Ethiopian Coffee Beans

Ethiopian Coffee
In Ethiopia there are three major growing regions, and they are Sidamo, Yirgacheffe and Harrar. They are all in the highlands of Ethiopia and up in altitudes of between 4 and 7, 000 ft. similar to Kenya. Between the 3 coffees, only Harrar is dry-processed, and the coffee in turn is recognised by its big body, complimented by a really good, sharp fruit finish. Yirgacheffe and Sidamo are both wet-processed coffees giving a berry and floral finish to the drink, although this can depend on the crop that year.
Ethiopian Sidamo Grade 2
Ethiopia – the birthplace of coffee::African coffee is a real treat for your taste buds and if you like your coffee to come with a real fruitiness, then the Ethiopian Sidamo Grade 2 coffee should be right up your street. It’s simply full of fruity notes, with hints of citrus and lemon, bringing a crisp acidity to the coffee. There’s also tastes of wine, deep spices with a floral aroma.
Great at any time of day::The Sidamo brings with it a fruity fragrance with some floral notes that’s balanced with its body and acidity, you’ll also find that there’s a delicious hint of apricot in the aftertaste. This is a coffee that can be enjoyed alone or as part of a meal. It can be enjoyed simply for its taste or it can be savoured after a delicious meal. It really does Ethiopia proud as a stand out coffee with great taste and flavour, and full of character. It’s a coffee that’s perfect for the connoisseur or the beginner. All the hard work that goes into processing and perfecting this delicious coffee has paid off with the Sidamo Grade 2, it’s a coffee with personality and character and all the right notes and flavours – well worth a try!

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