Arabs were the first to roast coffee, turning it into the drink we know today.Legend has it that coffee was first discovered in Ethiopia 1500 years ago. A young goatherd named Kaldi noticed that his flock after eating berries from a certain bush “danced on their hind legs”. He tried the berries and found that he could stay awake much longer allowing him to keep watch over his flock.
The practice of chewing berries spread and soon developed a type of coffee “wine” made by grinding cherries and leaving them to ferment. Coffee remained in Ethiopia until around the 15th Century when written records from Sufi monastries in Yemen, Arabia show coffee trees were being planted. From here pilgrims and coffee traders started the spread of coffee over the world.
Ethiopian Yirgacheffe coffee shows a bright acidity in addition to having intense, clean tastes and a complexity of floral notes in the aroma. On occasion it will have a hint of toasted coconut. The aftertaste is vibrant, and may display undertones of berry or wine.
Location: Konga Zone, Yirgacheffe
Altitude: Above 5,905 Feet (Above 1,880 Meters)
Varietal: Heirloom Ethiopian varietals
Process: Natural or sun dried