Birth Place of Coffee and Major Types of Ethiopian Coffee That We are Selling

Birth Place of Coffee and Major Types of Ethiopian Coffee That
We are Selling
The term “coffee” is said to derive from Kaffa, the ancient name for the present-
day Oromia region in Ethiopia in which Bonga lies. The Kaffa Kingdom was
supported by a rich trade in gold, ivory and coffee. More notably, perhaps, legend
has it that sometime around the 10th century in Bonga’s locality, a curious goat
herder named Khaldi spotted his goats eating red berries from a shrub he’d
never seen before, after which they became particularly frisky. So Khalid gave
the berries a try himself, the coffee bean was discovered, and breakfast time
across the world would never be the same again.
Yirgacheffe
Delivered in both sundried and washed. Grow at an elevation of 1500 to 2000
meters above sea level. A coffee bathed by clean rainwater and nursed with
care by people and asking in the clean sunshine.
Known for its sweet flavour and aroma with a light to medium body. It is spicy and
fragrant and are frequently reviewed and rated as some of the highest quality
Arabica coffees in the world
Sidamo
Delivered in both sundried and washed. It Grows at an elevation of 1500 to 2000
meters above sea level on the slopes of the mountain shoulders of the rift valley.
Natural (sundried) and washed coffee that has its distinct inherent qualities is the
uniqueness of Sidamo coffee.
Best known for its rich, full body (mouth feel), sweet and complex flavour, low
acidity, floral aroma and finish that is bright and soft.
Limu
Delivered in washed form, it grows at an elevation of 1400 to 2000 meters above
sea level.
Known for its well-balanced body (mouthfeel) and noticeable winey and spicy
flavours, often fruit-toned, pleasantly sweet and vibrant with floral overtones.
Harrar
It delivered only in sundried form. The chercher highland mountains of eastern
Ethiopia which sky up to 2700 meters above sea level from the low lying plains of
darolebu at about 900 meters above sea level.
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

Djimmah
Delivered only in Sundried (natural) form. It grows at an elevation of 1400 to
1800 meters above sea level.
An excellent low acid, when it is wet processed (washed). When Djimmah is dry
processed (natural; unwashed) known for its heavy-bodied cup with winey after
taste.
Lekempti
Known for it’s pleasant acidity and medium with wild fruity finish.
Bebeka coffee
Known for low acidity, medium to good body with a light citrus flavour
Bale coffee
It had mild sweet fruity acidity with medium-light body and cinnamon-chocolate
tinged aroma and flavour
Tepi coffee
Know for low to medium acidity, well rounded with a smooth aftertaste

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