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

Ethiopian coffees have a wild flavor and a unique complexness that is well-known around the world. We roast this Longberry Coffee to a light medium degree which brings out bold flavors and winey acids.

A majority of the coffee in Ethiopia is produced by small farmers. These farmers are able cultivate coffee naturally, with minimal intervention due to the high altitudes.

Harrar

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

Harrar is full-bodied spicy and has a jam-like taste. This Ethiopian coffee is a bit sweet with hints of vanilla blueberry, blackberry and vanilla. It is also a very complex coffee that can have notes of wine and even chocolate.

This unique and exotic coffee, which is grown by many different farmers throughout the Oromia region in Ethiopia, is grown on small farms. This coffee is thought to be among the highest high-end and sought-after gourmet coffees around the world. These premium coffee beans are grown in high altitudes, and then sun dried to bring out the full flavor of this heritage variety.

The Gera estate produces this unique single-origin coffee. They follow an holistic approach to farming that focuses on sustainability, and improving the lives of their community. They do this by making sure that their environment is sustainable that is clean and free of pollution. They also focus on enriching their soils using nitrogen-producing plants in order to avoid over-fertilizing. They also provide their community with free housing and clean drinking water and health care, as well as education for children and other useful resources.

The beans are naturally dried and possess a an intense wine-like body that is awash in aroma and flavor. This coffee is highly sought-after for its distinctiveness. It is also one the most well-known Ethiopian coffees around 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 create an earthy fruity and robust brew. It is a full-bodied and smoky coffee with an acidity of lemony, grapefruit and citrus with some spice. The finish is smooth and long-lasting. This coffee is an excellent option for espresso and can also be used as a pour over coffee. It's a cup that will remain in your mouth and leave you wanting more.

Yirgacheffe

The coffee is known for its floral aroma, citrus, and wine flavors the single-origin Ethiopian coffee is perfect for drip coffee makers pour overs, French press, and reusable coffee pods. It is light and smooth with a crisp acidity. This gourmet coffee is also perfect for drinks with espresso. The name Yirgacheffe comes from the small town where it is grown in the southern part of Ethiopia. It is located in the Sidamo region that is responsible for the bulk of Ethiopia's coffee production. The region is known for its high-quality beans and the city of Yirgacheffe is also renowned for its arts. The area is popular with tourists for its beautiful landscape and unique culture.

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

While washed yirgacheffes are the most well-known, the producers in the Gedeo Zone have been using natural processing to create different profiles for this iconic origin. One example is the natural Yirgacheffe Misty Valley. It is a complex, fruity drink that has a delicate balance between aromatic jasmine flavors and vibrant citrus flavors.

Wet-processed yirgacheffes are available, which have more of a body and earthiness. These coffees can be fruity or sweet with hints of citrus and peach. These coffees are often slightly tart and have a bright finish.

In general, the finest Yirgacheffes are ones that have been meticulously dried. This is done to prevent the brittleness and preserve the freshness of the coffee. They are then roasted to produce the final flavor profile of the coffee.

A quality yirgacheffe is costly, but it's worth the cost for the outstanding flavor and aroma of this highly-rated coffee. You can save money on this particular coffee if you buy it from a company that roasts and sells it in-person, rather than one that sells pre-roasted coffee for retail sale. This coffee has been made roasting months or even weeks in advance and a portion of its flavor will have waned by the time it reaches you.

Sidama

The Sidama region spreads across the fertile highlands to the south of Lake Awasa in Ethiopia's Rift Valley. The altitude of the mountains ranges from 1,500 to 2,200 m.a.s.l which promotes slow ripening of coffee cherries and enhances the rich flavors that are associated with this region of the country. Sidama's strong senses of community is another feature that makes it stand out. Before the Abyssinians invaded, the Sidamas had a form government known as a "songo" where elders from various communities would meet and decide on the matters of their nation via consensus. Since their conquest in the year 2000, the Sidama people have fought against economic and political dominance from their rulers.

Sidama is a largely agricultural society. Their staple food is the Enset plant (known as false banana in the Sidama language) however, they also cultivate barley, wheat, sorghum millet, maize and vegetables. They also raise cattle and are renowned for their skill with growing coffee.

In the past, small-scale farmers in this part of the country sold their produce through the Ethiopian Commodity Exchange (ECX). They would bring their fruits to a wet mill, where they were cleaned, sorted and dried on raised beds. The grading was controlled and assessed not only physical characteristics, but also the quality of the cup. The most desirable lots received an improved grade and, consequently, an increased price, however this system deprived buyers of traceability for buyers.

Now, it is easier for farmers to sell directly to their customers and also to their washing stations. Kenean's business, for instance started processing honey from selected Sidama specialty loads three years ago, and has since produced a stunning profile which highlights the fruity notes of the coffee.

Our washed Sidama is a vibrant and balanced cup, with citrus notes and a hefty 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 a sweet and tropical blend of lychee and mango with hints of jasmine and spicy clove. The coffee's sparkling acidity and citrus suggestions 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. Ethiopia is known for its distinctive coffee flavor profiles, as well as the traditional methods used to cultivate and process coffee. In fact, coffee production in Ethiopia has been going on for centuries and is deeply ingrained within the Ethiopian culture. According to legend, an Ethiopian goatherder named Kaldi was inspired to study the energizing properties of coffee after watching his goats eating wild coffee berries. The beans are harvested on small farms, and then processed by hand. This allows for an enhanced flavor profile and lower acidity.

There are several types of Ethiopian coffee beans, each having a distinct aroma and flavor. The terroir in the region and its altitude play a significant influence on the flavor profile. Harrar and Yirgacheffe are two popular Ethiopian arabica beans. The Limu and Jimba beans are another exceptional example of Ethiopian coffee that is regarded as one of the finest in the world.

The aroma and flavor of a cup depends on many factors, including the roasting level of the beans as well as the length of time they're roasting. Ethiopian coffee is roasting slowly and at a low temperature that helps preserve the flavors that are natural to it. It is also brewed for a longer period of time than other coffees, which further enhances the flavor of the beans.

The right brewing technique is essential to maximize flavor and aroma. It is crucial to experiment with various brewing methods until you find one that you like. For instance the Chemex brewing method brings out the floral and fruity notes of the coffee, while the Aeropress produces a clean cup with balanced acidity.

Ethiopian coffee beans are available in a variety of flavors. If you're looking to start your day with a boost of energy or enjoy sweet treats for dessert, there's definite to be a flavor that will suit your taste. Ethiopian coffee is loaded with antioxidants that can reduce the risk of heart diseases and improve brain function. It is also believed to boost energy and aid in weight loss. However, as with any other food or drink, it should be consumed in moderation to reap the health benefits.