What Ethiopian coffee beans taste like
Ethiopia is considered the birthplace of arabica coffee. Much of it grows in small gardens and forest at high altitude, among a great many local varieties. That diversity shows in the cup: light and floral with citrus in one region, fuller with berry and chocolate notes in another.
Washed or natural?
The processing method matters as much as the region:
- Washed: the fruit is removed before the beans dry. Clean, bright cups with floral and citrus notes, typical of Yirgacheffe.
- Natural: the whole coffee cherry dries in the sun with the bean inside. Sweeter, heavier and fruitier, often with blueberry or wine-like notes, typical of Harar.
| Region | Taste profile | Processing method and conditions |
|---|---|---|
| Yirgacheffe | Floral and citrusy notes, bright and fresh | Often washed processed, high altitude (1,700-2,200 metres) |
| Sidamo | Complex and spicy with fruity accents | Both washed and natural processed, varying altitudes |
| Harar | Full-bodied with chocolate, blueberry, and wine-like notes | Natural processing, dry climate in eastern Ethiopia |
Ethiopian coffee in our range
- Ethiopia fresh coffee beans and Yirgacheffe Speciality: single-origin arabica coffee beans from the Café du Jour fresh coffee range.
- illy Arabica Selection Monoarabica Ethiopia: single-origin Ethiopian coffee beans from illy in 250 g.
- Ethiopia drip bags: ground Ethiopian coffee in single-serve drip bags, 14 to a pack.
- Tasting packs such as Single Origins (7 x 250 g), and espresso blends from other roasters.
Brewing Ethiopian coffee
- Pour-over (V60 or Chemex): a medium grind and water just off the boil. This is where the floral and citrus notes come through most clearly.
- French press: a coarse grind and about four minutes of steeping, for more body, especially with a natural.
- Espresso: expect a bright, fruity shot rather than a chocolatey one. Grind a little finer if it tastes sour.
Frequently asked questions about Ethiopian coffee beans
Which regions in Ethiopia are known for coffee?
Yirgacheffe, Sidamo and Harar are the names you will see most often. Each has its own flavour profile, from floral and citrusy to full and fruity; the table above gives an overview.
Which processing methods are used in Ethiopia?
Most Ethiopian coffee is either washed or natural. Washed coffees taste bright and clean; naturals are sweeter and fruitier.
Is Ethiopian coffee suitable for espresso?
Yes, but it makes a lighter, fruitier espresso than a classic Italian blend. If you like a bright espresso, it is worth trying; if you prefer chocolate and body, a blend suits you better.
What makes Ethiopian coffee different from coffee from other countries?
Ethiopian coffee is known for its floral, fruity and sometimes wine-like aromas, often with a lively acidity and several layers of flavour.