Ethiopia is said to be the birthplace of coffee. History claims that an Ethiopian goat herder (Kaldi) first discovered coffee. The legend has it that he discovered his goats eating the coffee fruit from the trees and then dancing around wildly. He took the fruit and presented them to a monk who threw them into a fire stating the magical effects were the work of the devil. The beans began to roast in the fire and filled the room with the aroma of freshly roasted coffee. More than a thousand different varietals of coffee beans grow in Ethiopia. Coffee trees have grown wild there for centuries.
The flavor profile is known for it's fruity and floral characteristics. These coffees have a higher acidity, light to medium body and complex flavors. Ethiopian coffee is best by itself, not blended with other beans. Coffee connoisseurs say it is best if it is drunk black.
Best roast type - medium roast is ideal to bring out the the balance of bright acidity, sweet flavors and medium body.
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