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Ethiopia – The Land of Wild Forest Coffees That Taste Like Wine
Where does the name Ethiopia come from? It comes from the Greek form, “aithiopia”, which consists of two words: “aitho” (I burn) and “ops” (face.). It means land of burnt faces, a reference to the country’s many ethnic groups and mixed populations living together.
The Greeks called all the peoples south of Egypt, “Ethiopians”. The area “south of Egypt” was the area now known as Nubia. Modern usage of the word transferred this name further south to include the land and peoples known in the late 19th and 20th centuries as Abyssinia. This name is actually of uncertain origin and many consider it to be an Arabic word meaning “mixed”. An additional interpretation that is very appropriate for the coffee tradition that Ethiopia represents is the description of Ethiopia as a land of “spices, perfumes and aromas”.
Ethiopia has ideal conditions for growing coffee in the eastern, southern and western areas of the country. Coffee grows naturally and benefits from altitude, high rainfall, temperature and fertile soils. Ethiopia produces wonderful Arabica coffee. Ethiopian coffee farming has changed little over the centuries.
- Coffee is divided into one of the following categories: Forest or wild brown; Semi-forest coffee, and garden coffee.
- Most forest coffee is still harvested from wild trees with natural seeds. For semi-forest and garden coffee production, Ethiopians follow naturally developed sustainable practices.
- About 90% to 95% of all Ethiopian coffee can be classified as having one of the previously mentioned origins.
- Ethiopians can boast an amazing coffee fact: Ethiopian coffee, by nature alone, is the most organically pure and authentic coffee in the world.
Ethiopia is the largest producer of the crop in Africa. In 2009, Ethiopia’s coffee harvest was at least 25% higher than in 2008, according to the Ethiopian Commodity Exchange. The main reason for the increase was the result of the introduction of a new quality certification system, improved support for farmers by government agents and greater use of exchange by traders. Improved quality means higher consumption because buyers are willing to pay more for better coffee. This is good news and if the trend continues, Ethiopian coffee will continue to increase its market share.
Ethiopian coffee is known for its acidity, rich flavor and full flavor.
- Without a doubt, Ethiopia produces some of the most unique coffee beans in the world today: they express floral and citrus notes with a special intensity.
- Tasting notes are “citrus” with hints of flowers and honey.
- The floral character explores the sweet acidic notes of berries and citrus.
- The highly aromatic Ethiopian coffee is sprinkled with toasted nut notes and hints of creamy milk chocolate.
- Ethiopian coffee has a smooth finish, almost like fine wine.
A tip for cooking with coffee: Ready to grill a chicken or other poultry for a meal? For an accent, try this woody, full-bodied sauce:
- 1 cup berries
- 5 spoons of sugar
- 1 spoon of mustard and
- 1 spoon of ground coffee.
- Puree the berries, sugar, mustard, and coffee, then add about 1/3 cup or less chicken broth, salt, and pepper to taste.
- Pour through a sieve into a pan or small bowl. Transfer to a saucepan over medium heat and cook for 1 to 2 minutes. Top with grilled chicken while serving…..delicious!
And, of course, as the grand finale, prepare a cup of Ethiopian Longberry Harrar specialty coffee!
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