Ethiopian Coffee
About Our Ethiopian Coffees
I’ve got a soft spot for Ethiopian coffees. Well, I’ve got a soft spot for all coffees, let’s be honest... but there really is something special about Ethiopian coffees. They’re just jam-packed full of character!
Right now, we only have two Ethiopian single-origin coffees: Melon & Toffee Ethiopia and Dark Chocolate & Biscoff Ethiopia Mocha Djimma. They’re both absolute gems and represent two very different types of coffee from Ethiopia.
Melon & Toffee Ethiopia is crisp and smooth, lightly roasted to allow the fruity and sweet taste notes to shine through. Dark Chocolate & Biscoff Mocha Djimma, on the other hand, is roasted darker to amplify the bittersweet notes of dark chocolate and caramel, and to bring out the warming, spicy notes that catch your taste buds on the finish.
I’m working on increasing our range of Ethiopian coffee beans, but they’ve got to be genuinely special and offer decent value to make the cut. That said, there’s more on the way, and I can’t wait to share them with you.
-Kev
Ethiopian Coffee FAQs
Q: What makes Ethiopian coffee unique?
A: Ethiopia is the birthplace of Arabica coffee, which makes it among the most diverse coffee origins. Depending on which Ethiopian coffee we're talking about, it's often known for vibrant fruity and floral flavours and aromas, a spicy note, and bags of complexity.
Q: How should I brew Ethiopian coffee?
A: That depends on the specific Ethiopian coffee beans and your personal preferences. Melon & Toffee Ethiopia, for example, is great for inverted AeroPress and pour over, and can also work well as espresso if you’re a light roast espresso enthusiast. Dark Chocolate & Biscoff, on the other hand, is generally better suited to classic espresso shots, moka pots, French presses, and the original method (non-inverted) AeroPress.
Q: Why do you only have two Ethiopian coffees right now?
A: Because I'm picky ;-). I won't include a coffee in the range just to fill a gap; it has to genuinely stand out. I'm tasting a lot of Ethiopian coffees and will be adding more as and when I find others that really get my attention.
Q: Is Ethiopian coffee acidic?
A: That depends on the coffee in question and on what, exactly, you mean by “acidic”. When people talk about acidity in coffee, they usually refer to flavour, not actual pH level. Taste acidity does often reflect slightly higher actual acidity, but we’re talking minor differences, nothing close to lemon juice levels, for example. Ethiopian coffees, especially those grown at higher altitudes, are often known for tasting notes like citrus fruit acidity or zesty brightness. But in terms of pH, they’re only slightly more acidic than coffees from other origins.
