YIRGACHEFFE

Top grade washed coffees from Yirgacheffe are renowned for bright citrus acidity, often with a lemony character, with excellent sweetness. The other hallmarks of the coffee is a light, herbaceous quality that compliments the fruit flavours well, for a complex and flavorful coffee. The best-unwashed coffees from Yirgacheffe often retain a high degree of acidity, with softer fruit flavours and sometimes berry characteristics

 Jimma

Is a sweet, delicate and wellstructured cup, totally different from the typical dry-process Jimma coffees. The fragrance from the dry grounds has peach, apricot, and honey. Adding hot water brings up an intensely sweet smell of apricot preserves, jammy, with floral scents as well. The wet aroma is floral, peach tree in bloom, almond extract, a hint of cherry.

Ethiopian Harrar coffee beans are grown on small farms in the eastern part of the country. They are dry-processed and are labeled as longberry (large), shortberry (smaller), or Mocha (peaberry).  Ethiopian Harrar coffee can have a strong dry edge, winy to fruit like acidity, rich aroma, and a heavy body.  In the best Harrar coffees, one can observe an intense aroma of blueberries or blackberries.  Ethiopian Harrar coffee is often used in espresso blends to capture the fine aromatics in the crema