Ethiopian arabica coffee beans for cold brew Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions

Ethiopian coffees are known around the world for their wild flavors and extraordinary 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 high altitudes allow farmers to cultivate their coffee naturally without any intervention.

Harrar

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

A cup of Harrar is full-bodied and spicy with a jam-like flavour. This Ethiopian coffee is a bit sweet with hints of vanilla blueberry, blackberry and vanilla. It's a complex coffee with notes of chocolate, wine and even vanilla.

This unique 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 among the best quality and most sought after gourmet coffees available. These premium blend arabica coffee beans coffee beans, cultivated at high altitudes, are sun-dried in order to bring out their full flavor.

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

These beans are naturally dried and possess a a bold wine-like body that is rich in flavor and aroma. This is a highly sought-after coffee due to its distinctiveness and flavor. It is also among the most popular Ethiopian coffees around the world due to its sweet flavor that resembles berries and hints of spice.

These unique coffee beans are dried in the sun for a lengthy time to create a strong fruity, earthy brew. This is a full-bodied, fruity coffee with some spice. The finish is smooth and has an extended finish. This coffee is a fantastic choice for espresso, and can also be served as a pour over coffee. It's a coffee that will remain in your mouth and leave you wanting more.

Yirgacheffe

The coffee is known for its floral aroma and citrus flavors the single-origin Ethiopian coffee is perfect 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 perfect for espresso drinks. The name Yirgacheffe comes from the small town in which it is grown in the southern part of Ethiopia. It is part of the Sidamo region, which is responsible for the majority of Ethiopia's coffee production. The area is famous for its high-quality beans and the city of Yirgacheffe itself is also known for its arts. The region is a sought-after tourist destination due to its stunning scenery, as well as its unique culture.

Ethiopian Yirgacheffe is shade grown arabica coffee beans at high elevation and hand-picked. The beans are then wet processed and dried in the sun. This creates a fresh and crisp tasting coffee that has high acidity. It is perfect for iced or cold coffee because of its high acidity.

While washed yirgacheffes are the most well-known, the producers in the Gedeo Zone have been using natural processing to create a variety of 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.

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

In general, the finest yirgacheffes come from those that have been properly dried. This is done to keep the freshness intact and avoid brittleness. They are then roasted in order to give the final flavor profile of the coffee.

A good yirgacheffe coffee is costly however the aroma and taste are worth it. You can save money on this coffee if you purchase it from a shop that roasts and sells the coffee in person, rather than one that sells pre-roasted coffee for sale. This coffee is roasting for months or even weeks ahead, and some of its flavor will be lost when it reaches you.

Sidama

The Sidama region is located in the fertile highlands 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 slower ripening of coffee cherries and helps to enhance the distinct flavors that are associated with this region of the country. Sidama's strong sense community is another feature that makes it stand out. Prior to the time that the Abyssinians invaded the Sidamas, the Sidamas had a form of government called"songo. "songo" where elders from various communities would sit together and decide on all matters of their nation through consensus. Since their conquest, Sidamas have fought back against the political and economic dominance of their overlords.

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

Historically, small farmers in this part of the country would sell their beans through the Ethiopian Commodity Exchange (ECX). They would bring in their cherries to a wet mill which was then separated, washed and dried on raised beds. The grading process was extremely controlled and analyzed not just physical characteristics, but also cup quality. The top lots were awarded a higher grade, and therefore a greater price. However, this system removed much traceability for buyers.

It's now easier for farmers and washing stations to sell directly to customers. Kenean’s company, 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 in the coffee.

Our washed Sidama provides a lively and balanced cup, with citrus notes and a rich body. Its sweetness hints at green tea and golden raisins which are complemented by the subtlety of cane sugar. Our natural processed Sidama from the Bensa woreda produces a sweet and tropical blend of mango and lychee, with undertones of jasmine and spicy clove. With its sparkling acidity and citric notes of fruit this coffee is a testament to the long-standing tradition of producing coffee.

Jimba/Limu

Ethiopia is renowned for producing some of the finest arabica coffee beans in the world. The country is known for its distinctive flavor patterns and traditional methods of cultivating and processing coffee. Actually, the production of coffee in Ethiopia has been going on for centuries and is deeply rooted in the culture of the country. Legend is that a goat herder named Kaldi discovered the energizing properties of coffee through watching his goats consume wild coffee berries. The beans are grown on small farms, and then sorted by hand. This allows for a more complex flavor profile and less acidity.

There are many types of coffee beans from Ethiopia Each with its own distinctive flavor and aroma. The terroir and elevation of the region play an important part in the flavor profile of the beans. Harrar and Yirgacheffe are two well-known Ethiopian highland arabica coffee beans coffee beans from Ethiopia (navigate to this website) beans. The Limu and Jimba beans are another exceptional example of Ethiopian coffee that is frequently regarded as one of the top in the world.

The flavor and aroma of a cup of coffee is contingent on a variety of factors including the roast level and the length of time the beans are roasting. Ethiopian coffee is roasted at a low and slow rate, which helps to preserve the natural flavors 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 the flavor and aroma. Different brewing methods can give different outcomes, so it's essential to try different methods until you find the one that is right for you. For example the Chemex method of brewing can bring out the floral and fruity notes of the coffee, while the Aeropress produces a clean cup that has a balanced acidity.

If you're looking for an invigorating start to your day or a tasty dessert, there's sure to be an Ethiopian coffee bean that suits your preferences. Ethiopian coffee is a rich source of antioxidants, which help reduce the risk of heart disease and boost brain function. It also has been reported to boost energy and aid in weight loss. However, just like any other food or drink it is best to consume it in moderation to reap the health benefits.