4 Significant Classifications of Ethiopian Coffee Bean

Ethiopian coffee bean develops in Ethiopia, a nation known for its wealthy coffee culture and history. It considers the finest coffee beans in the world due to their unique flavors, different profiles, and conventional development strategies.

Ethiopian coffee beans are known for their shining causticity, botanical and fruity notes, and particular territorial characteristics.

The country’s coffee-growing locales, such as Sidamo, Yirgacheffe, and Harar, deliver beans with distinctive flavor profiles, making Ethiopian coffee a favorite among coffee devotees.

The Best Ethiopian Coffee Bean

Regardless of your coffee-drinking experience, you must know another coffee flavor to enhance the taste of your taste buds and satisfies your coffee cravings. 

1- Organic Sidamo Coffee 

Coffee background 

  • Sidamo coffee is among the most popular, renowned, and recognized coffee beans. 
  • It is the most prominent example of what should a famous region deliver 
  • If you are a coffee enthusiast looking for the best place to dive into the ocean of the best coffee, the Sidamo coffee beans are the best option. 
Profile 
Roasted byFrench roasted coffee 
Roast Medium 
Taste Notes of blueberry Earthy Slight almond Wine 
Body Creamy 
Sweetness Strong Fruity 
Acidity Balanced Berry-like 
Fragrance Earthy Wine-like 
Aftertaste Creamy Long-lasting 
Species Arabica 
Origin Ethiopia Sidamo 
Certs Single-origin USDA organic Fairtrade 

2- Yirgacheffe coffee 

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  • The most flavorful Ethiopian coffee bean comes from the region along with Sidamo.
  • Because of the strictly high-grown environment, coffee beans occur slowly in the region.
  • The slow growth leads to a more developed flavor of the coffee beans because of the slow delivery of nutrients.
  • The beans live up to a high standard and are the best example of why the world’s elite-class coffee exists.  
  • Considers the great coffee all of the time 
Profile 
Roasted by Volcanica coffee 
Roast Medium 
Taste Complex Notes of fruit and wine 
Body FullThick 
Acidity Bright Fruity 
Sweetness Moderate Fruity 
Fragrance EarthFruity Strawberry 
Aftertaste Resonant 
Species Arabica 
Origins Ethiopia Sidamo Yigracheffe 
CertsSingle-origin 

3- Wild Sidamo coffee 

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  • Wild food uses highly quality ingredients and puts higher transparency in its operations. 
  • They fulfill their promise and keep their word by providing organic, healthy, sustainable, and fair trade of goods. 
  • They contribute to the two most famous and worthy charitable organizations, Pencils of Promise and Wood Concerns.
  • Apart from trading this stuff, the organization is battling to impress you with its flavorful and healthy Ethiopian Sidamo coffee. 
  • It perfectly exemplifies the quality of coffee that wild food has been employed for its betterment. 
  • The wild Sidamo coffee is now living as the highly reputable Ethiopian coffee in the world. 
Profile 
Roasted by Wild foods 
RoastMedium 
Taste Rich Notes of fruit and berry 
Body Full Creamy 
Acidity Low Wine-toned 
Sweetness Moderate Fruity 
Fragrance Complex Fruity Floral 
Aftertaste Smooth Mellow 
Species Arabica 
Origin Ethiopia Sidamo 
Certs Organic, charitable contributions, single-origin, fair trade 

4- Yigracheffe Birhanu coffee 

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  • The coffee beans are present in the strictly high-grown district 
  • The district has its trademark and reputation 
  • They are slow-growing coffee beans at higher altitudes 
  • Take more than average time for their growth to absorb maximum nutrients from the soil and thus develop a vibrant flavor
  • The coffee beans live on the top benchmarks of the origin 
Profile 
Roasted by Cubico coffee 
Roast Medium 
Sweetness Moderate Fruity 
TasteComplexLimeFloral Dark chocolate notes 
Acidity Moderate Citrus-like 
Body Smooth Creamy 
Fragrance Floral Fruity 
Aftertaste Sweet Chocolate 
Species Arabia 
Origin Ethiopia Sidamo Yigracheffe Birhanu 
Certs Organic Single-origin 

Processing of Ethiopian Coffee Beans 

Two basic methods are being used to process Ethiopian coffee bean. These are sun drying and wet processing. 

Let’s explore these two processing methods and learn how they contribute to Ethiopian coffee beans’ quality and flavor profile. 

Sun drying 

  • The foremost step is manually sorting cherries to transport the dense and high-quality cherries to the next step. 
  • After their selection, the select beans are placed on the wood drying beds covered in BUrlap and nylon netting. 
  • Set the processed beans in the sun. 
  • After drying, remove the husk by milling and sell the bean by storing them in quality packaging. 

Wet processing 

  • Farmers put the cherries in water for sorting as the denser ones settle down, and the lighter ones will start floating. 
  • The farmers use eco-pulper to remove pulp and to get parchment coffee. 
  • Then, the process of mucilage removal is by keeping the parchment coffee in the fermentation tank for 2-3 days. 
  • After soaking the Ethiopian coffee bean in the soaking tank for twelve hours, dry them for 2-34 weeks by placing them on drying beds. 
  • They again sort the beans and deliver the quality ones for sale by removing the damaged ones. 

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