Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions
Ethiopian coffees are known around the world for their wild flavor and extraordinary quality. We roast this Longberry coffee to a light-medium level that produces bold flavors and winey acidity.
organic arabica coffee beans in Ethiopia produce the majority of coffee. They are able to cultivate coffee naturally, with little 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. The coffee is dry processed and the beans possess distinct berry flavors.
Harrar is full-bodied, spicy and has a jam-like taste. This Ethiopian coffee is a bit sweet with hints of vanilla blueberry, blackberry and vanilla. It is a complex coffee with notes of wine, chocolate and even vanilla.
This rare and exotic coffee, which is grown by a variety of farmers in the Oromia region in Ethiopia, is grown on small farms. This coffee is thought to be among the best quality and most sought after gourmet coffees available. These premium coffee beans are grown in high altitudes and are sun-dried to bring out the full taste of this family-owned variety.
The Gera estate produces this unique single-origin coffee. They follow an integrated farming system that is focused on sustainability and improving the lives in their community. They accomplish this by making sure that their environment is sustainable that is free from pollution, and focusing on enriching their soil with nitrogen-producing plants to prevent over-fertilizing. They also provide their community with free housing and clean drinking water and health care, as well as education for children, and other important resources.
These coffee beans that are elongated are dried naturally, and have a wine-like body with an intense flavor and aroma. This coffee is sought-after for its distinctiveness. It is also one the most sought-after Ethiopian Coffees in the World due to its sweet, fruity flavors and hints of spice.
These unique coffee beans are dried in the sun for a lengthy time to produce a robust, earthy and fruity beverage. It's a full-bodied and fruity coffee with some spice. The finish is smooth and long-lasting. This coffee is perfect for espresso, but can be used to pour over. The coffee will stay on your tongue and will make you want to drink more.
Yirgacheffe
This single-origin Ethiopian is well-known for its floral aromas, citrus flavours, and wine tastes. It's great for French presses, pour overs and reusable coffee pods. It has a light body and is smooth with a sharp acidity. This coffee is excellent for espresso drinks. The name Yirgacheffe originates from the town in southern Ethiopia where it is grown. It is located in the Sidamo region which is the main source of Ethiopia's coffee production. The region is known for its top-quality beans, and the city of Yirgacheffe itself is also known for its arts. The area is a favorite among tourists for its beautiful landscape and unique culture.
Ethiopian Yirgacheffe grows at a high altitude and is hand-picked. The beans are then dried in the sun after being processed. This creates a fresh and fresh tasting coffee with high acidity. It is ideal for iced or cold coffee because of its high acidity.
While washed yirgacheffes tend to be 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. A great example is the natural Yirgacheffe Misty Valley. It is a complex, fruity drink that is a delicate blend of fragrant jasmine flavors and vibrant citrus flavors.
Wet processed yirgacheffes also available, which have more body and a sourness. They can be sweet or fruity with some hints of citrus and peach. These coffees can be a little tart, with a bright and refreshing 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 good yirgacheffe can be expensive, but it is worth the price for the amazing taste and aroma of this highly-rated coffee. If you buy this coffee from a company who roasts it and sells directly this will cost less than a store that stocks pre-roasted coffee. This kind of coffee will have been roasted weeks or even months in advance and may have lost some of 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. These mountains are located 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 characteristic of the region of Ethiopia. Sidama is also known for its strong sense of community. Prior to the time that the Abyssinians invaded, the Sidamas had a form government known as a "songo" where elders from various communities would gather and decide on the matters of their nation through consensus. Since their victory, the Sidamas have stood up to the power of economics and politics of their rulers.
Sidama is a largely agricultural society. Their staple food is the Enset plant (known as a false banana in the Sidama language) however, they also grow wheat, sorghum, barley millet, maize, and vegetables. They also have cattle and are famous for their ability to grow coffee.
Historically, small farmers in this area of the country traded their crops through the Ethiopian Commodity Exchange (ECX). They would bring their cherries to the wet mill where they were washed and dried on raised beds. The grading was controlled and assessed not only physical characteristics, but also the quality of the cup. The best lots were given a higher grade, and therefore a greater price. However this system eliminated a lot of traceability for buyers.
Now, it is easier for farmers to sell directly to their customers as well as to their washing stations. Kenean's company, for instance began processing honey from select Sidama specialty lots three years ago and is now producing a fantastic profile that highlights the fruity notes of the coffee.
Our washed Sidama is a lively, balanced cup with citrus flavors and a hefty body. Its sweetness reminds us 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 a tropical blend of mangoes and lychees with some jasmine. The sparkling acidity of this coffee and citrus-like notes of fruit are a testimony to the long-standing tradition of coffee from the region.
Jimba/Limu
Ethiopia is known for its production of some of the finest arabica coffee beans in the world. Ethiopia is known for its unique coffee taste profiles, and for the traditional methods used to grow and process coffee. Ethiopian coffee production dates back to the beginning of time and is deeply ingrained in the national culture. According to legend, the goatherder Kaldi was inspired to study the energizing qualities of coffee after watching his goats eat wild coffee berries. The beans are grown on small farms and processed by hand, allowing for a more complex flavor profile and less acidity.
There are a variety of coffee beans from Ethiopia, each with its own unique flavor and aroma. The terroir of the area and its altitude play an important role in the flavor profile. Harrar and Yirgacheffe beans are two instances of high-quality Ethiopian arabica coffee that are well-loved by customers. The Limu and Jimba beans are another exceptional example of Ethiopian coffee that is frequently regarded as one of the top in the world.
The flavor and aroma of a cup of coffee is contingent on a myriad of factors including the roasting level and the length of time the beans are roasted. Ethiopian coffee is roasted low and slow, which helps to preserve the flavor of the beans. It is also steeped for a longer duration of time than other coffees, which enhances the flavor of the beans.
The right method of brewing is essential to maximize the flavor and aroma of the coffee. Different methods of brewing can yield different results, so it is essential to try different methods until you find the one that works best for you. For instance, the Chemex brewing method brings out the floral and fruity notes of the coffee while the Aeropress produces a clean cup with a balanced acidity.
If you're seeking a revigorating start to your day or a tasty dessert treat, there is certain to be an Ethiopian coffee bean that suits your tastes. Ethiopian coffee is rich in antioxidants, which can help to reduce the risk of heart disease and improve brain functioning. It is also believed to aid in weight loss and boost energy levels. Like any other food or drink, it's important to consume it in moderation to reap its health benefits.