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Ethiopia coffee is highly desired because of their unique and varied tastes from three main regions Harrar, Ghimbi, and Yirgacheffe. Considered the birthplace of the Arabica tree, there are still wild harvesting of coffee berries in the mountains. Tradition prevails in much of the harvesting and each region creates a distinctive taste from the bean.
Ethiopian Harrar coffee beans are grown in the eastern part of the country and are dry-processed. The Ethiopian Harrar coffee bean has winy to fruit like acidity, rich aroma, and a heavy body with blueberry undertones. Ethiopian Harrar coffee is often used in espresso blends to capture their fine aroma. Washed coffees (wet processed) of Ethiopia beans include Ghimbi and Yirgacheffe. Ghimbi coffee beans are grown in the western parts of the country and are more balanced, heavier, and has a longer lasting body than the Harrars. The Ethiopian Ghimbi bean is more balanced and richer in taste then the Harrars bean, with a heavier body and longer finish.
The Ethiopian Yirgacheffee coffee bean, is the most favored coffee bean and is grown in southern Ethiopia. You may find that Ethiopian Yirgacheffee coffee may also be labeled as Sidamo or Ethiopian Estate Grown, from the actual district where it is produced. Highly desired by American coffee lovers for it’s fruity aroma and elegant body taste.