Ethiopian green coffee beans

Sidamo or Sidama (derived from the Sidama people) covers a large area: across the fertile plateau south of Lake Awasa in the Rift Valley. It consists of more than 20 administrative districts, or 'wards,' with different microclimates and altitudes from 1,550 to 2,200 meters above sea level. Accordingly, there is a wide variety of brands and profiles of cups that end up being labeled as Sidamo.

Yirgacheffe is part of the Sidamo region, but its exceptional coffee quality makes it a separate micro-region. It is registered under the Ethiopian government's trademark. Most of the green coffee beans Ethiopian origin are washed, although it is also processed naturally. Yirgacheffe beans have citrus acidity, light notes of black tea, striking black and raspberry flavors, jasmine, and floral aroma, making this region a favorite among specialty roasters.

This is a region of wild arabica grown on small farms in Oromia (formerly Harrar) at an altitude of 1400 to 2000 meters above sea level. Usually, the coffee beans from Ethiopia are processed naturally.

Harrar is known for its rich taste and fruit acidity: spicy, with strong hints of blueberries or blackberries.

Limu is located in the southwest of the country. Ethiopian green coffee beans in Limu at an altitude of 1,100 to 1,900 above sea level. Washed coffee has relatively low acidity, a well-balanced profile, a noticeable spicy taste, pleasant sweetness, and colored notes.

The region in southwestern Ethiopia is the largest producer of commercial Ethiopian green coffee, grown at an altitude of 1,400 to 2,100 above sea level.

You can be interested also in sourcing coffee beans from other regions, such as:

• Honduras coffee,
• Nicaragua coffee,
• Indonesian coffee and others.