If you like fruit and flowers, start with Ethiopia. If you want a sweet, smooth, easy cup, start with Colombia. Both are excellent; they just answer different cravings.
| Ethiopia | Colombia | |
|---|---|---|
| Typical notes | Jasmine, bergamot, lemon, blueberry | Caramel, red apple, orange, milk chocolate |
| Acidity | High and bright | Medium |
| Body | Light, tea-like | Medium |
| Best roast | Light | Light to medium |
| Best with milk? | Usually better black | Yes |
| Altitude | 1,700–2,200 masl | 1,200–2,000 masl |
Why Ethiopian coffee tastes so different
Ethiopia is where Arabica coffee comes from. Thousands of local varieties grow there, many never formally named, and that genetic range shows up as florals and fruit you rarely find elsewhere. Naturals, dried in the whole cherry, taste even fruitier: think blueberry jam.
Why Colombian coffee is so easy to love
Colombia grows mostly washed coffee in the Andes. Washing strips the fruit off before drying, which gives a clean, sweet, balanced cup. Many regions also get two harvests a year, so fresh Colombian beans are easy to find.
Which should you buy?
- Drink it black and like trying new things: Volcanica's organic Yirgacheffe
- Take milk, or want one coffee for every day: Volcanica's Colombian Supremo
Not sure? The taste quiz scores both against what you like in about a minute.