Ethiopian Yirgacheffe Green Coffee. The Yirgacheffe is world-renowned and closely regulated by the industry in order to maintain it's prestige and consistency. The sweet and savoury flavours are so well balanced that this is a hard coffee bean to beat.
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
Taste and Flavor: Delicious fruity flavors combine with a sweet, magical body. Some chocolate hints plus with notes of lemon, jasmine and lavender. You will certainly discover even more flavors and tastes. Be sure and let us know what you discover!
A spice taste and flowery fragrance/aroma Grown between 1,400 to 2,200 meters above sea
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
Djimma ground coffee
Djimma ground coffee
Djimmah (pronounced Jimma) is one of Ethiopia's five major coffee supply regions. An inland city in the country's southwest, Djimmah is dominated by small-holder farms that use a traditional method of coffee cultivation: sun-drying