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Ethiopian Arabica Coffee Beans From Harrar, Sidama, and Yirgacheffe Regions Ethiopian coffees are known throughout the world for their wild and unique flavors and remarkable complexity. We roast this Longberry Coffee to a medium-light level that brings out bold flavors and acidic wine. A majority of the coffee in Ethiopia is cultivated by small-scale farmers. The soaring altitudes empower 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 that is known for its unique wild-varietal arabica. It is a dry processed coffee, and the beans are often described as being “wild” due to their distinctive berry flavours. A cup of Harrar will be full-bodied and smoky with a jam-like flavour. This Ethiopian coffee has notes of blackberry, blueberry and vanilla. It is a rich coffee that has 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 one of the most sought-after gourmet coffees in every country in the world. These premium coffee beans, grown at high altitudes, are sun-dried to bring out their full flavor. The Gera estate produces this unique single-origin coffee. They adopt an integrated method of farming that focuses on sustainability and improving the lives of their neighbors. They do this by focusing on a sustainable environment that is free from pollution. They also focus on enriching their soils using nitrogen-producing plants to prevent over-fertilizing. They provide their residents with free housing and drinking water that is clean and safe. They also offer health care as well as education and other useful resources. These beans are naturally dried and have a bold wine-like body that is rich in aroma and flavor. This is a sought-after coffee due to its distinctiveness and flavor. It is also one the most sought-after Ethiopian coffees around the world due to its sweet, berry like flavors and hints spice. These unique coffee beans are dried in the sun for a lengthy time to produce a robust, earthy and fruity drink. It is a full-bodied and smoky coffee with an acidity of lemony, grapefruit and citrus with a hint of spice. The finish is smooth and long-lasting. This coffee is an excellent choice for espresso and can also be used as a pour over coffee. This coffee will linger on your tongue and will leave you wanting more. Yirgacheffe This single-origin Ethiopian is well-known for its floral aromas, citrus flavours and wine-like tastes. It's great for French presses, pour-overs and coffee pods that can be reused. It has a light body and smooth with a crisp acidity. This coffee is perfect for drinks with espresso. The name Yirgacheffe comes from the small town in which it is grown in southern Ethiopia. It is located in the Sidamo region, which is the main source of the country's coffee production. The area is known for its premium beans, while the city of Yirgacheffe is also well-known for its arts. The region is a sought-after tourist destination for its beautiful landscape and its unique culture. Ethiopian Yirgacheffe is grown at high elevation and hand-picked. The beans are then wet processed and dried in the sun. This results in an espresso that is fresh and bright tasting, with an acidity that is high. The high acidity makes it ideal for iced coffee. Gedeo Zone producers have used natural processes to create various profiles of this iconic origin. The natural Yirgacheffe Misty Valley is a great example. It is fruity, complex and is a delicate blend of aromatic jasmine flavors and vibrant citrus flavors. There are also yirgacheffes which have been wet-processed. They are more earthy and flavorful taste. These coffees can be sweet or fruity, with hints peach and citrus. These coffees may be a bit tart, with a bright and refreshing finish. In general, the finest yirgacheffes are ones that have been meticulously dried. This is done to prevent brittleness and maintain the freshness of the coffee. They are then roasted to produce the final flavor profile of the coffee. A good yirgacheffe coffee is costly however the taste and aroma are worth the price. If you purchase this coffee from a company that roasts it and sells it directly, it will be cheaper than a company which stocks pre-roasted coffee. This kind of coffee will have been roasted a few weeks or even months in advance and will have lost some of its flavor and brightness by the time you buy it. Sidama The Sidama region is spread across the fertile highlands to the south of Lake Awasa in Ethiopia's Rift Valley. These mountains are situated between 1,500-2200 m.a.s.l. This allows for a slower ripening process of coffee cherries, resulting in the distinctive flavors that are characteristic of the region of Ethiopia. Sidama's strong sense of community is another feature that makes it stand out. Before the Abyssinians invaded the area, the Sidamas had a formal government called a “songo” where elders from various communities would sit together and decide on the matters of their nation by consensus. Since their conquer, Sidamas have stood up to the power of economics and politics of their lords. Sidama is a predominantly agricultural society. The Enset plant is their main food, however, they also cultivate wheat and other grains, including barley, maize and millet. They also have cattle and are famous for their expertise in growing coffee. Small-scale farmers in this region of the country have traded their beans via the Ethiopian Commodity Exchange. They would take their cherries to a wet mill which was then sorted, washed and then dried on raised beds. The grading process was extremely controlled and analyzed not just physical characteristics but also the quality of the cups. The top lots were awarded an improved grade and, consequently, a better price, but this system removed a lot of traceability for buyers. Now, it is easier for farmers to sell directly to their customers as well as to their washing stations. Kenean's company, for example, started honey processing specifically Sidama specialty lots three years ago. It is now producing a wonderful profile that emphasizes the notes of fruitiness in the coffee. Our washed Sidama has a vibrant balanced cup with citrus flavors and a full body. Its sweetness reminds us of green tea and golden raisins, complemented by the subtle sweetness of cane sugar. Our Sidama is a natural processed coffee from the Bensa region, is a tropical blend of mangoes and lychees with hints of jasmine. With its sparkling acidity and citrus flavors of fruit this coffee is a testimony to the region's long-standing tradition of producing coffee. Jimba/Limu Ethiopia is known for its production of some of the finest arabica beans available in the world. Ethiopia is famous for its unique flavors, as well as the traditional methods used to cultivate and process coffee. Actually, the production of coffee in Ethiopia dates back centuries and is deeply rooted in the Ethiopian culture. According to legend, a goatherder named Kaldi was inspired to discover the energy-boosting properties of coffee after observing his goats eating wild coffee berries. The beans are cultivated on small farms and processed by hand, which allows for a fuller flavor profile and less acidity. There are many types of coffee beans from Ethiopia, each with its own unique flavor and aroma. The terroir as well as the altitude of the region play a significant influence on the flavor profile of the beans. Harrar and Yirgacheffe beans are two examples of high-quality Ethiopian arabica coffee that are well-loved by consumers. The Limu and Jimba beans are another example of exceptional Ethiopian coffee that is often regarded as one of the finest in the world. The flavor and aroma of a cup are influenced by a number of factors, such as the roast level of the beans and the amount of the time they are roasting. Ethiopian coffee is roasted low and slow which helps preserve the natural flavors of the beans. It is also made to be brewed for a longer amount of time than other coffees, which enhances the flavor of the beans. The right brewing technique is essential to enhance the flavor and aroma. It is essential to play with various brewing methods until you can find one that works for you. For instance the Chemex method of brewing can bring out the floral and fruity notes of the coffee, while the Aeropress produces a clean cup with balanced acidity. Whether best tasting arabica coffee beans are looking for an invigorating start to your day or a delicious dessert treat, there is certain to be an Ethiopian coffee bean that is a perfect match for your tastes. Ethiopian coffee is high in antioxidants that can help reduce the risk of heart disease as well as improve brain functioning. It is also believed to aid in weight loss and increase energy levels. However, as with any food or beverage, it should be consumed in moderation to reap the health benefits.