Processing Methods:
Washed (Wet) Process: Enhances the coffee’s bright acidity and clean flavor profile. regions Sidama and Yirgacheffe.
Natural (Dry) Process: Involves drying the coffee cherries with the beans inside, leading to fruity and wine-like flavors. From Harrar.
Flavor Profiles:
- Complex and Varied: Ethiopian coffee beans are known for their complexity, often featuring a mix of floral, fruity, and spicy notes.
- High Acidity: Ethiopian coffees typically have a bright, lively acidity, which adds to their distinctive character.
- Aromatic: The aroma of Ethiopian coffee is often intense and fragrant, with notes of flowers, fruits, and sometimes chocolate.
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