Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions
Ethiopian coffees are well-known throughout the world for their wild flavor and extraordinary complexity. We roast this Longberry Coffee to a light medium degree which brings out bold flavors and winey acids.
The majority of the coffee in Ethiopia is grown by small-scale farmers. They are able to cultivate coffee naturally, with little 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 distinct wild-varietal arabica. The coffee is dry processed and the beans have distinctive berry flavour.
Harrar is full-bodied spicy and has a jam-like taste. This Ethiopian coffee has hints vanilla, blueberry and blackberry. It is also a complex coffee that can have the scent of wine, or even chocolate.
This rare and exotic coffee is grown on small farms by many different farmers in the Oromia region of Ethiopia. This coffee is considered to be among the highest quality and most sought after gourmet coffees around the world. These premium coffee beans are grown in high altitudes, and then sun dried to reveal the full flavor of this family-owned variety.
The Gera estate produces this unique single-origin coffee. They follow a holistic farming approach that focuses on sustainability, and improving the lives in their community. They do this by focusing on a sustainable environment that is free from pollution, and focusing on enriching their soils with nitrogen-producing plants to avoid over-fertilizing. They provide their residents with free housing and drinking water that is clean and safe. They also provide health care, education, and other useful resources.
These beans are naturally dried and have a an intense wine-like body that is rich in aroma and flavor. It is a sought-after coffee because of its unique flavor and distinctiveness. It is also among the most sought-after Ethiopian coffees around the world due to its sweet fruity flavors and hints of spice.
These unique coffee beans are dried in the sun for a long period of time to create a hefty fruity, earthy brew. It is a full-bodied, nutty coffee with an acidity of lemony grapefruit, citrus and grapefruit, with a a hint of spice. The finish is smooth and long-lasting. This coffee is a great choice for espresso and can also be used to pour-over coffee. The coffee will stay on your tongue and make you want more.
Yirgacheffe
This single-origin Ethiopian is known for its floral aromas, citrus flavours and wine flavors. It's perfect for French presses, pour overs and coffee pods that can be reused. It is smooth and light with a refreshing acidity. This gourmet coffee is great for espresso drinks. The name Yirgacheffe is derived from the small town in the southern region of Ethiopia where it is grown. It is located in the Sidamo region that is the main source of Ethiopia's coffee production. The area is known for its top-quality beans while the city of Yirgacheffe is also well-known for its art. The region is a sought-after tourist destination due to its stunning scenery, as well as its unique culture.
Ethiopian Yirgacheffe is grown at high elevation and hand-picked. The beans are then dried and processed in the sun. This results in a coffee that is fresh and bright tasting, with an acidity that is high. The high acidity makes it ideal for Iced coffee.
Gedeo Zone producers have used natural processes to create various versions of this iconic source. The natural Yirgacheffe Misty Valley is a great example. It's fruity and complex, with a delicate balance of jasmine aroma and lively citrus flavors.
There are also yirgacheffes which have been wet-processed. They have a more earthy and bodyy taste. They can be fruity or sweet with notes of citrus and peach. These coffees can be a little tart, with a bright and refreshing finish.
The most excellent yirgacheffes, general are ones that have been dried with care. This is done so as to keep the freshness intact and avoid brittleness. The coffee beans are then roasted in order to produce the final flavor profile.
A good yirgacheffe may be expensive, but it's worth the extra price for the outstanding taste and aroma of this highly rated coffee. You will get a better price on this coffee if you purchase it from a business that roasts and sells it in person instead of one that stocks pre-roasted coffee for sale at retail. The coffee was made roasting months or even weeks in advance and some of its flavor will have waned by the time it reaches you.
Sidama
The Sidama region spreads across the fertile highlands to the south of Lake Awasa in Ethiopia's Rift Valley. These mountains are situated between 1,500-2200 m.a.s.l., which allows for a slower ripening of coffee cherries, resulting in the complex flavors that are associated with this region of Ethiopia. Sidama is also well-known for its strong sense of community. Before the Abyssinians conquered this area in the past, the Sidamas used a form of government known as a songo, where elders of different communities met and decided on all affairs of their nation through consensus. Since their conquest they have remained a peaceful people. Sidama people have resisted political and economic dominance by their lords.
The vast majority of the population of Sidama lives a lifestyle that is centered on agriculture. The Enset plant is their staple food source, however, they also cultivate wheat and other grains, including barley, maize and millet. They also raise cattle, and are known for their expertise in the cultivation of coffee.
In the past, small-scale farmers in this part of the country have traded their beans via the Ethiopian Commodity Exchange. The cherries would be brought to the wet mill where they were washed then dried, sorted and dried on raised beds. The grading process was highly controlled, evaluating not just physical qualities but also cup quality. The best lots were given an upper grade and consequently, a higher price. However, this system removed much traceability for buyers.
It is now easier for farmers and washing stations to sell directly to customers. Kenean's business, for instance has begun processing honey from specifically Sidama specialties three years ago. top arabica coffee beans 's now producing a wonderful profile that highlights the notes of fruitiness in the coffee.
Our washed Sidama is a lively, balanced cup with citrus flavors and a rich body. Its sweetness is reminiscent of golden raisins and green tea and is complemented by the subtle sweetness of cane sugar. Our natural processed Sidama from the Bensa woreda offers an exotic and sweet blend of lychee and mango with hints of jasmine and spicy clove. This coffee's sparkling acidity and citrus-like notes 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 the finest arabica coffee beans in the world. Ethiopia is known for its unique coffee taste profiles, and for the traditional methods used to cultivate and process coffee. Ethiopian coffee production dates back to centuries, and is deeply embedded in the culture of the nation. Legend tells us that a goat herder named Kaldi discovered the energizing properties of coffee after watching his goats eat wild coffee berries. The beans are grown by small farms, and then sorted by hand. This gives an enhanced flavor profile and lower acidity.
There are a variety of coffee beans from Ethiopia, each with its own distinctive flavor and aroma. The terroir and altitude of the region play a significant influence on the flavor profile of the beans. Harrar and Yirgacheffe are two well-known Ethiopian arabica beans. The Jimba and Limu beans are also examples of Ethiopian coffees that are often regarded as the best in the entire world.
The aroma and taste of the coffee you drink is dependent on a myriad of factors including the roasting level and how long the beans are roasted. Ethiopian coffee is roasted slow and low which helps preserve the flavor and aroma of the beans. It is also made to be brewed for a longer amount of time than other coffees, which further enhances the flavor of the beans.
The proper brewing technique is vital to enhance the flavor and aroma. It is essential to play with various brewing methods until you find one that works for you. The Chemex brewing technique highlights the fruity and floral notes of the coffee, whereas the Aeropress produces a cup that is acidic with a clean finish.
If you're seeking a refreshing start to your day or a delicious dessert treat, there is certain to be an Ethiopian coffee bean that is a perfect match for your preferences. Ethiopian coffee contains antioxidants that reduce the risk of heart ailments and boost brain function. It is also believed to boost energy and aid in weight loss. However, as with any other beverage or food it is best to consume it in moderation to reap the health benefits.