Ethiopia is one of the worlds oldest known countries, a landlocked nation located in the horn of the African continent. Ethiopia is also the country where coffee was first found, and it is from here that it traveled across the world to become perhaps the most preferred beverage today.

Coffee has its origins way back in the in the ninth century. It is though that a herd of goats ate some bright red berries that they found growing on small green bushes, it was then evident that the goats to have enjoyed the strong taste.

The region called Kaffa led to the name coffee, and the plant coffee arabica began to be grown in other places. Yet connoisseurs of coffee claim that Ethiopian coffee is better than coffee from all other places, as the blends produced in the country are aromatic without being too strong or acidic as is the case with Kenyan coffees.

From those humble beginnings Ethiopia now produces many different varieties of coffee. This is mainly because each region has a different way of processing the beans; some choose a wet roast while others use a dry roast. Some regions have managed to combine the 2 together, today sidamo produces the best of these hybrids making a rich full bodied, light and smooth tasting brew.

If you favour a coffee with a mild taste you should select a dry- roasted coffee over a washed coffee. With so many ways of processing their coffee there is a wide variety of choices, everything from the spicy and sweet Djimmah coffee to the strong and fruity coffees from Harrar.

The most outstanding coffee comes from the region of Kebado. This is simply the best of all the Ethiopian coffee. Kebado its self is small rural village situated in Sidamo, high up in the side of Metesio Mountains.

This coffee is smooth and fruity with wonderful aromas and is produced using the wet-processing. It does not have the grainy texture found in some of the lighter Ethiopian roasts. Kebedo coffee is quiet simply as close as you can ever hope to get to the perfect cup of coffee.

Kebado coffee is organically produced and exported all over the world from Addis Ababa where it is vacuum packed to preserve the freshness of the coffee bean. People all over the world, love the exotic taste and the sugar-like sweetness of the brew. Its aroma is amazing even before it is ground, as it has a fruity scent to it, a blend of passion fruit, plums and berries.

One important factor when roasting Kebado coffee and indeed all Ethiopian coffee is to try and keep it away from a dark roast. Over roasting these beans will over power the wonderful flavours and aromas of the beans and you will loose the sweet and fruity tones that these coffee beasn have become famous for.

Related Articles