Ethiopia is the birthplace of coffee

It is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buni" in Ethiopia, so Coffee Bean is quite possibly a poor anglicized interpretation of "Kaffa Bun". Coffea Arabica was also found in the Harar region quite early, either brought from the Kaffa forests or found closer by. It is entirely possible that slaves taken from the forests chewed coffee berry and spread it into the Harar region, through which the Muslim slave trade route passed.

Ethiopian coffees are available from some regions as dry-processed, from some regions as washed, and from Sidamo as both! The difference between the cup profiles of the natural dry-processed vs. the washed is profound. Washed Sidamo, Yirgacheffe and Limmu have lighter body and less earthy / wild tastes in the cup as their dry-processed kinfolk.

Ethiopian coffees can vary greatly from lot to lot. It takes A LOT of cupping to find the specific lot of coffee that is superior. MAO Horse imports a lot of coffee, but each year one specific "chop" (lot number) out-cups the others. Since lots differ in character, and I do so much to find the best lot, we are now listing the Lot Number in the description of the coffee. When I find that coffee, I buy the majority of the year’s coffee immediately, leaving a small opening in case any other good lots come along later in the season. But my experience has been that early shippings of the DP Ethiopians are often the best of the season, in contradiction to many other origins where the earliest are often underdeveloped, lower-grown coffees and the mid-crop pickings are better. Organic supplies have been good, and a few lots have been outstanding. Here’s an interesting article outlining the producers hopes for the budding Organic Ethiopian coops



About 紅龜 CT Luh

I see, I think ~
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