The Legend of Coffee
Once upon a time in Ethiopia - former Abyssinia - there lived a goat herder named Kaldi. He was a responsible and patient goatherd. He would wait in the evening for his loyal herd to return to him after their daily grazing.
One night, Kaldi's goats did not return. He searched for his herd and found them at dawn, dancing recklessly by the shiny, dark-leafed bushes with bright red berries. he stared, amazed as his goats pranced and bounced with glee. Kaldi decided to try the berries for himself, and was excited to discover the berries had the same energetic effect on him as it did his goats.
Kaldi rushed home to his wife with pockets stuffed with these barriers. She was as excited as he was and convinced that they were gift from God, send Kaldi to their local monastery. The monk was skeptical of this so-called miraculous discovery and declared the berries from the devil while throwing them into the fire. An enticing aroma began to saturate the room drawing other monks in curiosity. They knelt down and scooped up the now roasted berries to cover them with hot water for preservation. After that night they committed to drinking the brew every night to help them stay awake during prayers. From Ethiopia coffee beans made their way north to Yemen and over the time coffee spread throughout the whole world.
Varieties of Ethiopian Coffee
Sidamo coffee is popular among the specialty trade. It is recognized for its good flavor, aroma, and balanced acidity in the cup.
Yirgacheffe coffee considered as one of Ethiopia's finest coffees. These coffees are appreciated for their lemony tart taste, combined with a rich floral finish. They are delicious!
Djimma coffee Comes from the regions of Kaffa and Illubabor. It is Kaffa that gave its name to coffee. These coffees are well known for their body and acidity.
Illubabor: Illubabor coffee tends to be used in blends, mainly Djimma. Illubabor delivers a balanced cup, medium acidity and is known to be one of Ethiopia's more full bodied coffees.
Limu: Limu coffee grows to the South-West of Ethiopia. This coffee is characterized by its winey aftertaste, with a spicy vibrant cup balanced with sharp acidity.
Lekempti: These coffees are growing with good body, acidity, and a slightly fruity flavor. The beans approach a lingberry and are extremely popular with the specialty trade.
Teppi/Bebeka: Teppi and Bebeka Coffes are welcomed for their blending purposes. Both provide balanced cups, with Teppi adding a wild characteristic of Ethiopian coffee.
Please contact us if you are interested to order raw beans. We have different offer for you.
Nordic abyssinia strives for excellence and crafting of specialty coffees. Our commitment to this excellence starts with their relationship with the right suppliers who supports women and small coffee farmers.
We perfectly understand that the quality of coffee is very important to our customers, that’s why we closely work with our suppliers and farmers for creating the ultimate satisfaction to satisfy our end users .
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