ORIGIN
Sidamo coffee
Sidamo coffee(or Sidama) with their rich the full-bodied mouthfeel and bright finish. Sidamo green coffee beans are often less expensive than their Yirgacheffe counterparts, but reflect a better value in terms of price-to-quality.
Harar
Harar The eastern region of Ethiopia, best known for its dry processed (unwashed; natural) coffees, produces the Harrars with their fruity or winey tones, complex blueberry notes, bright (sometimes brilliant) acidity, and with a medium to heavy body that has a dry edge to it. Harrar coffees are a distinctive wild-varietal specific to the region, and are hand processed by locals.
Yirgacheffe
Yirgacheffe The southern Gedeo zone of Ethiopia, known for its wet processed (washed) coffees, produces the spicy, fragrant Yirgacheffes with their delicate body, sweet flavor and floral aroma including shimmering notes of citrus. These coffee beans are consistently some of the highest rated in the world, and while often pricey, are much more affordable than most Konas or Jamaican Blue Mountain. Natural growing methods (including pest control) made Organic Certification an easy sell to farmers, and Fair Trade Organic certified coffees are abundant.
While Yirgacheffe is technically a part of Sidama, their higher quality and name-recognition allows them to be separated out.