Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions Ethiopian coffees have a wild, smoky flavor and a unique quality that is renowned all over the world. We roast this Longberry coffee to a light medium level that elicits strong flavors and a winey acidity. The majority of the coffee in Ethiopia is cultivated by small farmers. The high altitudes allow these producers to grow their coffee without intervention. Harrar Harrar is located in the Eastern Highlands of Ethiopia and is famous for its wild-varietal Arabicica. It is a dried processed coffee and the beans are often described as "wild" due to their distinctive berry flavor. A cup of Harrar is full-bodied and spicy with a jam-like taste. This Ethiopian coffee is a bit sweet with hints of vanilla, blueberry and blackberry. It's a complex coffee that has notes of chocolate, wine and even vanilla. This rare and exotic coffee is grown on small farms by many different farmers in the Oromia region of Ethiopia. This coffee is considered to be among the finest high-end and sought-after gourmet coffees around the world. These premium coffee beans are grown in high altitudes, and then sun dried to bring out the full flavor of this heirloom variety. The Gera estate produces this unique single-origin coffee. They follow a holistic farming approach that is focused on sustainability and improving the lives of their community. To achieve this they create a sustainable environment free of pollutants and enrich their soils with plants that produce nitrogen in order to avoid over-fertilizing. They provide their residents with free housing and drinking water that is safe for consumption. They also provide health care, education, and other valuable resources. These elongated coffee beans are naturally dried, and possess a wine-like body, with rich aroma and flavor. This coffee is highly sought-after for its distinctiveness. It is also one of the most sought-after Ethiopian coffees due to its sweet, flavor reminiscent of berries and hints spice. These unique coffee beans have been dried in the sun over a long period of time to create an earthy fruity and robust beverage. It is a full-bodied coffee with an acidity of lemony grapefruit, citrus and grapefruit, with a some spice. The finish is smooth and has an extended finish. This coffee is perfect for espresso, but it can also be used to pour over. It's a coffee that will linger in the mouth and leave you wanting more. Yirgacheffe The coffee is known for its floral aroma, citrus, and wine flavors the single-origin Ethiopian coffee is perfect for drip coffee makers pour overs, French press, and reusable coffee pods. It is light and smooth with a refreshing acidity. This coffee is perfect for drinks with espresso. The name Yirgacheffe is derived from the town in the southern region of Ethiopia where it is grown. It is part of the Sidamo region which is responsible for the majority of the country's coffee production. The area is famous for its top-quality beans, and the city of Yirgacheffe is also renowned for its arts. The area is a favorite among tourists for its beautiful scenery and unique culture. Ethiopian Yirgacheffe grows at a high altitude and is hand-picked. The beans are then wet dried and processed in the sun. This process creates a clean and crisp tasting coffee that has high acidity. It is perfect for iced or cold coffee due to its high acidity. While washed yirgacheffes are the most popular, producers in the Gedeo Zone have been using natural processing to create a variety of profiles for this famous source. One example is the natural Yirgacheffe Misty Valley. It is complex and fruity, with a delicate balance of jasmine aroma and vibrant citrus flavors. Wet processed yirgacheffes are also available, with more of a body and a sourness. These coffees are sweet or fruity with hints of peach and citrus. These coffees are usually tart and have a bright, fresh finish. The most excellent yirgacheffes, general, are ones that have been carefully dried. This is done in order to preserve freshness and to avoid brittleness. The coffee beans are then roasted to create the final flavor profile of the coffee. A good yirgacheffe may be expensive, but it's worth the cost for the amazing taste and scent of this highly-rated coffee. You can get a better deal on this particular coffee if you purchase it from a shop that roasts and sells it in-person, rather than one that has pre-roasted coffee available for sale at retail. The coffee was made roasting months or even weeks in advance and some of its flavor will have waned when it is delivered to you. Sidama The Sidama region is located in the fertile highlands to the south of Lake Awasa, in Ethiopia's Rift valley. These mountains are situated between 1,500 and 2200 m.a.s.l. This allows for a slower ripening process of coffee cherries, resulting in the distinctive flavors that are characteristic of this region of Ethiopia. Sidama is also famous for its strong sense of community. Before the Abyssinians invaded, the Sidamas had a form government known as"songo. "songo" where https://www.coffeee.uk/categories/arabica-coffee-beans from different communities would sit together and decide on all matters of their nation via consensus. Since their conquest, Sidamas have stood up to the power of economics and politics of their lords. Sidama is a largely agricultural society. The Enset plant is their staple food source, however, they also cultivate wheat and other grains, like barley, maize and millet. They also have cattle and are famous for their skill with growing coffee. Historically, small farmers in this area of the country sold their produce through the Ethiopian Commodity Exchange (ECX). They would bring their cherries to the wet mill where they were washed then dried, sorted and dried on raised beds. The process of grading was tightly controlled, evaluating not only physical characteristics, but also cup quality. The best lots received an improved grade and, consequently, 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 customers. Kenean's company, for example began processing honey from specific Sidama specialties three years ago and is now producing a fantastic profile that highlights the notes of fruitiness in the coffee. Our washed Sidama has a vibrant, balanced cup with citrus flavors and a hefty body. Its sweetness is reminiscent of golden raisins and green tea and is complemented by the subtle sweetness of sugar cane. Our natural processed Sidama from the Bensa woreda offers an exotic and sweet blend of mango and lychee, with hints of jasmine and spicy clove. This coffee's sparkling acidity and fruity notes are a testament to the long-standing tradition of coffee in the region. Jimba/Limu Ethiopia is renowned for producing some of the best arabica coffee beans in the world. Ethiopia is known for its distinctive coffee flavor profiles, as well as the traditional methods used to cultivate and process coffee. In fact, coffee production in Ethiopia dates back centuries and is deeply embedded in the Ethiopian culture. According to legend, the goatherder Kaldi was inspired to discover the energy-boosting properties of coffee after observing his goats eating wild coffee berries. The beans are grown by small farms, and then sorted by hand. This allows for a more complex flavor profile and lower acidity. There are many varieties of Ethiopian coffee beans, each having a distinct aroma and flavor. The terroir of the region and its altitude play a significant part in the flavor profile. Harrar and Yirgacheffe beans are two examples of high-quality Ethiopian arabica coffee that are a favorite among consumers. The Jimba and Limu beans are also examples of Ethiopian coffees that are often regarded as the best in the entire world. The aroma and taste of a cup of coffee depends on a variety of factors including the roasting degree and the time that the beans are roasting. Ethiopian coffee is roasted slow and low which helps preserve the natural flavors of the beans. Ethiopian coffee is brewed for longer than other coffees to enhance the flavor. Choosing the right brewing method is crucial to enhance the aroma and flavor of the coffee. Different methods of brewing can yield different results, therefore it is crucial to experiment until you discover the method that is the best fit for your needs. The Chemex brewing technique highlights the fruity and floral notes of the coffee, while the Aeropress produces a cup that is acidic with a clean finish. Whether you are looking for an invigorating start to your day or a delicious dessert treat, there is sure to be an Ethiopian coffee bean that suits your preferences. Ethiopian coffee contains antioxidants that reduce the risk of heart disease and improve brain functioning. It is also believed to boost energy and aid in weight loss. Like any other food or drink, it's important to consume in moderation to reap its health benefits.