Has Ethiopian beans generally gotten worse over the years?

Has Ethiopian beans generally gotten worse over the years?

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Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….


Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

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Has Ethiopian beans generally gotten worse over the years?

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Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

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Has Ethiopian beans generally gotten worse over the years?

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

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Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

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A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

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Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

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Has Ethiopian beans generally gotten worse over the years?

Has Ethiopian beans generally gotten worse over the years?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Has Ethiopian beans generally gotten worse over the years?

My very first experience with specialty freshly roasted beans was an Ethiopian yirgacheffe coffee from a local roaster. And it was absolutely amazing. Even with my shitty setup (hario skerton and v60 with a standard kettle), I got some incredible floral fruity results. It was almost like elderflower tea, but coffee.

So obviously I bought a bunch of Ethiopian beans back then, and loved them all.

But I find that now, 5 ish years later, Ethiopian beans are much more boring, mellow, closer to stone fruits in taste, and just not the same. And this is the exact same beans from the same roasters than what I used back in the days.

So, what happened? Has Ethiopian coffee fallen off its throne, or has multiple local roasters forgotten how to roast correctly?

What should I try to get that very light, bright, elderflower tasting/smelling beans again?

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