Ethiopian freshly ground arabica coffee beans Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions

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

A majority of the coffee in Ethiopia is produced by small-scale farmers. These farmers are able grow coffee naturally, without any intervention, because of the high altitudes.

Harrar

Harrar located in the Eastern highlands of Ethiopia is one of the main coffee producing regions that is known for its unique wild-varietal arabica. The coffee is dried processed and the beans possess distinctive berry flavour.

A cup of Harrar will be full-bodied and spicey with a jam-like flavor. This Ethiopian coffee has some hints of blackberry, blueberry and vanilla. It is also a very complex coffee that can 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 coffee is thought to be among the highest quality and sought-after gourmet coffees available. These premium coffee beans are grown at high altitudes, and then sun dried to reveal the full flavor of this heritage variety.

The Gera estate produces this unique single-origin coffee. They have a holistic farming approach that is focused on sustainability and improving the lives in their community. They accomplish this by insisting on a sustainable and healthy environment that is free from pollution. They also focus on enriching their soils using nitrogen-producing plants to prevent over-fertilizing. They also provide their communities with free housing and clean drinking water and health care, as well as education for children and other important resources.

These elongated coffee beans are naturally dried, and possess a wine-like body, with a rich aroma and flavor. This coffee is highly sought-after for its distinctiveness. It is also among the most popular Ethiopian coffees due to its sweet berry-like flavors and hints of spice.

These unique coffee beans were dried in the sun over many years to create an earthy, fruity and robust coffee. It is a full-bodied, citrusy coffee that has some spice. The finish is smooth with a long finish. This coffee is an excellent choice for espresso and can also be used as a pour over coffee. The coffee will stay on your tongue and make you want more.

Yirgacheffe

This single-origin Ethiopian is well-known for its floral aromas, citrus flavor and wine flavors. It's perfect for French presses, pour-overs and coffee pods that can be reused. It has a soft body and smooth, with a crisp acidity. This premium coffee is perfect for espresso drinks. The name Yirgacheffe comes from the small town in which it is grown 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 premium beans, and the city of Yirgacheffe is also renowned for its art. The area is a popular tourist destination due to its stunning landscape and its unique culture.

Ethiopian Yirgacheffe grows at a high altitudes and is hand-picked. The beans are dried in the sun after being wet processed. This results in the coffee that is crisp and clean tasting, with high acidity. It is a great choice for iced or cold coffee because of its acidity.

While washed yirgacheffes tend to be the most popular, producers in the Gedeo Zone have been using natural processes to create various profiles for this iconic origin. One of the best examples is the natural Yirgacheffe Misty Valley. It is complex, fruity and has a delicate balance between fragrant jasmine flavors and vibrant citrus flavors.

Wet processed yirgacheffes also available, which have more of a body and a hint of earthiness. They can be sweet or fruity with notes of citrus and peach. These coffees tend to be slightly tart and have a bright finish.

The most excellent yirgacheffes, general are those that have been dried carefully. This is done to prevent the brittleness and preserve the freshness of the coffee. The coffee beans are then roasted to give the final flavor profile of the coffee.

A good yirgacheffe is expensive, but the aroma and taste are worth it. You will get a better price on this particular coffee if you buy it from a company that roasts and sells the coffee in person, rather than one that stocks pre-roasted coffee for sale at retail. This kind of coffee will have been roasted weeks or even months in advance and may have lost some of its flavor and brightness at the time you purchase it.

Sidama

The Sidama region is spread across the fertile highlands south of Lake Awasa in Ethiopia's Rift Valley. The elevation of these mountains ranges from 1,500-2,200 m.a.s.l, which encourages the ripening process of coffee cherries to take longer and promotes the complex flavors associated with this area of the country. Sidama is also known for its strong sense of community. Before the Abyssinians invaded the Sidamas, the Sidamas had a form government called"songo "songo" where elders from various communities would gather and decide on the issues of their nation through consensus. Since their victory, the Sidamas have stood up to the political and economic dominance of their overlords.

The vast majority of the population of Sidama lives an existence that is centered on agriculture. Their main food source is the Enset plant (known as false banana in the Sidama language), but they also cultivate barley, wheat, sorghum, maize, millet and vegetables. They also have cattle and are famous for their skill with growing coffee.

Small-scale farmers in this region of the country sold their beans through the Ethiopian Commodity Exchange. They would bring their cherries to a moist mill which was then separated, washed and dried on raised beds. The grading was controlled and analyzed not just physical characteristics, but also the quality of the cup. The top lots were awarded an improved grade and, consequently, an increased price, however this system deprived buyers of traceability for buyers.

It is now easier for farmers and washing stations to sell directly to consumers. Kenean's company, for example, began honey processing selected Sidama specialty loads around three years ago, and has since produced a stunning profile which highlights the fruity notes in the coffee.

Our washed Sidama is a lively, balanced cup with citrus flavors and a full body. Its sweetness suggests golden raisins and green tea which are complemented by the subtle sweetness of sugar cane. Our Sidama, a natural processed coffee from the Bensa region, is a tropical blend of lychees and mangoes with some jasmine. The coffee's sparkling acidity and fruity notes are a testimony to the long-standing tradition of coffee in the region.

Jimba/Limu

Ethiopia is known for its production of some of the best arabica coffee beans variety coffee beans in the world. Ethiopia is known for its unique flavor profiles, as well as the traditional methods used to cultivate and process coffee. Actually, the production of coffee in Ethiopia is a long-standing tradition that is deeply ingrained within the culture of the country. Legend has it that a goat herder named Kaldi discovered the stimulating effects of coffee by observing his goats eat wild coffee berries. The beans are shade grown arabica coffee Beans by small farms, and then sorted by hand. This gives an enhanced flavor profile and lower low acidity arabica coffee beans.

There are many varieties of Ethiopian coffee beans, each with distinct aroma and flavor. The terroir and elevation of the region play a crucial part in the flavor profile of the beans. Harrar and Yirgacheffe are two popular Ethiopian arabica beans. The Jimba and Limu beans are also examples of Ethiopian coffees that are frequently considered to be the top in the world.

The aroma and taste of a cup of coffee depends on a myriad of factors, including the roast degree and the time that the beans are roasting. Ethiopian coffee is roasted slow and low acidity arabica coffee beans, which helps to preserve the flavor of the beans. Ethiopian coffee is freshly brewed arabica coffee beans for longer than other coffees to increase the flavor.

Selecting the best method for brewing is essential to maximize the aroma and flavor of the coffee. It is essential to play with different methods of brewing until you can find one that you like. For instance, the Chemex method of brewing brings out the floral and fruity notes of the coffee, while the Aeropress makes a clear cup that has a balanced acidity.

Ethiopian coffee beans are available in a variety of flavors. Whether you want to start your day with a boost of energy or take pleasure in sweet treats for dessert, there's definite to be one that suits your preferences. Ethiopian coffee contains antioxidants that reduce the risk of heart ailments and improve brain function. It is also believed to aid in weight loss and boost energy levels. As with any food or drink, it's important to consume it in moderation to reap the health benefits.