Ethiopia and Colombia produce two of the most popular and distinctive coffees in the specialty world. Understanding their differences will help you choose the right bean for your palate and brewing method.
Ethiopian Coffee
Ethiopia is the birthplace of coffee. Ethiopian beans, particularly from Yirgacheffe and Sidama, are known for their bright, fruit-forward profiles — blueberry, jasmine, lemon, and stone fruit. They are typically lighter roasted to preserve these delicate aromatics.
Colombian Coffee
Colombia's varied altitude and climate produce a wider range of flavours. Huila and Nariño coffees are celebrated for their stone fruit and caramel sweetness with a velvety body. Colombian coffees are more versatile and work beautifully in milk drinks.