Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions
Ethiopian coffees have a wild, smoky flavor and a stunning quality that is renowned around the world. We roast this Longberry Coffee to a light-medium degree that brings out strong flavors and winey acids.
A majority of the coffee in Ethiopia is cultivated by small farmers. The soaring altitudes empower the farmers to grow their coffee without intervention.
Harrar
Harrar is located in the Eastern Highlands of Ethiopia and is known for its wild-varietal Arabicica. The coffee is dry processed and the beans have a unique berry flavor.
A cup of Harrar is full-bodied and spicey with a jam-like flavour. This Ethiopian coffee is a bit sweet with hints of vanilla blueberry, blackberry and vanilla. It's a complex coffee with notes of wine, chocolate and even vanilla.
This unique and exotic coffee, cultivated by many different farmers throughout the Oromia region in Ethiopia is cultivated on small farms. This coffee is among the most sought-after gourmet coffees all the world. These premium coffee beans are grown in high altitudes and sun dried to reveal the full flavor of this family-owned variety.
The Gera estate produces this unique single-origin coffee. They adopt a holistic approach to farming that focuses on sustainability and improving the lives of their communities. They do this by insisting on a sustainable and healthy environment that is free from pollution. They also focus on enriching their soils with nitrogen-producing plants in order to avoid over-fertilizing. They provide their community with free housing and drinking water that is safe for consumption. They also provide health care as well as education, among other important resources.
These elongated coffee beans are dried naturally, and have a wine-like body that has a rich flavor and aroma. This coffee is highly sought after for its uniqueness. It is also among the most popular Ethiopian coffees because of 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, earthy and fruity brew. It is a full-bodied, nutty coffee with a lemony acidity, grapefruit and citrus with the hint of spice. The finish is smooth and long-lasting. This coffee is great for espresso, but can be used to pour over. This coffee will linger on your tongue and will make you want to drink more.
Yirgacheffe
This single-origin Ethiopian is known for its floral aromas, citrus flavors, and wine tastes. It's perfect for French presses, pour overs and coffee pods that can be reused. It is smooth and light with a crisp acidity. This gourmet coffee is great for espresso drinks. The name Yirgacheffe is derived from the small town in southern Ethiopia where it is grown. It is located in the Sidamo region that is responsible for the majority of Ethiopia's coffee production. The region is famous for its high-quality beans, while the city of Yirgacheffe is also renowned for its arts. The area is popular with tourists due to its stunning landscape and unique culture.
Ethiopian Yirgacheffe is grown at a high altitudes and is hand-picked. The beans are dried in the sun after being wet processed. This creates an espresso that is crisp and clean tasting, with high acidity. The high acidity makes it ideal for Iced coffee.
While washed yirgacheffes are among the most well-known, the producers in the Gedeo Zone have been using natural processing to create a variety of profiles for this iconic origin. One example is the natural Yirgacheffe Misty Valley. It is fruity, complex and is a delicate blend of fragrant jasmine flavors and vibrant citrus flavors.
Wet-processed yirgacheffes are available, and have more body and earthiness. These coffees are sweet or fruity with hints of 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 maintain the freshness and to avoid the brittleness. The coffee beans are then roasted in order to create the final flavor profile.
A good yirgacheffe can be expensive, but it is worth the cost for the exceptional taste and aroma of this highly-rated coffee. You will get a better price on this coffee if buy it from a company that roasts and sells the coffee in person instead of one that stocks pre-roasted coffee for retail sale. This coffee has been roasting for months or even weeks ahead, and some of its flavor may have faded when it reaches you.
Sidama
The Sidama region is located in 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 slower ripening of coffee cherries and promotes the complex flavors associated with this area of the country. Coffeee is also famous for its strong sense of community. Before the Abyssinians invaded, the Sidamas had a form government known as"songo "songo" where elders from various communities would sit together and decide on all matters of their nation through consensus. Since their conquer, Sidamas have fought back against the political and economic dominance of their rulers.
The vast majority of the population of Sidama lives an existence that is centered on agriculture. Their primary food source is the Enset plant (known as false banana in the Sidama language) however, they also cultivate wheat, sorghum, barley millet, maize and vegetables. They also raise cattle, and are known for their expertise in cultivating coffee.
In the past, small farmers in this region of the country traded their produce through the Ethiopian Commodity Exchange (ECX). They would bring in their fruits to a wet mill which was then sorted, washed and then dried on raised beds. The process of grading was tightly controlled, evaluating not just physical qualities but also cup quality. The best lots were given the highest grade, and therefore a greater price. However this system obliterated a lot of traceability for buyers.
It's now much easier for farmers and washing stations to sell directly to consumers. Kenean's company, for example, started honey processing specific Sidama specialty lots three years ago. It is now producing a wonderful profile that accentuates the fruitsy notes of the coffee.
Our washed Sidama is a lively, balanced cup with citrus flavors and a rich body. Its sweetness is reminiscent green tea and golden raisins with 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 undertones of jasmine and spicy clove. 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 the best arabica beans available in the world. Ethiopia is renowned for its distinctive coffee taste profiles, and for the traditional methods used to grow and process coffee. In fact, coffee production in Ethiopia is a long-standing tradition that is deeply embedded in the Ethiopian culture. According to legend, a goatherder named Kaldi was inspired to study the power-boosting properties of coffee after watching his goats eat wild coffee berries. The beans are cultivated on small farms and processed by hand, allowing for a fuller 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 an important role in the flavor profile. Harrar and Yirgacheffe are two popular Ethiopian arabica beans. The Jimba and Limu beans are also examples of Ethiopian coffees that are commonly considered to be the top in the entire world.
The aroma and taste of a cup depends on many factors, including the roast level of the beans and the length of time they're roasted. Ethiopian coffee is roasting slowly and at a low temperature, which helps preserve the flavor of the beans. It is also brewed for a longer period of time than other coffees, which enhances the flavor of the beans.
Choosing the right brewing method is essential to maximize the aroma and flavor of the coffee. It is essential to play with different methods of brewing until you can find one that is suitable for you. For instance the Chemex method of brewing brings out the floral and fruity notes of the coffee, while the Aeropress makes a clear cup with a balanced acidity.
Whether you are seeking a refreshing start to your day or a tasty dessert, there's certain to be an Ethiopian coffee bean that will suit your preferences. Ethiopian coffee contains antioxidants that can reduce the risk of heart disease and boost brain functioning. It is also believed to aid in weight loss and increase energy levels. Like any other food or drink, it is essential to consume it in moderate amounts if you wish to reap its health benefits.