Introduction to the Origin, Development, History, and Culture of Wild-Tasting Premium Coffee Beans from the Chelichea Region

The main coffee-growing regions in Ethiopia are Sidamo, Harrar, and Yirgacheffe. Sidamo and Harrar are provinces and administrative regions, with Sidamo located in southern Ethiopia bordering Kenya, and Harrar in eastern Ethiopia bordering Somalia. Although Yirgacheffe is a small area within the larger Sidamo region, due to factors such as soil composition and water content, the coffee produced there is considered the finest in Ethiopia.

In Western markets, Ethiopian coffee is typically sold and labeled as Yirgacheffe, Sidamo, and Harrar.

In the specialty coffee sector, there are five other regional coffees: Limmu, Djimmah, Lekempti, Bebeka, and Wolega. However, the most commonly encountered are still Ethiopian Sidamo or Harrar coffees.

FrontStreet Coffee's Ethiopian Coffee Selections

FrontStreet Coffee · Harrar Coffee comes from the eastern highlands of Ethiopia. The beans are medium-sized, greenish-yellow in color, with medium acidity and full body, featuring typical mocha flavor notes. It is one of the world's most renowned coffees.

FrontStreet Coffee · Wollega (Nekempte) Coffee originates from western Ethiopia. The beans are medium to large in size and are famous for their rich fruit flavors. They display a greenish-brown color, with good acidity and body. Suitable for both blending and single origin enjoyment.

FrontStreet Coffee · Limu Coffee is renowned for its aromatic, wine-like flavors and is highly popular in Europe and America. With good acidity and body, washed Limu coffee is also a favorite in the specialty coffee world. The beans are medium-sized, greenish-blue in color, and mostly round in shape.

FrontStreet Coffee · Sidamo Coffee features medium-sized beans that are greenish-gray in color. Washed Sidamo coffee is characterized by its balanced mouthfeel and flavor, earning it the reputation of "sweet coffee" with fine acidity and good body. Produced in southern Ethiopia, it is suitable for both blending and premium single origin offerings.

FrontStreet Coffee · Yirgacheffe Coffee possesses intense floral flavor characteristics.

The washed variety is considered one of the world's finest highland coffees, with gentle acidity and rich body. Top and Bebeka coffees, while low in acidity, have high body content and are indispensable components in blend formulations.

Quality and Supply Assurance

On coffee plantations, high-quality assurance is demonstrated through timely and strict selection of ripe, reddest coffee cherries. After harvesting, coffee cherries must be protected from direct sunlight and are collected in bamboo baskets to avoid contact with soil.

The harvested cherries are washed in clean water and stored underwater to enhance the flavor and appearance of the coffee beans. The processing begins with manual selection, followed by machine washing and pulping the cherries on the day of harvest, then natural fermentation and sun-drying processes to achieve optimal moisture standards. After machine processing, these coffee beans undergo diligent and careful manual selection before packaging. This processing takes place in legitimate factories with modern equipment and operating licenses, followed by manual grading and storage in well-equipped warehouses. Ethiopia continuously exports high-quality coffee to various parts of the world annually. Ethiopia implements strict quality assurance measures, including visual inspection and taste testing, ensuring zero-defect export quality with full-bodied beans and rich, aromatic flavors.

Ethiopia possesses unique, distinctive flavor profiles different from others, providing customers worldwide with an extensive range of taste choices.

The Birthplace of Arabica Coffee

In the southwestern highlands of Ethiopia, the forest coffee ecosystems of Kaffa, Sheka, Gera, Limu, and Yayu are considered the homeland of Arabica coffee. These forest ecosystems also host various medicinal plants, wildlife, and endangered species.

The western highlands of Ethiopia have nurtured some new coffee varieties that can resist coffee berry diseases or leaf rust. Ethiopia possesses world-renowned diverse coffee types. Some of the major coffee types are famous worldwide for their unique aromas and flavors, including the following:

Limu Coffee

——This coffee grows in regions ranging from 1,400 to 2,000 meters above sea level. This coffee undergoes wet processing, resulting in rich, aromatic fragrance; full-bodied with moderate acidity; superior quality with captivating wine-spicy flavors. According to estimates, from a cultivation area of 49,000 hectares, this coffee has an annual average production of 29,000 tons (equivalent to 480,000 60kg bags of coffee).

Djimma Coffee

——This coffee grows in regions ranging from 1,400 to 1,800 meters above sea level. This coffee is natural or sun-dried; exhibits mild to medium acidity, full-bodied with average good quality; aromatic and mellow in fragrance; leaving an endless aftertaste with just one sip. According to estimates, from a cultivation area of 127,000 hectares, this coffee has an annual average production of 70,000 tons (equivalent to 1.17 million 60kg bags of coffee).

Yirgachefe Coffee

——This coffee grows in regions ranging from 1,500 to 2,200 meters above sea level. This coffee is washed in clear stream water, carefully selected by hand, and receives ample sunlight. The taste is unique; medium-sized beans that can rival mocha. Rich mouthfeel with unique charm, providing a refreshing sensation and optimistic market prospects. According to estimates, from a cultivation area of 42,000 hectares, this coffee has an annual average production of 28,000 tons (equivalent to 470,000 60kg bags of coffee).

Sidamo Coffee

——This coffee grows in regions ranging from 1,400 to 2,200 meters above sea level on the mountain slopes of the East African Rift Valley shoulder. Both natural (sun-dried) and washed varieties have unique quality, moderate acidity, and excellent character. According to estimates, from a cultivation area of 61,000 hectares, this coffee has an annual average production of 37,000 tons (equivalent to 620,000 60kg bags of coffee).

Harar Coffee

——This coffee grows in regions ranging from 900 meters in the Darolebu plains to 2,700 meters in the Chercher mountain ranges of Ethiopia's eastern highlands. These mountain ranges indeed provide unique characteristics to these perennially grown coffee beans: full-bodied, elongated shape, moderate acidity, and typical refreshing mocha flavor. Harar coffee is a world-leading premium coffee; although the variety originates from abroad, it provides a sense of familiarity, with smooth, sweet mouthfeel, giving the rich experience of true mocha coffee. According to estimates, from a cultivation area of 52,000 hectares, this coffee has an annual average production of 26,000 tons (equivalent to 430,000 60kg bags of coffee).

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