About Ethiopia Coffee

Harrar, Sidamo, and Yirgacheffe

The three major growing regions are Harrar, Sidamo, and Yirgacheffe, which all come from the Ethiopian Highlands at between four and seven thousands feet. Harrar coffees are dry-processed coffees and tend to come from old varietal typica coffee trees. These coffees are noted for their big body, and sometimes extremely “wild” fruity finish. Sidamo and Yirgacheffe coffees are for the most part wet-processed coffees and both tend to have a floral/berry finish going for them, depending on the given crop year.

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Once you get steeped in the world of coffee, you cannot help but notice the variety of flavors. 

Differences in coffee preparation, make for differences in flavor.  First have one sip of black coffee without cream and sugar. After the first sip, flavor it with milk, syrup, or any way you want. Trying out different cafes is a real joy for coffee lovers.  Brewing coffee on your own, gives you even more joy and appreciation. The hand-brewed coffee is supreme. It is not just a psychological effect!  The coffee-maker gives identical results each time.  In other words, it limits the subtle adjustments and possibilities of your coffee. Manual brewing can be adjusted in any way, so you can choose the brewing method based on the characteristics of the coffee beans you have.

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