Many historians believe that coffee originated in Ethiopia and the country is still famous for its coffee production. Coffee is a well-respected beverage in Ethiopia, with daily ceremonies being held in its name! With all of this history and culture, what is the best Ethiopian coffee? Depending on your preferences, there are numerous different varieties for you to try!
Want to take your Ethiopian coffee the traditional way? Drink it with heaps of sugar, or even salt! Otherwise, satisfy your sweet tooth with a side helping of popcorn, peanuts or other snacks.
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Where Does Ethiopian Coffee Come From?
The legend goes that Arabica coffee was discovered by a goat herder from Kaffa. The herder realized his goats were unusually energetic and over-excited. He then noticed they had been eating a plant full of red berries.
He rushed to tell his wife about the berries, after trying them himself. She advised him to take them to the monks, who threw the "sinful drugs" onto the fire. It wasn't long before the room filled with the coffee aroma. The roasted beans gave the monks more energy to devote to their spirituality.
Where is it grown?
Coffee makes up over two-thirds of the total earnings in Ethiopia, making it a vital commodity. The best Ethiopian coffee is some of the finest in the world, made so great by the growing conditions there.
Ethiopian coffee beans are grown in the eastern parts of the country on a number of small farms. Depending on the area and processing method, each type will produce a slightly different flavor. The altitude of coffee growing regions sits at 1500-2200 meters above sea level.
Despite the small plantations that grow coffee, the annual production is around 6,000,000 bags! Coffee growers rarely use agricultural chemicals as they're just not necessary.
How is it processed?
The processing method can vary depending on the region the coffee comes from. It is usually divided into two main methods: dry-processing and wet-processing.
For dry-processed coffees, farmers dry the beans while they are still inside the fruit. This is more of an informal method, usually used for coffee that will be consumed locally. It is unlikely to be exported, but you would find the coffee in people's homes or in local markets.
The wet-processing method is more large-scale and sophisticated. This is how farmers process the good quality fruit that gets exported. They sell the fruit to wet processing mills who use a process of modern methods to prepare the coffee.
Let's look at the different types of Ethiopian coffee, so you can see more about how each one is processed.
Different Types of Ethiopian Coffee
Ethiopia receives praise for the varied range of coffee it brings to the world. They are a complex bunch of coffee types, all with their own positives and downfalls. The taste of your coffee highly depends on where it came from.
But which is the best Ethiopian coffee?
Yirgacheffe Coffee
Ethiopian Yirgacheffe coffee is one of the finest coffees in the world, though it does have a usual flavor. The region it comes from is Sidamo and the coffee beans may be labeled as so. Sidamo is a southern region in Ethiopia with deep, lush soil.
Yirgacheffe coffee beans undergo the wet-washing process. The high-quality coffee has a sweet and floral flavor and could be one of the most distinctive in the world.
Harrar Coffee
The climate in Harrar is a dry, hot desert. The coffee is produced has a unique taste and is one of the oldest varieties in the world. Harrar is processed using the dry method. It is the exception to the rule, though, and not classed as inferior. Despite its processing method, Harrar coffee is a high-quality variety.
Usually, the sun dries the coffee fruit while it is still on the tree. Both Harrar and Yirgacheffe are called "garden coffees". This is because they're grown on small plots of land by villagers, who only use traditional methods.
Ethiopian Harrar coffee comes from unusually-shaped berries. The fruit is long and thin, earning it the name "longberry". The flavor can have a wine-like tinge to it and a sharp acidity. The coffee has a rich aroma and heavy body.
For this reason, it's a popular choice for espresso blends. It has an ability to bring out the aromas in the crema, and is often called "the Mocha taste".
Djimmah Coffee
Djimma coffee is not always a popular choice due to its medicinal flavor. This isn't a taste that coffee drinkers usually go for when they buy their beans! Despite this, it can also offer more pleasant earthy and berry hints.
Djimma beans undergo the dry-processing method, rather than commercial wet washing. It is a popular choice for espresso blends but can also be enjoyed alone.
Limu Coffee
Limu translates to "washed coffee" and this describes the way it is processed. It has a less dramatic taste than Yirgacheffe but is still fine with a citrus fragrance. Drinkers may notice a toasted caramel aftertaste when drinking Limu coffee.
Its wet-processing method means that Limu is often exported to other countries. It is a highly praised variety that is known to be a premium gourmet coffee.
How to Make the Best Ethiopian Coffee
With all this knowledge, I think it's time to learn how to make Ethiopian coffee the traditional way! Practice this alone so you can really nail the details, and then invite friends and family over to experience it with you.
You will need:
- Unroasted green coffee beans (1/4 cup for 4 Tbsp coffee grounds)
- Water (cool and hot)
- Cardamom pods
- Roasting pan
- Mortar and pestle (or electronic grinder)
- Clay coffee pot (or your normal coffee brewer)
- Small mugs (3 per person)
- Popcorn or sweets (for side serving)
- Sugar
Ethiopian coffee making method |
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Clean the unroasted beans. Green beans will have that lovely raw, grassy smell. You need to start off by cleaning them in cool water. Rub your hands over them to get rid of any dirt and other unwanted specimens. |
Roast the beans. Roast your beans in a pan over medium-low heat. Place them evenly on the pan so they all get roasted consistently. Keep stirring or shaking the beans to keep them moving. Then watch the magic happen! The beans will begin to turn golden brown, before deepening into a dark brown. When they get to that familiar coffee color, you'll notice it start to pop. Roast for as long as you want, depending on how dark you like your coffee. |
Enjoy the smell. If you have guests over, you should pass the beans around at this point. Allow your guests to breathe in the wonderful aroma. |
Grind the beans. If you want to keep the process traditional, you should use a mortar and pestle. Otherwise, you might get away with using an electronic grinder for speed! |
Brew the coffee. Now you're nearly finished. Those in Ethiopia use a clay coffee pot called a "jebena". Use as much water as you need to brew the coffee so it suits your taste. This is where you can add spices if you choose.  |
Pour and serve. As a rule, you should pour the coffee from a height of one foot. You may need to have a few tries to get this right! If you're successful and didn't spill the drink over the table, it's ready to serve. Offer your guests some sweet treats to accompany their drink. |
Ethiopian Coffee Ceremony
Coffee plays a major role in the culture of Ethiopia. It's not the kind of place where you would pick up an Americano in a paper cup. It's actually much more respected and Ethiopians are proud to say that coffee originated in their country.
Coffee is so important that many communities hold a daily Ethiopian Coffee Ceremony. During the ceremony, Ethiopian coffee beans are roasted and crushed, before the coffee is served. Hosts have to honor many traditions during this ceremony and each tradition has its own meaning.
If you're ever invited to one of these events, you should be flattered. An invitation is a symbol of friendship and respect. People will usually meet to discuss politics, local events, and exciting gossip.
Let's take a look at some interesting traditions at an Ethiopian Coffee Ceremony.
Preparing the beans
Usually, a young member of the household will conduct the ceremony. If this is a female, she will wear a traditional Ethiopian costume consisting of a white dress, woven with color. She sets up the coffee making equipment on a bed of scented grass or flowers.
Roasters use a roasting plate called a "baret metad" to roast the coffee beans. They place the plate over a charcoal stove and guests can enjoy the roasting process. The beans roast evenly and release their rich, delicious aromas. This is an enjoyable "starters" for guests who waft the aromas towards themselves to enjoy it.
After the roasting process, the beans must be crushed. Most people use a mortar and pestle for this stage to smash the beans into small particles. Hosts then brew the beans in a clay coffee pot and may add spices like cardamom and cinnamon.
The serving process
Before serving, the brewed coffee has time to steep, producing a strong flavor.
Serving the coffee becomes almost as sacred as a religious ceremony. The host will often burn frankincense as a way to warn away any bad spirits. Frankincense is known for its use in other religious Ethiopian ceremonies, so guests relate the scent to something cherished and spiritual.
Ancient traditions dictate that the oldest male should be the first to receive the coffee. They also state that guests are allowed to drink one or three cups of coffee - but never two! The person serving the coffee has to follow set guidelines. They pour the coffee from a height of one foot, releasing a thin stream of coffee into small cups.
Each round of servings has its own name:
- First round: Abol (when the strongest coffee is served)
- Second round: Hueletanya (when more water is added to the coffee)
- Third round: Sostanya
Of course, three rounds of coffee can mean that these ceremonies last for a few hours! They are a chance for enjoyment, relaxation and socializing.
The Bottom Line
The coffee industry in Ethiopia seems to be irreplaceable. The country is the fifth largest coffee producer in the world. The coffee from Ethiopia is so good that Ethiopians consume half of it. The rest mostly goes to Europe, East Asia, and North America.
Now you can make Ethiopian coffee the traditional way. Take some time out of your busy life and invite friends over to really relish the smell and the taste of this coffee.
