Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions
Ethiopian coffees are well-known all over the world for their wild flavor and remarkable depth. We roast this Longberry Coffee to a light medium level that brings out bold flavors and winey acids.
A majority of the coffee in Ethiopia is grown by small-scale farmers. The altitudes that are high allow these producers to grow their coffee naturally with little intervention.
Harrar
Harrar located in the Eastern highlands of Ethiopia, is one of the most important coffee-producing regions, renowned for its unique wild-varietal arabica. It is a dried processed coffee and the beans are often described as "wild" due to their unique berry flavors.
A cup of Harrar is full-bodied and spicy with a jam-like flavour. This Ethiopian coffee has hints of vanilla blueberry, blackberry and vanilla. It is a complex coffee that has notes of wine, chocolate and even vanilla.
This rare and exotic coffee, cultivated by a variety of farmers across the Oromia region in Ethiopia is cultivated on small farms. It is believed to be among the highest quality and sought-after gourmet coffees available. These premium coffee beans, cultivated at high altitudes, get sun-dried in order to enhance their flavor.
The Gera estate produces this unique single-origin coffee. They use an integrated approach to farming that is focused on sustainability and improving the lives of their neighbors. To achieve this they strive to create a sustainable, clean environment free of pollutants and enrich their soils with nitrogen-producing plants to prevent over-fertilizing. They also provide their community with free housing and clean drinking water and health care, education for children and other valuable resources.
These coffee beans that are elongated are dried naturally, and possess a wine-like body, with rich flavor and aroma. This coffee is sought-after for its distinctiveness. It is also among the most well-known Ethiopian coffees around the world because of its sweet, flavor that resembles berries and hints of spice.
These unique coffee beans were dried in the sun for an extended period of time to create an earthy fruity and robust coffee. It is a full-bodied, citrusy coffee that has a hint or 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. It's a cup that will stay in your mouth and leave you wanting more.
Yirgacheffe
It is known for its floral aroma, citrus, and wine flavors, this single-origin Ethiopian coffee is perfect for drip coffeemakers pour overs, French press, and reused coffee pods. It is smooth and light with a refreshing acidity. This coffee is excellent for espresso drinks. The name Yirgacheffe originates from the small town in which it is grown in the southern part of Ethiopia. It is located in the Sidamo region which is responsible for the bulk of Ethiopia's coffee production. The region is known for its top-quality beans, and the city of Yirgacheffe itself is also known for its art. The area is a popular tourist destination due to its stunning scenery, as well as its unique culture.
Ethiopian Yirgacheffe is grown at a high altitude and is hand-picked. The beans are then wet processed and dried in the sun. This process creates a clean and crisp tasting coffee that has high acidity. The acidity is high, making it perfect for the iced coffee.
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. The natural Yirgacheffe Misty Valley is a perfect example. It is a complex, fruity drink that has a delicate balance between aromatic jasmine flavors and vibrant citrus flavors.
There are also yirgacheffes that have been processed with wet. They are more earthy and flavorful taste. These coffees can be fruity or sweet, with hints peach and citrus. These coffees are often slightly tart and have a bright finish.
In general, the most excellent yirgacheffes are ones that have been meticulously dried. This is done in order to prevent brittleness and maintain the freshness of the coffee. The coffee beans are then roasted to give the final flavor profile of the coffee.
A good yirgacheffe can be expensive however, the taste and aroma are worth the price. If you buy this coffee from a company who roasts it and sells it directly it will cost less than a store that stocks pre-roasted coffee. single origin arabica coffee beans of coffee will have been roasted weeks or even months ahead and will have lost some its brightness and flavor when you purchase it.
Sidama
The Sidama region spreads across the fertile highlands 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 slower ripening of coffee cherries and helps to enhance the distinct flavors associated with this area of the country. Sidama's strong sense community is another aspect that makes it stand out. Before the Abyssinians took over the land, the Sidamas utilized a form of government known as a songo which was where elders from various communities sat together and decided on the affairs of their nation through consensus. Since their victory, the Sidamas have stood up to the power of economics and politics of their lords.
Sidama is a largely agricultural society. Their main food source is the Enset plant (known as false banana in the Sidama language) however, they also grow barley, wheat, sorghum, maize, millet and vegetables. They also raise cattle, and are well-known for their expertise in growing coffee.
In the past, small-scale farmers in this part of the country sold their beans via the Ethiopian Commodity Exchange. They would bring their cherries to the wet mill where they were cleaned, sorted and dried on raised beds. The grading process was highly controlled, evaluating not only physical characteristics but also cup quality. The best lots received an improved grade and, consequently, an increased price, however this system removed a lot of traceability for buyers.
It's now easier for farmers and washing stations to sell directly to consumers. Kenean's business, for instance has begun processing honey from select Sidama specialty lots three years ago. It is now producing a fantastic profile that highlights the notes of fruitiness in the coffee.
Our washed Sidama is a vibrant and balanced cup that has citrus notes and a full body. Its sweetness is reminiscent green tea and golden raisins and is complemented by the subtle sweetness of cane sugar. Our natural processed Sidama from the Bensa woreda provides a sweet and tropical blend of lychee and mango, with hints of jasmine and spicy clove. With its sparkling acidity and citrus notes of fruit, this coffee is a testimony to the region's longstanding tradition of producing coffee.
Jimba/Limu
Ethiopia is a country that produces some of the finest arabica beans available in the world. The country is famous for its distinctive flavor profiles and traditional methods of growing and processing coffee. Ethiopian coffee production dates back to the beginning of time and is deeply rooted in the culture of the country. According to legend, an Ethiopian goatherder named Kaldi was inspired to study the energy-boosting properties of coffee after observing his goats eat wild coffee berries. The beans are harvested by small farms, and then sorted by hand. This results in an enhanced flavor profile and less acidity.
There are a variety of coffee beans from Ethiopia Each with its own unique flavor and aroma. The terroir of the region and its altitude play an important role in the flavor profile. Harrar and Yirgacheffe are two popular Ethiopian arabica beans. The Limu and Jimba beans are another example of exceptional Ethiopian coffee that is frequently regarded as one of the top in the world.
The aroma and taste of the coffee you drink is dependent on a myriad of factors including the roast level and how long the beans are roasted. Ethiopian coffee is roasted slowly and low that helps preserve the flavor 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.
The right brewing technique is crucial to maximize flavor and aroma. Different brewing techniques can produce different results, therefore it is important to experiment until you find the method that is the best fit for your needs. For example the Chemex brewing method brings out the floral and fruity notes of the coffee while the Aeropress produces a clean cup with a balanced acidity.
If you're seeking a revigorating start to your day or a delicious dessert, there is sure to be an Ethiopian coffee bean that is a perfect match for your tastes. Ethiopian coffee contains antioxidants that reduce the risk of heart disease and boost brain function. It also has been reported to boost energy levels and aid in weight loss. As with any food or drink, it is important to consume it in moderation if you want to reap its health benefits.