Africa: Ethiopia
General taste profile
Ethiopia, a region of Africa, is undoubtedly the birthplace of Arabica coffee and boasts a vast majority of the species' diverse offerings. Thanks to its extensive and distinctive flavor profile, Ethiopian coffee enjoys a prestigious reputation. Coffee from the Yirgacheffe region is among the most prized in the world, and we at FARO wholeheartedly agree. This coffee reveals aromas of jasmine, flowers, and a touch of lemon that define it. The natural drying process used gives this coffee a notable distinction, comparable to coffees from the Harar and Sidamo regions. The most discerning palates will tell you that these coffees are bursting with aromas of jam and ripe strawberries; a texture that leaves no taste bud unmoved. The coffees from Harrar and Sidamo, on the other hand, are known more for their delicate blueberry aromas and smooth texture.
Cultural regions
Sidamo
Located in the far south of Africa, the Sidamo region boasts remarkable coffee quality. The varieties cultivated there offer an interesting range of citrus and lemony notes on the palate, along with a pleasantly acidic touch. It is also in this same province of Ethiopia that one finds the renowned Yirgacheffe (south-central region).
Harrar
The climate in this region is drier, hotter, and more arid than that of the Sidamo region. Consequently, the coffees found there are quite unique. Harrar coffee grows in a more mountainous region in eastern Ethiopia. It is one of the oldest coffee varieties in the world. The coffees cultivated there are washed and sun-dried. After drying, the coffees are hand-sorted to select the finest beans.
Limu and Djimmah
Western crops of the province. Limu offers washed process coffees while Djimmah offers naturally processed coffees.
Treatments
Natural (unwashed/dry-processed) and washed (wet-processed). It should be noted that African coffees (mainly from Central Africa) benefit from a third type of processing: semi-washed (a process in which the bean, once ripe, is first pulped and then dried with the mucilage. This process is also called natural pulping).
