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Ethiopian coffee

  • Ethiopia is considered the birthplace of coffee, with evidence of coffee cultivation in the country dating back to the 9th century. The coffee plant is believed to have originated in the forests of Ethiopia.
  • Ethiopian coffee is renowned for its complex and nuanced flavors, with notes of berry, citrus, and floral undertones. The unique flavors are attributed to the diverse growing regions and microclimates within Ethiopia.
  • Major coffee-producing regions in Ethiopia include Sidamo, Yirgacheffe, Guji, and Harrar. Each region has its own distinct flavor profile.
  • Ethiopian coffee is typically processed using the natural (dry) method, where the coffee cherries are dried in the sun before being hulled. This produces a sweeter, more fruit-forward flavor profile.
  • Some of the most highly prized and expensive Ethiopian coffee varieties include Yirgacheffe and Geisha. These specialty coffees are in high demand globally.
  • Coffee is deeply ingrained in Ethiopian culture, with elaborate coffee ceremonies and social rituals surrounding its consumption.

Arabica coffee

Arabica coffee refers to the species Coffea arabica, which is the most widely cultivated and consumed species of coffee worldwide. It is known for producing high-quality coffee with a range of flavors and aromas. Arabica coffee is favored for its smoothness, acidity, and nuanced flavors, making it highly sought after by coffee enthusiasts.

Here are some key points about Arabica coffee:

Flavor profile: Arabica coffee is renowned for its complex and diverse flavor profile. It can exhibit a wide range of flavors, including fruity, floral, chocolatey, nutty, and caramel notes. The specific flavors in Arabica coffees can vary depending on the growing region, altitude, soil conditions, and processing methods used.

Cultivation: Arabica coffee is grown at higher altitudes, typically between 600 to 2000 meters (2000 to 6500 feet) above sea level. It thrives in tropical and subtropical climates with consistent temperatures, moderate rainfall, and well-drained soil. The ideal growing conditions contribute to the development of the unique flavors and acidity found in Arabica coffee.

Arabica vs. Robusta: Arabica coffee is often compared to Coffea canephora, commonly known as Robusta coffee. Arabica beans generally have a milder and more delicate flavor compared to the stronger and more bitter taste of Robusta. Arabica beans also contain less caffeine than Robusta beans, making them a preferred choice for those who are sensitive to caffeine.

Production volume: Arabica coffee accounts for approximately 60% of the world’s coffee production. It is cultivated in various countries, including Brazil, Colombia, Ethiopia, Honduras, Guatemala, and many others. Different regions and microclimates contribute to the diversity of flavors found in Arabica coffees.

Specialty coffee: Arabica coffee is closely associated with the specialty coffee industry. Specialty coffee refers to high-quality coffee that has been scored and graded based on its flavor, aroma, and overall quality. Many specialty coffee roasters focus on sourcing and roasting Arabica beans to highlight the unique characteristics of different origins and create exceptional coffee experiences.

Brewing methods: Arabica coffee can be brewed using a variety of methods such as pour-over, drip brewing, espresso, French press, and more. Different brewing techniques can bring out specific flavors and nuances in the coffee, allowing for a customized coffee experience.

Single-origin coffee

Single-origin coffee refers to coffee that is sourced from a specific geographic origin, typically from a particular farm, estate, or region. Unlike blends that combine beans from multiple origins, single-origin coffee is sourced from a single location, allowing consumers to experience the unique flavors and characteristics associated with that specific origin

Organic coffee

Organic coffee refers to coffee that is produced without the use of synthetic fertilizers, pesticides, herbicides, or genetically modified organisms (GMOs). It is cultivated using organic farming practices that prioritize environmental sustainability and the well-being of farmers.

Here are some key points about organic coffee:

Certification: Organic coffee is certified by various organizations and regulatory bodies that set standards for organic farming. The most recognized certification programs include the USDA Organic certification in the United States, the EU Organic certification in the European Union, and various other national and international certifications.

Farming practices: Organic coffee farmers rely on natural methods to maintain soil fertility, control pests and diseases, and manage weeds. They use organic fertilizers such as compost, animal manure, or other natural substances to nourish the soil. Pest control is achieved through methods like crop rotation, shade-grown systems, and biological pest management.

Environmental impact: Organic coffee farming aims to minimize the negative impact on the environment. It promotes biodiversity by preserving forests and natural habitats, as well as by providing shade for the coffee plants. Organic farming practices also help maintain soil health, prevent water pollution, and reduce greenhouse gas emissions.

Health considerations: Organic coffee is often perceived as a healthier option compared to conventionally grown coffee because it is free from synthetic chemicals. However, it’s important to note that the actual health benefits may vary, and the impact of pesticide residues on conventionally grown coffee is generally considered to be minimal.

Fair trade and social responsibility: Many organic coffee producers also follow fair trade principles, which aim to ensure fair prices and better working conditions for farmers. Fair trade certifications ensure that farmers receive a fair share of the profits and are not exploited in the supply chain.

Coffee beans

Coffee beans are the seeds of the Coffea plant, which is native to tropical regions of Africa. They are the primary ingredient used to make one of the world’s most popular beverages, coffee. Coffee beans come in various varieties and can be processed in different ways to create different flavors and characteristics.

Here are some key points about coffee beans:

Varieties: The two most commonly cultivated species of coffee beans are Coffea arabica and Coffea robusta. Arabica beans are generally considered to produce higher-quality coffee with a milder flavor and aroma. Robusta beans, on the other hand, have a stronger and more bitter taste.

Growing regions: Coffee is grown in many countries across the world, primarily in tropical regions. Some of the major coffee-producing countries include Brazil, Colombia, Vietnam, Ethiopia, and Honduras.

Harvesting: Coffee beans are typically harvested by hand when they are ripe. There are two main methods of harvesting: selective picking and strip picking. Selective picking involves selectively picking only the ripe cherries, while strip picking involves stripping all the cherries from the branch at once.

Processing: After harvesting, coffee beans go through a processing stage to remove the outer layers of the fruit and dry the beans. There are three main methods of processing: the washed process (where the fruit is removed before drying), the natural process (where the whole cherries are dried), and the honey process (where some of the fruit is removed before drying).

Roasting: Green coffee beans, which are the raw, unroasted beans, are then roasted to bring out their flavor. Roasting involves applying heat to the beans, causing them to change in color, taste, and aroma. Different roast levels, such as light, medium, and dark, result in different flavor profiles.

Grinding and brewing: Once the coffee beans are roasted, they can be ground and used to brew coffee. Grinding the beans exposes more surface area, allowing for better extraction of flavors during brewing. There are various methods of brewing coffee, including drip brewing, espresso, French press, and more.

Our Coffee Offer

Washed Specialty:

  • Yirgacheffee  Grade 1
  • Sidamo Grade 1 & 2
  • Limmu  Grade1
  • Guji Grade1
  • Tepi Grade 2

Washed Coffee:

  • Yirgacheffee  Grade 2
  • Sidamo Grade 2
  • Limmu Grade 2
  • Tepi Grade 2
  • Bebeka Grade 2

Unwashed Coffee:

  • Lekempti Grade 3, 4 &  5
  • Djimmah Grade 3, 4 & 5
  • Gimbi  Grade  4 & 5
  • Harrar Grade  4 & 5
  • Limmu Grade 3
  • Yirgacheffee Grade 1, 2 & 3
  • Sidamo Grade 3 & 4