The two main types of coffee beans are Arabica and Robusta. Ethiopian Arabica coffees tend to be more fruit-forward and complex. Robusta coffees have less complex flavor profiles and are more resistant to disease and pests.
Ethiopia is the birthplace of Arabica coffee. It is among the best in the world and accounts for around 3% of the global market. Ethiopian coffee has unique compounds that contribute to its enjoyable bitter taste which complements fruity and floral flavors.
Ethiopia remains one of the biggest coffee producers, providing some of the best single-origin coffee beans. The country’s coffee growing regions influence the diverse flavors found in Ethiopian coffee. In 2016, over 375,000 tonnes of coffee were grown and processed in Ethiopia, making up a significant portion of the economy.
Arabica beans are generally considered of higher quality, while Robusta beans have a stronger, harsher flavor. Arabica beans contain more sugar, resulting in more complex flavors and aroma, compared to the higher caffeine content in Robusta. Arabica is preferred for specialty coffees, but Robusta is more affordable and offers bolder flavors.