| Ethiopia |
| |
 GEOGRAPHY
& CLIMATE:
Eastern Africa, west of Somalia
Ethiopia enjoys an extremely varied climatic conditions
from cool to very cold in the highlands where most of
the population inhabits, to one of the hottest places
on earth at the Dallol Depression. Normally, the rainy
season lasts from mid-June to mid-September (longer in
the southern highlands) preceded by intermittent showers
from February or March; remainder of year is generally
dry.
COFFEE BACKGROUND:
More than 1,000 years ago, a goatherd in Ethiopia’s south-western
highlands plucked a few red berries from some young green
trees growing there in the forest and tasted them. He
liked the flavour – and the feel-good effect that followed.
Today those self-same berries, dried, roasted and ground,
have become the world’s second most popular non-alcoholic
beverage after tea. The Ethiopian province where they
first blossomed – Kaffa – gave its name to coffee.
 SPECIES:
Arabica
ALTITUDE AT WHICH GROWN:
In Eastern Ethiopia, coffee trees are grown between 5,000
and 6,000 feet on small peasant plots and farms. These
coffees may be called longberry
Harrar (large bean), shortberry
Harrar (smaller bean) or Mocha Harrar (peaberry or single
bean). They are all cultivated simply, processed by the
traditional dry method, and are no doubt organic. Ethiopian
Harrar is characterised by winy and blueberry undertones,
with good body and high acid.
Southern Ethiopia produces washed coffees with fruity
acidity and intense aromas. The most famous of these coffees
is Yirgacheffe,
which has an unparalleled fruity aroma, light and elegant
body.
PREPARATION METHOD: “Washed” (15%) & “Unwashed” (85%) |
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