Is Ethiopian Coffee Acidic? 6 Types of Ethiopian Coffee Discussed

Is Ethiopian coffee acidic? 

The other I was surfing the internet and came across Ethiopian coffee that looked great to try out. I did research on the coffee that grows in this African country and I’d like to share what I’ve learned. 

Let’s jump straight into it. 

Is Ethiopian coffee acidic? 

Yes, Ethiopian coffee beans are considered acidic. Both Robusta and Arabica coffee beans grow in Ethiopia but Robusta ones are higher in acidity. If you want to buy Ethiopian coffee beans/grounds low in acidity, go for those that grow in the Limu region.  

What you should know about Ethiopian coffee?

Ethiopia is considered the birthplace of Arabica coffee and it’s the 5th biggest Arabica coffee exporter. 

As mentioned above, Arabica and Robusta coffee grows in Ethiopia. In fact, around 54% of the coffee produced in Ethiopia is Arabica whereas 46% is Robusta.

Ethiopian coffee is known for its distinct taste, hence it’s so popular across the world. One of the main reasons that it has so special taste is the way they’re processed. They are either wet or dry-processed with each method making a huge difference to the taste of coffee. Coffee that followed the wet process is light and has citrus hints while the dry-processed ones are richer in taste and more chocolatey.

1. Ethiopian Harar coffee

The harvest of this Ethiopian coffee type happens from October to January; a natural process is followed for the beans to be ready for brewing. The growing altitude is 6,150-7,150 feet (1,880-2,180 metres), and the taste of it is wild berry acidity with a strong (slightly sour) taste. 

2. Ethiopian Yirgacheffe coffee

This is another Ethiopian coffee type that is harvested from October to January with natural processes followed for coffee beans to get ready for brewing. The altitude they grow is lower than the Harar coffee (5,900-6,250 feet or 1,800-1,900 metres). When it comes to their taste, they are considered typical Arabica coffee beans with a smooth, mellow taste and floral aroma. 

3. Ethiopian Sidamo coffee 

Similar to the 2 coffee types above, they are harvested from October to January, and they grow in low altitudes (4,900-7,225 feet or 1,500-2,200 metres). What about its taste? Acidity-wise, it’s relatively low in acidity and has a complex and somehow strong taste with a floral aroma. 

4. Ethiopian Limu coffee

This is one of the best options if you want to drink Ethiopian coffee low in acidity. It’s harvested at the same time of year as the rest Ethiopian coffee types and its growing altitude is 3,600-6,225 feet (1,100-1,900 meters). Limu coffee produces some of the best coffee out there with a distinct winey and spicey taste that evokes your emotions. 

5. Ethiopian Teppi coffee

As you might have guessed Ethiopian Teppi coffee is harvested at the same exact time of year as the other coffee types from Ethiopia. It grows in 4,650-8,200 feet (1,300-2500 meters). And what does it taste like? Bright, wild with distinct citrus hints and cocoa. 

6. Ethiopian Lekempti coffee

This is the only Ethiopian coffee type that’s harvested from February to April, and its growing altitude is 5,575-7,225 feet (1,700-2,200 meters). The taste of it is rich yet balanced at the same time. 

Why Ethiopian coffee is sour? 

Let’s chat about the main reasons that make Ethiopian coffee taste sour: 

Various coffee bean types: Because both Arabica and Robusta coffee beans grow in Ethiopia, coffee coming from this country is considered acidic. Especially Robusta coffee beans are more acidic since they grow in higher altitudes and take longer to mature which makes them contain more caffeine as well as acidity. What’s the correlation between sour taste and acidity? The more acidic your coffee is, the more sour it’s going to taste. 

The way of processing: The most common way for Ethiopian beans to be processed is dried out with the fruit still on and this makes Ethiopian coffee somewhat sour.

Roasting type: The majority of Ethiopian coffee beans are medium roast meaning that they contain a good amount of acidity and therefore, the coffee they produce is going to taste sour. 

Ethiopian vs. Kona coffee

These 2 coffee types share a couple of traits in common in terms of growing conditions and taste. 

Let’s go over the similarities and differences between Ethiopian and Kona coffee.

Similarities

• Coffee type: Kona and Ethiopian coffee are Arabica (the majority of Ethiopian coffee) which produce less acidic coffee with a mellow taste and hints of cocoa and chocolate. 

• Growing conditions: Kona coffee grows in volcanic slopes whereas Ethiopian coffee in plateaus. The altitude that both of them grow is considered high, meaning that it takes them a bit longer to grow and mature.

Differences

• Flavour: Ethiopian coffee is known for its winey taste with a floral aftertaste while Kona coffee tastes spicy and slightly sweet with nutty notes. 
• Acidity: Ethiopian coffee is regarded as mildly acidic as it grows in high altitudes while Kona coffee is typically dark roasted meaning that it’s low in acidity
• Process: Natural processes are used for Kona coffee to make sure brew made with Kona coffee has a rich aroma. On the other hand, Ethiopian coffee (depending on the type and region) follows either a natural or wet process (washing the beans to produce a more vivid taste and aroma).

Let’s wrap it up 

That’s a wrap. I hope you learned a thing or 2 about Ethiopian coffee and its level of acidity. Go ahead and order some coffee beans/grounds from Ethiopia and treat yourself to a delicious cup of coffee. 

FAQ

Let’s take a look at a couple of FAQs to learn more about Ethiopian coffee.

Does sugar reduce acidity in Ethiopian coffee? 

Adding sugar to your Ethiopian coffee is going to make it less sour and sweeter. But it won’t really change the level of acidity of your coffee. The good news is that although sugar doesn’t neutralise acidity in coffee, there are other ingredients that do reduce acidity in coffee including baking soda, water milk, and creamer. 

Does cream reduce acidity in Ethiopian coffee? 

Yes, this is one of the most effective ways to reduce acidity in Ethiopian coffee. All you need to do is pop a cream serving in your coffee – this is going to be enough to make your coffee less acidic.