Known for its sweet flavor and aroma with a light to medium body. Ethiopian Yirgacheffes are spicy and fragrant, and are frequently reviewed and rated as some of the highest quality Arabica coffees in the world. Their premium reputation also often means they carry a premium price, but even so, they offer better value for your money than other comparables.
Yirgacheffe coffee is a wet processing (washed) coffee grown at elevations from 1,700 to 2,200 meters above sea level, and is the considered the best high grown coffee in southern Ethiopia, an exotic coffee region known for fine coffees. These elevations qualify Yirgacheffes as Strictly High Grown (SHG) / Strictly Hard Bean (SHB) coffees, where coffees grow slowly due to the altitude, allowing additional time for the tree to deliver nutrients to the coffee and develop the best flavors
Heavy-bodied, spicy and fragrant, Ethiopian Harrar coffee is a wild and exotic dry processed (natural) Arabica coffee that is grown in Harrar in Eastern Ethiopia at elevations Ethiopian Harrar coffee is generally highly rated and known for its winey and fruity, floral-toned acidity – bright in the cup, even intense – and tasting notes describe it with a rich and pungent, heady aroma that is wonderfully reminiscent of blackberries.between 1,400 meters and 2,000 metersA fine Harrar coffee has a very interesting dry edge to it, and sometimes a surprisingly pleasant, slightly fermented aftertaste including intense notes of jasmine.
Sidama coffee is known for its high quality across the world and has built a reputation over many decades. Sidama coffee is low yielding variety with the highest cup quality. Sidama bean is small to medium size, greenish gray color and it has balanced taste and fine flavor with distinct sweetness.
Sidamo coffee is well-balanced with cupping notes exhibiting berries and citrus with complex acidity. The coffee hails from the province of Sidamo in the Ethiopian highlands at elevations from 1,500 up to 2,200 meters above sea level. At these elevations the coffee beans can be qualified as “Strictly High Grown” (SHG). Here the Ethiopian coffees grow more slowly and therefore have more time to absorb nutrients and develop more robust flavors based on the local climate and soil conditions.
This is the region that makes Ethiopia the land of Origin for Arabica coffee.
These coffees are well known for their body and acidity. Djimmah grows at an altitude of 1341 – 1829 m. This is an ideal climate and the plants are well protected by the larger forest trees which provide shade from the midday sun and preserve the moisture in the soil. Djimmah Coffee is grown in the Illubabor and Kaffa regions of Ethiopia at elevations from 4,400 to 6,000 feet above sea level within the biggest catchment area in Ethiopia, an area that produces and exports about 60,000 tons of coffee each year. Djimmah is also called Jimma Coffee. A unique coffee, thought to be the variety closest in flavour to the original wild plant. Its mild character is offset by a subtle gamey aftertaste. Rich, earthy, with notes of dark cocoa, walnut. Full of flavour, low acidity and good chocolate aftertaste.
Ethiopian Limu Coffee
Limu coffee grows in the southwest of Ethiopia between 3,600 and 6,200 feet. Limu coffee (all washed) generally has a milder acidity than Sidama and Yirgacheffe. Ethiopian Limu coffee is distinguished by its well-balanced body and noticeable spicy flavors, fruits and citrus tones. The extraordinary taste comes from growing next to bananas, cinnamon and tea plantations. Limu coffee has a great complexity of aromas.
Its Spicy and Winy flavor and attracts many roasters specially Europe and USA, has good acidity and body, washed Limmu is one of premium coffee, medium sized bean and greenish- bluish in color mostly round in shape