Ethiopian coffee can be thanked for the birth of coffee! This incredible brown water that we call coffee accounts for one of the widest, most consumed beverages on the planet and it’s all thanks to the nomadic mountain tribes that discovered it in the mountains around the 9th century.

Plucked from the mountains and wet processed, Ethiopian coffee is for the most part an organically traded commodity that drives a rich and sophisticated coffee culture. The coffee beans are dried on raised beds that produce a bright, tangy flavor with hints of berries, florals, fruit and lemon. The aroma is distinctly rooted in a citrus smell, and it is frequently ranked to be some of the greatest coffee available on the market.

In Ethiopia, coffee is often served as part of a traditional coffee ceremony, which is a social and cultural event that can last for several hours. The ceremony involves roasting and grinding the coffee beans, brewing the coffee, and serving it to guests in small cups.

Ethiopian coffee is considered to be some of the best in the world, and Ethiopia is widely regarded as the birthplace of coffee. It’s believed that coffee was first discovered in the Kaffa region of Ethiopia, and the word “coffee” may have even originated from the region’s name.

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How To Make Ethiopian Coffee

You can make Ethiopian coffee like you would any other dark roast. Being a dark roast coffee that has had its oils pulled to the surface through the roasting process, you can expect a bold and full body flavor. Ethiopian coffee also tends to be low acidity, which means it’s easier to digest.

To make the coffee we suggest buying them as whole beans from Peet’s and grinding it yourself when ready to brew. We also suggest bringing your water about 195 degrees to avoid under or over extraction. While 195-205 degrees is within normal range for brewing coffee, the lower temperature is better to use with a dark roast if using a pour over method.

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How To Make Ethiopian Coffee

Making Ethiopian coffee can be a wonderful experience that maximizes the enjoyment of the unique flavor and cultural significance of this coffee. Here is a general guide to making Ethiopian coffee for maximum enjoyment:

• Start with high-quality coffee beans: Choose high-quality Ethiopian coffee beans that have been recently roasted and are fresh. Look for beans that have been grown at high altitudes and processed using traditional methods.
• Grind the beans: Grind the coffee beans to a medium-fine consistency just before brewing. Use a burr grinder if possible for a more consistent grind.
• Use the right equipment: You can use a traditional Ethiopian coffee pot called a jebena, or a French press or drip coffee maker. The important thing is to use equipment that allows for good extraction and maximum flavor.
• Heat the water: Heat the water to just below boiling. The ideal temperature for brewing coffee is between 195°F and 205°F (90°C-96°C).
• Add the coffee: Place the ground coffee in the coffee pot, French press, or coffee maker. Use about 1-2 tablespoons of coffee per cup of water.
• Add the water: Slowly pour the hot water over the coffee grounds, making sure to wet all of the grounds. Let the coffee steep for 3-5 minutes.
• Filter the coffee: If using a French press, press down the plunger to filter the coffee. If using a drip coffee maker, let the coffee brew through the filter. If using a jebena, pour the coffee through a strainer or cheesecloth to remove any grounds.
• Serve and enjoy: Ethiopian coffee is traditionally served in small cups called demitasses. Enjoy the coffee slowly and savor the unique flavor and cultural significance of this wonderful coffee.

Overall, making Ethiopian coffee is a unique and enjoyable experience that can maximize the flavor and cultural significance of this amazing coffee.

Where To Buy Ethiopian Coffee

Ethiopian coffee is number 5 in the world in terms of coffee production, and it is the largest producer in Africa. Ethiopian coffee farms take up so much land that it is estimated to be about 400,000 hectares, or nearly 1 million acres. That’s a lot of coffee!

We are big with Peet’s Ethiopian Fancy Dark Roast for several reasons. While Peet’s is well known for its variety of coffees, they are also known for their roasting and shipping process. For example when you place an order the coffee is then roasted, sealed in its bag, and shipped frequently on the same day.

That’s a big deal when you consider that the beans are in their prime before they’re roasted for the ultimate freshness. So much flavor (almost 60% of the initial aroma is lost within 15 minutes of grinding) is gained back with their process.

If you take our advice with Peet’s Ethiopian Fancy Dark Roast, be sure to order the whole bean variant from their site. It will ensure those aromas and flavors will be yours to enjoy!

Guatemalan coffee is one of the greatest sources of high altitude coffee available in the world. Grown in the rich volcanic mountains in a sub tropical climate, the mountainous soil is packed with nutrients needed to grow incredible coffee. Guatemala, which is known for producing some of the world’s finest coffees. The country has a long history of coffee production, dating back to the early 19th century, and coffee is an important part of the country’s economy and culture.

Guatemala’s diverse geography and climate, which ranges from hot and humid in the lowlands to cool and dry in the highlands, allows for the cultivation of a wide variety of coffee beans with unique flavor profiles. Some of the most popular Guatemalan coffee varieties include Antigua, Huehuetenango, and Cobán.

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How To Make Guatemalan Coffee

Here’s a general guide to making Guatemalan coffee:

• Start with high-quality coffee beans: Choose high-quality Guatemalan coffee beans that have been recently roasted and are fresh. Look for beans that have been grown at high altitudes and processed using traditional methods.
• Grind the beans: Grind the coffee beans to a medium consistency just before brewing. Use a burr grinder if possible for a more consistent grind.

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• Use the right equipment: You can use a drip coffee maker, French press, or pour-over method to brew Guatemalan coffee. The important thing is to use equipment that allows for good extraction and maximum flavor.
• Heat the water: Heat the water to just below boiling. The ideal temperature for brewing coffee is between 195°F and 205°F (90°C-96°C).
• Add the coffee: Place the ground coffee in the coffee maker, French press, or coffee filter. Use about 1-2 tablespoons of coffee per cup of water.
• Add the water: Slowly pour the hot water over the coffee grounds, making sure to wet all of the grounds. Let the coffee steep for 3-5 minutes.
• Filter the coffee: If using a French press, press down the plunger to filter the coffee. If using a drip coffee maker, let the coffee brew through the filter. If using a pour-over method, pour the coffee through the filter into a carafe or cup.
• Serve and enjoy: Guatemalan coffee is typically served black or with a small amount of milk or sugar to enhance its natural flavors. Enjoy the coffee slowly and savor the unique flavor and cultural significance of this wonderful coffee.

High Altitude Coffee

Grown in altitudes of 5,000 ft high up in the mountains, Guatemalan coffee is known for its floral, chocolate, smoky, spicy, and sweetness. The cooler air in the mountains slows the growth cycle of the plant, which produces a slower grown coffee bean. This slowed growth process produces a bean that is more dense with its flavor and gives it a hard shell. This harder shell improves the beans ability to hold onto its aromas in storage.

It is why coffee from around the world frequently advertise that it is grown with high elevation farming. These Guatemalan coffee beans are considered some of the most valuable because they are expensive to grow, yet the complex and sweet flavors make this coffee well sought after by coffee lovers.

Antigua is the most well-known Guatemalan coffee variety and is grown in the Antigua region near the city of Antigua. The coffee beans grown in this region have a complex flavor profile that is characterized by a medium body, a bright acidity, and notes of chocolate, caramel, and spice.

Huehuetenango is grown in the highlands of northwestern Guatemala and is known for its rich and fruity flavor, with notes of citrus, honey, and caramel. Coffees from this region have a bright acidity and a full body.

Cobán is grown in the mountainous region of the same name, which is known for its dense forests and high altitude. Coffees from this region are known for their bright acidity, medium body, and floral and fruity notes.

Our Favorite Guatemalan Coffee Brand

While there are 8 coffee regions in Guatemala, the most popular is Antigua. Antigua coffee comes from volcanic soil. Fertile, wet, and grown in consistent temperatures throughout the year.

It is why we are fans of Peet’s Guatemala San Sebastian Dark Roast. Single origin, their heirloom variety of Arabica known as Bourbón gives it a sweetness with floral vanilla orchid, bittersweet chocolate, and guayaba sweetness. The dark roast brings down the acidity with medium high brightness and a heavier body flavor.

One of my biggest complaints about the entire coffee process is how much flavor is lost between the coffee being harvested and when I have it in my hands. Did you know that about 60% of the aroma is lost within about 15-20 minutes after grinding due to exposure to the air. This causes the coffee to interact with its environment, it oxidizes, and takes on other flavors. It explains why coffee smells so good the first time it is opened.

This is why we recommend buying from Peet’s. If the coffee was roasted 6 months ago, the flavor will not be as good. Peet’s roasts coffee the same week that it ships. It is sealed immediately, and ensures the best quality product arrives to your doorstep.

Pro Tip: Even if you’re not a coffee nut like we are, we highly suggest buying Peet’s Guatemala San Sebastian Dark Roast as a whole bean coffee and grinding it yourself. It will make a big difference in flavor retention.

Kenyan coffee beans are known through the world as some of the greatest coffee you can buy. It is famous for its intensity, acidity, and incredible aroma. It is in many ways the perfect coffee to try drinking black without adding anything. Why? Because it’s sophisticated flavor profile should be given a chance before it is morphed!

The coffee industry is an important part of Kenya’s economy, and coffee is a key export product for the country.

Kenyan coffee is grown in the high-altitude plateaus surrounding Mount Kenya, which provides the ideal conditions for coffee cultivation. The rich volcanic soil, combined with the high altitude, allows the coffee plants to develop slowly and produce beans with a rich flavor and unique characteristics.

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How To Make Kenyan Coffee

In terms of brewing and serving, Kenyan coffee can be prepared using different methods, including drip coffee makers, French presses, and pour-over methods. The coffee is typically served black or with a small amount of milk or sugar to enhance its natural flavors.

We tend to recommend that Kenyan coffee is made using a french press and a burr grinder.

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Instructions:

• Start by heating water in a kettle to around 200°F (93°C).
• While the water is heating up, measure out the desired amount of coffee beans, usually around 1 to 2 tablespoons of coffee per cup of water.
• Grind the coffee beans using a burr grinder to a medium-coarse consistency. The coarseness is important for a French press as it allows for proper extraction and a smooth flavor.
• Once the water has reached the desired temperature, pour it into the French press to warm it up.
• Discard the water from the French press and add the ground coffee into the carafe.
• Pour hot water over the coffee grounds and stir to ensure all the coffee is wet. Let it steep for about 4 minutes.
• Press the plunger down slowly, separating the brewed coffee from the grounds.
• Pour into a mug and enjoy. Kenyan coffee is typically served black or with a small amount of milk or sugar to enhance its natural flavors.

Tips:

• To get the best flavor from Kenyan coffee, use high-quality, fresh beans that have been recently roasted.
• Be sure to use filtered water to avoid any impurities that could affect the taste of the coffee.
• Adjust the amount of coffee and water used based on your preference for the strength of the coffee. Generally use 1 to 2 tablespoons of coffee per cup of water.

Our Favorite Kenyan Coffee Brand

Kenyan coffee is known for it’s complex, acidic, floral, and a fruity flavors as their coffee is grown right around the 5,000 ft / 1500 m mark high up in the mountains.

When coffee is initially ground from a whole bean, the grounds themselves are exposed to the air. This means an increased surface area for the coffee to interact and simultaneously exchange unintended flavors. The aromas of the coffee bean reacts and oxidizes and around 60% of that aroma and flavor is lost within about 15-20 minutes after grinding.

But none of this means much if the coffee is roasted, ground, and sitting on the shelf in a warehouse for several months. It essentially means you aren’t getting what you paid for, but it is why we are big fans of Peet’s Kenya Auction Lot coffee.

While Peet’s is well known for its variety of coffees, they are also known for their roasting and shipping process. For instance, when you place an order that coffee is then roasted, sealed in its bag, and shipped frequently on the same day. That’s kind of a big deal when you consider that so much of the flavor is lost so rapidly!

If you take our advice with Peet’s Kenyan coffee, be sure to order the whole bean variant from their site. It will ensure those aromas and flavors will be yours to enjoy!

High Altitude Kenyan Coffee

Kenyan coffee is grown at high elevations giving it a Strictly High Grown SHG and Strictly Hard Bean SHB rating.

Coffee grown at high elevation and in cooler temperatures slows the growth cycle. This allows the plant more time to mature, therefore producing intense flavors that give Kenyan coffee its notoriety. It is why so many coffees from around the world pride themselves in stating high elevation farming. These beans are top of the line because they are more expensive to grow, yet the body and aroma from these beans give it incredible value to coffee lovers.

The harder coffee bean offers its own advantages as well. As the coffee bean is grown slower and over longer periods of time, it allows the bean to form a resilient shell and a dense inner bean that does a good job to retain flavor when in storage.