Ethiopian Specialty Coffee - GUJI - Lavado

Ethiopian Coffees Among coffee producing countries, Ethiopia holds an almost legendary status not only because it is the birthplace of Arabica coffee, but also because it is simply different from everywhere else in the coffee world. Unlike the vast majority of coffee growing countries, the plant was not introduced as a cash crop through colonization. Instead, growing, processing and drinking coffee is part of the everyday way of life, and has been for centuries since trees were discovered growing wild in forests and eventually cultivated for domestic use and commercial sale. From an outsider's perspective, this adds to the sheer complexity that makes Ethiopian coffee so difficult to fully understand - culturally, politically and economically, as well as simply culinarily. Add to that the fact that the genetic diversity of coffee here is unmatched globally — there is 99% more genetic material in Ethiopian coffee alone than anywhere else — and the result is a coffee lover's dream: cafes that are spoken with the reverence or romance that Ethiopian cafes are. The Profile of Ethiopian Coffees Coffees will vary based on a number of factors including variety, process and micro-region. As a general rule, natural processed coffees will have much more pronounced fruity and deep chocolate tones, often with a bit of wine character and a syrupy body. Washed coffees will be lighter and have more pronounced acidity, although individual characteristics will vary. Here is a very basic breakdown of what we look for in cafes from some of the Yirgacheffe micro-regions in the Sidama region. ADADO: Delicate stone fruit with citrus and floral layers that create a balanced structure. ARICHA: Complex and almost tropical, with a juicy fruit base and a sugary, floral sweetness. CHELE: Sweetness of baked sugar more like caramel or toffee, almond and a floral, citrus tone. KOCHERE: Fruit tea supported by citrus and stone fruits.