Ethiopia is often considered the birthplace of coffee, where it is believed to have grown natively. The legend speaks of Kaldi, a goat herder who noticed his goats becoming more energetic after eating coffee cherries. He brought the cherries to monks at a monastery, who initially thought they were cursed and threw them into a fire. The aroma of the roasting beans was so delightful that they retrieved and brewed them, discovering coffee’s stimulating effects.
As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any other. The region of Yirgacheffe in Ethiopia is known for producing some of the world’s most celebrated coffees. Heirloom coffee varietals grow wild in Ethiopia and are responsible for the beautiful, bright acidity associated with this origin.
In the Sidamo region of Ethiopia, home to the Sidama people, coffee production is a significant part of the local culture and economy. About 60% of the coffee produced in this region undergoes a washed processing method, which often brings out a distinctive flavour profile characterised by vibrant acidity, elegant sweetness, and delicate floral and citrus notes.
