What Makes Ethiopian Coffee Different?

What Makes Ethiopian Coffee Different?

Arabica is the most planted coffee variety in the world. There is a vast array of different identified strains.

When the pros purchase coffee from most origins, they often have a sense from previous experience of how the coffee will taste.

They can even blind-taste to certain origins fairly accurately – however, this simply isn’t the case with a lot of Ethiopian coffee samples.

Ethiopian heirloom coffee varieties are renowned for their diversity of flavour profiles.

Each wild strain is genetically unique. Tea-like floral or lemon flavours are really common, but there’s so much more.

These Ethiopian heirloom coffee strains can offer a wide range of flavours, from fruity to earthy, floral to nutty, and everything in between. They also have a unique genetic makeup that sets them apart from other coffees grown around the world.

These varieties are often sourced from small farms in Ethiopia and have been passed down through generations. New samples arrive from January to May and it's always one of the highlights of the year for the coffee aficionados. 

Roar Gill's current crop of Ethiopia coffee, from the growing region of Jimma, contrasts with more floral tea-like coffees. It's punchy, full of body and is a testament to the range of possibilities that Ethiopia can deliver.

Designed for a 40ml shot in a Nespresso machine, it can handle a dash of milk, but we think it’s at its best when drunk black with a little time to cool!


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