Ethiopia is where coffee was born, and so coffees from this country are considered to be superior in quality by many coffee experts. It’s the truly authentic coffee! Ethiopia produces unique blends with neither the acidity nor the excessive pungency of the Kenyan coffee varieties, and there is a lot of variety throughout Ethiopia’s regions of coffee-growing. There is no defining attribute or characteristic of Ethiopian coffee – other than, perhaps, its diversity from region to region! Some regions produce dry-roasted, some wet-processed, and some (like Sidamo) both. You’ll get a lighter and less wild or earthy taste from natural dry-processed as opposed to washed , but even within those categories there is a lot of variation, from the full-bodied, spicy, earthy coffee beans from the region of Djimmah, to the intense, winey flavours of Harrar.

Arguably one of the highest quality and most superior-tasting Ethiopian coffee is Kebado – named for the region from which it comes. Kebado is a relatively small place; it’s a little town in the Sidamo area, situated almost three kilometres up the mountain Metesio. Extremely rural, simplistic and humble, this small town produces some of Ethiopia’s very finest coffee beans. They are of the wet processed variety, and they have an incredibly distinctive and fragrant aroma.

Ethiopian Organic Wet-Processed Kebado is vacuum-packed in Addis Ababa before being exported, thus preserving the quality, flavours and aroma of this special Ethiopian coffee bean. Even before being brewed, the aroma from the coffee grounds is quite something! Fruity and fragrant, they bring a delightful scent of passion fruit, berries and plums. Once brewed, the scent takes on sweet and sugary tones, too.

Kebado coffee has an excellent acidity – not too high, but bright and well-defined. The flavour is extremely complex – a deep blend of fruity and floral notes, with hints of apple and pear on the sweet end of the scale, and lemon and lime on the citrus side. It is a light bodied coffee, and yet has a surprisingly velvety texture, and the aftertaste brings to mind sweet fruit lingering on the palate.

Ethiopian beans are usually best kept away from high roasts in order to enjoy their flavours, and Kebado coffee falls into this category. The interplay of bright, fruity and floral flavours is so lively and dynamic that it would be a shame to drown them out in a dark roast. Darker roasted Kebado loses its bursting flavours, but it does still taste good, with more enhanced plum/grape tones. However, the lighter roasted variety is thought of as the perfectly balanced Kebado coffee. Not too sweet, not too sour, and yet delicious hints of both – Kebado is an exciting, flavoursome and aromatic Ethiopian coffee worth trying.

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