Ethiopian coffee Facts

Taste Qualities (see Coffee Style Terms):

• Complexity: Involved and balanced - a "busy" taste
• Acidity: Medium
• System: Medium mouthfeel, like 2percent milk

Facts about Ethiopian coffee

• Facts: The birthplace of coffee.
• Region: Eastern Africa, east of Sudan, north of Kenya
• Principal developing areas: Yirgacheffe, Harar
• This is when all of it began. All coffee originates from woods that expanded in Ethiopia, and its own beans that traded between itself and neighboring Yemen.
• Ethiopian coffee continues to be the most famous coffees worldwide. Seek coffees through the Yirgacheffe location.

If you prefer Ethiopian coffee, you might like...

• Kenyan coffee: both of these coffees have become similar. Both have a complex (or "busy") flavor that's nevertheless balanced such that it signifies a variety of but complimentary coffee nuances. Both have a similar consistency, like 2per cent milk. The largest huge difference usually Kenyan coffee is much brighter, or more in acidity, than Ethiopian coffee.
• Peruvian coffee: Coffee from Peru has actually a much easier complexity in flavor, but like Ethiopian coffee, has actually a medium acidity or tart and the same consistency or mouthfeel that is considered method.
• Jamaican coffee: Jamaican Blue hill coffee is considered the most pricey coffee in the world, so you could consider a blend that utilizes Blue Moutain beans rather than pure. The two coffees are extremely similar in that they have a complex and balanced flavor coupled with a medium brightness. The real difference is that Blue Moutain coffee can have an earthy (or "dirty") aroma to it while Ethiopian coffee, particularly from Yirgacheffe, is recognized as to own a far more flowery aroma.

Kenyan

• Complexity: Advanced and balanced
• Acidity: High