Ethiopia: The Birthplace of Wild Flavors

Floral, fruity and tea-like. Washed lots bring jasmine, black tea and citrus, naturals bring berries, stone fruit and jam. Light roasts keep those delicate notes, while espresso roasts add a milk chocolate finish. The altitude is high, often above 1800 meters, which adds to the clarity and the floral lift.

Ethiopian coffees often have a lively, fruity acidity balanced by sweetness, especially in light roasts. If you want a rounder cup, a natural lot is usually softer, and an immersion brewer such as a French press or Clever Dripper rounds it further. Our acidity guide explains acidity, bitterness and sweetness.

Washed lots are cleaner, floral and tea-like. Naturals dry with the fruit on the bean, which gives a heavier body and berry or tropical sweetness. Many Ethiopian coffees are sold in both styles, so you can try the same country twice. Read more in our processing guide.

A V60 or Chemex shows off the floral side, an AeroPress adds body and is very forgiving, and a Clever Dripper gives a round, sweet cup. For natural lots, a French press makes a jammy, heavy cup if you grind a little coarser. A paper filter keeps jasmine and tea notes crisp, so rinse it first to remove any papery taste.