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How is Ethiopian coffee grown and harvested?
Ethiopia is the largest producer of Arabica coffee in Africa, with more than 1.2 million smallholder farmers. The way that farmers grow and cultivate coffee is a way that has survived generations.
Farmers in the region have developed a process that uses unwashed, wilder tasting coffee. The dry method involves taking whole coffee cherries and spreading them out in the hot sun. By keeping the cherries on throughout the drying process, the coffee retains its sweet aromatic flowery flavour.
Defected beans are removed by hand to ensure that only the highest quality of coffee is used in Nespresso. Once dried, the beans are moved into a hulling machine where they are cleaned.
The seed of the coffee cherry (called the green bean) is then transported to Nespresso’s roasting facilities in Switzerland where it’s blended and roasted to Nespresso’s precise standards. Finally, it’s ground and encapsulated, ready for your enjoyment.
Ethiopian coffee: a sustainable process
Ethiopia’s coffee process may seem simple, but there’s more to it than you might realise. Continual hand-turning of the coffee cherries ensures even drying. This technique calls for great care and Ethiopian farmers have used this method longer than anyone else.
Today, Nespresso’s long-term partnership with the Rainforest Alliance, through the AAA Sustainable Quality™ Program ensures that more than 80% of coffee comes from AAA farms and more than 40% of all Nespresso coffee comes straight from Rainforest Alliance Certified™ farms.
The AAA Sustainable Quality™ Program works with farmers in countries such as Ethiopia to safeguard sustainable quality and productivity within the coffee supply.
What does Ethiopian coffee taste like?
Nespresso’s Master Origin Ethiopia blend is a fragrant and slightly wild tasting coffee. The method applied to Nespresso’s Ethiopian Arabica beans results in a very aromatic cup. You can expect some delicate floral hints and some notes of musk, a sweet and fresh orange blossom aroma that is complimented by its rich fruit jam notes.
Coffee beans – a little taste of Ethiopia
Master Origin
Ethiopia - Dry Processed Single Origin Coffee
With just one sip of this single origin coffee, you’ll be taken on a delicious journey into the heart of one of the best coffee growing regions in the world.
Vertuo Ethiopian coffee blends
At first taste you’ll experience toasted cereal tones, followed by subtle white floral notes that are characteristic of Ethiopian coffee. These flavours are harmoniously mixed with Kenyan Arabica for a medium roasted morning blend.
Odacio is an audacious blend of fine Arabicas from Ethiopia and Nicaragua. This is a full-bodied coffee with cereal notes, accented by a slight East African fruitiness.
Original Ethiopian coffee blends
Ethiopian Arabica adds its floral touch to this complex and contrasting blend. The South American Arabicas, grown at high altitude, bring a light acidity, and the Cerrado coffee from Brazil reinforces the character and develops the bitterness.
Vivalto Lungo Decaffeinato is a complex blend of decaffeinated Arabicas from several origins including Ethiopia and Colombia.
Ethiopia coffee recipes
Ethiopian Delight
Perfectly balanced, our Ethiopian Delight is a subtly sweet and velvety cappuccino recipe. Add rose petals and chocolate flakes for the ultimate tasting experience.
Ingredients
- 1 capsule of Ethiopia (40ml)
- 120ml full cream milk
- 1 tsp condensed milk
- 1 tsp rose water
- Edible rose petals and/or chocolate flakes to garnish
Methods:
- 1 capsule of Ethiopia (40ml)
- 120ml full cream milk
- 1 tsp condensed milk
- 1 tsp rose water
- Edible rose petals and/or chocolate flakes to garnish
Ethiopia Over Ice
A refreshing iced coffee recipe with an exotic twist.
Ingredients
- 90g ice cubes (3 ice cubes)
- 1 capsule of Ethiopia (40ml)
- 0ml water
- 1/8 teaspoon (0.5ml) of powdered coriander seeds
Methods:
- Add ice cubes to your 300ml recipe glass
- Extract Master Origin Ethiopia coffee capsules
- Add water
- Mix in coriander seeds
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