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

Ethiopian coffees are renowned around the world for their wild and unique flavors and remarkable quality. We roast this Longberry coffee to a light-medium level which elicits bold flavors and a winey acidity.

Small-scale farmers in Ethiopia produce the majority of coffee. These producers are able to cultivate coffee naturally with minimal intervention because of the high altitudes.

Harrar

Harrar is located in the Eastern Highlands of Ethiopia and is known for its wild-type Arabicica. It is a dry processed coffee and the beans are often referred to as being "wild" because of their distinctive berry flavours.

Harrar is full-bodied spicy and has a jam-like flavour. This Ethiopian coffee has hints of vanilla blueberry, blackberry and. It is also a very complex coffee, with the scent of wine, or even chocolate.

This rare and exotic coffee, grown by many different farmers throughout the Oromia region of Ethiopia, is grown on small farms. This coffee is considered to be one of the finest quality and most sought after gourmet coffees around the world. These premium coffee beans, which are grown at high altitudes, get sun-dried in order to enhance their flavor.

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. To achieve this they strive to create a sustainable environment free of pollution and enrich their soils with plants that produce nitrogen in order to avoid over-fertilizing. They also offer their community free housing as well as clean drinking water and health care, as well as education for children, and other useful resources.

These coffee beans that are elongated are naturally dried and possess a wine-like body, with an intense aroma and flavor. It is a sought-after coffee for its uniqueness and taste. It is also among the most popular Ethiopian coffees around the world because of its sweet, fruity flavors and hints of spice.

These unique coffee beans have been dried in the sun over a long period of time to create an earthy fruity and robust beverage. It is a full-bodied coffee with a lemony acidity grapefruit, citrus and grapefruit, with a a hint of spice. The finish is smooth and has a long finish. This coffee is an excellent option for espresso and can also be used as a pour over coffee. The coffee will stay on your tongue and will make you want to drink more.

Yirgacheffe

This single-origin Ethiopian is renowned for its floral aromas, citrus flavors and wine-like tastes. It's great for French presses, pour overs and coffee pods that can be reused. It has a soft body and smooth, with a sharp acidity. This gourmet coffee is great for espresso drinks. The name Yirgacheffe originates from the small town in which it is grown in southern Ethiopia. It is located in the Sidamo region that is the main source of Ethiopia's coffee production. The region is renowned for its top-quality beans, and the city of Yirgacheffe itself is also known for its art. The area is a popular tourist destination for its beautiful scenery, as well as its unique culture.

Ethiopian Yirgacheffe is grown at high elevation and hand-picked. The beans are dried in the sun after being wet processed. This results in a coffee that is fresh and bright tasting with an acidity that is high. It is ideal for cold or iced coffee due to its high acidity.

While washed yirgacheffes tend to be the most sought-after, producers in the Gedeo Zone have been using natural processing to create different profiles for this famous source. The natural Yirgacheffe Misty Valley is a great example. It's complex and fruity with a delicate balance of jasmine aroma and bright citrus flavors.

Wet-processed yirgacheffes are available, which have more of a body and a sourness. They can be sweet or fruity, with some hints of citrus and peach. These coffees tend to be slightly tart and have a bright, fresh finish.

The best yirgacheffes, in general, are ones that have been carefully dried. This is done to prevent brittleness and maintain the freshness of the coffee. The coffee beans are then roasted to give the final flavor profile of the coffee.

A good yirgacheffe can be expensive, but it is worth the price for the outstanding flavor and aroma of this highly-rated coffee. If you purchase this coffee from a company who roasts it and sells it directly it will cost less than a retailer that sells pre-roasted coffee. This coffee is roasting for months or even weeks ahead, and some of its flavor may have waned when it reaches you.

Sidama

The Sidama region spreads across the fertile highlands to the south of Lake Awasa in Ethiopia's Rift Valley. The elevation of these mountains ranges between 1,500 and 2,200 m.a.s.l which favors a slower ripening of coffee cherries and enhances the rich flavors associated with this area of the country. Sidama's strong sense of community is another feature that makes it stand out. Prior to the time that the Abyssinians invaded the Sidamas, the Sidamas had a form of government called"songo "songo" where elders from different communities would meet and decide on the issues of their nation by consensus. Since their victory they have remained a peaceful people. Sidama people have resisted political and economic dominance by their lords.

Sidama is a predominantly agricultural society. The Enset plant is their main food, but they also grow wheat and other grains, including barley, maize and millet. They also raise cattle and are renowned for their expertise in growing coffee.

Historically, small farmers in this region of the country traded their crops through the Ethiopian Commodity Exchange (ECX). They would bring their cherries to the wet mill, where they were washed then dried, sorted and dried on raised beds. The process of grading was tightly controlled, and it was evaluating not only physical characteristics, but also the quality of the cup. The best lots received an improved grade and, consequently, an increased price, however this system deprived buyers of traceability for buyers.

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

Our washed Sidama is a vibrant and balanced cup with citrus notes and a hefty body. Its sweetness is reminiscent green tea and golden raisins and is complemented by the subtle sweetness of cane sugar. Our Sidama is an organic fair trade arabica coffee beans processed coffee originating from the Bensa region is a tropical blend of mangoes and lychees with hints of jasmine. With its sparkling acidity and citrus notes of fruit the coffee is a testament to the region's long-standing tradition of coffee production.

Jimba/Limu

Ethiopia is known for producing some of best arabica beans in the entire world. The country is known for its distinctive taste profiles and traditional methods of cultivating and processing coffee. In fact, coffee production in Ethiopia is a long-standing tradition that is deeply embedded in the culture of the country. According to legend, the goatherder Kaldi was inspired to explore the energizing properties of coffee after observing his goats eat wild coffee berries. The beans are cultivated on small farms and then processed by hand, allowing for a fuller flavor profile and less acidity.

There are several types of Ethiopian coffee beans, each having a distinctive aroma and flavor. The terroir in the region and its altitude play a significant part in the flavor profile. Harrar and Yirgacheffe are two well-known Ethiopian arabica coffee beans From Ethiopia beans. The Limu and Jimba beans are another example of exceptional Ethiopian coffee that is often regarded as one of the top in the world.

The flavor and aroma of a cup depends on many variables, such as the roasting level of the beans and the amount of time they are roasted. Ethiopian coffee is roasting slowly and at a low temperature that helps preserve the natural flavors. It is also brewed for a longer period of time than other coffees, which enhances the flavor of the beans.

Choosing the right brewing method is essential to maximize the flavor and aroma of the coffee. Different brewing techniques can produce different results, so it is important to experiment until you discover the method that is right for you. For example the Chemex brewing method brings out the floral and fruity notes of the coffee while the Aeropress produces a clean cup with balanced acidity.

Ethiopian coffee beans are available in many flavors. It doesn't matter if you want to start your day with a boost of energy or enjoy sweet treats for dessert, there's definite to be a coffee that is suitable for your preferences. Ethiopian coffee is a rich source of antioxidants, which can aid in reducing the risk of heart disease and boost brain functioning. It also has been reported to boost energy levels and aid in weight loss. However, just like any other beverage or food it is recommended to consume in moderation to reap the health benefits.