New coffees from Ethiopia
We're eager to receive new coffees from Ethiopia and some very tasty micro-lots that we've also been cupping these days.
Ethiopia is the cradle of coffeeIt is in the forests of the Kaffa region where the Arabica coffee plant was found growing wild. To this day, the bean plays a central role in the country's economy and culture. Coffee is drunk regularly and traditionally ceremonially, throughout its entire life cycle.
Ethiopia is a coffee of complex origins. Ethiopian coffees can vary greatly from region to region and even from batch to batch. The wet or dry process dramatically determines the taste of the coffee, and Ethiopia uses both, traditionally in different areas. And eThe best dry-processed coffee comes from the region of Harar. It tends to be medium-bodied and bright acidity with fruity, harsh, or earthy tones.
The wet method, also used in Central America and the like, results in a cleaner cup profile with a less rustic flavor. Ethiopia's finest washed coffee is grown in the Yirgacheffe and Sidamo (where the dry method is also used), in the south of the country near Kenya. Also notable are some coffees from Limu, and DjimahThe result of these coffees is a light yet explosive body, with floral and citrus notes.
