Ethiopian Coffee: Why It Tastes Like Blueberries and Jasmine

First time drinkers of Ethiopian coffee often ask the same thing: what did they add to this? The answer is nothing. That blueberry sweetness and the floral lift that reads like jasmine come from the bean itself. Here is why Ethiopia produces coffee that tastes like fruit and flowers when coffee from most other countries tastes like chocolate and nuts.

What is Ethiopian coffee?

Ethiopia is where arabica coffee comes from. The plant grew wild in the forests of the southwest long before anyone cultivated it, and it still does. Because coffee has been growing there for so long, Ethiopia has thousands of native varieties that exist nowhere else. Most producing countries grow a handful of varieties. Ethiopian farms grow mixed heirloom populations that have adapted to each valley over centuries, and that genetic variety is the first reason the cup tastes so different.

The second reason is altitude. Most Ethiopian coffee grows between 1,700 and 2,200 metres. Cooler nights at that height slow the cherry's ripening, so the bean develops more sugars and more complex acids before harvest. Slow ripening is where the sweetness and the bright, citrus like acidity come from.

Why does Ethiopian coffee taste like blueberries?

The blueberry note comes mainly from processing. A large share of Ethiopian coffee is natural processed, which means the whole cherry is dried in the sun on raised beds for two to four weeks with the fruit still around the bean. As the cherry dries, sugars and fruit compounds migrate into the seed. The result tastes like ripe berries, sometimes strawberry, sometimes blueberry jam, with a heavier, syrupy body.

Combine natural processing with heirloom varieties grown high and slow and you get the flavour Ethiopia is known for. No flavouring, no additives, just fruit, sun, and time.

Where does the jasmine and citrus come from?

That is the washed side of Ethiopia. Washed coffee has the fruit removed within hours of picking, then the bean is fermented and rinsed before drying. Without the fruit sugars, the cup becomes lighter and cleaner, and the varietal character comes forward. Washed Yirgacheffe is the classic example: jasmine, bergamot, lemon, and a tea like delicacy that some people compare to Earl Grey.

So the same region can give you two very different cups. Natural process tastes like blueberries. Washed process tastes like jasmine and citrus. Both are Ethiopian, both are honest to the bean.

What does Yirgacheffe mean?

Yirgacheffe is a small town and growing area in the Gedeo zone of southern Ethiopia. It is so well regarded that the name is used as a quality reference on its own. Coffee labelled Yirgacheffe is usually washed or natural arabica from around 1,800 to 2,100 metres, processed at named washing stations. Aricha is one of those stations, and a natural process Aricha is about as clear an example of the blueberry style as you will find.

Other Ethiopian regions worth knowing are Sidama, which tends to be rounder and sweeter, Guji, which is often intensely floral and fruity, and Harrar, a drier eastern region known for wine like, spicy naturals.

Is Ethiopian coffee strong?

It depends what you mean by strong. Ethiopian coffee is arabica, so caffeine is in the normal range for coffee, roughly the same as Colombian or Brazilian beans brewed the same way. What people often mean by strong is roast level or bitterness. Ethiopian beans are usually roasted light to medium to protect the fruit and floral notes, so the cup is bright and aromatic rather than heavy and bitter. If you like dark, smoky coffee, Ethiopia will taste unusually delicate at first.

How do you brew Ethiopian coffee at home?

Filter methods show it off best. A pour over, an Aeropress, or a simple drip machine will all bring out the fruit and florals. A good starting point is 15g of coffee to 250ml of water, which is a ratio around 1:16, with water just off the boil at 93 to 96°C. Grind medium, a little coarser than table salt. If the cup tastes sour, grind finer or use slightly hotter water. If it tastes bitter, do the opposite.

Ethiopian coffee works as espresso too, and a natural process bean pulled as espresso can taste like berry syrup. It is simply a brighter shot than most people are used to.

Is Ethiopian coffee worth trying?

If you have only ever had coffee that tastes like coffee, yes. It is the clearest example of how much the place, the plant, and the process change what ends up in the cup. Start with a natural Yirgacheffe brewed as a pour over, black, no sugar, and let it cool for a couple of minutes. The blueberries show up as it cools.

Ethiopian Coffee Beans

FAQ

What does Ethiopian coffee taste like?

Natural process Ethiopian coffee tastes like blueberries, strawberries, and dark chocolate with a syrupy body. Washed Ethiopian coffee tastes like jasmine, bergamot, and lemon with a light, tea like body.

Is Yirgacheffe a type of coffee bean?

Yirgacheffe is a growing region in southern Ethiopia, not a variety. Coffee from there is arabica from local heirloom varieties, grown at high altitude.

Does Ethiopian coffee have more caffeine?

No. It is arabica, so caffeine is similar to other arabica coffees when brewed the same way.