Overall taste profile
Ethiopia, a country of the African continent, is not only the birthplace of humanity, but also the birthplace of Arabica coffee. A great majority of the various types of Arabica coffee available comes from Ethiopia. Thanks to the wide array of taste profiles and distinctive styles found in this coffee-producing state, Ethiopian coffee has a prestigious reputation. As a matter of fact, coffee grown in the Yirgacheffe region is one of the most popular and loved coffees in the world and we, at FARO approve this statement. This coffee yields aromas of Jasmin, flowers and a touch of lemon. The natural drying process contributes to a notorious distinction that is also no stranger to coffee beans from the Harrar and Sidamo regions. The most educated palates will say that these coffees are filled with jammy and fresh strawberry aromas, and boast a texture that leaves no one indifferent. Coffee beans grown in the Harrar and Sidamo regions are best known for their delicate scent of blueberry and their smooth texture.
Southernmost region of Ethiopia, the province of Sidamo produces remarkable coffees which yield an interesting display of citrus fruit and lemony accents as well as a very interesting touch of acidity. It is not surprising to learn that Yirgacheffe is grown in this Ethiopian province as well (south-center of the province).
Weather in the Harar region of Ethiopia is dryer and warmer than in Sidamo. Consequently, coffees grown in that area are more distinctive. Harar coffee trees grow in the mountainous regions in the Eastern Ethiopia and are one of the oldest coffee varieties in the world. The beans are washed and then dried under the sun’s rays. Once dry, Harar coffee beans are sorted by hand in order to select the best beans.
Limu and Djimmah
These two coffee producing regions are located in western Ethiopia. Limu produces washed coffees while Djimmah provides natural process coffees.
Natural (not washed / dry method) and washed (wet method). It is interesting to know that African coffees (mainly in central Africa) use a third processing method known as semi-washed (mature coffee beans are first depulped then dried with the mucilage.