February with Ethiopian coffee — the original discount offer
Experts regard Ethiopian coffee as among the world's finest. Coffee plants seem to grow almost everywhere there, both on farms and in the wild, where cherries are gathered rather as mushrooms are in Poland! Wondering how coffee is grown in this sunny East African country, or what it tastes like? Read on.
Once upon a time — Ethiopia's coffee story
Did you know that Ethiopia is widely considered the birthplace of coffee? Drinking it is integral to local culture. A well-known saying captures its importance: “If something worries you, drink coffee. If you are happy, drink coffee. If you are tired, drink coffee.” It shows both coffee's great role and the respect it receives.
Accounts of its early use reach back into the first millennium BC, describing beans eaten as a snack with butter and salt. With beginnings so distant, it is hardly surprising that many legends surround coffee.
The best-known tells of Kaldi and his goats. The shepherd noticed that his animals became unusually lively after eating red fruit from nearby shrubs. Intrigued, he took some cherries to a monastery, where a monk tried processing them in different ways. The monks concluded that the beans were a gift from God: the resulting infusion helped them remain at prayer by day and night.
That is the legend of the discovery of the beans behind one of the world's best-loved drinks. Did it really happen? We do not know, though every legend is said to contain a grain of truth. One thing is certain: we associate coffee's origins with Ethiopia.
Growing coffee in Ethiopia
Ethiopia's geography and climate favour coffee cultivation. Many farms lie around 1,000 metres above sea level, while specialty coffee grows at around 1,700–2,200 metres. Well-known growing names include Harrar, Djimmah, Sidamo, Kaffa and Lekempti.
Arabica is the country's characteristic commercial species, with regional names such as Harrar, Djimmah, Sidamo, Yirgacheffe and Mocca familiar to buyers.
Coffee is a major Ethiopian export. Large professional farms account for around 10–15% of cultivation in this description, with family holdings making up the greater share.
Traditional growing often relies on few external inputs, without extensive fertiliser, pesticide, irrigation or mechanised harvesting systems. Limited resources have helped preserve a natural approach that contributes to the appeal of Ethiopian coffee.
Ethiopia Djimmah — a distinctive Ethiopian coffee
Ethiopia Djimmah is a high-quality Arabica from the Kaffa region in coffee's homeland. It grows at 1,650–2,000 metres, including in tropical forests rather than only closely managed farms. Larger trees shelter the plants from burning sun and help maintain the moisture needed for development. One could say that nature itself cares for Djimmah.
Its flavour differs from other Ethiopian coffees partly because of dry processing. Cherries are spread on a flat surface in the sun until the pulp becomes brittle and separates easily from the beans. The beans are then dried further to reach the desired moisture level.
Longer contact with the fruit produces an intense, fruity and sweet profile. Natural processing can also give a lower perceived acidity than wet processing. Djimmah's relatively small beans are another distinctive feature associated with its wild-growing origins.
Discover coffee's roots with Blueberry Roasters
Ethiopia Djimmah is a coffee every enthusiast should try. Find it in our online shop. It offers remarkable delicacy, with spice-like aromas and a fresh-cucumber note. Its lively caffeine character makes it appealing at the start of the day or whenever you want a boost.
In February 2021, Ethiopia Djimmah whole-bean and ground coffee, in every available pack size, was offered at 25% off. The original discount code was Etiopskakawa, entered at checkout to reduce the basket total.