Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions
Ethiopian coffees are known all over the world for their wild and unique flavors and remarkable complexity. We roast this Longberry coffee to a light-medium level that elicits strong flavors and a winey acidity.
The majority of coffee in Ethiopia is produced by small-scale farmers. These farmers are able cultivate coffee naturally, with minimal intervention due to the high altitudes.
Harrar
Harrar is located in the Eastern Highlands of Ethiopia and is famous for its wild-varietal Arabicica. The coffee is dried processed and the beans possess a unique berry flavor.
Harrar is full-bodied, spicy and has a jam-like flavor. This Ethiopian coffee has hints of blueberry, blackberry and vanilla. It is also a very complex coffee that may have the scent of wine, or even chocolate.
This rare and exotic coffee, grown by a variety of farmers across the Oromia region in Ethiopia, is grown on small farms. This coffee is considered to be among the finest quality and sought-after gourmet coffees in the world. These premium coffee beans, cultivated at high altitudes, are sun-dried in order to bring out their full flavor.
The Gera estate produces this unique single-origin coffee. They use an integrated approach to farming that focuses on sustainability and improving the lives of their neighbors. They do this by insisting on a sustainable and healthy environment that is free of pollution, and focusing on enriching their soils with nitrogen-producing plants to prevent over-fertilizing. They also offer their community free housing, clean drinking water, health care, education for children and other important resources.
These elongated beans are naturally dried and have a a bold wine-like body that is rich in flavor and aroma. This coffee is highly sought-after for its distinctiveness. It is also among the most well-known Ethiopian Coffees in the World due to its sweet flavor that resembles berries and hints of spice.
These unique coffee beans are dried in the sun for a lengthy period of time to create a hefty fruity, earthy drink. It is a full-bodied, citrusy coffee that has a hint or spice. The finish is smooth and long-lasting. This coffee is an excellent choice for espresso, and can also be used to pour over coffee. It's a cup that will remain in your mouth and leave you wanting more.
Yirgacheffe
Known for its floral aroma and citrus flavors This single-origin Ethiopian coffee is great for drip coffeemakers, pour overs, French press, and coffee pods that can be reused. It is light and smooth with a crisp acidity. This premium coffee is ideal for drinks made with espresso. The name Yirgacheffe is derived from the tiny 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 area is famous for its high-quality beans and the city of Yirgacheffe itself is also known for its art. The region is a sought-after tourist destination because of its stunning landscape and its unique culture.
Ethiopian Yirgacheffe is grown at a high altitude and hand-picked. The beans are dried in the sun following being processed. ground arabica coffee beans Coffeee produces the coffee that is bright and clean tasting 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 processes to create various profiles for this iconic origin. The natural Yirgacheffe Misty Valley is a excellent example. It's complex and fruity with a delicate blend of jasmine scent and bright citrus flavors.
There are also yirgacheffes which have been wet-processed. These have a more earthy, flavorful taste. They can be fruity or sweet, with notes of citrus and peach. These coffees tend to be slightly tart and have a bright, fresh finish.
In general, the finest yirgacheffes are those that have been properly dried. This is done to maintain the freshness and avoid the brittleness. They are then roasted in order to give the final flavor profile of the coffee.
A good yirgacheffe can be costly, but it's worth the cost for the outstanding taste and aroma of this highly-rated coffee. If you purchase this coffee from a business that roasts it and sells directly it will cost less than a store that stocks pre-roasted coffee. This kind of coffee could have been roasted weeks or even months in advance and will have lost some its flavor and brightness by the time you buy it.
Sidama
The Sidama region extends 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. This allows for a slow ripening of coffee cherries, which results in the distinct flavors that are associated with this region in Ethiopia. Sidama is also known for its strong sense of community. Before the Abyssinians conquered the area and the Sidamas used a form of government known as a songo which was where elders from various communities met and decided on all matters pertaining to their nation through consensus. Since their conquest, Sidamas have fought back against the power of economics and politics of their lords.
The majority of the population in Sidama lives a lifestyle that is centered on agriculture. The Enset plant is their primary food, but they also grow wheat and other grains, such as millet, maize and barley. They also have cattle and are famous for their ability to grow coffee.
In the past, small-scale farmers in this part of the country have sold their crops through the Ethiopian Commodity Exchange. They would take their cherries to the wet mill where they were cleaned then dried, sorted and dried on raised beds. The process of grading was extremely controlled, and it was evaluating not only physical qualities but also cup quality. The top lots were awarded the highest grade, and thus a higher price. However this system obliterated a lot of traceability for buyers.
It is now easier for farmers to sell directly to their customers and to their washing stations. Kenean's company, for example, started honey processing specific Sidama specialty lots three years ago and is now producing a stunning profile that emphasizes the fruity notes of the coffee.
Our washed Sidama provides a lively and balanced cup with citrus notes and a full body. Its sweetness is reminiscent of golden raisins and green tea which are complemented by the subtle sweetness of sugar cane. Our natural processed Sidama from the Bensa woreda produces a sweet and tropical blend of lychee and mango with hints of jasmine and spicy clove. With its sparkling acidity and citrus notes of fruit the coffee is a testament to the region's long-standing tradition of producing coffee.
Jimba/Limu
Ethiopia is known for producing some of best arabica beans available in the world. The country is famous for its unique taste characteristics and traditional methods of cultivating and processing coffee. The production of coffee in Ethiopia has been going on for centuries and is deeply embedded in the Ethiopian culture. According to legend, a goatherder named Kaldi was inspired to study the energy-boosting properties of coffee after watching his goats eating wild coffee berries. The beans are harvested by small farms, and then sorted by hand. This gives an enhanced flavor profile and less acidity.
There are a variety of coffee beans from Ethiopia each with its own distinct flavor and aroma. The terroir in the region and its altitude play an important role in the flavor profile. Harrar and Yirgacheffe beans are two examples of high-quality Ethiopian arabica 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 taste and aroma of the coffee you drink is dependent on a variety of factors including the roast degree and the time that the beans are roasting for. Ethiopian coffee is slow and low-roasted to preserve the flavors that are natural to it. It is also brewed for a longer period of time than other coffees, which enhances the flavor of the beans.
The right method of brewing is crucial to enhance the flavor and aroma of the coffee. Different methods of brewing can yield different outcomes, so it's crucial to experiment until you find the one that works best for you. For instance the Chemex method of brewing brings out the fruity and floral notes of the coffee, while the Aeropress makes a clear cup with a balanced acidity.
Ethiopian coffee beans are available in a variety of flavors. If you're looking to start your day with a boost of energy or take pleasure in dessert with a sweet treat, there's definite to be a flavor that will suit your taste. Ethiopian coffee is rich in antioxidants that may reduce the risk of heart diseases and improve brain functioning. It is also believed to boost energy levels and aid in weight loss. But, like any food or beverage, it should be consumed in moderation to reap the health benefits.