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Ethiopian Coffee – The Original Coffee

The use of coffee can supposedly be traced back to the 9th century in the highlands of Ethiopia. Legend has it that Ethiopian shepherds first noticed that goats “danced” and became more animated after eating wild coffee beans, based on the story of a 9th-century Ethiopian goat herder named Kaldi. However, there is some doubt about this claim. Experts report that the most reliable evidence documenting the earliest coffee has been found in the Yemeni monasteries of the Arabian Peninsula during the mid-15th century. The difference in opinion probably stems from whether it refers to the coffee trees themselves or the modern process of roasting and grinding coffee, with the latter process originating in Arabia.

Today, Ethiopia is the fifth largest exporter of coffee beans. More than 1.7 million metric tons were exported in 2008. However, wild and native Arabica coffee trees are still the main source for this historic and exotic coffee. Most coffee is still harvested from wild trees that grow in the middle of tropical rain forests at elevations of 5,000 to 6,000 feet. Arabica coffees are also grown by villagers in small garden plots. Government-sponsored estates provide another source of coffee production. The negligible use of chemicals and fertilizers means that Ethiopian coffees are some of the most natural coffees available.

The two most prominent Ethiopian coffees – Harrar and Yirgacheffe – differ in both the place of origin and the method of processing. Generally, dry processing in Ethiopia is an informal process where the coffee fruits are laid out to dry on roofs and elsewhere. Most of the processed dry coffee is consumed locally. However, the exception is the processed dry coffee known as Ethiopian Harrar. Harrar is a province east of the capital Addis Ababa. Harrar coffee is well regarded for its fruit and wine acidity. The flavor profile is said to be similar to the mocha flavor of Yemeni coffee.

Yirgacheffe, Ethiopia’s most famous coffee, grows around the town of Yirga Cheffe, adjacent to Lake Abaya, in the Sidamo district south of Addis Ababba, the capital. The region is known for its lush and pollution-rich highlands. Unlike Harrar coffee, Yirgacheffe is a premium wet-processed product. The most mature coffee is sold to wet processing mills and then prepared for export. With hints of cinnamon and strawberry, Yirgacheffe coffee is known for a rich thick body, summery acidity and an intense floral and earthy aroma.

“Ethiopian Coffee” is also the name of a football (soccer) club based in Addis Adaba. The football club is — unsurprisingly — supported by Ethiopia’s coffee export industry.

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