The history of coffee in Ethiopia, cradle of ancestral know-how
Ethiopia is considered the birthplace of coffee, where the Coffea Arabica plant has grown naturally for centuries. According to legend, it was a shepherd named Kaldi who discovered the stimulant effects of the coffee tree, long before its cultivation developed. From the 15th century, coffee was consumed in the region, before gradually spreading to the Middle East and then to the rest of the world. Even today, coffee still occupies a central place in Ethiopian culture, notably through the traditional coffee ceremony, symbol of sharing and conviviality.
The regions where coffee is grown in Ethiopia
Coffee in Ethiopia is grown mainly in high-altitude regions between 1,500 and 2,200 meters, such as Yirgacheffe, Sidamo or Harrar. These areas enjoy a temperate climate, regular rains and rich soils, ideal for the development of the coffee tree. A special feature of Ethiopia is the diversity of its ecosystems: a large part of coffee is cultivated in traditional ways, sometimes in the wild or in agroforestry. These unique conditions contribute to the richness and diversity of aromatic profiles.
Coffee varieties grown in Ethiopia
Ethiopia stands out for its exceptional diversity of Arabica coffee varieties, often grouped under the term “Heirloom”, which we offer in our selection of exceptional coffees.
Unlike in other countries where varieties are standardized, Ethiopian coffee trees have high genetic variability, which contributes to the aromatic complexity of coffees. Some specific varieties, such as the Geisha (originally from Ethiopia before being popularized elsewhere), are particularly sought after for their finesse and unique aromatic profile. This variety richness makes it possible to offer unique coffees, which can be found today in selections of high-quality coffee beans.
Les arômes et le profil du café d’Éthiopie
Ethiopian coffee is known for its vibrant and refined aromatic profile, with a marked but elegant acidity, a light to medium body and great complexity in the cup. The most common notes evoke flowers (jasmine, orange blossom), citrus fruits, or even tropical fruits and black tea, characteristics that are also found in our range of floral coffee.
These profiles are particularly well expressed in mild methods, which reveal all the aromatic finesse of the coffee. For an adapted extraction, you can favor a specific roasting for filter, ideal for this type of delicate coffee.
