These beans take you to the cradle of coffee, because Ethiopia is considered its country of origin: according to legend, the coffee plant was discovered by the shepherd Kaldi, whose goats jumped around in an uproar after eating the red coffee cherries. He then had a taste of it himself and started dancing and jumping around with the goats. His wife was not quite comfortable with this and sent Kaldi with the coffee cherries to the monastery, where the abbot threw them into the fire. Seductive roasted aromas are then said to have filled the room.

Coffee culture is an important part of Ethiopian life, to this day traditional coffee ceremonies are held all over the country, usually three times a day and – bet – it works in Austria too. “Hey Mamacita – where do you want to go? London, Paris or Rome? “… or rather Addis Ababa

About 15 million people work in the coffee sector in Ethiopia. This corresponds to one-sixth of the population. Coffee trade is a central part of the economy.

Ethiopia – land of coffee

Coffee in Ethiopia is mostly harvested in natural forest gardens and you can taste that from every single bean.

Most sun-dried Ethiopian coffees come from the mountainous regions east of the capital. Most of the washed coffees come from the highlands south and west of Addis Ababa and are named after the different regions of origin. Yirgacheffe, Sidamo and Limu.

And there is another special feature, indeed downright insider’s tip: Yirgacheffe coffee is considered the measure of all things in the coffee world in terms of taste. With its fruity, floral aromas, it is unmistakable.

While the dry-processed coffee beans from Ethiopia taste idiosyncratic, even mysterious, the washed ones are simply elegant – with lemon and floral tones. This breadth and at the same time depth of flavor and aromas can hardly be found in other countries, perhaps it is precisely for this reason that Ethiopia became the cradle of coffee.