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

Ethiopian coffees have a wild flavor and a unique complexity that is known across the globe. We roast this Longberry coffee to a light-medium level which elicits bold flavors and winey acidity.

A majority of the coffee in Ethiopia is cultivated by small-scale farmers. They are able to cultivate coffee naturally, with minimal intervention due to the high altitudes.

Harrar

Harrar located in the Eastern highlands of Ethiopia, is one of the main coffee-producing regions, renowned for its distinctive wild-varietal pure arabica coffee beans. The coffee is dry processed and the beans have distinctive berry flavour.

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

This rare and exotic coffee is cultivated on small farms by a variety of different farmers in the Oromia region of Ethiopia. It is believed to be one of the best quality and sought-after gourmet coffees in the world. These premium coffee beans, which are grown at high altitudes, get sun-dried to enhance their flavor.

The Gera estate produces this unique single-origin coffee. They employ an holistic approach to farming that focuses on sustainability and improving the lives of their communities. To achieve this they create a sustainable, clean environment free of pollution and enrich their soils with nitrogen-producing plants to prevent over-fertilizing. They also provide their communities with free housing and clean drinking water, health care, education for children and other useful resources.

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

These unique coffee beans have been dried in the sun for an extended period of time to create an earthy, fruity and robust brew. It is a full-bodied coffee with a lemony acidity, grapefruit and citrus with a hint of spice. The finish is smooth and has an extended 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 tastes. It's perfect for French presses, pour overs and coffee pods that are reusable. It is light and smooth with a crisp acidity. This coffee is ideal for drinks made with espresso. The name Yirgacheffe originates from the small town in the southern region of Ethiopia where it is grown. It is located in the Sidamo region, which is the main source of Ethiopia's coffee production. The region is known for its top-quality beans, and the city of Yirgacheffe is also renowned for its arts. The region is well-known to tourists for its beautiful landscape and unique culture.

Ethiopian Yirgacheffe is grown at high elevation and hand-picked. The beans are then dried in the sun after being wet processed. This creates a fresh and bright tasting coffee with high acidity. The high acidity makes it ideal for Iced coffee.

While washed yirgacheffes are the most sought-after, producers in the Gedeo Zone have been using natural processing to create different profiles for this iconic origin. The natural Yirgacheffe Misty Valley is a great example. It is a complex, fruity drink that is a delicate blend of the jasmine aroma and the vibrant citrus flavors.

There are also yirgacheffes which have been wet-processed. They have a more earthy and bodyy taste. These coffees can be sweet or fruity, with hints citrus and peach. These coffees are usually tart and have a bright, fresh finish.

In general, the finest yirgacheffes come from those that have been carefully dried. This is done so as to maintain the freshness and to avoid brittleness. The coffee beans are then roasted to form the final flavor profile.

A good yirgacheffe coffee is costly however the flavor and aroma are worth it. You can get a better deal on this particular coffee if you buy it from a company that roasts and sells it in-person rather than one that stocks pre-roasted coffee for sale at retail. This kind of coffee will be roasted weeks or even months ahead and may 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 elevation of the mountains ranges from 1,500 to 2,200 m.a.s.l, which encourages the ripening process of coffee cherries to take longer and enhances the rich flavor of this region of the country. Sidama's strong senses of community is another aspect that makes it stand out. Before the Abyssinians conquered the territory and the Sidamas utilized a form of government called a songo, where elders of different communities gathered to decide on all matters pertaining to their nation through consensus. Since their conquest they have remained a peaceful people. Sidama people have resisted political and economic dominance from their rulers.

Sidama is a predominantly agricultural society. Their primary food source is the Enset plant (known as false banana in the Sidama language) however, they also grow barley, wheat, sorghum, maize, millet and vegetables. They also raise cattle and are renowned for their ability to grow coffee.

Historically, small-scale farmers in this part of the country sold their beans via the Ethiopian Commodity Exchange. They would take their cherries to a moist mill which was then cleaned, sorted and dried on raised beds. The grading process was extremely controlled and evaluated not only physical characteristics but also the quality of the cups. The best lots received the highest grade, and consequently a better price, but this system removed a lot of traceability for buyers.

It's now much easier for farmers and washing stations to sell directly to customers. Kenean’s company, for instance began processing honey for selected Sidama specialty loads around three years ago, and now produces a wonderful profile which highlights the fruity notes that are present in the coffee.

Our washed Sidama is a lively balanced cup that is balanced with citrus notes and a hefty body. Its sweetness suggests golden raisins and green tea which are complemented by the subtle sweetness of cane sugar. Our natural processed Sidama from the Bensa woreda offers a sweet and tropical blend of mango and lychee, with hints of jasmine and spicy clove. With its sparkling acidity and citrus suggestions of fruit the coffee is a testimony to the long-standing tradition of coffee production.

Jimba/Limu

Ethiopia is a country that produces some of best arabica coffee beans variety beans in the world. Ethiopia is known for its unique taste profiles, and for the traditional methods used to grow and process coffee. The production of Ethiopian coffee dates back to the beginning of time and is deeply rooted in the culture of the nation. According to legend, the goatherder Kaldi was inspired to study the energy-boosting properties of coffee after observing his goats eat wild coffee berries. The beans are cultivated on small farms, and then processed by hand. This results in an enhanced flavor profile and less acidity.

There are several types of Ethiopian coffee beans, each having a a unique flavor and aroma. The terroir of the area and its altitude play a significant part in the flavor profile. Harrar and Yirgacheffe beans are two examples of top-quality arabica coffee beans Ethiopian indigenous arabica coffee beans coffee that are a favorite among customers. The Jimba and Limu beans are also examples of Ethiopian coffees that are often considered to be the best in the entire world.

The flavor and aroma of a cup of coffee is contingent on many factors including the roasting level and the length of time the beans are roasting for. Ethiopian coffee is roasted slow and low, which helps to preserve the flavor of the beans. It is also steeped for a longer duration of time than other coffees, which further enhances the flavor of the beans.

The right method of brewing is also essential for maximizing the aroma and flavor of the coffee. It is crucial to experiment with different brewing methods until you discover one that works for you. For instance, the Chemex method of brewing can bring out the fruity and floral notes of the coffee while the Aeropress makes a clear cup that has a balanced acidity.

Whether you are seeking a revigorating start to your day, or a delicious dessert treat, there is certain to be an Ethiopian coffee whole bean arabica coffee that is a perfect match for your tastes. Ethiopian coffee is loaded with antioxidants that can reduce the risk of heart ailments and boost 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 in moderation if you want to reap its health benefits.