Washed Coffee

Washed Coffee

Nov 18, 2020

Washed Coffee

Yirgacheffe

Yirgacheffe is part of the Sidamo region, it’s sub-divided into its own trademarked micro-region due to its exceptional coffees. The quality of Yirgacheffe coffee has allowed it to become as well-known characteristics with the best Sidama coffees. Mild Fruit flavors, a bright acidity, and a smooth taste are some of its features.

Limmu

Coffee grows in the southwest of Ethiopia between 1,450-2170 Masl. Limu coffee (all washed) generally has a milder acidity than Sidama and Yirgacheffe; the flavor is generally characterized by a balanced body and distinct spicy, sweet floral flavor.

Sidamo

The coffee is from the province of Sidamo in the Ethiopian highlands A large area in the fertile highlands in the Rift Valley.It’s 1,550 to 2,150 m.a.s.l and has ample rainfall, optimum temperatures, and fertile soil. The Sidamo green coffee beans are less expensive, but are of high quality.

Unwashed Coffee

Unwashed Coffee

Nov 18, 2020

Unwashed Coffee

Jimma

This region in the southwest of Ethiopia is a large producer of commercial-grade coffee. It grows at an altitude of 1,500 to 2,000 m.a.s.l. the soil is red in color, and temperatures are conducive for coffee production. The area is known for distinct higher levels and for that reason it is considered as one of the rainiest regions in Ethiopia. Coffees from this region are reportedly best when washed.

It has mild flavours of fruit and some sweet citrus.A bright citric acidity and a lovely silky body holds the coffee together. The finish is clean and satisfying.

Nekemet

Originally, Lekempti is a sun-dried natural bean produced in western Ethiopia. It grows at an altitude of 1,850 to 2,100 m.a.s.l, the soil is red to brown clay in color. The coffee is known for its large bean size, and the flavor can have a pronounced perfume-like aftertaste and fruity.

Harar

Harar is in the Eastern highlands of Ethiopia. It is one of the oldest coffee beans still produced. Ethiopian Harrar coffee is a form of arabica coffee that is grown on small farms in Harrar, in southern Ethiopia.

Harrar is known for its distinctive fruity, intensive flavour. The shells of the coffee bean are used in a tea called hasher-qahwa. The bean is medium in size with a greenish-yellowish colour. It has medium acidity and full body and a distinctive mocha flavour.

Harar is a dry processed (sun dried) coffee bean, with sorting and processing done almost entirely by hand. Though processing is done by hand, the laborers are extremely knowledgeable of how each bean is categorized.

This is a wild Arabica that is grown on small farms at elevations between 1,400 and 2,000 meters.