Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions
Ethiopian coffees are renowned around the world for their wild flavor and incredible quality. We roast this Longberry Coffee to a medium-light degree that brings out strong flavors and acidic wine.
A majority of the coffee in Ethiopia is produced by small farmers. These farmers are able grow coffee naturally, without any intervention, because of the high altitudes.
Harrar
Harrar, located in the Eastern highlands of Ethiopia, is one of the most important coffee producing regions known for its distinctive wild-varietal arabica. It is a dry-processed coffee, and the beans are often referred to as being "wild" because of their unique berry flavors.
A cup of Harrar will be full-bodied and spicey with a jam-like flavor. This Ethiopian coffee will have some hints of blackberry, blueberry and vanilla. It is also a very complex coffee, with the scent of wine, or even chocolate.
This rare and exotic coffee, grown by a variety of farmers in the Oromia region of Ethiopia is grown on small farms. This coffee is one of the most sought-after gourmet coffees all over the world. These premium coffee beans, which are grown at high altitudes, are sun-dried to bring out their full flavor.
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 accomplish this by focusing on a sustainable environment that is free of pollution, and they focus on enriching their soils using nitrogen-producing plants to avoid over-fertilizing. They offer their community free housing and drinking water that is clean and safe. They also offer health care as well as education, among other valuable resources.
The beans are naturally dried and possess a a bold wine-like body that is full of flavor and aroma. This coffee is highly sought after for its uniqueness. It is also one of the most popular Ethiopian coffees around the world due to its sweet flavor reminiscent of berries and hints spice.
These unique coffee beans are dried in the sun for a long time to create a strong fruity, earthy drink. It is a full-bodied coffee with an acidity of lemony grapefruit, citrus and grapefruit, with a the hint of spice. The finish is smooth with a long finish. This coffee is perfect for espresso, but it can be used to pour over. The coffee will stay on your tongue and make you want more.
Yirgacheffe
It is known for its floral aroma, citrus, and wine flavors the single-origin Ethiopian coffee is ideal for drip coffeemakers pour overs, French press, and coffee pods that can be reused. It has a light body and smooth, with a crisp acidity. This coffee is great for espresso-based 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 which is the main source of the country's coffee production. The area is known for its top-quality beans and the city of Yirgacheffe is also renowned for its arts. The region is a sought-after tourist destination because of its stunning scenery, as well as its unique culture.
Ethiopian Yirgacheffe grows at a high altitude and is hand-picked. The beans are then dried and processed in the sun. This produces a clear and bright tasting coffee with high acidity. It is perfect for iced or cold coffee due to its acidity.
Gedeo Zone producers have used natural processes to create various styles of this famous origin. A great example is the natural Yirgacheffe Misty Valley. It is fruity, complex and has a delicate balance of fragrant jasmine flavors and vibrant citrus flavors.
Wet processed yirgacheffes are also available, with more body and a sourness. They can be sweet or fruity with notes of citrus and peach. These coffees can be slightly sweet with a bright, fresh finish.
In general, the finest yirgacheffes are ones that have been meticulously dried. This is done in order to prevent dryness and to preserve the freshness of the coffee. The coffee beans are then roasted to produce the final flavor profile.
A quality yirgacheffe is expensive, but it is worth the extra price for the exceptional flavor and scent of this highly-rated coffee. You can get a better deal on this coffee if you buy it from a company that roasts and sells the coffee in person rather than one that sells pre-roasted coffee for sale at retail. This kind of coffee could be roasted weeks or even months ahead and will have lost some its flavor and brightness at the time you purchase it.
Sidama
The Sidama region extends across the fertile highlands south of Lake Awasa in Ethiopia's Rift Valley. Coffeee of the mountains ranges from 1,500 to 2,200 m.a.s.l which favors a slow ripening of coffee cherries and promotes the complex flavor of this region of the country. Sidama is also famous for its strong sense of community. Before the Abyssinians conquered the territory 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 all matters pertaining to their nation through consensus. Since their conquer, Sidamas have resisted the power of economics and politics of their lords.
The majority of the population in Sidama lives a life that is centred on agriculture. The Enset plant is their staple food, but they also grow wheat and other grains, like barley, maize and millet. They also raise cattle and are renowned for their expertise in the cultivation of coffee.
Historically, small farmers in this area of the country traded their produce through the Ethiopian Commodity Exchange (ECX). They would take their cherries to a wet mill and then they were cleaned, sorted and dried on raised beds. The process of grading was extremely controlled, evaluating not only physical characteristics but also the quality of the cup. The top lots were awarded the highest grade, and consequently a better price, but this system eliminated a lot of traceability for buyers.
It is now easier for farmers to sell directly to their customers and also to their washing stations. Kenean's business, for instance began processing honey from select Sidama specialties three years ago. It is now producing a fantastic profile that highlights the fruity notes of the coffee.
Our washed Sidama is a lively, balanced cup with citrus notes and a hefty body. Its sweetness is reminiscent golden raisins and green tea and is complemented by the subtle sweetness provided by cane sugar. Our Sidama, a natural processed coffee from the Bensa region is a tropical blend of lychees and mangoes with the scent of jasmine. With its sparkling acidity and citrus suggestions of fruit, this coffee is a testimony to the region's long-standing tradition of producing coffee.
Jimba/Limu
Ethiopia is known for producing some of best arabica beans in the entire world. Ethiopia is famous for its unique flavor profiles, as well as the traditional methods used to cultivate and process coffee. Ethiopian coffee production dates back to the beginning of time and is deeply rooted in the culture of the nation. According to legend, the goatherder Kaldi was inspired to discover the energy-boosting properties of coffee after watching his goats eating wild coffee berries. The beans are grown in small farms and then sorted by hand. This results in a more complex flavor profile and less acidity.
There are a variety of Ethiopian coffee beans, each having a distinctive aroma and flavor. The terroir of the region and its altitude play a major influence on the flavor profile. Harrar and Yirgacheffe beans are examples of top-quality Ethiopian arabica coffees that are popular with consumers. 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 a cup of coffee depends on many factors including the roast level and the length of time the beans are roasting. Ethiopian coffee is roasted low and slow which helps preserve the flavor of the beans. Ethiopian coffee is brewed longer than other coffees to enhance the flavor.
The right method of brewing is essential to maximize the aroma and flavor of the coffee. It is essential to play with various brewing methods until you find one that you like. The Chemex method of brewing highlights the fruity and floral notes of the coffee while the Aeropress produces an acidic cup with a smooth finish.
If you're seeking a refreshing start to your day or a delicious dessert, there's sure to be an Ethiopian coffee bean that is a perfect match for your preferences. Ethiopian coffee is rich in antioxidants that may reduce the risk of heart disease and improve brain functioning. It is also believed to aid in weight loss and boost energy levels. As with any food or drink, it's important to consume it in moderation if you want to reap its health benefits.