The weekly barista jams and competition I have been contracted to direct here in Addis Ababa are gaining momentum. Addis Ababa barista competition participants learned something about great roasting of their own Ethiopian coffees today. Baristas enthusiastically stuck their noses in the freshly-ground Novo Ethiopian Hache and Tula origins, and were amazed at how much expression is possible in Ethiopian coffees. Out of 22, 21 were able to differentiate between the two on smell, and none had ever smelled coffee like these.
Due to the fact that all top-grade coffee by law must be exported and that traditional Ethiopian pan roasting is typically heavy and fast, it is no wonder that most here are unfamiliar with the endless fruitbasket of aromas possible in the best, sensitively roasted Ethiopian coffees.
Participants saw video of Novo Artisan Baristas and photos of presentation of fine Ethiopian coffees at the Novo Denver Art Museum locations and were inspired to embrace coffee in a similar way here in the origin of coffee origins.
I love my job.