Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions
Ethiopian coffees have a wild flavor and a stunning 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 altitudes that are high allow farmers to cultivate their coffee naturally without any intervention.
Harrar
Harrar is located in the Eastern Highlands of Ethiopia and is famous for its wild-varietal Arabicica. It is a dried processed coffee, and the beans are often described as being "wild" because of their unique berry flavors.
Harrar is full-bodied, spicy and has a jam-like flavour. This Ethiopian coffee has hints of vanilla, blueberry and blackberry. It's a complex coffee that has notes of chocolate, wine and even vanilla.
This rare and exotic coffee is cultivated on small farms by different farmers in the Oromia region of Ethiopia. This coffee is one of the most sought-after gourmet coffees every country in the world. These premium coffee beans are grown at high altitudes and sun dried to bring out the full flavor of this heritage variety.
The Gera estate produces this unique single-origin coffee. They follow an holistic approach to farming 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 clean and free of pollution, and focusing on enriching their soils with nitrogen-producing plants to avoid over-fertilizing. They provide their residents with free housing and clean drinking water. They also offer health care as well as education, among other important resources.
These beans are naturally dried and have a an intense wine-like body that is awash in aroma and flavor. This coffee is sought after for its uniqueness. It is also one the most popular Ethiopian coffees around the world due to its sweet, berry like flavors and hints spice.
These unique coffee beans are dried in the sun for a lengthy time to produce a robust, earthy and fruity 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 with a long finish. This coffee is a great option for espresso and can also be served as a pour over coffee. The coffee will stay on your tongue and will make you want to drink more.
Yirgacheffe
It is known for its floral aroma, citrus, and wine flavors, this single-origin Ethiopian coffee is great for drip coffeemakers, pour overs, French press, and reused 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 town in the southern part of Ethiopia where it is grown. It is located in the Sidamo region that is the main source of Ethiopia's coffee production. The region is famous for its high-quality beans, while the city of Yirgacheffe is also well-known for its art. 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. Coffeee are dried in the sun after being wet processed. This creates an espresso that is bright and clean tasting with high acidity. It is ideal for cold or iced coffee because of its acidity.
Gedeo Zone producers have used natural processes to create a variety of profiles of this iconic origin. The natural Yirgacheffe Misty Valley is a perfect example. It is complex, fruity and has a delicate balance between aromatic jasmine flavors and vibrant citrus flavors.
You can also find yirgacheffes which have been wet-processed. They are more earthy and flavorful taste. These coffees can be fruity or sweet, with hints peach and citrus. These coffees are often slightly tart and have a bright, fresh finish.
In general, the finest Yirgacheffes are those that have been properly 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.
A good yirgacheffe is expensive, but the taste and aroma are worth it. If you buy this coffee from a supplier who roasts it and then sells directly it will cost less than a retailer that sells pre-roasted coffee. This kind of coffee could have been 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 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 promotes the ripening process of coffee cherries to take longer and enhances the rich flavors associated with this area of the country. Sidama is also well-known 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 various communities would sit together and decide on the issues of their nation through consensus. Since their conquer, the Sidama people have resisted political and economic domination from their overlords.
Sidama is a largely agricultural society. Their staple food is the Enset plant (known as false banana in the Sidama language) however, they also cultivate barley, wheat, sorghum millet, maize and vegetables. They also raise cattle and are well-known for their expertise in growing coffee.
Historically, small farmers in this area of the country traded their beans through the Ethiopian Commodity Exchange (ECX). They would bring in their cherries to a wet mill, where they were cleaned, sorted and dried on raised beds. The process of grading was tightly controlled, evaluating not just physical characteristics, but also the quality of the cups. The most desirable lots received the highest grade, and consequently an increased price, however 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 business, for instance, 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 has a vibrant 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 sugar cane. Our Sidama, an organic processed coffee from the Bensa region, is an exotic blend of lychees and mangoes with some jasmine. The coffee's sparkling acidity and citrus suggestions of fruit are a testimony to the long-standing tradition of coffee from the region.
Jimba/Limu
Ethiopia is known for its production of some of best arabica beans in the entire world. Ethiopia is renowned for its distinctive flavor profiles and traditional methods of growing and processing coffee. Ethiopian coffee production dates to the past, and is deeply ingrained in the culture of the nation. Legend tells us that a goat herder named Kaldi discovered the stimulating effects of coffee by observing his goats consume 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 of the area and its altitude play a major influence on the flavor profile. Harrar and Yirgacheffe are two popular Ethiopian arabica beans. The Limu and Jimba beans are another excellent example of Ethiopian coffee that is often considered to be among the top in the world.
The aroma and flavor of a cup depends on many factors, such as the roasting level of the beans and the amount of the time they are roasted. Ethiopian coffee is roasted slowly and low to preserve the flavors that are natural to it. It is also made to be brewed for a longer amount of time than other coffees, which enhances the flavor of the beans.
The right method of brewing is also essential for maximizing the flavor and aroma of the coffee. Different methods of brewing can yield different results, therefore it is crucial to experiment until you find the one that is the best fit for your needs. The Chemex brewing technique brings out the floral and fruity notes of the coffee, while the Aeropress creates a sour cup with a crisp finish.
Ethiopian coffee beans are available in various flavors. Whether you want to start your day with a boost or enjoy a sweet treat for dessert, there's definite to be a coffee that is suitable for your preferences. Ethiopian coffee is rich in antioxidants that may reduce the risk of heart diseases and boost brain function. It is also believed to boost energy and aid in weight loss. As with any food or drink, it's essential to consume it in moderation if you want to reap its health benefits.