Yirgacheffe is a coffee from Gedeo Zone, Southern part of Ethiopia. Over a number of years the region has developed a distinguished reputation for fine coffees, producing in world. The combinations of high altitude (up to 2,200m in some areas), fertile soil, consistent & plentiful rains are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals – which grow wild in parts of Ethiopia – are responsible for the unique flavor notes which make for beautifully refined cup, characterized by strong citric acidity, sweet chocolate and floral/herbal notes of jasmine.

This coffee is grown in the Sidamo region south of Ethiopia. The region is well known for having ideal climate condition for growing coffee. This is all due to high altitudes, between 2,000-2,200 meters, ample rainfall, optimal temperature and rich soil. This washed Sidamo is high quality coffee with flavor like sweet lemon, floral and pleasant citrus notes. Sometimes this type can be compared favorably with Yirgacheffe coffee.

This coffee grows in Guji Zone of Oromia region of Ethiopia and borders the SNNP Region. This area is south of Yirgacheffe town, but has similar coffee growing altitudes of 1900 to 2200 meters. The Coffee is grown organically in beautiful, wild forest conditions, where the soil has well drainage and can be categorized as fertile clay, and the trees benefit from a mixture of natural shade plants. Washed Guji tends to have well balanced tropical, peach, sweet, mango, cherry flavor.

This coffee comes from within the Limu area within Djimmah region at elevations ranging from 1,400 to 2,200 masl in southwest Ethiopia. Limu coffee is not just Washed Djimmah. It has its own special genetic profile and its own unique cup profile, which is like a smooth red wine, an elegant coffee. All sundried coffee from Limu has been traditionaly exported as Djimmah, while all washed coffee from Djimmah has been exported as Limu. This approach, unfortunately, contributes to the incorrect perception that “Limu” is simply a washed Djimmah when in actual fact; coffees from Limu are quite distinct and beautiful.

This coffee is originates from Yirgacheffe in south central Ethiopia which is located in the Gedeo Zone. This is a “natural” or dry-processed Yirgacheffe, meaning the beans were dried inside the fruit, encouraging a flavor profile that is more pungent than the more familiar wet-processed Yirgacheffe floral and citrus toned profile.  The cup is fantastically sweet, mixed berries, yellow cherry, ripe peach, apricot and exotic floral notes.

The Natural Sidamo was sourced from the growing region of Sidamo in Ethiopia and was produced by at elevation between 2,000 – 2,200 meters, plentiful rainfall and fertile soil that makes the coffee grown in this region so remarkable with the cupping notes of cherry, chocolate and dense with fruit forward notes of fresh berries and lemons with a rich orange.

Guji is one of the woredas in the Oromia Region of Ethiopia, part of Guji zone. It’s one of the regions of Ethiopia’s largest specialty coffee growing area. The areas lie between 1,900 and 2,200 masl. This dry-processed coffee from Ethiopia’s Guji region strikes your palate with an aroma full of sweet fruity flavor and honey undertones. It has strong berry aromatics with lemony acidity and lingering aftertaste.

Heavy-bodied, spicy and fragrant, Ethiopian Harrar coffee is a wild and exotic dry processed (natural) Arabica coffee that is grown on small farms in the Oromia region in southern Ethiopia at elevations between 1,400 meters and 2,100 meters. Harrar is a dry processed coffee beans with sorting and processing done almost entirely by hand. It is one of the highest valued coffee in the world. A good Harrar is bold with a complex and spice tones that may include cinnamon, cardamom, and with a lingering finish. It has medium acidity and full body and distinctive mocha flavor.