Goats and coffee: an origin story

Specialty coffee from Ethiopia has a rich history that dates back centuries.

It’s believed that coffee was first discovered in Ethiopia in the 9th century and has since become an important part of Ethiopian culture and economy. According to legend, coffee was discovered in Ethiopia by a goat herder who noticed his goats became energised after eating berries from a certain tree. So naturally, he tried the berries himself and felt the same effect. Eventually people began roasting the beans ocer an open fire, and brewing the beans into a beverage, and news of the new drink spread.

The Ethiopian terrain - acidic soil and high altitudes combined with just the right amounts of rain in mountainous regions - lends itself perfectly to the growth of coffee beans, without the need for agricultural chemicals.

Ethiopian specialty coffees are known for their ‘bright’ character, often described to have fruity and floral flavours. This month we’d like to introduce you to our washed Ethiopian coffee from Three Marks.

Okay, but what’s the difference between ‘washed’ and ‘natural’ process coffees?

‘Natural process’ coffee involves drying the whole coffee cherry with the fruit intact, while ‘washed process’ coffee involves removing the outer layer of the cherry before drying. The results are quite distinct!

Washed specialty coffee tends to have a cleaner taste with brighter acidity and more floral or fruity notes. Natural specialty coffee, on the other hand, has a more intense and complex flavour profile, with a sweeter taste, heavier body, and often exhibits earthier notes.

Both are delicious when brewed with proper care! Our general rule of thumb is that washed coffees are better suited for filter, and natural coffees are better suited for espresso. The filter brings out the subtle, bright notes of a washed coffee, while espresso allows the bold earthy notes of a natural coffee to shine.

Curious to try a washed Ethiopia in filter?

Well you’re in luck because we’ve got a wonderful Ethiopian, Shakiso, from Three Marks brewing in the MoccaMaster this week! Come give it a try.