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

Ethiopian coffees are renowned throughout the world for their wild flavor and extraordinary quality. We roast this Longberry Coffee to a medium-light medium roast arabica coffee beans degree which brings out bold flavors and acidic wine.

Small farmers in Ethiopia produce the majority of coffee. These farmers are able cultivate coffee naturally, with little intervention, due to the high altitudes.

Harrar

Harrar is located in the Eastern Highlands of Ethiopia and is renowned for its wild-varietal Arabicica. It is a dry-processed coffee, and the beans are often referred to as being "wild" due to their unique berry flavors.

Harrar is full-bodied, spicy and has a jam-like taste. 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, grown by a variety of farmers across the Oromia region of Ethiopia, is grown on small farms. This coffee is considered to be among the finest quality and sought-after gourmet coffees in the world. These premium coffee beans are grown in high altitudes and are sun-dried to bring out the full taste of this family-owned variety.

The Gera estate produces this unique single-origin coffee. They employ a holistic method of farming that focuses on sustainability and improving the lives of their community. To achieve this they strive to create a sustainable environment free of pollution and enrich their soils with nitrogen-producing plants to prevent over-fertilizing. They also provide their community with free housing, clean drinking water and health care, education for children and other valuable resources.

These elongated coffee beans are naturally dried, and have a wine-like body with a rich aroma and flavor. This coffee is highly sought-after for its distinctiveness. It is also one the most sought-after Ethiopian Coffees in the world due to its sweet fruity flavors and hints of spice.

These unique coffee beans were dried in the sun over many years to produce an earthy, fruity and robust brew. It is a full-bodied coffee with an acidity of lemony grapefruit, citrus and grapefruit with the hint of spice. The finish is smooth and has an extended finish. This coffee is excellent for espresso, but can also be used to pour over. It's a cup that will remain in your mouth and will leave you wanting more.

Yirgacheffe

The coffee is known for its floral aroma, citrus, and wine flavors This single-origin Ethiopian coffee is great for drip coffeemakers, pour overs, French press, and coffee pods that can be reused. It is smooth and light with a crisp acidity. This gourmet coffee is also ideal for drinks made 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 that is the main source of the country'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 because of its stunning landscape, as well as its unique culture.

Ethiopian Yirgacheffe grows at high altitude and is hand-picked. The beans are then dried in the sun after being wet processed. This produces a clear and crisp tasting coffee that has high acidity. It is a great choice for cold or iced coffee because of its acidity.

While washed yirgacheffes are the most popular, producers in the Gedeo Zone have been using natural processing to create a variety of profiles for this famous source. The natural Yirgacheffe Misty Valley is a excellent example. It's complex and fruity with a delicate balance of aromatic jasmine and lively citrus flavors.

There are also yirgacheffes which have been wet-processed. These are more earthy and more body-like taste. They can be sweet or fruity with hints of peach and citrus. These coffees tend to be slightly tart and have a bright finish.

In general, the best place to buy arabica coffee beans yirgacheffes are those that have been properly dried. This is done to avoid dryness and to preserve the freshness of the coffee. The coffee beans are then roasted in order to produce the final flavor profile.

A good yirgacheffe can be expensive however, the flavor and aroma are worth the price. If you purchase this coffee from a supplier who roasts it and then sells directly this will cost less than a store that stocks pre-roasted coffee. This coffee has been made roasting months or even weeks in advance and a portion of its flavor will be lost by the time 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 between 1,500 and 2,200 m.a.s.l which favors a the ripening process of coffee cherries to take longer and enhances the rich flavors associated with this area of the country. Sidama's strong sense of community is another thing that makes it stand out. Before the Abyssinians took over the territory, the Sidamas used a form of government called a singo, where elders of different communities met and decided on the affairs of their nation by consensus. Since their victory, the Sidamas have resisted the economic and political power of their rulers.

Sidama is a predominantly agricultural society. Their staple food is the Enset plant (known as a false banana in the Sidama language) However, they also grow wheat, sorghum, barley millet, maize and other vegetables. They also raise cattle, and are renowned for their expertise in cultivating coffee.

In the past, small farmers in this region of the country traded their beans through the Ethiopian Commodity Exchange (ECX). They would take their fruits to a wet mill, where they were separated, washed and dried on raised beds. The grading was very controlled and analyzed not just physical characteristics, but also the quality of the cups. The best lots were given a higher grade, and therefore a greater price. However this system obliterated a lot of traceability for buyers.

It's now much easier for farmers and washing stations to sell directly to customers. Kenean's company, for example began processing honey from select Sidama specialty lots three years ago. It is now producing a wonderful profile that accentuates the notes of fruitiness in the coffee.

Our washed Sidama offers a vibrant and balanced cup that has citrus notes and a full body. Its sweetness is reminiscent golden raisins and green tea and is complemented by the subtle sweetness provided by cane sugar. Our natural processed Sidama from the Bensa woreda provides an exotic and sweet blend of mango and lychee, with hints of jasmine and spicy clove. With its sparkling acidity and citrus suggestions of fruit, this coffee is a testament to the long-standing tradition of coffee production.

Jimba/Limu

Ethiopia is known for its production of some of the best arabica coffee beans in the world. Ethiopia is famous for its unique coffee flavors, as well as the traditional methods used to grow and process coffee. The production of Ethiopian coffee dates back to centuries, and is deeply embedded in the culture of the nation. Legend is that a goat herder named Kaldi discovered the stimulating effects of coffee after watching his goats consume wild coffee berries. The beans are grown by small farms, and then processed by hand. This allows for an enhanced flavor profile and lower acidity.

There are a variety of coffee beans from Ethiopia, each with its own distinctive flavor and aroma. The terroir in the region and its altitude play an important influence on the flavor profile. Harrar and Yirgacheffe are two well-known Ethiopian Arabica Coffee Beans From Ethiopia beans. The Limu and Jimba beans are another exceptional example of Ethiopian coffee that is regarded as one of the best in the world.

The flavor and aroma of a cup of coffee depends on a variety of factors, including the roast level and the length of time the beans are roasting for. Ethiopian coffee is roasting slowly and at a low temperature to preserve the flavors that are natural to it. Ethiopian coffee is brewed longer than other coffees to increase the flavor.

Choosing the right brewing method is also essential for maximizing the flavor and aroma of the coffee. Different methods of brewing can yield different outcomes, so it's crucial to experiment until you find the method that is right for you. The Chemex brewing technique highlights the fruity and floral notes of the coffee, whereas the Aeropress produces a cup that is acidic with a smooth finish.

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