Coffee

Ethiopia is the birthplace of coffee. The coffee plant, known as Arabica, first grew in the Ethiopian region called Kaffa. Ethiopians call coffee ?bun? or ?buni.?

Ethiopian coffee is available from various regions today, some of it comes dry-processed, some comes washed. The differences between the dry-processed varieties and the washed varieties are significant. In brief, the washed version exhibits the characteristics of a lighter-body and less earthy notes in the flavor and aroma. The dry-processed varieties are wilder, more earthy, and fuller-bodied coffees.

Ethiopian variety

Coffees from Ethiopian are typically characterized as having some of the most unique flavors in the world. They are very fascinating and complex coffee beans, grown in coffee’s most natural environment. Also, coffee originating from different Ethiopian regions vary greatly.

It is widely believed that the coffees grown in lower regions or middle regions are the better coffees. Ethiopia also has a large variety of organically grown coffees and these are probably some of the best certified organic coffee beans in the world.

The three main regions of coffee production in Ethiopia are: the Harrar region, the Ghimbi region and the Sidamo or Yirgacheffe region.

Dry-processed Ethiopian beans

The coffee beans grown in the Harrar region are grown on small coffee producing farms on the eastern area of Ethiopia. Harrar coffee is dry-processed. These coffees have very specific labels, for example, the larger beans are the longberry beans, the smaller are called shortberry, and there is also the Mocha bean.

Ethiopian coffee is known for its strong and dry character. It has a druity acidity, much like wine. And best of all, a rich and pungent aroma with a heavy body. If you focus on a good brew, you will no doubt taste the blueberry or blackberry aromatic overtones. Coincidently, Harrar coffee beans are often used for espresso, because the pungent aromatic are much desired in the espresso’s crema or froth.

Washed coffees

The washed coffees that are produced in Ethiopia come from the Ghimbi and Yirgacheffe regions in the west of the country. These Ghimbi beans tend to have a more balanced flavor with a heavier body and a taste that seems to last much longer than the dry-processed variety.

On the other hand, it seems that the Yirgacheffee bean, with is grown in the southern part of Ethiopia, is especially favored amongst Westerners. That’s probably because it is a milder coffee, exhibits fruity overtones, and is brilliantly aromatic. This coffee is often referred to as Sidamo, which is the region from which it originates.

Brewing the perfect cup

As with all coffees, the raw product is just as important as the process of brewing. You’ll know you’ve brewed the perfect cup of Ethiopia coffee if you’ve chosen the bean to your liking and the level of roast is to your taste. But when it comes to the perfect cup of Ethiopian, it is not just about taste, but smell also. Close your eyes and focus on the smell. You will be transported to place of origin, to Ethiopia, where coffee was born.

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Author: Samantha Evans
Article Source: EzineArticles.com
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Coffee is grown in many parts of the world. Each of these origin coffees will have the unique characteristics based on climate, soil, agriculture and processing. The Indonesian countries that produce coffee are: Sumatra, Sulawesi, East Timor, Papua New Guinea and Java. Indonesia is the third largest coffee producing region in the world. However, these regions only cultivate a small portion of arabica beans and are highly sought after.

Sumatra is probably the best known of the Indonesian coffees. Coffee has been produced in Sumatra since the 1700s. There is little regional distinction between coffees produced in different areas of Sumatra, so coffees sold as Estate coffees (from a particular farm) are rare. These are mostly wet processed coffees, which means the fresh fruit pulp is washed from the outside of the coffee bean, rather than allowed to dry and then be removed. Sumatran coffees can be roasted medium-dark to dark. Medium-dark will reveal the best flavors from the beans, although dark roast is more commonly seen. This coffee has a rich flavor, full body and wonderful aroma with spicy undertones. In medium-dark roasts, a nutty aroma and flavor comes through.

Sulawesi beans, which are sometimes referred to by the Colonial name “Celebes”, are very similar to Sumatra beans. They have very earthy notes and low acidity. Sulawesi coffees are also prized for their syrupy notes. There are some Sulawesi beans which are held as green beans for a very long time and marketed as “aged Sulawesi”. These unusual coffees have a stronger earth note to them, with an underlying muskiness.

East Timor is a small island located between Sulawesi and Australia. Coffee production is the most important economy of East Timor, especially since the country gained independence in 1999. Many of the coffees from this island are organic coffees and most are processed by the wet method. This coffee has the familiar Indonesian earthy, rich flavor. Spicy notes of sweet cinnamon and mild acidity make this a fine coffee.

Papua New Guinea is on the eastern half of Indonesia. Coffees from Papua New Guinea are different than others in Indonesia. They are often called a ‘wild coffee’. They have fewer of the distinctive earthy tones found in many Indonesian coffees. Papua New Guinea coffees are processed by the wet method. There are also many estate coffees from Papua New Guinea and each have their own special characteristics. Common threads in these coffees are: fruity tones, lower acidity and well-rounded body. Many coffees from Papua New Guinea are also organically grown.

Java is located east of Jakarta. The government of Java actually controls about 80% of the coffee grown in East Java and is its own Estate coffee. It is a wet processed coffee. Java is usually blended with another coffee to make Mocha Java, which isn’t chocolate like the name implies, but the region (Mokka) where the other bean comes from. Java beans have a cleaner flavor than either the Sumatra or Sulawesi. They have a lighter body and slightly more acidity than other Indonesians.

If you haven’t tried an Indonesian coffee, find a local roaster who offers any of these origins mentioned here and you won’t be disappointed!

Michael Russell Your Independent guide to Coffee [http://coffee-guides.com]

Author: Michael Russell
Article Source: EzineArticles.com
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