Last week, I visited the Somerville Farmer’s Market. There were many lovely booths selling independently produced goods ranging from Greek cuisine to home-grown crops, however my favorite one was the coffee booth. I meet a man running this booth, a tall, middle-aged and pale skinned man with a calm and strong persona. I asked what coffees he has to offer and what is the best one. The seller tells me that depends on my preference. I mention to him that I like a chocolately flavor, he then suggests I try the Columbian and other South American coffees.
Suddenly, I remember that I am studying the culture of Ethiopia for my class. So I then mention Ethiopian coffee which to my delight he had a batch. He then proceeds to brew the Ethiopian blend. He takes a scoop of beans and crushes them, the man then takes the grinds and places them in a filter and pours hot water over them. Fascinated by seeing coffee being ground and brewed the old school way, the man then proceeds to tell me why Ethiopian coffee is amazing and how he prefers it vastly to Starbucks.
This Ethiopian coffee according to him is grown on a small farm in Ethiopian and each bean is handpicked with care while the bad beans are individually discarded. While Starbucks fails to do so, and prefers to grab as many beans as possible (good and bad) and proceed to roast them to the point of burning them. On the other side, Ethiopian coffee is lightly roasted and not burnt. As a result of this, Ethiopian coffee has a lighter, more fruity and airy taste to it as opposed to the deep, dark and bitter taste that Starbucks has. I taste some of the Ethiopian coffee and I’m honestly impressed by how rich and flavorful it is. The seller then recommends that I add some cream to it, I add the cream. The cream gives the coffee a nutty and sweet taste which reminds me of tea more than a coffee. I then add sugar syrup which gives the coffee a more sweeter favor however I do regret that as the coffee tasted it’s best when it only had cream.
The coffee seller was extremely informative and I learned much about coffee production from him. A day later, I order a Starbucks coffee and I’m appalled by how burnt and bitter it was. The Ethiopian coffee had spoiled me by its richness, sweetness and subtlety. Now, I will seek out more cafes that serve more natural coffees. My quest to find more Ethiopian coffee has begun.
Ethiopian coffee is awesome in my opinion, I think every coffee drinker should try it at least once in their life.