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Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions Ethiopian coffees have a wild flavor and a remarkable complexness that is well-known across the globe. We roast this Longberry coffee to a light-medium level which elicits bold flavors and a winey acidity. Small farmers in Ethiopia produce the majority of coffee. The altitudes that are high allow these producers to grow their coffee naturally with little intervention. Harrar Harrar is located in the Eastern Highlands of Ethiopia and is known for its wild-varietal Arabicica. It is a dry-processed coffee, and the beans are often described as being “wild” due to their distinctive berry flavours. Harrar is full-bodied, spicy and has a jam-like taste. This Ethiopian coffee has hints vanilla, blueberry and blackberry. It is also a complex coffee that can have notes of wine and even chocolate. This unique and exotic coffee is cultivated on small farms by different farmers in the Oromia region of Ethiopia. This is one of the most sought-after gourmet coffees all the world. These premium coffee beans, cultivated at high altitudes, are dried in the sun in order to bring out their full flavor. The Gera estate produces this unique single-origin coffee. They employ an integrated approach to farming that is focused on sustainability and improving the lives of their neighbors. They do this by making sure that their environment is sustainable that is clean and free of pollution, and they focus on enriching their soils with nitrogen-producing plants in order to avoid over-fertilizing. They provide their community with free housing and clean drinking water. They also offer health care as well as education, among other valuable resources. These elongated beans are naturally dried and have the body of a wine that is awash in aroma and flavor. This is a sought-after coffee because of its unique flavor and distinctiveness. It is also among the most sought-after Ethiopian coffees around the world due to its sweet, flavor reminiscent of berries and hints spice. These unique coffee beans have been dried in the sun over many years to produce an earthy, fruity and robust brew. It is a full-bodied, nutty coffee with a lemony acidity, grapefruit and citrus with a hint of spice. The finish is smooth with an extended finish. This coffee is perfect for espresso, but can be used to pour over. It's a cup that will linger in the mouth and will leave you wanting more. Yirgacheffe This single-origin Ethiopian is known for its floral aromas, citrus flavours and wine flavors. It's great for French presses, pour overs and reusable coffee pods. It is smooth and light with a refreshing acidity. This premium coffee is perfect for espresso drinks. The name Yirgacheffe is derived from the town in the southern part of Ethiopia where it is grown. It is located in the Sidamo region, which is the main source of the country's coffee production. The region is known for its high-quality beans and the city of Yirgacheffe itself is also known for its art. The area is popular with tourists for its beautiful landscape and unique culture. Ethiopian Yirgacheffe is grown at a high altitudes and is harvested by hand. The beans are then processed and dried in the sun. This produces a coffee that is crisp and clean tasting, with a high acidity. The high acidity makes it ideal for the iced coffee. Gedeo Zone producers have used natural processing to create different styles of this famous origin. A great example is the natural Yirgacheffe Misty Valley. It's complex and fruity with a delicate blend of jasmine aroma and lively citrus flavors. Wet-processed yirgacheffes are available, and have more body and earthiness. These coffees can be sweet or fruity with hints of citrus and peach. These coffees may be a bit sweet with a bright, fresh finish. The most excellent yirgacheffes, general are those that have been dried with care. This is done to prevent the brittleness and preserve the freshness of the coffee. The coffee beans are then roasted to produce the final flavor profile. A good yirgacheffe may be expensive, but it's worth the cost for the amazing flavor and scent of this highly-rated coffee. You will get a better price 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. This coffee has been roasting for months or even weeks in advance and some of its flavor may have faded when it is delivered to you. Sidama The Sidama region is spread across the fertile highlands to the south of Lake Awasa in Ethiopia's Rift Valley. The mountains are situated between 1,500-2200 m.a.s.l. This allows for a slow ripening of coffee cherries, which results in the complex flavors that are characteristic of this region in Ethiopia. Sidama is also well-known for its strong sense of community. Before the Abyssinians invaded the Sidamas, the Sidamas had a form of government known as a “songo” where elders from different communities would gather and decide on the matters of their nation via consensus. Since their conquest, Sidamas have fought back against the power of economics and politics of their rulers. Sidama is a predominantly agricultural society. Their primary food source is the Enset plant (known as a false banana in the Sidama language) However, they also grow barley, wheat, sorghum millet, maize, and vegetables. They also raise cattle and are renowned for their ability to grow coffee. In the past, small farmers in this area of the country would sell their produce through the Ethiopian Commodity Exchange (ECX). They would take their cherries to a moist mill and then they were sorted, washed and then dried on raised beds. The grading process was extremely controlled and analyzed not just physical characteristics but also cup quality. The most desirable lots received a higher grade and therefore an increased price, however this system removed a lot of traceability for buyers. It is now easier for farmers to sell directly to their customers and also to their washing stations. Kenean's business, for instance, started honey processing specific Sidama specialties three years ago and is now producing a fantastic profile that emphasizes the fruitsy notes of the coffee. Our washed Sidama has a vibrant balanced cup with citrus-y flavors and a hefty body. specialty arabica coffee beans reminds us of golden raisins and green tea with the subtlety provided by cane sugar. Our natural processed Sidama from the Bensa woreda offers an exotic and sweet blend of lychee and mango, with hints of jasmine and spicy clove. The sparkling acidity of this coffee and fruity notes are a testament 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 renowned for its unique taste profiles and traditional methods of growing and processing coffee. The production of coffee in Ethiopia is a long-standing tradition that is deeply rooted in the Ethiopian culture. According to legend, the goatherder Kaldi was inspired to explore the energy-boosting properties of coffee after watching his goats eat wild coffee berries. The beans are grown by small farms, and then sorted by hand. This allows for an enhanced flavor profile and less acidity. There are many types of coffee beans from Ethiopia each with its own distinct flavor and aroma. The terroir as well as the altitude of the region play an important role in the flavor profile of the beans. Harrar and Yirgacheffe beans are two instances of high-quality Ethiopian arabica coffees that are well-loved by customers. The Jimba and Limu beans are also examples of Ethiopian coffees that are often considered to be the top in the world. The flavor and aroma of the coffee you drink is dependent on a myriad of factors including the roasting level and the length of time the beans are roasting. Ethiopian coffee is slow and low-roasted, which helps 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 correct brewing method is crucial to enhance the flavor and aroma. It is essential to play with various brewing methods until you can find one that works for you. For example the Chemex method of brewing can bring out the fruity and floral notes of the coffee, while the Aeropress produces a clean cup with balanced acidity. Ethiopian coffee beans are available in various flavors. Whether you want to start your day with a boost or have dessert with a sweet treat, there's definite to be a coffee that is suitable for your taste. Ethiopian coffee is rich in antioxidants, which can aid in reducing the risk of heart disease as well as improve brain functioning. It is also believed to boost energy and aid in weight loss. However, just like any other beverage or food it is recommended to consume in moderation to reap the health benefits.