The best of Ethiopian agricultural raw materials our country have to offer, selected by experts from most traditional producing regions of the country as the Sidamo (Yirgacheffe), Harrar, Ghimbi and the Higher elevation of Limu.

Types are as listed below

• Sidamo (Yirgacheffe) – Sidamo is known for growing some of Ethiopia’s most complex, aromatic coffees, with notes of spices, fruit, and floral qualities. One of Sidamo’s smaller subregions is Yirgacheffe. A name that means “cool grass,” Yirgacheffe is a rich-soiled higher-elevation area that borders the Great Rift Valley. Coffees grown here boast a complex array of fragrances, with dark chocolatey notes and hints of fruit, pepper, citrus, and flowers as well. Yirgacheffe coffee is often ranked among the best in the world.
• Harrar – Located east of the country’s capital, Addis Ababa, most of the coffee produced here is dry-processed, which serves as an exception to the rule of thumb that Ethiopia’s only high-quality coffees are wet-processed varieties. Harrar is the highest growing region in the country, and it’s historically cultivated some of the oldest known coffee blends. Coffees grown here are allowed to dry out in the sun while still inside the fruit, often remaining on the tree in the process. Harrar coffee is recognized for its rich mocha flavor with chocolate overtones. The aroma is earthy and can include hints of fruit. Variations include Mocha, shortberry, longberry, and peaberry.
• Ghimbi – Located in the west of the country, coffees here are wet-processed. Varieties grown here have a heavier, longer-lasting body than their Harrar counterparts, and are more acidic with a nuanced flavor profile.
• Limu – Higher elevations in this southwestern region range from 3,600 to 6,200 feet and are thus prime for growing premium washed coffees. Varieties here have a well-balanced body and are low in acidity, sweet, and sharp-tasting with mellow traces of spice. The flavor profile from a Limu coffee is very similar to that of coffee grown in Sidamo.