Ethiopian
arabica coffee beans from Ethiopia Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions
Ethiopian coffees are well-known all over the world for their wild flavors and remarkable quality. We roast this Longberry Coffee to a light medium degree that brings out strong flavors and acidic wines.
The majority of coffee in Ethiopia is cultivated by small-scale farmers. These farmers are able cultivate coffee naturally, without any intervention, due to the high altitudes.
Harrar
Harrar is located in the Eastern Highlands of Ethiopia and is famous for its wild-type Arabicica. The coffee is processed dry and the beans possess distinctive berry flavour.
A cup of Harrar is full-bodied and spicey with a jam-like flavour. This Ethiopian coffee has hints of blueberry, blackberry and vanilla. It is a rich coffee with notes of chocolate, wine and even vanilla.
This unique and exotic coffee, cultivated by a variety of farmers in the Oromia region in Ethiopia is cultivated on small farms. This is one of the most sought-after gourmet coffees all the world. These premium coffee beans, which are grown at high altitudes, get sun-dried in order to enhance their flavor.
The Gera estate produces this unique single-origin coffee. They have an integrated farming system that is focused on sustainability and improving the lives in their community. To achieve this, they create a sustainable environment free of pollution and enhance their soils with plants that produce nitrogen to prevent over-fertilizing. They also offer their community free housing,
arabica coffee beans from Ethiopia clean drinking water, health care, education for children and other important resources.
These beans are naturally dried and have a the body of a wine that is rich in aroma and flavor. This is a sought-after coffee due to its distinctiveness and flavor. It is also among the most adored Ethiopian coffees in the world due to its sweet, flavor reminiscent of berries and hints spice.
These unique coffee beans are dried in the sun for a lengthy period of time to create a hefty fruity, earthy brew. It is a full-bodied, citrusy coffee that has a hint or spice. The finish is smooth with an extended finish. This coffee is excellent for espresso, but can also be used to pour over. The coffee will stay on your tongue and will leave you wanting more.
Yirgacheffe
Known for its floral aroma and citrus flavors the
single estate arabica coffee beans-origin Ethiopian coffee is perfect for drip coffeemakers pour-overs, French press, and coffee pods that can be reused. It has a soft body and smooth with a sharp acidity. This gourmet coffee is also great for espresso-based drinks. The name Yirgacheffe is derived from the town in the southern part of Ethiopia where it is grown. It is located in the Sidamo region, which is responsible for the majority of Ethiopia's coffee production. The region is known for its top-quality beans, and the city of Yirgacheffe is also renowned for its art. The region is a sought-after tourist destination for its beautiful landscape and its unique culture.
Ethiopian Yirgacheffe is grown at a high altitudes and is hand-picked. The beans are then dried in the sun after being wet processed. This process creates a clean and crisp tasting coffee that has high acidity. It is perfect for cold or iced coffee due to its acidity.
Gedeo Zone producers have used natural processing to create different versions of this iconic source. A great example is the natural Yirgacheffe Misty Valley. It is complex, fruity and has a delicate balance between aromatic jasmine flavors and vibrant citrus flavors.
There are also yirgacheffes that have been processed with wet. They are more earthy and bodyy taste. They can be sweet or fruity with notes of 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 to avoid the brittleness and
arabica Coffee beans from Ethiopia preserve the freshness of the coffee. The coffee beans are then roasted to create the final flavor profile.
A quality yirgacheffe is costly, but it's worth the cost for the outstanding flavor and scent of this highly-rated coffee. If you purchase this coffee from a supplier that roasts it and sells directly, it will be cheaper than a store that stocks pre-roasted coffee. This kind of coffee will have been roasted a few weeks or even months in advance and will have lost some its brightness and flavor when you purchase 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 these mountains ranges from 1,500-2,200 m.a.s.l, which encourages slow ripening of coffee cherries and enhances the rich flavors associated with this area of the country. Sidama's strong sense of community is another thing that makes it stand out. Prior to the time that the Abyssinians invaded the area, the Sidamas had a form of government known as"songo "songo" where elders from different communities would meet and decide on the issues of their nation through consensus. Since their conquer, Sidamas have resisted the economic and political power of their rulers.
Sidama is a largely agricultural society. Their main food source is the Enset plant (known as false banana in the Sidama language), but they also cultivate wheat, sorghum, barley millet, maize and vegetables. They also raise cattle and are renowned for their expertise in growing coffee.
In the past, small-scale farmers in this part of the country traded their produce through the Ethiopian Commodity Exchange (ECX). They would bring their cherries to the wet mill where they were cleaned and dried on raised beds. The grading process was extremely controlled and assessed not only physical characteristics, but also the quality of the cups. The top lots were awarded an improved grade and, consequently, an increased price, however this system eliminated a lot of traceability for buyers.
Now, it is easier for farmers to sell directly to their customers and to their washing stations. Kenean's company, for example has begun processing honey from select Sidama specialty lots three years ago and is now producing a fantastic profile that accentuates the fruity notes of the coffee.
Our washed Sidama is a vibrant and balanced cup with citrus notes 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 Sidama, an organic processed coffee originating from the Bensa region is an exotic blend of mangoes and lychees with the scent of jasmine. The coffee's sparkling acidity and fruity notes are a testimony to the long-standing tradition of coffee in the region.
Jimba/Limu
Ethiopia is known for producing some of the finest
arabica coffee beans from ethiopia beans in the world. The country is known for its unique taste patterns and traditional methods of growing and processing coffee. The production of Ethiopian coffee dates to the past, and is deeply embedded in the national culture. Legend is that a goat herder named Kaldi discovered the energizing properties of coffee through watching his goats eat wild coffee berries. The beans are harvested in small farms and then processed by hand. This gives an enhanced flavor profile and lower acidity.
There are a variety of Ethiopian coffee beans, each having a distinct aroma and flavor. The terroir and elevation of the region play an important part in the flavor profile of the beans. Harrar and Yirgacheffe are two well-known Ethiopian
highland arabica coffee beans beans. The Jimba and Limu beans are also examples of Ethiopian coffees that are frequently considered to be the
best brand of arabica coffee beans in the entire world.
The flavor and aroma of a cup is influenced by many factors, including the roast level of beans and the amount of time they're roasting.
