| ≥1 piece |
Detailed introduction to Ethiopian Coffee:
Bebeka Coffee (Washed Grade 2)
This coffee has less acidity, less body and soft flavor but can assist roasters to achieve specific results in their blends. Altitude: 900 to 1,200 meters.
Djimmah Coffee (Sundried Grade 5)
This coffee comes from the Kaffa region that gave coffee its name. Like other coffees from this region, the beans produce a rather heavy cup, light acidity with winey after taste. Altitude: 1,650 to 2,000 meters.
Gimbi/Lekempti Coffee (Sundried Grade 4/5)
Good acidity, medium body, this coffee is characterized by a fruity flavor and bright acidity. Altitude: 1,700 to 2,200 meters.
Limu Coffee (Washed Grade 2)This coffee is known for its good cup, sweet, spicy/winey flavor and balanced body. It is highly desired by discerning buyers for blending with other types of coffee which lack acidity and flavor. Altitude: 1,400 to 2,100 meters.
Sidamo Coffee (Washed Grade 2 and Sundried Grade 4)
Popular among the specialty trade, the beans produce flavor notes with a spicy and citrus Flavour and round, balanced acidity in the cup. Altitude: 1,500 to 2,200 meters.
Yirga-Cheffe Coffee (Washed Grade 2)
Considered the finest coffee produced from the Horn of Africa, it has a lemony taste, which gives a distinct tart bite that combines with a rich, floral finish, bright acidity and medium body. Coffee roasters use it for blending. Altitude: 1,700 to 2,200 meters.
Harar Coffee (Sundried Grade 4/5) (same as Long Berry)
Considered one of the finest dry coffee, medium to light acidity, full body, strong mocha flavour with blueberry notes. Altitude: 1,510 to 2,120 meters.