Ethiopian Coffee Beans For Sale | Buy Online & Get Delivered Elizabeth Bay (NSW) 2011

Ethiopian coffee beans are coffee beans that come from Ethiopia. Ethiopia has a decorated history of coffee bean production, one that dates back numerous centuries ago. Ethiopia is the origin to one of the most popular types of coffee, Coffea Arabica, known as Arabica coffee.

Ethiopian coffee beans make up three percent of the global coffee production. This clearly exhibits the importance that the Ethiopian coffee cultivation locations have on global coffee consumption.

It is believed that, about 1000 years ago, a goatherd stumbled upon the coffee tree in Kaffa. Thus, the origin of coffee in Ethiopia is in Kaffa. Even the name is like Coffee.

Ethiopian coffee is known worldwide for the quality of taste and the amount of refinement it has. However, why does Ethiopian coffee taste so good?

Ethiopian coffee, ostensibly, is known for its light mouthfeels & the winery flavour & quality it has. The coffee beans from this area are typical of higher acidity and come with complex tasting notes.

The primary cause of the taste that comes & has been linked with Ethiopian coffee is the processing used. Ethiopian coffee beans are naturally processed; they are dried while the cherry fruit is still attached to the coffee bean. Therefore, the coffee beans show winery tomes, and they typically have a greater acidity than coffee beans from other countries.

A medium roast will result in the best balance between body, flavours, and acidity for Ethiopian coffee. That being said, you can experiment a bit to get that perfect roast since Ethiopian coffee beans are small and can be finicky, that makes it difficult to roast them.

There are a wide range of Ethiopian coffee types. Ethiopian coffee is grown in particular locations in the country; Harar, Limu, and Yirgacheffe. The climatic and soil conditions of these areas are different, which impacts the taste of the coffee each place cultures.

The coffee types are mainly marketed under the regions of their origin.

These coffee types are Sidamo, Harar, and Genika.

Yirga Cheffe coffee is a washed, wet-processed coffee farmed in and nearby to a little village in south Ethiopia, named Yirgacheffe. The coffee is produced at altitudes inbetween 1700 & 2,200 meters ASL. Such elevations qualify Yirga Cheffe coffee to be classified as Strictly Hard Bean (SHB).

Such elevations reduce the fast growth of coffee. Since the coffee plants grow at a reduced rate, they have increased time to soak in all the nutrients in the earth. With the local climate, the Yirgacheffe also plays a significant influence; the fruit can develop a more robust taste.

Ethiopian Yirga Cheffe coffee is characterized by its light acidity and the clean & complex floral notes in its aroma. Sometimes, the aroma may even exhibit a hint of coconut. Some Ethiopian Yirgacheffe coffee types display notes of citrus and tangerine.

Yirgacheffe coffee is thought to be the best coffee cultivated in the southern region of Ethiopia and also holds its own alongside other coffee varieties from other locations.

Single origin coffee is coffee that is farmed from a little and specific area in the world. Many coffee connoisseurs do believe that a single coffee origin is, in fact, superior to other types of coffee as it is purer and more consistent in taste. This exclusivity makes single-source coffee more appealing.

Yirgacheffe Coffee is, in fact, single origin because it is only farmed and prepared in the Yirgacheffe area. Which is the reason why it has distinctive notes, aromas, and the feelings it induces.

Ethiopian coffee is Arabica. Ethiopia is where the coffee Arabica, which is the coffee plant, comes from. Now, it is cultivated in many places worldwide, but Ethiopia still farms a lot of it. As stated before, Ethiopia farms three percent of all the coffee globally, which is pretty big.