Ethiopian coffee beans
7 coffees · from 3 roasters
Ethiopia is where Arabica coffee comes from, and it still grows thousands of local varieties that are usually sold together as heirloom or landrace coffee. Most of it is grown by smallholders who deliver ripe cherry to a nearby washing station.
Regions such as Yirgacheffe, Sidama, Guji and Limu are known for the most aromatic coffees in the world. Washed Ethiopians are delicate and floral, with jasmine, bergamot, lemon and black tea. Naturals, dried in the whole cherry, are bolder, with blueberry, strawberry and a winey sweetness.
These are the Ethiopian coffees currently listed by roasters on A Cup Of Stories.
Ethiopia Anbessa Reserve
Switch Espresso
Ethiopia Banko Gotiti
Entropy Specialty Coffee Roasters
Disco Biscuit | Ethiopia
Slow Coffee Roasters
Apricot Affair | Ethiopia
Slow Coffee Roasters
Blue Bonbon | Ethiopia
Slow Coffee Roasters
Strawberries and Cream | Ethiopia
Slow Coffee Roasters
Raspberry Kiss | Ethiopia
Slow Coffee Roasters
Roasters in this guide
How to brew them
Questions
What is the difference between washed and natural Ethiopian coffee?
Washed coffee has the fruit removed before drying, which gives a lighter, floral, tea-like cup. Natural coffee dries inside the cherry, which adds body and ripe berry flavours. Both come from the same regions and varieties.
What does heirloom mean on an Ethiopian coffee?
It describes the mix of local Ethiopian varieties grown on most farms. They are rarely separated, so a single lot often contains several of them.
How should I brew Ethiopian coffee?
A pour over such as a V60 shows off the florals and acidity best. Use water just off the boil and a medium-fine grind, and let a fresh roast rest for about a week before brewing.