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Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions Ethiopian coffees are well-known all over the world for their wild flavors and incredible complexity. We roast this Longberry Coffee to a light medium degree that brings out strong flavors and winey acids. A majority of the coffee in Ethiopia is produced by small farmers. These producers are able to cultivate coffee naturally without any intervention, because of the high altitudes. Harrar Harrar located in the Eastern highlands of Ethiopia is one of the most important coffee producing regions that is known for its distinct wild-varietal arabica. It is a dry processed coffee and the beans are often described as being “wild” because of their unique berry flavors. Harrar is full-bodied, spicy and has a jam-like taste. This Ethiopian coffee has hints of blueberry, blackberry and vanilla. It is also a very complex coffee, with the scent of wine, or even chocolate. This unique and exotic coffee, which is grown by many different farmers throughout the Oromia region of Ethiopia is cultivated on small farms. This is one of the most sought-after gourmet coffees all the world. These premium coffee beans, which are grown at high altitudes, get sun-dried to enhance their flavor. The Gera estate produces this unique single-origin coffee. They employ an integrated farming system that focuses on sustainability, and improving the lives of their community. They do this by insisting on a sustainable and healthy environment that is clean and free of pollution, and focusing on enriching their soils using nitrogen-producing plants to prevent over-fertilizing. They also provide their communities with free housing and clean drinking water and health care, education for children, and other useful resources. The coffee beans are dried naturally, and possess a wine-like body, with rich flavor and aroma. This coffee is sought after for its uniqueness. It is also one the most sought-after Ethiopian coffees around the world due to its sweet, flavor that resembles berries and hints of spice. These unique coffee beans were dried in the sun over an extended period of time to produce an earthy, fruity and robust coffee. It's a full-bodied and citrusy coffee that has some spice. The finish is smooth and has a long finish. This coffee is a great option for espresso and can also be served as a pour-over coffee. It is a coffee that will linger in the mouth and leave you wanting more. Yirgacheffe This single-origin Ethiopian is renowned for its floral aromas, citrus flavors, and wine tastes. It's great for French presses, pour-overs and coffee pods that are reusable. It has a soft body and smooth with a crisp acidity. roasted arabica coffee beans is perfect for drinks with espresso. The name Yirgacheffe originates from the town in the southern part of Ethiopia where it is grown. It is located in the Sidamo region which is responsible for the majority of Ethiopia's coffee production. The region is known for its premium beans, and the city of Yirgacheffe is also renowned for its arts. The region is a sought-after tourist destination for its beautiful landscape and its unique culture. Ethiopian Yirgacheffe grows at high altitudes and is hand-picked. The beans are then wet dried and processed in the sun. This creates a fresh and crisp tasting coffee that has high acidity. The high acidity makes it ideal for Iced coffee. While washed yirgacheffes are the most well-known, the producers in the Gedeo Zone have been using natural processing to create different profiles for this iconic origin. One of the best examples is the natural Yirgacheffe Misty Valley. It is fruity, complex and is a delicate blend of the jasmine aroma and the vibrant citrus flavors. You can also find yirgacheffes that have been wet-processed. They have a more earthy and more body-like taste. These coffees are sweet or fruity with hints of citrus and peach. These coffees are often slightly tart and have a bright finish. In general, the finest Yirgacheffes are those that have been carefully dried. This is done so as to keep the freshness intact and prevent brittleness. They are then roasted in order to create the final flavor profile of the coffee. A good yirgacheffe coffee is costly however, the taste and aroma are worth the price. You will get a better price on this coffee if you purchase it from a shop that roasts and sells it in person, rather than one that stocks pre-roasted coffee for sale at retail. This type of coffee will be roasted weeks or even months in advance and will have lost some its flavor and brightness by the time you buy 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 from 1,500-2,200 m.a.s.l which favors a slow ripening of coffee cherries and promotes the complex flavors associated with this area of the country. Sidama's strong sense of community is another feature that makes it stand out. Prior to the time that the Abyssinians invaded the Sidamas, the Sidamas had a form government known as a “songo” where elders from different communities would gather and decide on the issues of their nation via consensus. Since their conquest in the year 2000, the Sidama people have resisted political and economic dominance from their rulers. The vast majority of the population in Sidama lives a lifestyle that is centered on agriculture. Their primary food source is the Enset plant (known as a false banana in the Sidama language), but they also grow barley, wheat, sorghum millet, maize and other vegetables. They also have cattle and are famous for their expertise in growing coffee. Historically, small-scale farmers in this region of the country have sold their crops through the Ethiopian Commodity Exchange. They would bring their cherries to a wet mill, where they were separated, washed and dried on raised beds. The process of grading was extremely controlled, evaluating not just physical characteristics, but also the quality of the cups. The best lots received the highest grade, and consequently more money, but this system deprived buyers of 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 company, for example started processing honey from selected Sidama specialty loads three years ago and now produces a wonderful profile that highlights the fruity notes in the coffee. Our washed Sidama offers a vibrant and balanced cup that has citrus notes and a hefty body. Its sweetness is reminiscent of green tea and golden raisins, harmonized with 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 jasmine undertones and spicy clove. With its sparkling acidity and citric suggestions of fruit this coffee is a testimony to the long-standing tradition of producing coffee. Jimba/Limu Ethiopia is a country that produces some of best arabica beans available in the world. Ethiopia is known for its unique coffee taste profiles, and for the traditional methods used to cultivate and process coffee. Ethiopian coffee production dates back to the beginning of time and is deeply rooted in the culture of the nation. According to legend, the goatherder Kaldi was inspired to discover the power-boosting qualities 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 richer flavor and less acidity. There are many varieties of Ethiopian coffee beans, each with a unique flavor and aroma. The terroir of the area and its altitude play a major role in the flavor profile. Harrar and Yirgacheffe beans are two examples of top-quality Ethiopian arabica coffee that are popular with customers. The Jimba and Limu beans are also examples of Ethiopian coffees that are commonly considered to be the best in the world. The aroma and taste of a cup is influenced by a number of variables, such as the roasting level of the beans and the length of time they are roasted. Ethiopian coffee is roasted slowly and low to preserve the flavor of the beans. Ethiopian coffee is brewed for longer than other coffees to enhance the flavor. The right method of brewing is essential to maximize the aroma and flavor of the coffee. Different brewing techniques can produce different outcomes, so it's important to experiment until you find the method that is right for you. For example, the Chemex brewing method brings out the fruity and floral notes of the coffee while the Aeropress produces a clean cup that has a balanced acidity. Ethiopian coffee beans are available in various flavors. It doesn't matter if you want to start your day with a boost or take pleasure in sweet treats for dessert There's bound to be one that suits your preferences. Ethiopian coffee is loaded with antioxidants that can reduce the risk of heart disease and boost brain functioning. It is also believed to aid in weight loss and boost energy levels. As with any food or drink, it's important to consume in moderate amounts if you wish to reap the health benefits.