Ethiopian organic fair trade arabica coffee beans Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions

Ethiopian coffees are characterized by a wild harvested arabica coffee beans taste and a remarkable complexness that is well-known around the world. We roast this Longberry coffee to a light-medium level that elicits strong flavors and a winey acidity.

Small-scale farmers in Ethiopia produce the majority of coffee. The soaring altitudes empower the farmers to grow their coffee naturally with little intervention.

Harrar

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

A cup of Harrar will be rich and spicey with a jam-like flavor. This Ethiopian coffee will have hints of blueberry, blackberry and vanilla. It is also a complex coffee that can have notes of wine and even chocolate.

This rare and exotic coffee is grown on small farms by different farmers in the Oromia region of Ethiopia. This coffee is thought to be among the finest high-end and sought-after gourmet coffees around the world. These premium coffee beans, which are grown at high altitudes, get sun-dried in order to enhance their flavor.

The Gera estate produces this unique single-origin coffee. They follow a holistic farming approach that focuses on sustainability, and improving the lives of their community. They accomplish this by insisting on a sustainable and healthy environment that is free of pollution. They also focus on enriching their soil with nitrogen-producing plants to avoid over-fertilizing. They provide their community with free housing and clean drinking water. They also offer health care as well as education and other important resources.

These beans are naturally dried and possess a the body of a wine that is full of flavor and aroma. This coffee is sought-after for its distinctiveness. It is also one the most sought-after Ethiopian Coffees in the World because of its sweet, fruity flavors and hints of spice.

These unique coffee beans have been dried in the sun over an extended period of time to produce an earthy, fruity and robust brew. It is a full-bodied and smoky coffee with an acidity of lemony grapefruit, citrus and grapefruit, with a a hint of spice. The finish is smooth and has a long lasting finish. This coffee is excellent for espresso, but it can also 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 and citrus flavors, this single-origin Ethiopian coffee is ideal for drip coffeemakers pour overs, French press, and reused coffee pods. It has a light body and smooth, with a sharp acidity. This coffee is perfect for drinks with espresso. The name Yirgacheffe comes from the small town in which it is grown in southern Ethiopia. It is located in the Sidamo region which is responsible for the majority of Ethiopia's coffee production. The area is famous for its premium beans, and the city of Yirgacheffe is also renowned for its arts. The area is a popular tourist destination because of its stunning landscape, as well as its unique culture.

Ethiopian Yirgacheffe is grown at a high altitude and is hand-picked. The beans are then dried and processed in the sun. This creates a coffee that is crisp and clean tasting with high acidity. It is a great choice for cold or iced coffee due to its high acidity.

Gedeo Zone producers have used natural processes to create various versions of this iconic source. One example is the natural Yirgacheffe Misty Valley. It is complex, fruity and has a delicate balance between fragrant jasmine flavors and vibrant citrus flavors.

There are also yirgacheffes that have been wet-processed. They have a more earthy and bodyy taste. They can be fruity or sweet, with notes of citrus and peach. These coffees are often slightly tart and have a bright, fresh finish.

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

A good yirgacheffe may be costly, but it's worth the cost for the exceptional flavor and scent of this highly-rated coffee. If you purchase this coffee from a company that roasts it and sells it directly it will cost less than a retailer that sells pre-roasted coffee. This kind of coffee will have been roasted a few weeks or even months in advance and will have lost some its brightness and flavor at the time you purchase it.

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 encourages slow ripening of coffee cherries and promotes the complex flavors associated with this area of the country. Sidama's strong senses of community is another thing that makes it stand out. Before the Abyssinians took over the area and the Sidamas used a form of government called a songo, where elders of different communities gathered to decide on all affairs of their nation by consensus. Since their conquer they have remained a peaceful people. Sidama people have fought back against economic and political 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, but they also grow wheat and other grains, including barley, maize and millet. They also raise cattle and are known for their skill with growing coffee.

Historically, small farmers in this part of the country traded their beans through the Ethiopian Commodity Exchange (ECX). They would take their cherries to the wet mill, where they were washed, sorted and dried on raised beds. The process of grading was tightly controlled, evaluating not just physical characteristics, but also cup quality. The best lots were given the highest grade, and consequently, a higher price. However this system eliminated a lot of traceability for buyers.

Today, it is much easier for farmers to sell directly to their customers and also to their washing stations. Kenean’s company, for instance started processing honey from selected Sidama specialty loads around three years ago, and now produces a wonderful profile which highlights the fruity notes of the coffee.

Our washed Sidama provides a lively and balanced cup that has citrus notes and a hefty body. Its sweetness is reminiscent golden raisins and green tea, complemented by the subtlety provided by cane sugar. Our natural processed Sidama from the Bensa woreda produces a sweet and tropical blend of lychee and mango with undertones of jasmine and spicy clove. With its sparkling acidity and citrus flavors of fruit the coffee is a testimony to the region's long-standing tradition of coffee production.

Jimba/Limu

Ethiopia is known for its production of some of the finest arabica coffee beans for cold brew coffee beans from Ethiopia; find more, beans in the world. Ethiopia is famous for its unique taste profiles, and for the traditional methods used to cultivate and process coffee. Ethiopian coffee production dates back to centuries, and is deeply rooted in the culture of the country. Legend tells us that a goat herder named Kaldi discovered the energizing effects of coffee after watching his goats eat wild coffee berries. The beans are cultivated on small farms, and then processed by hand, which allows for a fuller flavor profile and less acidity.

There are several types of Ethiopian coffee beans, each having a distinct aroma and flavor. The terroir and elevation of the region play a significant influence on the flavor profile of the beans. Harrar and Yirgacheffe beans are two instances of top-quality Ethiopian versatile arabica coffee beans coffee that are well-loved by customers. The Jimba and Limu beans are also examples of Ethiopian coffees that are frequently regarded as the best in the entire world.

The aroma and taste of a cup depends on a number of variables, such as the roast level of beans and the length of time they are roasted. Ethiopian coffee is roasted low and slow which helps preserve the flavor and aroma 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. Different brewing techniques can produce different results, so it is crucial to experiment until you find the one that is the best fit for your needs. For instance the Chemex method of brewing can bring out the floral and fruity notes of the coffee, while the Aeropress makes a clear cup that has a balanced acidity.

Ethiopian coffee beans are available in many flavors. If you're looking to start your day with a boost of energy or enjoy sweet treats for dessert, there's definite to be a coffee that is suitable for your taste. Ethiopian coffee is rich in antioxidants that can help to reduce the risk of heart disease and improve brain functioning. It also has been reported to boost energy and aid in weight loss. As with any food or drink, it is essential to consume it in moderation to reap its health benefits.