Ethiopian’s Arabica

Descrição

Ethiopian Arabica coffee is renowned for its rich and diverse flavor profile, grown in the high-altitude regions of Ethiopia such as Sidamo, Yirgacheffe, and Harrar. The coffee benefits from the country’s unique climate and elevations ranging from 1,500 to 2,200 meters, which enhance its distinctive characteristics.

The coffee features an aromatic profile with floral and fruity notes. Its flavor is complex and well-balanced, with bright acidity, medium body, and natural sweetness. The finish is smooth and lingering, often with a subtle hint of wine or spice.

Typically wet-processed (washed) or dry-processed (natural) to enhance clarity and brightness, Ethiopian Arabica coffee is harvested from October to December. Many coffee farms in Ethiopia practice traditional and sustainable farming methods, ensuring high-quality and ethically produced coffee.

A medium roast is recommended to bring out the best qualities of Ethiopian Arabica coffee, making it suitable for various brewing methods such as drip, pour-over, French press, and espresso. This coffee is highly prized by both casual drinkers and connoisseurs for its rich and distinctive taste.