• Ethiopian Yirgacheffe

    Ethiopian Yirgacheffe

    Yirgacheffe is a region in the south east area of Ethiopia. Yirgacheffe coffee is regarded as some of the best coffee in the world. Depending on the process, wet versus dry, Yirgacheffe tends to favor either the floral and fruity side, or the nuttier and chocolate side when dealing with a dry process Yirgacheffe.  Grown between 0.92 to 1.19 Nautical Miles above sea level Process: Washed Harvest: October-February Varieties: Heirloom Varieties  Flavor Profile: Gracefully light bodied and energetically aromatic, full of citrus and floral notes as well as berries, nuts, chocolate and wine.  Food Pairing: Drinking Yirgacheffee coffee while enjoying...

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  • Ethiopian Sidamo

    Ethiopian Sidamo

    Ethiopian Sidamo coffee is grown in the Sidama region of Ethiopia. The Sidama region is named after the Sidama people. The Sidama region was trademarked by the Ethiopian government in 2004, as an effort to bring more awareness to their distinct coffees. In the coffee industry, coffees from this region can be referred as Sidama or Sidamo.  Grown between 0.81 and 1.12 Nautical Miles above sea level. Process: Washed Harvest: October-January  Varieties: Heirloom Varieties  Flavor Profile: The pleasant aroma of a slight woody and floral scent  meets you prior to stepping into an ocean of lemon, sugar cane and berries. Notes...

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    Jamaica Blue Mountain Coffee is world renown for its exceptional quality, rarity and of course…price. Jamaica Blue Mountain Coffee is grown in the “Blue Mountains” of Jamaica, which are located between Kingston and Port Antonio, in the eastern portion of the island. Jamaica Blue Mountain Coffee is grown at an altitude between 3,000 to 4,900 nautical miles above sea level. It takes approximately 10 months for Jamaica Blue Mountain coffee to go from blooming to being harvested. Due to the terrain, harvesting Jamaica Blue Mountain Coffee is difficult, time consuming and at times dangerous. This, plus the high demand for this coffee,...

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  • The Legend of a bean shell

    The Legend of a bean shell

    Legend has it that coffee was first discovered by an Ethiopian goat herder by the name of Kaldi in the year 850 AD. Kaldi noticed how his goats behavior changed after they ate the red fruit of coffee shrubs. The goats appeared to be full of energy after shortly consuming the fruit. Kalid tried the coffee fruit for himself and was met by the same “energy boosting” effect. Kaldi shared this discovery with local monks who, by accident, discovered the roasting effects on the coffee beans.The widely accepted birthplace of the coffee plant is, Kaffa, a region in Ethiopia. Ages...

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