Ethiopian Review

Ethiopia is one of the oldest countries in the world situated on the horn of Africa. Ethiopia is famous for many things but it is also the birthplace of coffee and from these humble beginnings coffee has travelled the world and very well may be the most popular beverage in the world today.

It did how ever have some auspicious beginnings, involving a herd of goats who found the bright red berries of on a small green tree to be delicious and the herders noticed the their goats to be quiet uplifted after eating these berries.

This all happened in a region called Kaffa and this where coffee got its name. These coffee Arabica plants, where then grown elsewhere spreading as far as Indonesia and south America but many experts still believe that Ethiopian coffee is still the best. These Ethiopian coffees are aromatic have a good body but remain low in acidity unlike many Kenyan coffees.

Today Ethiopia produces many different types of coffee. The flavours and aromas vary by region and the conditions they are grown in. Some regions use a wet- roasting some use a dry-roasting while regions like Sidamo use a combination of both, which produces a coffee that is rich with a full body and a light and smooth taste.

It is down to personal tastes, if you prefer a light tasting coffee you will choose a dry roasted coffee. Because of the many different ways Ethiopians use to process their coffee they have a wide variety of tastes and flavours in their coffee, Spices to fruity tones are all common in Ethiopian coffee.

Coffee produced in the Kebado region of Ethiopia is rated as the best quality coffee to be produced. Kebado is a small town in the Sidamo region on the Metesio mountain, and the coffee is named after the place it is grown in.

The coffee has a fruity flavour that is smooth, rich and highly fragrant, and has the typical wet-processed aroma with no grainy consistency found in lighter roasts of coffee. Kebado coffee is considered to be the closest to the most perfect coffee ever produced.
Kebado coffee is organically produced and exported all over the world from Addis Ababa where it is vacuum packed to preserve the freshness of the coffee bean. People all over the world, love the exotic taste and the sugar-like sweetness of the brew. Its aroma is amazing even before it is ground, as it has a fruity scent to it, a blend of passion fruit, plums and berries.

One important factor when roasting Kebado coffee and indeed all Ethiopian coffee is to try and keep it away from a dark roast. Over roasting these beans will over power the wonderful flavours and aromas of the beans and you will loose the sweet and fruity tones that these coffee beasn have become famous for.

About the Author:
Ethiopia coffee is the first and still the best. But there so many different regions producing unique coffee with wonderful flavours.

by James martin | (List of Foods)