Ethiopia is the primary centre of origin of the Arabica coffee plant, where it has been growing wild in the forests of the southwestern highlands of the Kaffa and Buno districts of Ethiopia for thousands of years.
As legend has it, coffee was discovered in Ethiopia in the 9th century by a goat-herder named Kaldi. He noticed his goats becoming unusually hyper after eating the cherries from the coffee tree. Curious, he tried it himself. A monk approached Kaldi after he had consumed the cherries and took some to his monastery. The monk then roasted and brewed the coffee to share with other monks, finding that the drink helped them to stay awake during long nights of prayer. Since then, coffee has been widely accepted as a stimulant drink.
One of Ethiopia’s most renowned highland coffees is the washed Yirgacheffe. It has fine acidity, body, and flavour. Many people are attracted to its delicate, floral, and tea-like characteristics making it highly distinctive.
Sweet with lush fruit-tones, including orangey citrus, blueberry, dark chocolate, apple cider, cherry blossom. This results in a coffee that is complex yet approachable.
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