Jimma Coffee
Jimma has got its name from Kaffa, the birth place of Coffee worldwide. The beans produce a rather heavy bodied cup with wine-like aftertaste.
ALTITUDE: 1650-2000 m (5410-6550 ft)
HARVEST: November to January
Yirgacheffe Coffee
Known for its sweet flavor and aroma with a light to medium body, Yirgaacheffe coffee is considered as the finest of all coffees grown in the Horn of Africa, its frequently reviewed and rated as some of the highest quality Arabica coffees in the world
ALTITUDE: 1770-2200m (5790-7210 ft)
HARVEST: October to January
Harar Coffee
Its One of the world’s most prized coffees Heavy-bodied, spicy and fragrant, Ethiopian Harrar coffee is a wild and exotic dry processed (natural) Arabica coffee that is grown on small farms in the Oromia region (formerly Harrar) in southern Ethiopia.
ALTITUDE: 1400-2100 m (4593-6889 ft)
HARVEST: October to February
Lekempti Coffee
Lekempti coffee is known for its pleasant acidity and healthy body reminiscent of Ethiopian Harrar Longberry coffee. Ethiopian Lekempti Coffee also exhibits a slight yet distinct fruity flavor. Beans are processed by both the dry and wet methods.
ALTITUDE: 1676-2133 m (5500-7000 ft)
HARVEST: February to April
Sidamo Coffee
Popular among the specialty trade, the beans are processed by either dry or wet methods. Its best known for its rich, full body (mouthfeel), sweet and complex flavor, low acidity, floral aroma, and an finish that is bright and soft.
ALTITUDE: 1550-2200 m (5080-7210 ft)
HARVEST: October to January
Limu Coffee
Limu is a high-quality wet-processed (washed) Ethiopian coffee that exhibits a relatively low acidity yet is somewhat sharp.
The brewed cup is distinguished by its well-balanced body (mouthfeel) and noticeable winey and spicy flavors, often fruit-toned, pleasantly sweet and vibrant with floral overtones
ALTITUDE: 1220-1920 m (4000-6300 ft)
HARVEST: November to January