Growing Coffee Beans in Ethiopia

What Makes Ethiopian Coffee Special?

Ethiopia, the birthplace of coffee, holds a special place in the hearts of coffee enthusiasts worldwide. At Guilty Coffee, we’re thrilled to offer you a taste of this rich heritage with our exquisite Ethiopian coffee. But what sets Ethiopian beans apart from the rest? Let’s dive into the unique characteristics that make these beans a must-try for any coffee lover.

Where Does Our Ethiopian Coffee Come From?

Our Ethiopian coffee hails from various Sidamo estates, nestled in the lush highlands of southern Ethiopia. Sidamo, one of Ethiopia’s most renowned coffee-growing regions, is known for producing beans with distinct floral and fruity notes. The high altitudes and diverse microclimates of this region contribute to the complex flavour profile that’s become synonymous with Ethiopian coffee.

What Are Heirloom Varietals?

When it comes to coffee varieties, Ethiopia boasts an incredible diversity. Our beans are classified as “heirloom varietals,” a term that might leave you scratching your head. So, what does it mean?

Heirloom varietals are indigenous coffee plants that have been cultivated in Ethiopia for centuries. Unlike many commercial coffee varieties that have been selectively bred for specific traits, these heirloom plants have evolved naturally over time. This genetic diversity results in a wide range of flavour profiles, making each cup of Ethiopian coffee a unique experience.

Why Does Variety Matter?

The use of heirloom varietals contributes significantly to the complexity and depth of flavour in Ethiopian coffee. Each varietal brings its own unique characteristics to the cup, resulting in a symphony of tastes that can include:

• Delicate floral notes
• Bright citrus tones
• Rich berry flavours
• Subtle wine-like qualities

This diversity of flavour is one of the reasons why coffee enthusiasts often describe Ethiopian coffee as a sensory adventure.

What Does Grade G5 Mean?

Our Ethiopian coffee is graded as G5, but what does this actually signify? Coffee grading in Ethiopia is based on a system that considers factors such as:

• Bean size
• Shape uniformity
• Colour consistency
• Cup quality

Grades range from 1 to 9, with 1 being the highest. Our G5 grade indicates a high-quality coffee that meets strict standards for appearance and taste. While not the absolute top grade, G5 offers an excellent balance of quality and value, allowing us to bring you superb Ethiopian coffee at a price that won’t make you feel guilty.

How Is Our Ethiopian Coffee Processed?

The processing method plays a crucial role in developing a coffee’s final flavour profile. Our Ethiopian beans undergo natural processing, a method that’s been used in Ethiopia for centuries. But what exactly does this entail?

1. Harvesting: Ripe coffee cherries are carefully hand-picked.
2. Sorting: The cherries are sorted to remove any defective or unripe fruits.
3. Drying: Whole cherries are spread out on raised beds to dry in the sun.
4. Turning: The cherries are regularly turned to ensure even drying.
5. Hulling: Once dry, the outer layers are removed to reveal the green coffee bean.

Why Choose Natural Processing?

Natural processing allows the coffee cherry to dry around the bean, imparting unique flavours that you won’t find in washed coffees. This method typically results in:

• Fuller body
• Lower acidity
• Intense fruity notes
• Complex wine-like characteristics

The natural process is particularly well-suited to Ethiopian coffee, enhancing its inherent fruity and floral notes while adding a layer of sweetness and complexity.

How Does Our Ethiopian Coffee Taste?

Our Ethiopian coffee, aptly named “Nkandla,” offers a sensory experience that’s truly unforgettable. Here’s what you can expect when you brew a cup:

• Aroma: A delightful bouquet of floral notes, complemented by subtle spices and a hint of wine.
• Flavour: A complex interplay of floral, spice, and wine-like notes that dance on your palate.
• Body: Medium to light body, typical of Ethiopian coffees.
• Acidity: Bright and lively, contributing to the coffee’s overall vibrancy.
• Finish: A lingering, pleasant aftertaste that leaves you craving another sip. 

How Should You Brew Our Ethiopian Coffee?

To fully appreciate the nuanced flavours of our Ethiopian coffee, we recommend brewing methods that highlight its delicate characteristics:

1. Pour-over: This method allows for precise control over the brewing process, helping to extract the coffee’s subtle floral and fruity notes.
2. Chemex: Similar to pour-over, but with the added benefit of a thicker filter that produces an exceptionally clean cup.
3. Aeropress: For a quick but flavourful cup that brings out the coffee’s brightness and complexity.

Whichever method you choose, we suggest using water just off the boil (about 95°C) and a medium-fine grind size. Experiment with different ratios to find your perfect cup, but a good starting point is 60g of coffee per litre of water.

Why Choose Our Ethiopian Coffee?

Choosing our Ethiopian coffee isn’t just about treating yourself to a fantastic cup of joe. It’s about:

• Supporting sustainable farming practices in Ethiopia
• Experiencing the rich heritage of coffee’s birthplace
• Exploring the complex flavours that only heirloom varietals can offer
• Enjoying a high-quality, ethically sourced product at a fair price

Ready to Experience Ethiopia in a Cup?

Our Ethiopian coffee offers a taste adventure that’s hard to beat. From its floral aroma to its wine-like finish, every sip is a journey through coffee’s homeland. Whether you’re a seasoned coffee connoisseur or just beginning to explore the world of specialty coffee, our Ethiopian beans are sure to impress.

Ready to take your taste buds on a trip to Ethiopia? Head over to our African coffee collection and grab a bag of our Ethiopian delight. Trust us, the only thing you’ll feel guilty about is not trying it sooner!