Coffee?

“Ethiopia has supplied some of the world’s best-reviewed single-origin premium coffee beans for hundreds of years.”

The Arabica plant is native to Ethiopia. According to legend, it was first discovered by a goat-herder who noticed his flock getting energized after eating berries from this plant. Although the story wasn’t recorded until 1671, it’s still a romantic tale, fitting for the discovery of the world’s favorite beverage.

Ethiopia is currently the 5th largest coffee producer in the world, accounting for 3% of global coffee production, and is the leading coffee grower in Africa. Half of Ethiopian coffee is consumed locally, while the rest is exported to the EU, East Asia, and North America. Most Ethiopian beans are single-origin and known for their floral and fruity flavors, high acidity, and balanced body.

More Genetics, More Flavors

With this history in mind, it’s suddenly much easier to understand why Ethiopian coffee is so unique. The rest of the world’s coffee is, to some extent, derived from the few plants that were taken from Yemen long ago, whereas there is significant genetic variation among the coffee plants in Ethiopia.

It is estimated that more than 90 percent of the genetic material of Coffea arabica is located in this one country. As a result, you can find more variation in flavor in Ethiopian coffee than anywhere else.

Unique Character of Ethiopian Coffee Beans

• Ethiopian coffee beans are known for their complexity, pungent aroma, winey quality, and distinct acidity.
• They are believed to be among the best coffees in the world because they are grown at high altitudes in near-perfect climate conditions.
• They are cultivated on mountainside farms at elevations between 1,500 and 2,200 meters (5,000–7,200 feet) above sea level.
• 90% of Ethiopian coffee is hand-picked in forests or on small plots of land, and just 10% of the coffee beans come from commercial farming.
• Coffee in Ethiopia still grows “wild” and is picked just like mushrooms and blueberries from the wild.
• Wild Ethiopian coffee is a mix of hundreds of varietals combined in one bag that cannot be separated again. Most coffee farms in Ethiopia grow the heirloom variety of Coffea arabica, the “queen” of all coffees.