ETHIOPIA, Medium Roast
- Origin : Yirgacheffe, Ethiopia
- Process : Washed, Sun-Dried
- Roast : Medium
- Notes : Lemon, Honey, Mango
- Harvest : November to February
Rated and reviewed to be the highest Arabica coffee in the world. In short, we would define it as a bright coffee for its light body and high acidity. It is characterized by its complexity of fruity, winey flavors and strong floral aroma followed with a bright acidic kick to it!
Ethiopian washed coffees are more elegant, lighter, and drier on the palate than naturally processed coffees. The body is not too strong and has an almost tea-like delicacy which reveals a mild and pleasant acidity.
Ethiopia is the region located between the tropic of Cancer and the tropic of Capricorn. It is the perfect region endowed with mild temperatures and plenty of rain. The lush vegetation in Ethiopia allows farmers to grow their coffee trees without having to plant additional trees to provide shade. In fact, the coffee-growing conditions are so good that agricultural chemicals are rarely needed.
The history of Ethiopian coffee is different compared to the other countries that have well-documented, recorded coffee histories. The story of Ethiopian coffee begins with a legend. It all started around 850 AD with a young goat herder named Kaldi. It began when he found his goats acting strange and unusually excited after eating the small berries off a shrub. In curiosity, he ate a few berries and felt energized. He knew the berries were special and immediately grabbed a pocket full of berries and took them to the monks in the monastery at Lake Tana. The monks reacted negatively throwing the berries into the fire and exclaiming it to be “Devils work!” However, the berries roasting in the fire gave off an irresistibly pleasant aroma. In amazement, the monks started to experiment with the coffee seeds soaking them in hot water to preserve the flavors. Drinking the coffee, they experienced the energy it gave them and vowed to drink it daily for their nightly devotions.
Coffee still stands to be an important aspect of daily life for the locals in Ethiopia. It is part of their core cultural tradition to have a ‘coffee ceremony’ which is a social experience where the host harvests, roasts, brews cups of coffee for people to gather and enjoy a good coffee time. There is even a phrase in a local language that translates to “coffee is our bread”.
Dessert Pairings to Try
Ethiopia coffee makes a delicious combination with light fruit desserts such as a lemon pound cake, strawberry shortcake, or a blueberry muffin. The floral and bright acidity of Ethiopian coffee makes a perfect pair with chocolate, especially milk chocolate. This will bring out its notes of wine.
- Arabica coffee was first discovered in Ethiopia around the 8th and 9th centuries by a goat herder named Kaldi.
- One of the core cultural traditions in Ethiopia is having a 'coffee ceremony.' It is a tradition where people would gather to enjoy coffee and conversation.
- Ethiopia coffee beans can be eaten raw also the coffee cherries. In some communities in Ethiopia, people would mix it with nuts, cereal, even with butter and other spices to eat it raw.
This is a very tasty Ethiopian, done at a medium roast. I use it ground for pour over and in an automatic espresso machine. I am buying it 5 pounds at a time and recommending it to my coffee colleagues.
Great coffee. I make cold brew and it is the highlight of every morning. I grab a cup for me and a handful of walnuts for my Lilac Amazon and we discuss the daily news events. Seriously, I love this coffee and this company. Super fast and secure shipping. Highly recommend .
My favorite is dark roast, which we bring back on our annual trip to Addis and we ran out. I found Browny online, and saw the medium roast on sale and decided to give it a try. We are very happy, we've got the mix right and my crave for dark roast has been satisfied.
ETHIOPIA, Medium Roast
I used to own a Café in Australia and fussy with my coffee, I moved to the states but had trouble finding good coffee. I do miss being able to get beans still warm from the roaster but discovered Browny, Yirgacheffe blend which I had tried from other roasters and was disappointed. These guys know their craft and I'm a repeat customer now.