Ethiopian reserve arabica coffee beans Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions

Ethiopian coffees are known all over the world for their wild and unique flavors and incredible complexity. We roast this Longberry coffee to a light-medium level which elicits bold flavors and a winey acidity.

Small-scale farmers in Ethiopia produce the majority of coffee. The soaring altitudes empower these producers to grow their coffee naturally without any intervention.

Harrar

Harrar located in the Eastern highlands of Ethiopia, is one of the main coffee producing regions known for its unique wild-varietal artisan arabica coffee beans. The coffee is dry processed and the beans have a unique berry flavor.

A cup of Harrar will be full-bodied and spicy with a jam-like taste. This Ethiopian coffee has hints vanilla blueberry, blackberry and. It is a complex coffee with notes of chocolate, wine and even vanilla.

This rare and exotic coffee is grown on small farms by many different farmers in the Oromia region of Ethiopia. This is one of the most sought-after gourmet coffees in every country in the world. These premium arabica coffee beans blend coffee beans, grown at high altitudes, are sun-dried in order to enhance their flavor.

The Gera estate produces this unique single-origin coffee. They adopt an holistic approach to farming that focuses on sustainability and improving the lives of their communities. To achieve this they create a sustainable environment free of pollutants and enrich their soils with plants that produce nitrogen in order to prevent over-fertilizing. They offer their community free housing and clean drinking water. They also provide health care as well as education, among other valuable resources.

These beans are naturally dried and have a bold wine-like body that is rich in flavor and aroma. This is a highly sought-after coffee due to its unique flavor and distinctiveness. It is also one the most sought-after Ethiopian Coffees in the World due to its sweet flavor that resembles berries and hints of spice.

These unique coffee beans were dried in the sun over a long period of time to create an earthy fruity and robust brew. It is a full-bodied coffee with an acidity of lemony, grapefruit and citrus with a hint of spice. The finish is smooth and has a long lasting finish. This coffee is perfect for espresso, but can be used to pour over. This coffee will linger on your tongue and make you want more.

Yirgacheffe

The coffee is known for its floral aroma, citrus, and wine flavors This single-origin Ethiopian coffee is ideal for drip coffee makers, pour overs, French press, and reusable coffee pods. It is smooth and light with a crisp acidity. This premium coffee is ideal for drinks made with espresso. The name Yirgacheffe originates from the small town in the southern region of Ethiopia where it is grown. It is part of the Sidamo region which is responsible for the majority of the country's coffee production. The area is famous 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, as well as its unique culture.

Ethiopian Yirgacheffe is located at a high elevation and is hand-picked. The beans are then dried in the sun following being processed. This creates a fresh and bright tasting coffee with high acidity. It is ideal for iced or cold coffee due to its acidity.

While washed yirgacheffes are the most well-known, the producers in the Gedeo Zone have been using natural processes to create various profiles for this iconic origin. A great example is the natural Yirgacheffe Misty Valley. It is fruity, complex and is a delicate blend of fragrant jasmine flavors and vibrant citrus flavors.

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

In general, the most excellent yirgacheffes come from those that have been properly dried. This is done in order to prevent the brittleness and preserve the freshness of the coffee. The coffee beans are then roasted to create the final flavor profile.

A good yirgacheffe can be costly, but it's worth the cost for the amazing flavor and scent of this highly-rated coffee. If you buy this coffee from a business that roasts it and sells directly, it will be cheaper than a store that stocks pre-roasted coffee. The coffee was roasting for months or even weeks in advance, and some of its flavor may have faded when it reaches you.

Sidama

The Sidama region is spread across 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 encourages the ripening process of coffee cherries to take longer and helps to enhance the distinct flavors associated with this area of the country. Sidama is also famous for its strong sense of community. Before the Abyssinians took over the area in the past, the Sidamas utilized a form of government called a songo which was where elders from various communities sat together and decided on all matters pertaining to their nation by consensus. Since their conquer in the year 2000, the Sidama people have fought back against economic and political dominance from their rulers.

The vast majority of the population of Sidama lives an existence that is centered on agriculture. The Enset plant is their primary food source, however, they also cultivate wheat and other grains, including millet, maize, and barley. They also have cattle and are famous for their ability to grow coffee.

Historically, small-scale farmers in this part of the country have traded their beans through the Ethiopian Commodity Exchange. The cherries would be brought to the wet mill where they were washed, sorted and dried on raised beds. The process of grading was extremely controlled, evaluating not just physical qualities but also the quality of the cups. The best lots were given the highest grade, and thus a higher price. However this system obliterated a lot of traceability for buyers.

It's now easier for farmers and washing stations to sell directly to customers. Kenean's company, for example began processing honey for selected Sidama specialty loads three years ago, and is now producing a fantastic profile which highlights the fruity notes of the coffee.

Our washed Sidama is a lively balanced cup with citrus-y flavors and a hefty body. Its sweetness is reminiscent golden raisins and green arabica coffee beans with rich flavor coffee beans (read the article) tea and is complemented by the subtle sweetness provided by cane sugar. Our Sidama, an organic processed coffee from the Bensa region is an exotic blend of lychees and mangoes with hints of jasmine. This coffee's sparkling acidity and citrus-like notes of fruit are a testimony to the long-standing tradition of coffee in the region.

Jimba/Limu

Ethiopia is renowned for producing some of the best arabica coffee beans in the world. The country is famous for its unique taste patterns and traditional methods of growing and processing coffee. Actually, the production of coffee in Ethiopia dates back centuries and is deeply ingrained within the Ethiopian culture. Legend is that a goat herder named Kaldi discovered the energizing effects of coffee after watching his goats eat wild coffee berries. The beans are harvested by small farms, and then sorted by hand. This allows for an enhanced flavor profile and less acidity.

There are several types of Ethiopian coffee beans, each with a unique flavor and aroma. The terroir as well as the altitude of the region play a crucial part in the flavor profile of the beans. Harrar and Yirgacheffe beans are examples of high-quality Ethiopian arabica coffees that are a favorite among consumers. The Jimba and Limu beans are also examples of Ethiopian coffees that are often considered to be the best in the entire world.

The taste and aroma of a cup of coffee is contingent on a variety of factors including the roasting degree and the time that the beans are roasting. Ethiopian coffee is roasted low and slow which helps preserve the natural flavors of the beans. Ethiopian coffee is brewed for longer than other coffees to increase the flavor.

The correct brewing method is crucial to maximize flavor and aroma. It is essential to play with different brewing methods until you discover one that you like. The Chemex method of brewing highlights the fruity and floral notes of the coffee while the Aeropress produces an acidic cup with a clean finish.

Ethiopian coffee beans are available in various flavors. If you're looking to start your day with a boost of energy or have dessert with a sweet treat there's sure to be a coffee that is suitable for your taste. Ethiopian coffee is a rich source of antioxidants, which can help reduce the risk of heart disease and improve brain functioning. It is also believed to boost energy levels and aid in weight loss. But, like any other food or drink, it should be consumed in moderation to reap the health benefits.