Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions

Ethiopian coffees have a wild, smoky flavor and a stunning complexness that is well-known around the world. We roast this Longberry coffee to a light medium level that elicits strong flavors and winey acidity.

A majority of the coffee in Ethiopia is cultivated by small farmers. The altitudes that are high allow these producers to grow their coffee naturally without any intervention.

Harrar

Harrar located in the Eastern highlands of Ethiopia, is one of the main coffee producing regions that is known for its distinctive wild-varietal versatile arabica coffee Beans. It is a dry-processed coffee and the beans are often described as "wild" due to their distinctive berry flavor.

Harrar is full-bodied spicy and has a jam-like flavour. This Ethiopian coffee has some hints of blackberry, blueberry and vanilla. It is also a very complex coffee that may have notes of wine and even chocolate.

This unique and exotic coffee is cultivated on small farms by many different farmers in the Oromia region of Ethiopia. This is one of the most sought-after gourmet varieties in all the world. These premium coffee beans are grown at high altitudes, and then sun dried to bring out the full taste of this family-owned variety.

The Gera estate produces this unique single-origin coffee. They follow an integrated farming system that is focused on sustainability and improving the lives of their community. They accomplish this by insisting on a sustainable and healthy environment that is free from pollution, and focusing on enriching their soil with nitrogen-producing plants to avoid over-fertilizing. They offer their community free housing and drinking water that is clean and safe. They also provide health care, education, and other important resources.

The coffee beans are naturally dried, and possess a wine-like body, with a rich aroma and flavor. This coffee is sought-after due to its uniqueness. It is also one of the most sought-after Ethiopian coffees around the world due to its sweet berry-like flavors and hints of spice.

These unique coffee beans were dried in the sun for many years to create an earthy fruity and robust coffee. It is a full-bodied coffee with an acidity of lemony grapefruit, citrus and grapefruit, with a some spice. The finish is smooth and has an extended finish. This coffee is great for espresso, but can be used to pour over. It's a cup that will remain in your mouth and leave you wanting more.

Yirgacheffe

This single-origin Ethiopian is known for its floral aromas, citrus flavours and wine-like tastes. It's perfect for French presses, pour-overs and coffee pods that can be reused. It has a light body and is smooth with a sharp acidity. This premium coffee is ideal for drinks made with espresso. The name Yirgacheffe comes from the small town in which it is shade grown arabica coffee beans in southern Ethiopia. It is located in the Sidamo region which is the main source of Ethiopia's coffee production. The region is renowned for its high-quality beans and the city of Yirgacheffe itself is also known for its arts. The region is a sought-after tourist destination for its beautiful landscape, as well as its unique culture.

Ethiopian Yirgacheffe grows at high altitudes and is hand-picked. The beans are dried in the sun following being processed. This results in the coffee that is bright and clean tasting with high acidity. The acidity is high, making it perfect for iced coffee.

While washed yirgacheffes are the most popular, producers in the Gedeo Zone have been using natural processing to create different styles for this famous origin. A great example is the natural Yirgacheffe Misty Valley. It is complex and fruity with a delicate blend of jasmine aroma and bright citrus flavors.

There are also yirgacheffes that have been processed with wet. These are more earthy and more body-like taste. They can be sweet or fruity, with some hints of citrus and peach. These coffees are often slightly tart and have a bright, fresh finish.

In general, the best yirgacheffes come from those that have been carefully dried. This is done in order to prevent brittleness and maintain the freshness of the coffee. The coffee beans are then roasted to create the final flavor profile of the coffee.

A good yirgacheffe coffee is costly however, the flavor and aroma are worth it. If you buy this coffee from a supplier that roasts it and sells it directly it will cost less than a retailer that sells pre-roasted coffee. This type of coffee will have been roasted weeks or even months ahead and will have lost some of its flavor and brightness by the time you buy it.

Sidama

The Sidama region is spread across the fertile highlands to the south of Lake Awasa in Ethiopia's Rift Valley. The mountains are situated between 1,500-2200 m.a.s.l. This allows for a slower ripening of coffee cherries, resulting in the distinctive flavors that are associated with the region of Ethiopia. Sidama is also famous for its strong sense of community. Before the Abyssinians invaded the Sidamas, the Sidamas had a form of government known as a "songo" where elders from different communities would gather and decide on the matters of their nation via consensus. Since their conquest, Sidamas have stood up to the economic and political power of their rulers.

Sidama is a predominantly agricultural society. The Enset plant is their primary food source, however, they also cultivate wheat and other grains, including barley, maize and millet. They also raise cattle and are known for their expertise in cultivating coffee.

Historically, small farmers in this area of the country would sell their beans through the Ethiopian Commodity Exchange (ECX). They would take their cherries to the wet mill where they were cleaned then dried, sorted and dried on raised beds. The process of grading was extremely controlled, evaluating not just physical characteristics, but also the quality of the cup. The most desirable lots were awarded a higher grade, and consequently, a higher price. However this system obliterated a lot of traceability for buyers.

It is now easier for farmers to sell directly to their customers and also to their washing stations. Kenean's company, for example started processing honey from selected Sidama specialty loads three years ago, and is now producing a fantastic profile that accentuates the fruity notes in the coffee.

Our washed Sidama is a vibrant and balanced cup with citrus notes and a hefty body. Its sweetness suggests golden raisins and green tea and is complemented by the subtle sweetness of cane sugar. Our Sidama, an organic processed coffee from the Bensa region is an exotic blend of mangoes and lychees with some jasmine. The sparkling acidity of this coffee and citrus-like notes of fruit are a testament to the long-standing tradition of coffee from the region.

Jimba/Limu

Ethiopia is a country that produces some of best Lavazza Barista Perfetto 100% Arabica Espresso Beans beans in the world. Ethiopia is famous for its unique coffee taste profiles, and for the traditional methods used to cultivate and process coffee. The production of coffee in Ethiopia is a long-standing tradition that is deeply rooted in the Ethiopian culture. Legend has it that a goat herder named Kaldi discovered the energizing properties of coffee through watching his goats consume wild coffee berries. The beans are cultivated on small farms and then processed by hand, allowing for a more complex flavor profile and less acidity.

There are a variety of Ethiopian coffee beans, each with a a unique flavor and aroma. The terroir as well as the altitude of the region play a significant part in the flavor profile of the beans. Harrar and Yirgacheffe are both popular Ethiopian arabica beans. The Jimba and Limu beans are also examples of Ethiopian coffees that are frequently regarded as the best in the world.

The taste and aroma of the coffee you drink is dependent on a myriad of factors, including the roast level and how long the beans are roasting for. Ethiopian coffee is roasted slow and low, which helps to preserve the natural flavors of the beans. Ethiopian coffee is brewed longer than other coffees in order to enhance the flavor.

The right brewing technique is crucial to maximize flavor and aroma. Different methods of brewing can yield different outcomes, so it's crucial to experiment until you find the one that works best for you. For instance the Chemex method of brewing brings out the fruity and floral notes of the coffee while the Aeropress produces a clean cup with a balanced acidity.

Whether you are looking for an invigorating start to your day or a delicious dessert, there is certain to be an Ethiopian coffee bean that is a perfect match for your preferences. Ethiopian coffee is loaded with antioxidants that may reduce the risk of heart disease and boost brain functioning. It is also believed to aid in weight loss and increase energy levels. As with any food or drink, it's important to consume in moderation if you want to reap its health benefits.