Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions

Ethiopian coffees have a wild flavor and a unique quality that is renowned around the world. We roast this Longberry coffee to a light Costa Rican Medium Roast Whole Beans - 100% Arabica level which elicits bold flavors and a winey acidity.

The majority of the coffee in Ethiopia is produced by small farmers. They are able to cultivate coffee naturally, with minimal intervention due to the high altitudes.

Harrar

Harrar is located in the Eastern Highlands of Ethiopia and is known for its wild-varietal Arabicica. The coffee is processed dry and the beans have distinct berry flavors.

Harrar is full-bodied spicy and has a jam-like flavour. This Ethiopian coffee has some hints of blackberry, blueberry and vanilla. It is a complex coffee that has notes of wine, chocolate and even vanilla.

This unique and exotic coffee, grown by a variety of farmers in the Oromia region of Ethiopia is cultivated on small farms. It is believed to be one of the finest high-end and sought-after gourmet coffees available. These premium coffee beans are grown at high altitudes and sun dried to bring out the full flavor of this heritage variety.

The Gera estate produces this unique single-origin coffee. They adopt an holistic approach to farming that is focused on sustainability and improving the lives of their communities. To achieve this, they create a sustainable, clean environment free of pollution and enrich their soils with nitrogen-producing plants in order to prevent over-fertilizing. They also offer their community free housing and clean drinking water and health care, as well as education for children, and other useful resources.

The beans are naturally dried and possess a a bold wine-like body that is awash in aroma and flavor. This is a highly sought-after coffee due to its uniqueness and taste. It is also one the most popular Ethiopian coffees around the world due to its sweet berry like flavors and hints spice.

These unique coffee beans are dried in the sun for a lengthy time to produce a robust fruity, earthy drink. It is a full-bodied, nutty coffee with a lemony acidity grapefruit, citrus and grapefruit, with a some spice. The finish is smooth and has a long finish. This coffee is great for espresso, but it can also be used to pour over. 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 tastes. It's ideal for French presses, pour-overs and reusable coffee pods. It is light and smooth with a refreshing acidity. This gourmet coffee is great for espresso drinks. The name Yirgacheffe originates from the small town in which it is grown in southern Ethiopia. It is part of the Sidamo region that is responsible for most of Ethiopia's coffee production. The region 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 landscape and its unique culture.

Ethiopian Yirgacheffe is grown at a high altitudes and is harvested by hand. The beans are then dried and processed in the sun. This process creates a clean and fresh tasting coffee with high acidity. It is a great choice for cold or iced coffee because of 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 aromatic 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 some hints of citrus and peach. These coffees are often slightly tart and have a bright, fresh finish.

In general, the best yirgacheffes are ones that have been meticulously dried. This is done in order to maintain the freshness and to avoid the brittleness. They are then roasted in order to produce the final flavor profile of the coffee.

A good yirgacheffe is expensive however, the taste and aroma are worth it. If you buy this coffee from a company who roasts it and sells directly it will cost less than a company which stocks pre-roasted coffee. This coffee is roasting for months or even weeks in advance and a portion of its flavor will have faded when it is delivered to you.

Sidama

The Sidama region is located in the fertile highlands south of Lake Awasa, in Ethiopia's Rift valley. The altitude of these mountains ranges between 1,500 and 2,200 m.a.s.l which favors a slow ripening of coffee cherries and helps to enhance the distinct flavor of this region of the country. Sidama is also famous for its strong sense of community. Before the Abyssinians took over the area, the Sidamas employed a type of government known as a songo which was a gathering of elders from different communities sat together and decided on all affairs of their nation through consensus. Since their conquest, the Sidama people have resisted political and economic dominance by their lords.

The vast majority of the population in Sidama lives a life that is centred on agriculture. The Enset plant is their main food, however, they also cultivate wheat and other grains, such as millet, maize and barley. They also raise cattle and are known for their expertise in growing coffee.

In the past, small-scale farmers in this region of the country sold their beans through the Ethiopian Commodity Exchange. They would bring in their fruits to a wet mill which was then cleaned, sorted and dried on raised beds. The grading process was extremely controlled and analyzed not just physical characteristics, but also the quality of the cup. The top lots were awarded a higher grade and therefore a better price, but this system eliminated a lot of traceability for buyers.

It is now easier for farmers and washing stations to sell directly to consumers. Kenean's company, for instance, started honey processing specifically Sidama specialties three years ago. It is now producing a fantastic profile that accentuates the notes of fruitiness in the coffee.

Our washed Sidama is a lively balanced cup with citrus flavors and a full body. Its sweetness reminds us of green tea and golden raisins, complemented by the subtlety provided by cane sugar. Our natural processed Sidama from the Bensa woreda provides an exotic and sweet blend of lychee and mango with undertones of jasmine and spicy clove. With its sparkling acidity and citrus notes of fruit, this coffee is a testimony to the region's longstanding tradition of producing coffee.

Jimba/Limu

Ethiopia is a country that produces some of best arabica beans available in the world. The country is famous for its unique taste profiles and traditional methods of cultivating and processing coffee. Ethiopian coffee production dates to the past, and is deeply rooted in the national culture. According to legend, the goatherder Kaldi was inspired to discover the energizing properties of coffee after watching his goats eat wild coffee berries. The beans are grown on small farms and processed by hand, which allows for a richer flavor and less acidity.

There are a variety of coffee beans from Ethiopia each with its own unique flavor and aroma. The terroir and altitude of the region play a significant part in the flavor profile of the beans. Harrar and Yirgacheffe beans are two instances of top-quality Ethiopian arabica coffee beans from Ethiopia (right here) coffees that are popular with consumers. The Jimba and Limu beans are also examples of Ethiopian coffees that are commonly considered to be the top in the world.

The aroma and taste of a cup is influenced by several factors, such as the roast level of the beans and the length of time they are roasted. Ethiopian coffee is roasting slowly and at a low temperature, which helps preserve the flavor of the beans. Ethiopian coffee is brewed longer than other coffees to increase the flavor.

The correct brewing method is vital to maximize the flavor and aroma. It is essential to play with different brewing methods until you discover one that is suitable for you. For example the Chemex method of brewing can bring out the fruity and floral notes of the coffee while the Aeropress produces a clean cup with balanced acidity.

If you're seeking a refreshing start to your day or a tasty dessert, there's sure to be an Ethiopian coffee bean that will suit your preferences. Ethiopian coffee is a rich source of antioxidants that can aid in reducing the risk of heart disease as well as improve brain function. It is also said to boost energy levels and aid in weight loss. As with any food or drink, it is important to consume in moderation to reap its health benefits.