The Cup That Changed Everything: Ethiopian Coffee

For me, specialty coffee started with Ethiopia.

It wasn’t at Starbucks or Peet’s, though both were already shaping how many people thought about coffee. Instead, it was at a small café—I can’t remember which one—that a barista handed me a pourover and encouraged me to try it without cream or sugar. The beans were Ethiopian, lightly roasted.

I took that first sip and it blew my mind. The coffee was delicate and floral, almost tea-like, but as it cooled the flavors began to bloom. Suddenly I tasted fruit—maybe blueberry, maybe blackberry—and I realized coffee could be so much more than the dark, heavy brews I was used to. That single cup sparked a lifelong affection for Ethiopian coffees—the birthplace of coffee itself.

Why Ethiopia Matters

Ethiopia is often called the cradle of coffee. It’s where Coffea arabica originated, and to this day the country’s diverse microclimates, heirloom varietals, and traditional processing methods create some of the most complex and distinctive cups in the world. Yirgacheffe, Sidama, and Harrar are names that regularly inspire excitement among roasters and coffee lovers alike.

They remind me of that first moment of discovery, and they continue to surprise me every harvest.

This Season’s Find

This year, Ethiopian arrivals have been slower—trickling in later than usual. But after sample roasting and tasting through a handful of lots, I found one that immediately stood out.

It comes from the Yirgacheffe region, imported by Genuine Origin, and it checks all the right boxes: Fair Trade, Organic, and naturally processed. The natural process brings a subtle cherry sweetness, yet the cup stays clean and light on the palate—everything I love about a classic Yirgacheffe.

How to Enjoy It

If you haven’t experienced an Ethiopian Yirgacheffe before, this is the perfect place to start. Brew it as drip or pourover and you’ll find a cup that’s delicate, floral, and fruit-forward. As it cools, the flavor evolves, just like that first unforgettable cup I had years ago.

And if you’re an espresso fan? Don’t count it out. A few friends—and I—have tried it in milk-based drinks. Despite its light body, it cuts through milk and leaves behind a subtle sweetness that’s both surprising and delightful.

Closing Thoughts

Every coffee tells a story, but Ethiopian coffees will always feel personal to me. They mark the beginning of my journey into specialty coffee, and they continue to inspire me season after season.

If you’re curious, give this Yirgacheffe a try. Who knows? It might just be your turning-point cup, too.