Ethiopian

Flavor Characteristics (see Coffee Taste Terms):

• Complexity: Complex and balanced - a "busy" flavor
• Acidity: Medium
• Body: Medium mouthfeel, like 2% milk

Facts about Ethiopian coffee

• Facts: The birthplace of coffee.
• Region: Eastern Africa, east of Sudan, north of Kenya
• Main growing areas: Yirgacheffe, Harar
• This is where it all began. All coffee originates from trees that grew in Ethiopia, and its beans that traded between itself and neighboring Yemen.
• Ethiopian coffee is still one of the most celebrated coffees in the world. Look for coffees from the Yirgacheffe area.

If you like Ethiopian coffee, you might like...

• Kenyan coffee: These two coffees are very similar. Both have a complex (or "busy") flavor that is still balanced so that it represents many different but complimentary coffee nuances. Both have a similar consistency, like 2% milk. The biggest difference is that Kenyan coffee is much brighter, or higher in acidity, than Ethiopian coffee.
• Peruvian coffee: Coffee from Peru has a much simpler complexity in flavor, but like Ethiopian coffee, has a medium acidity or tart and a similar consistency or mouthfeel that is considered medium.
• Jamaican coffee: Jamaican Blue Mountain coffee is the most expensive coffee in the world, so you might consider a blend that uses Blue Moutain beans rather than pure. The two coffees are very similar in that they have a complex and balanced flavor combined with a medium brightness. The difference is that Blue Moutain coffee can have an earthy (or "dirty") aroma to it while Ethiopian coffee, particularly from Yirgacheffe, is considered to have a more floral aroma.

Ethiopian coffee is available at:

The starbucks Store