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Ethiopian Coffee

 
 
The indigenous coffee trees first grew in Ethiopia. These trees blossomed in an area called "Kaffa", which is believed to be the root word for coffee. Kaffa is a major coffee growing region in the southwestern part of the country.
A prominent legend about the discovery of coffee explains that a young goatherd named Kaldi noticed his goats, that after chewing bright red berries from the wild coffee shrub tree, pranced excitedly. He then tasted the berry and enjoyed its stimulating effect. Monks from the area having heard the news wondered whether it could also keep them awoke for their night prayer. Soon, the news spread across the region and all the monks of the realm were chewing the berry before their night prayer. With time, the monks began to boil the bean themselves and use the liquid to stay awake during all-night ceremonies. Researchers and historians have repeatedly confirmed that Ethiopia besides from being the birthplace of coffee, it is as well the third largest Arabica Coffee producer in the world.
Ethiopia is endowed with various edaphic, climatic and ecological zones which are suitable for organic high quality coffee growing. This has, in turn, created different specialty coffees with different characteristics. The different features of the major specialty Ethiopian coffees are described briefly as follows.

 
 
 
 
 
Yirgacheffe Coffee
 
 

Raw appearance

 
 
 
greenish to bluish
 
 
 
 
 

Size

 
 
 
medium/large
 
 
 
 
 

Taste

 
 
 
floral and citrus
 
 
 
 
 
 
 
 
 
 
 
Sidamo Coffee
 
 

Raw appearance

 
 
 
greenish to grayish
 
 
 
 
 

Size

 
 
 
small/medium
 
 
 
 
 

Taste

 
 
 
winey
 
 
 
 
 
 
 
 
 
 
 

Harrar Coffee

 
 

Raw appearance

 
 
 
thick and oval; yellow/umber
 
 
 
 
 

Size

 
 
 
medium
 
 
 
 
 

Taste

 
 
 
mocha flavor
 
 
 
 
 
 
 
 
 
 
 
Limmu Coffee
 
 

Raw appearance

 
 
 
rounded grayish
 
 
 
 
 

Size

 
 
 
medium
 
 
 
 
 

Taste

 
 
 
winey
 
 
 
 
 
 
 
 
 
 
 
Teppi Coffee
 
 

Raw appearance

 
 
 
faded greenish
 
 
 
 
 

Size

 
 
 
medium/large
 
 
 
 
 

Taste

 
 
 
spicy-relatively high altitude, herbal lowland
 
 
 
 
 
 
 
 
 
 
 
Lekempty Coffee
 
 

Raw appearance

 
 
 
greenish to grayish
 
 
 
 
 

Size

 
 
 
medium
 
 
 
 
 

Taste

 
 
 
fruity
 
 
 
 
 
 
 
 
 
 
 

Djimmah Coffee

 
 

Raw appearance

 
 
 
-----
 
 
 
 
 

Size

 
 
 
medium
 
 
 
 
 

Taste

 
 
 
light acidity
 
 
 
 
 
 
 
 
 
 
 

Bebeka Coffee

 
 

Raw appearance

 
 
 
mostly rounded and greenish to grayish
 
 
 
 
 

Size

 
 
 
medium
 
 
 
 
 

Taste

 
 
 
light acidity
 
 
 
 
 
 
 
In addition to the above listed specialty coffees, there are as well new emerging specialty coffees such as Guji, Godere, Bench Maji , Hambella, Nersebo, Kochere, Anderacha, Zege and many more.