The air in the growing regions of Ethiopia is heavy with the scent of coffee flowers--like jasmine and orange flowers, and yet not at all like. Coffee’s origin is shrouded in mystery but is believed to have begun in Ethiopia, where heirloom varieties still grow wild beside the road. As the story goes, a drowsy goat herder named Kaldi noticed his goats were perkier after nibbling on the coffee trees, and tried the cherry for himself. Caffeine was discovered, and coffee’s epic began.
While there is an overarching Ethiopian coffee characteristic (blueberries and lemon curd, many say), each region has its own unique flavor profile. The Sidama region which includes the Yirgacheffe and Guji zones offers characteristic lemon-citric tones and bright acidity.