You may not instantly realise it, but the country of Ethiopia is often seen to be the birthplace of coffee production in the world. Although many other countries may say that this is not the case, looking at the history of coffee would lead you to believe that this is the case.
Despite being the birthplace of coffee, Ethiopia is only 8th on the list of countries that produce coffee globally, producing around 3% of the world’s coffee.
Whilst this may not sound like much, this actually equates to as much as 3,921,000 60kg sacks of coffee every year, and around 15 million people in Ethiopia rely on coffee production in some way to support their families and their livelihood.
History of coffee in Ethiopia
Whilst no exact dates are known, it is thought that as early as the 17th century saw the export of coffee from Ethiopia. That said, the level of trade was low until the 19th century, when it saw a significant increase in volume. Over the years, this has grown and grown and whilst the country does not produce the highest volume of coffee in the world, the export of coffee accounts for as much as 70% of the export economy of the country.
There have been some issues with the coffee growing community in Ethiopia, with many farmers feeling that they could not trust those in charge. However, things are changing, and there have been laws to help create a trading system that benefits everyone that is a part of the coffee production process.
What coffee is produced in Ethiopia?
There are other countries out there that produce a variety of coffees to export around the world. But with Ethiopia has dedicated its efforts to producing just one type, but doing so to the highest standard possible.
Compared to Kenya and Tanzania, Ethiopia produces more of the Arabica coffee that people worldwide love so much.
Coffee growing systems in Ethiopia
Unlike some countries in the world, Ethiopia grows its coffee using one of three systems. Each one has it is own merits and is put in place in certain parts of the country. The first is forest coffee, which means that the coffee is wild-grown. Once it is ready, it is then harvested by those in the local area.
There is also the garden coffee process, where coffee is grown in small plots that are owned. They for a larger farm, growing alongside other crops.
The final process is plantation coffee. This only accounts for a small percentage of the coffee grown in the country. It is produced in large on large estates in great numbers.
The most common way of growing coffee in Ethiopia is the garden coffee process.
Where is coffee grown?
Several regions grow coffee in Ethiopia. Sidamo is one and covers a large area that is found south of Lake Awasa. This particular area is incredibly fertile and is made up of several smaller areas.
These woredas, as they are known, not only have their own growing processes, but they also have their own microclimate and are found to be at different altitudes too. Both of which will impact the coffee that is grown there.
Next, there is Yirgacheffe, which has earned its own coffee-growing right whilst geographically a part of the Sidamo region. Here, the coffee is grown in a steep area that is rich and green. Whilst it appears to be a part of the country densely packed with forest, if you actually spend time here, you will find that much of the area has dwellings and villages that are all growing their own garden coffee.
Another region is Harrar. One of the original areas to grow coffee in Ethiopia, it is here that you will find coffee that is seen to be of the best quality. Much of the coffee that is produced here is found on wild native trees or on small farms.
Limu is a much smaller region and sits behind the other 3 for coffee production. However, despite this, it should know that the Limu coffee is delicious in various ways. Grown in the highlands, it is strong in flavour with good sized beans.
How does it taste?
Much like many coffees out there in the world, the flavour and tasting notes of Ethiopian coffee will really depend on the part of the country it is grown in and how it is processed.
The coffee grown in the Limu region is well known for being sweet and spicy, which is a beautiful combination to have.
Coffee grown in Harrar can be heady and fruity compared to others and is often the choice for espressos over other coffees produced in the area.
Sidamo coffee has a floral and citrus flavour that is vibrant and crisp. It is also known to offer some sweetness too, but this will often depend on where it is grown as the area is so large and so varied in climate.
When it comes to coffee, it goes without saying that Ethiopia is responsible for growing some fantastic choices for you to enjoy in the morning. Whether you like your coffee milky, iced or perhaps short and sharp, by choosing Ethiopian coffee, you are going to be able to enjoy precisely what you are looking for and so much more.