Ethiopian Coffee

First consumed as a fruit, coffee in Ethiopia was initially harvested from wild trees, before a desire for exports in the 1900s introduced plantation coffees and a standardised quality grading system.
As a result of their own internal coffee commodity culture, Ethiopian coffee has historically been difficult to trace. Most are sourced from co-operatives and single estate coffees are rare. Specialty coffee roasters are working hard to improve this, letting us try totally unique coffees like those from the world-renowned Yirgacheffe region, that open our eyes to the potential and diversity of coffee flavours.