Ethiopian Coffee: Flavor, History, and How to Brew It

Ethiopia is the birthplace of coffee, and its beans are still some of the most exciting in the world — bright, fruity, and floral. Here's what makes Ethiopian coffee special and how to get the most out of it.

The birthplace of coffee

Legend says a goat herder named Kaldi discovered coffee in Ethiopia centuries ago. Today the country grows a huge diversity of heirloom varieties, often on small farms at high altitude — which is exactly why the flavors are so vibrant.

What Ethiopian coffee tastes like

Expect bright acidity, fruit, and floral notes — think blueberry, citrus, jasmine, and milk chocolate depending on the region and process. Our Ethiopia Natural is a medium-light roast with milk chocolate, fruit, and caramel.

How to brew Ethiopian coffee

To show off those delicate flavors, brew it as a pour-over or drip. A lighter roast and a cleaner brew method let the fruit and florals sing. Skip the extra-dark roast — it would bury what makes Ethiopian coffee great.

Try it fresh

Ethiopian coffee is best enjoyed fresh, so its aromatics are at their peak. Grab a bag of Ethiopia Natural, roasted to order, or explore more brights in the single-origin collection.