Use of coffee can be traced back as far as the 9th century in the highlands of Ethiopia. Legend has it that Ethiopian shepherds first noticed that goats “danced” and became more animated after eating wild coffee berries. Today, wild and native Arabica coffee trees are still the primary source for this historic and exotic coffee.

 

Yirgacheffe, the most famous of Ethiopia’s coffees, is grown around the town of Yrga Cheffe, adjacent to Lake Abaya, in the Sidamo district south of Addis Ababba, the capital city. With cinnamon and strawberry undertones, Yirgacheffe coffee is known for a thick rich body, winy acidity and an intense floral, earthy aroma.

 

Most of the coffee is still gathered from wild trees growing amidst the tropical rain forests at elevations from 5,000 to 6,000 feet. Negligible use of chemicals and fertilizers indicate Ethiopian coffees as some of the most natural coffee available.

 

Read more about the role of Ethiopian coffee in the history of coffee.