Roasting and Cupping Ethiopian Green Coffee
Quick answer
Ethiopian coffees roast best at light to medium profiles that keep their floral and fruit notes. Drop just past first crack, keep development to about 18–22% of total roast time, and avoid second crack. Cup samples before buying a lot, and rest espresso roasts for 10–14 days before pulling shots.
Ethiopian coffees reward careful roasting. Light to medium profiles preserve the delicate floral and fruit notes that define these origins. For espresso-specific roast and recipe guidance, see the best Ethiopian coffee for espresso.