Ethiopia

Ethiopia is the origin of the Arabic. The species is born in the forests of the south-west of the country, and there are still growing thousands of local types that the caters group as Ethiopian landmarks. No other land offers so much diversity in the cup.

The harvest goes from October to January. Between 70 and 80% of the coffee is processed in natural, drying the whole cherry; the rest is washed. The difference is much noticed: a wash of Yirgacheffe tastes like jasmine, bergamot, lemon and tea; a natural of Guji or Sidama remembers the cranberry and strawberry.

• Yirgacheffe: 1,700-2,200 m, the most floral and delicate.
• Sidama: 1,500-2,200 m.
• Guji: 1,400-2,300 m, very fruity natural.
• Harrar: about 1,500-2,100 m, natural of heavy body, with cranberry, wine and moca notes.
• Limu and Jimma, in the west, complete the map.

To look at your aromas, try a clear tweets in V60, Chemex or Kalita. If you want to know the traditional way to take it, look for the jebena coffee ceremony: toast in frying pan, three rounds and a lot of conversation.