Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions
Ethiopian coffees have a wild, smoky flavor and a remarkable complexness that is well-known all over the world. We roast this Longberry coffee to a light-medium level that produces bold flavors and a winey acidity.
Small-scale farmers in Ethiopia produce the majority of coffee. The high altitudes allow these producers to grow their coffee naturally without any intervention.
Harrar
Harrar is located in the Eastern Highlands of Ethiopia and is known for its wild-type Arabicica. The coffee is dry processed and the beans possess distinct berry flavors.
A cup of Harrar is full-bodied and smoky with a jam-like flavour. This Ethiopian coffee has hints of vanilla, blueberry and blackberry. It is also a very complex coffee that may have the scent of wine, or even chocolate.
This rare and exotic coffee is cultivated on small farms by different farmers in the Oromia region of Ethiopia. This coffee is considered to be among the best quality and most sought after gourmet coffees available. These premium coffee beans are grown at high altitudes and sun dried to bring out the full taste of this heritage variety.
The Gera estate produces this unique single-origin coffee. They have an holistic approach to farming that focuses on sustainability, and improving the lives in their community. To achieve this, they create a sustainable, clean environment free of pollution and enhance their soils with nitrogen-producing plants in order to prevent over-fertilizing. They also offer their community free housing and clean drinking water, health care, education for children and other useful resources.
These beans are naturally dried and possess a an intense wine-like body that is rich in flavor and aroma. This coffee is highly sought-after due to its uniqueness. whole bean arabica coffee is also among the most adored Ethiopian coffees due to its sweet flavor reminiscent of berries and hints spice.
These unique coffee beans have been dried in the sun over a long period of time to produce an earthy, fruity and robust beverage. It's a full-bodied and citrusy coffee with a hint or spice. The finish is smooth with a long finish. This coffee is excellent for espresso, but it can be used to pour over. It's a coffee that will linger in the mouth and will leave you wanting more.
Yirgacheffe
This single-origin Ethiopian is renowned for its floral aromas, citrus flavors and wine-like tastes. It's ideal for French presses, pour-overs and reusable coffee pods. It is smooth and light with a sharp acidity. This coffee is ideal for drinks made with espresso. The name Yirgacheffe originates from the small town where it is grown in southern Ethiopia. It is located in the Sidamo region, which is responsible for the majority of Ethiopia's coffee production. The region is famous for its top-quality beans while the city of Yirgacheffe is also well-known for its arts. The region is well-known to tourists due to its stunning landscape and unique culture.
Ethiopian Yirgacheffe grows at a high altitude and is hand-picked. The beans are then wet processed and dried in the sun. This results in an espresso that is crisp and clean tasting with high acidity. It is perfect for iced or cold coffee due to its acidity.
While washed yirgacheffes are the most well-known, the producers in the Gedeo Zone have been using natural processes to create various profiles for this famous source. The natural Yirgacheffe Misty Valley is a excellent example. It is complex and fruity with a delicate blend of aromatic jasmine and bright citrus flavors.
You can also find yirgacheffes that have been wet-processed. These have a more earthy and flavorful taste. These coffees can be fruity or sweet with hints of peach and citrus. These coffees can be a little sweet with a bright, fresh finish.
In general, the most excellent yirgacheffes are ones that have been meticulously dried. This is done to prevent the brittleness and preserve the freshness of the coffee. The coffee beans are then roasted to create the final flavor profile.
A good yirgacheffe can be costly, but it's worth the price for the exceptional flavor and scent of this highly-rated coffee. You can get a better deal on this particular coffee if you purchase it from a business that roasts and sells it in-person rather than one that stocks pre-roasted coffee for sale. This kind of coffee will have been roasted a few weeks or even months ahead and will have lost some its brightness and flavor by the time you buy it.
Sidama
The Sidama region is located in the fertile highlands to the south of Lake Awasa, in Ethiopia's Rift valley. These mountains are situated between 1,500 and 2200 m.a.s.l. This allows for a slower ripening process of coffee cherries, which results in the distinct flavors that are associated with the region of Ethiopia. Sidama's strong sense of community is another aspect that makes it stand out. Before the Abyssinians conquered the land and the Sidamas used a form of government known as a songo which was a gathering of elders from different communities gathered to decide on the affairs of their nation by consensus. Since their conquer they have remained a peaceful people. Sidama people have resisted political and economic dominance by their lords.
Sidama is a predominantly agricultural society. Their main food source is the Enset plant (known as a false banana in the Sidama language) however, they also grow barley, wheat, sorghum millet, maize and other vegetables. They also raise cattle and are renowned for their expertise in the cultivation of coffee.
Small-scale farmers in this region of the country have sold their beans through the Ethiopian Commodity Exchange. They would bring their cherries to the wet mill, where they were cleaned then dried, sorted and dried on raised beds. The process of grading was tightly controlled, evaluating not only physical characteristics, but also the quality of the cup. The best lots received a higher grade and therefore more money, but this system removed a lot of traceability for buyers.
It is now easier for farmers and washing stations to sell directly to customers. Kenean's company, for example, began honey processing selected Sidama specialty loads three years ago, and now produces a wonderful profile that highlights the fruity notes of the coffee.
Our washed Sidama is a lively, balanced cup with citrus flavors and a full body. Its sweetness reminds us of golden raisins and green tea and is complemented by the subtle sweetness provided by cane sugar. Our Sidama is a natural processed coffee from the Bensa region is an exotic blend of lychees and mangoes with some jasmine. With its sparkling acidity and citric suggestions of fruit the coffee is a testimony to the long-standing tradition of coffee production.
Jimba/Limu
Ethiopia is renowned for producing some of the best arabica coffee beans in the world. Ethiopia is known for its distinctive coffee 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 country. According to legend, an Ethiopian goatherder named Kaldi was inspired to discover the energizing properties of coffee after watching his goats eat wild coffee berries. The beans are cultivated on small farms, and then processed by hand, which allows for a more complex flavor profile and less acidity.
There are many types of coffee beans from Ethiopia Each with its own distinct flavor and aroma. The terroir in the region and its altitude play a significant part in the flavor profile. Harrar and Yirgacheffe beans are two examples of top-quality Ethiopian arabica coffee that are well-loved by customers. The Limu and Jimba beans are another example of exceptional Ethiopian coffee that is often considered to be among the finest in the world.
The aroma and taste of a cup of coffee is contingent on a variety of factors including the roasting degree and the time that the beans are roasted. Ethiopian coffee is roasted slowly and low, which helps preserve the natural flavors. It is also steeped for a longer duration of time than other coffees, which enhances the flavor of the beans.
The correct brewing method is essential to maximize flavor and aroma. It is essential to play with different brewing methods until you find one that you like. The Chemex brewing technique highlights the fruity and floral notes of the coffee, while the Aeropress produces an acidic cup with a crisp finish.
Whether you are seeking a revigorating start to your day or a delicious dessert, there is sure to be an Ethiopian coffee bean that will suit your preferences. Ethiopian coffee is rich in antioxidants that can help reduce the risk of heart disease as well as improve brain functioning. It is also believed to aid in weight loss and boost energy levels. However, just like any other beverage or food, it should be consumed in moderation to reap the health benefits.