Ethiopia is the original home of coffee. Coffee trees have grown in the wild here for centuries. The environment is perfect to produce amazing coffee, without adding anything to it. Most coffees are grown without the use of agricultural chemicals in the shade and among other plants. In contrast, coffee farmers anywhere else in the world have to plant specific types of coffee and create the perfect conditions, like planting additional trees to provide shade for the small coffee trees.
Coffee from Ethiopia is known for its bright fruited and floral flavors. These coffees typically have a higher acidity, light to medium body and complex flavor notes.
The Best Way to brew Ethiopia
- Cold Brew
if you like your cold coffee with a little more zing to it. Because you are brewing the coffee hot over ice, it will preserve more of the acidity.
- Automatic Drip
Using an automatic dripper will produce a great cup, so long as the coffee is roasted and ground fresh. The paper filter will give a lot of clarity to the flavors of the coffee, giving it the perfect amount of acidity and body.
- Pour Oven
you should try brewing it as a pour over coffee. This allows for more control in the brewing process and slows down the brew enough to pull out the best flavors of the coffee.