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Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions

Ethiopian coffees are known around the world for their wild and unique flavors and extraordinary depth. We roast this Longberry Coffee to a medium-light degree that brings out strong flavors and acidic wine.

Small-scale farmers in Ethiopia produce the majority of coffee. The altitudes that are high allow these producers to grow their coffee without intervention.

Harrar

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

Harrar is full-bodied spicy and has a jam-like taste. This Ethiopian coffee has hints vanilla blueberry, blackberry and vanilla. It is also a complex coffee that can have the scent of wine, or even chocolate.

This rare and exotic coffee is grown on small farms by a variety of different farmers in the Oromia region of Ethiopia. This coffee is considered to be one of the highest quality and sought-after gourmet coffees in the world. These premium coffee beans are grown in high altitudes, and then sun dried to reveal the full flavor of this family-owned variety.

The Gera estate produces this unique single-origin coffee. They employ a holistic approach to farming that focuses on sustainability and improving the lives of their community. They do this by focusing on a sustainable environment that is free of pollution, and focusing on enriching their soils with nitrogen-producing plants to prevent over-fertilizing. They also provide their community with free housing, clean drinking water and health care, as well as education for children, and other valuable resources.

The beans are naturally dried and have an intense wine-like body that is full of aroma and flavor. This is a highly sought-after coffee because of its distinctiveness and flavor. It is also among the most sought-after Ethiopian Coffees in the World due to its sweet berry like flavors and hints spice.

These unique coffee beans are dried in the sun for a lengthy time to create a strong fruity, earthy beverage. It is a full-bodied, citrusy coffee with a hint or spice. The finish is smooth and long-lasting. This coffee is great for espresso, but can be used to pour over. It is a coffee that will stay in your mouth and leave you wanting more.

Yirgacheffe

This single-origin Ethiopian is well-known for its floral aromas, citrus flavors and wine-like tastes. It's perfect for French presses, pour-overs and coffee pods that can be reused. It has a soft body and is smooth with a crisp acidity. This premium coffee is perfect for espresso drinks. 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 bulk of Ethiopia's coffee production. The region is known for its premium beans, and the city of Yirgacheffe itself is also known for its art. The area is a popular tourist destination for its beautiful scenery, as well as its unique culture.

Ethiopian Yirgacheffe is located at a high elevation and is hand-picked. The beans are then dried and processed in the sun. This process creates a clean and fresh ground arabica coffee beans tasting coffee with high acidity. It is a great choice for cold or iced coffee due to its acidity.

While washed yirgacheffes are among the most sought-after, producers in the Gedeo Zone have been using natural processing to create different profiles for this famous source. One of the best examples is the natural Yirgacheffe Misty Valley. It's fruity and complex with a delicate blend of jasmine aroma and vibrant citrus flavors.

You can also find yirgacheffes which have been wet-processed. These have a more earthy, more body-like taste. These coffees can be sweet or fruity with hints of peach and citrus. These coffees can be slightly sweet with a bright, fresh finish.

The best yirgacheffes, in general are ones that have been dried carefully. This is done to prevent dryness and to preserve the freshness of the coffee. The coffee beans are then roasted to form the final flavor profile.

A good yirgacheffe can be costly, but it's worth the price for the amazing taste and aroma of this highly-rated coffee. If you buy this coffee from a company who roasts it and then sells directly, it will be cheaper than a store that stocks pre-roasted coffee. This kind of coffee could have been roasted a few weeks or even months ahead and will have lost some its flavor and brightness when 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 promotes slow ripening of coffee cherries and promotes the complex flavors associated with this area of the country. Sidama is also known for its strong sense of community. Before the Abyssinians conquered this land and the Sidamas employed a type of government called a songo which was a gathering of elders from different communities sat together and decided on all affairs of their nation by consensus. Since their conquer, Sidamas have fought back against the economic and political power of their overlords.

The vast majority of the population in Sidama lives an existence that is centered on agriculture. The Enset plant is their staple food, but they also grow wheat and other grains, including barley, maize and millet. They also raise cattle and are renowned for their expertise in growing coffee.

In the past, small-scale farmers in this region of the country would sell their beans through the Ethiopian Commodity Exchange (ECX). They would bring their cherries to a wet mill, where they were cleaned, sorted and dried on raised beds. The process of grading was tightly controlled, evaluating not just physical qualities but also the quality of the cups. The most desirable lots were awarded a higher grade, and therefore a greater price. However, this system removed much traceability for buyers.

It is now easier for farmers and washing stations to sell directly to consumers. Kenean's business, for instance has begun processing honey from specifically Sidama specialties three years ago. It's now producing a fantastic profile that emphasizes the notes of fruitiness in the coffee.

Our washed Sidama has a vibrant balanced cup with citrus-y flavors and a full body. Its sweetness hints at green tea and golden raisins, harmonized with 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 jasmine undertones and spicy clove. With its sparkling acidity and citric notes of fruit, this coffee is a testament to the region's longstanding tradition of producing coffee.

Jimba/Limu

Ethiopia is known for producing the best arabica beans in the world. The country is famous for its unique taste characteristics and traditional methods of growing and processing coffee. Ethiopian coffee production dates back to the beginning of time and is deeply ingrained in the national culture. According to legend, an Ethiopian goatherder named Kaldi was inspired to study the power-boosting properties of coffee after observing his goats eating wild coffee berries. The beans are harvested by small batch arabica coffee beans farms, and then sorted by hand. This allows for an enhanced flavor profile and less acidity.

There are a variety of Ethiopian coffee beans, each with distinctive aroma and flavor. The terroir of the region and its altitude play a significant role in the flavor profile. Harrar and Yirgacheffe are two popular Ethiopian arabica coffee beans gift coffee beans subscription (read this post from www.krbrandmall.net) beans. The Limu and Jimba beans are another exceptional example of Ethiopian coffee that is often considered to be among the best in the world.

The aroma and taste of a cup are influenced by a number of factors, such as the roasting level of the beans and the length of the time they are roasting. Ethiopian coffee is roasted at a low and slow rate which helps preserve the flavor of the beans. Ethiopian coffee is brewed longer than other coffees in order to enhance the flavor.

Selecting the best method for brewing is essential to maximize the aroma and flavor of the coffee. It is essential to play with different methods of brewing until you find one that you like. The Chemex brewing technique highlights the floral and fruity notes of the coffee, whereas the Aeropress creates a sour cup with a clean finish.

Ethiopian coffee beans are available in many flavors. If you're looking to start your day with a boost or have sweet treats for dessert there's sure to be one that suits your taste. Ethiopian coffee is a rich source of antioxidants, which can aid in reducing the risk of heart disease and boost brain function. It is also believed to aid in weight loss and boost energy levels. Like all food items or drink, it is important to consume it in moderation if you want to reap the health benefits.