Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions
Ethiopian coffees are known around the world for their wild flavors and incredible quality. We roast this Longberry Coffee to a light medium degree which brings out bold flavors and acidic wines.
The majority of coffee in Ethiopia is cultivated by small farmers. The soaring altitudes empower farmers to cultivate their coffee naturally with little intervention.
Harrar
Harrar, located in the Eastern highlands of Ethiopia, is one of the major coffee producing regions that is known for its distinct wild-varietal arabica. The coffee is dried processed and the beans possess distinct berry flavors.
A cup of Harrar will be rich and spicy with a jam-like flavor. This Ethiopian coffee is a bit sweet with hints of vanilla blueberry, blackberry and. It is a rich coffee that has notes of wine, chocolate and even vanilla.
This rare and exotic coffee is grown on small farms by different farmers in the Oromia region of Ethiopia. This is one of the most sought-after gourmet varieties in all over the world. These premium coffee beans are grown at high altitudes and sun dried to bring out the full taste of this heritage variety.
The Gera estate produces this unique single-origin coffee. They employ an holistic approach to farming that is focused on sustainability and improving the lives of their communities. To achieve this they strive to create a sustainable environment free of pollution and enhance their soils with plants that produce nitrogen in order to prevent over-fertilizing. They also provide their communities with free housing, clean drinking water and health care, as well as education for children, and other useful resources.
These coffee beans that are elongated are naturally dried, and possess a wine-like body, with a rich flavor and aroma. It is a sought-after coffee because of its unique flavor and distinctiveness. It is also among the most well-known Ethiopian Coffees in the World due to its sweet berry like flavors and hints spice.
gourmet arabica coffee beans Coffeee are dried in the sun for a lengthy time to create a strong, earthy and fruity brew. This is a full-bodied, fruity coffee with some spice. The finish is smooth and has an extended finish. This coffee is a great choice for espresso, and can also be used as a pour over coffee. This coffee will linger on your tongue and will make you want to drink more.
Yirgacheffe
It is known for its floral aroma, citrus, and wine flavors, this single-origin Ethiopian coffee is perfect for drip coffee makers, pour overs, French press, and reused coffee pods. It has a soft body and smooth, with crisp acidity. This gourmet coffee is great for espresso drinks. The name Yirgacheffe originates from the town in the southern region of Ethiopia where it is grown. It is part of the Sidamo region which is responsible for most of the country's coffee production. The area is known for its high-quality beans, and the city of Yirgacheffe is also renowned for its arts. The region is well-known to tourists due to its stunning landscape and unique culture.
Ethiopian Yirgacheffe is grown at high elevation and hand-picked. The beans are then dried and processed in the sun. This process creates a clean and crisp tasting coffee that has high acidity. It is a great choice for cold or iced coffee due to its high acidity.
While washed yirgacheffes are among the most well-known, the producers in the Gedeo Zone have been using natural processes to create various profiles for this famous source. One example is the natural Yirgacheffe Misty Valley. It is complex and fruity with a delicate balance of aromatic jasmine and lively citrus flavors.
Wet-processed yirgacheffes are available, with more of a body and a sourness. These coffees are sweet or fruity with hints of peach and citrus. These coffees can be a little tart with a bright finish.
The best yirgacheffes, in general, are ones that have been carefully dried. This is done to prevent the brittleness and preserve the freshness of the coffee. The coffee beans are then roasted in order to form the final flavor profile.
A good yirgacheffe can be expensive, but the aroma and taste are worth it. You can get a better deal on this coffee if you buy it from a company that roasts and sells it in-person instead of one that stocks pre-roasted coffee for sale. The coffee was made roasting months or even weeks ahead and some of its flavor will have waned by the time it reaches you.
Sidama
The Sidama region is located in the fertile highlands south of Lake Awasa, in Ethiopia's Rift valley. The elevation of these mountains ranges from 1,500-2,200 m.a.s.l which promotes slow ripening of coffee cherries and helps to enhance the distinct flavor of this region of the country. Sidama's strong senses of community is another thing that makes it stand out. Prior to the time that the Abyssinians invaded the area, the Sidamas had a form government known as"songo "songo" where elders from various communities would meet and decide on the issues of their nation by consensus. Since their conquer they have remained a peaceful people. Sidama people have resisted political and economic domination from their overlords.
Sidama is a predominantly agricultural society. Their staple food is the Enset plant (known as false banana in the Sidama language), but they also grow wheat, sorghum, barley millet, maize, and other vegetables. They also have cattle and are famous for their ability to grow coffee.
Small-scale farmers in this region of the country have sold their beans via the Ethiopian Commodity Exchange. They would take their cherries to the wet mill, where they were cleaned then dried, sorted and dried on raised beds. The grading process was extremely controlled and evaluated not only physical characteristics, but also cup quality. The best lots were given a higher grade, and consequently, a higher price. However, this system removed much traceability for buyers.
Today, it is much easier for farmers to sell directly to their customers as well as to their washing stations. Kenean's business, for instance has begun processing honey from select Sidama specialties three years ago. It's now producing a stunning profile that emphasizes the notes of fruitiness in the coffee.
Our washed Sidama is a lively, balanced cup with citrus flavors and a full 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 provides a sweet and tropical blend of mango and lychee, with undertones of jasmine and spicy clove. This coffee's sparkling acidity and citrus-like notes of fruit are a testimony to the long-standing tradition of coffee from the region.
Jimba/Limu
Ethiopia is renowned for producing some of the best arabica coffee beans in the world. Ethiopia is renowned for its unique flavor profiles, as well as the traditional methods used to cultivate and process coffee. In fact, coffee production in Ethiopia has been going on for centuries and is deeply embedded in the culture of the country. Legend tells us that a goat herder named Kaldi discovered the stimulating effects of coffee through watching his goats eat wild coffee berries. The beans are grown on small farms, and then sorted by hand. This allows for a more complex flavor profile and lower acidity.
There are many types of coffee beans from Ethiopia Each with its own distinctive flavor and aroma. The terroir in the region and its altitude play a major part in the flavor profile. Harrar and Yirgacheffe beans are two instances of top-quality Ethiopian arabica coffees that are popular with consumers. The Jimba and Limu beans are also examples of Ethiopian coffees that are frequently considered to be the best in the world.
The aroma and taste of a cup of coffee is contingent on a variety of factors including the roast level and how long the beans are roasting for. Ethiopian coffee is roasted slow and low which helps preserve the flavor and aroma of the beans. It is also made to be brewed for a longer amount of time than other coffees, which further enhances the flavor of the beans.
Selecting the best method for brewing is essential to maximize the aroma and flavor of the coffee. Different brewing methods can give different results, therefore it is important to experiment until you find the method 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 produces a clean cup that has a balanced acidity.
Ethiopian coffee beans are available in various flavors. Whether you want to start your day with a boost, or take pleasure in a sweet treat for dessert, there's definite to be one that suits your preferences. Ethiopian coffee is loaded with antioxidants that reduce the risk of heart diseases and boost brain function. It is also believed to boost energy and aid in weight loss. But, like any other food or drink it is recommended to consume in moderation to reap the health benefits.