Washed Ethiopia Arabica Coffee
1. Yirgacheffie Q1 and Q2 Speciality coffee
2. Yirgacheffie Grade 1 & 2
3. Sidamo Q1
4. Sidamo Q2 & Gr 2
5. Limu Gr. 2
Natural (Sun dried) Ethiopian Arabica Coffee
1. Sidamo Gr.4
2. Djimma Gr.4
3. Djimma Gr.5
4. Lekempti Gr.4
5. Lekempti Gr.5
6. Harar Gr.4
7. Harar Gr.5
SIDAMA
– Altitude of up to 1550 – 2200
– Produce washed & exceptional – unwashed coffee
– Cup: Fine acidity, medium body, and citrus flavour with spicy
– Has small to medium sized bean, greenish-grayish in color
– Blended for gourmet or speciality coffee
YIRGACHEFFE
– Washed best highland grown coffee
– Recognized as a district character flavor
– Set apart for exceptional citrus and floral
Flavor
– Has fine acidity
JIMMA
– The bulk of Ethiopia’s natural coffee export often used in blends
– It’s bulk comes from the Illubabour, Bench maji & Sheka region
– Altitude 1650-2000m
– Cup: Light acidity, full bodies with a fruity straw flavour, raw-medium
Lekempti/Gimbi
– Produce in the western of the country
– Has fill and fruity flavour
– The bulk of Lekempti Coffee comes from west Wollega Zone
– Altitude – 1700-2200m
– Cup: Medium to pointed acidity & medium body with a wild fruity finish
why Commercial coffee production ?
- Dominantly highland coffee
- Produced on 1850 m.a.s.l
- Washed natural sundry, specialty, and boutique