Some claim that Ethiopia is coffee’s birthplace, so it’s not surprising that the good stuff is ubiquitous here. If you’re invited to an Ethiopian coffee ceremony, don’t miss it: it’s a unique and elaborate ritual you’ll never forget.
Ethiopia Typica Varietal.
Coffee Arabica Typica was the first varietal of the species discovered in the Kaffa region of Ethiopia centuries ago. Coffee Typica seeds were brought to the Americas by a French Naval officer in the 1700’s. Typica are low yielding varietals that are commonly recognized by their thinly shaped, copper colored leaves and extended, oval-shaped bean size. Cup quality is generally excellent demonstrating outstanding sweetness, cleanliness and body.
Ethiopian Yirgacheffe is a washed coffee in which the coffee beans, after having the outer layers of skin and fruity pulp removed, are soaked up to 72 hours in fermentation tanks. Beans treated with this “wet” method will generally have a higher acidity, a cleaner winey or floral flavor, and more of a full body than the beans processed by the dry method.