Equatorial Business Group PLC

ኢኳቶሪያል ቢዝነስ ግሩፕ ኃ.የተ.የግ.ማ

EQUATORIAL BUSINESS GROUP PLC

Sidama Coffee

Sidama Coffee features an extraordinarily wide variety of coffee flavors. Many different grades of both washed and unwashed coffees are produced, and there can be striking differences from town to town.

One feature of excellent Sidama coffee is often a profound complexity. This derives from the many different heirloom varietals. Many different farmers and pickers, each with a very small patch of land, often with their own unique varietals, will pool their coffees at a cooperative. The resulting “blend” is a unique expression of the complexity of the horticulture in the surrounding area.

High grade unwashed Sidama coffees are known for their intense fruity characteristics while being of somewhat lighter body than unwashed Harrar coffees, for example. It is always blended for gourmet or specialty coffee.

Another striking characteristic of Sidama coffees is that even the washed coffees often retain a salient fruity characteristic, while having much more clarity and brightness than their unwashed counterpart.

 

Altitude:               1,770 and 2200 meters

Process:              Wet processed (washed) and Sun dried (Natural)

Variety:                 Arabica Heirloom

Liquor:                   High-toned with floral and citrus note

Shape:                  Oval

Color:                   Greenish-Greyish 

Acidity:                 Sharp (Bright), Winey

Aroma:                 Floral, slight Woody

Harvest:                October – January

Body:                    Rich Body, Medium to Small

 

Yirgacheffe Coffee

Yirgacheffe is a small micro-region within Sidama region. However, Yirgacheffe coffees are so distinct and so well-recognized internationally it has its own trademarked micro-region due to its exceptional coffees. Most of the coffees produced here are washed processed, although some naturals are also produced.

Top grade Yirgacheffe coffees share many characteristics with the best Sidama coffees. Fruit flavors, a bright acidity, and a silky mouthfeel are some of its hallmarks.

Yirgacheffe produces both washed and unwashed coffees. While it originally became famous mostly for its washed coffees, recent years have seen the export of some highly sought-after top-rate unwashed coffees as well.

Top grade washed coffees from Yirgacheffe are renowned for bright citrus acidity, often with a lemony character, with excellent sweetness. The other hallmarks of the coffee are a light, herbaceous quality that compliments the fruit flavors well, for a complex and flavorful coffee. While, the best unwashed coffees from Yirgacheffeoften retain a high degree of acidity, with softer fruit flavors and sometimes berry characteristics.

•Internationally known and recognized as Yirgachaffe Brand Name for its distinct character; set apart by an exceptional citrus and floral flavor.

  • Yirgacheffe coffee is known for its bright acidic, medium body marked by a distinct jasmine and lemon flavours.
  • The bean is uniform, thick, medium to bold, blue in color, oval in shape and compact.
  • The fragrant spicy flavours have made it the highest quality Arabica coffee in the world
  • It has fine acidity and rich medium body.
  • Almost 60% of it being wet-processed while the remaining are sun-dried is known

 

Altitude:                1,700 and 2000 meters

Process:                 Wet processed (washed)

Variety:                   Arabica Heirloom

Liquor:                   High-toned with floral and citrus notes

Shape:                    Oval

Color:            

Acidity:                  Sharp (Bright)

Aroma:                  Jasmine and lemon flavors

Harvest:                October – January

Body:                     Medium

 

Limu Coffee

 Limucoffee grows in the southwest of Ethiopia between 1,400 and 2020 meters above sea level. Limu coffee (all washed) generally has a lower acidity than Sidama and Yirgacheffe; the flavor is generally characterized by a balanced and clean cup.

Traditionally, Limu coffees marketed under that name have been processed washed; the unwashed Limu coffees have normally been offered under the Jimma category.

Limu coffee (all washed) generally has a milder acidity than Sidama and Yirgacheffe; the flavor is generally characterized by a balanced and clean cup spicy and winy flavor. Washed Limmu is one of premium coffee, medium sized bean and greenish bluish in color mostly round in shape.

With a lively medium to firm acidity and smooth to round tactile sensation, Limu Coffeeis well-known for its distinctive flavor. The bean has a uniform appearance, blue in color, medium to bold, thick in size and oblong to round in shape. Washed only, it is renowned for its good cup, sweet and spicy “wine-like” flavor and balanced body. It is highly sought by many roasters, especially in Europe and United States. It is one of the premium gourmet coffees worldwide.

 


Altitude:          1,400 and 2020 meters

Process:           Wet processed (washed)

Variety:             Arabica Heirloom

Shape:              Oval to oblong with pointed or rounded ends

Color:                Grayish Green

Acidity:              Low

Aroma:               Winy

Harvest:             October – January

Body:                  Well balanced 

Harrar Coffee

The region known as Harrar comprises the easternmost of the coffee-growing regions of Ethiopia. It is subdivided into four smaller regions: East Harrar, West Harrar, Bale, and Arsi.

Practically all coffee from Harrar is sun-dried naturaland usually labeled as peaberry (mocha), longberry, and shortberry and regarded as one of the finest premium coffees.

Quality Harrar coffees are notable for a fruity characteristic and a creamy body. The finest Harrar coffees have a distinct note of blueberry, though many other fruity and fruit-like aromatic flavors can occur. It has medium sized beans with greenish-yellow color, medium acidity and full body, and a distinctive mocha flavor. Internationally known and recognized as Harar Trade Brand Name and highest premium coffee in the world.

One kind of differentiated coffee that comes out of the Harrar area is the “amber bean” or “golden bean coffee.”

 

Altitude:       1,510 and 2120 meters above sea level

Process:         Sun Dried (natural)

Variety:          Wild Ethiopian (Mocha)

Liquor:          High-toned with floral and citrus notes

Shape:

Color:             Bright Colour dominated by Umber

Acidity:           Mild, Winey and fruit like with floral tones

Aroma:            Mild Spicy

Harvest:          October – January

Body:              Medium to bold with Sharpened tips beans

Nekempti Coffee

Nekempti also known as Lekempti, is a region located within the state of Wellega, about 6 hours west by car from the capital, Addis Ababa.

This coffee would typically be sold as “Lekempti,” a trade name in coffee to designate Western Ethiopian coffees traded through the city of Nekempte, while the coffee actually originates further west in East Wollega, also called “MisraqWellega”, which is the Gimbiworeda. Gimbi is often grouped together with the adjacent Lekempti (technically, 80 miles to the east).

Originally, Lekempti is a sun-dried natural bean produced in western Ethiopia. The coffee is known for its large bean size, and the flavor can have a pronounced perfume-like aftertaste.

Highland grown, Nekepti Coffee is also known for  its large bean size and the flavor can have a pronounced perfume-like aftertaste; full and fruity flavor, medium to pointed acidity and a medium to full tactile sensation. This coffee has its own distinct noting character of a fruity finish.

Lekempti Coffee is an important part of many roasters’ blends, but can also be a gourmet single varietal.

Altitude:          1,700 – 2,200 meters above sea level

Process:         Mostly  Sun Dried (natural)

Variety:           Wild Ethiopian

Liquor:            High-toned with floral and citrus notes

Shape:

Color:             Bright Colour dominated by Umber

Acidity:           Mild, Winey and fruit like with floral tones

Aroma:           Wild Fruity

Harvest:         December – April

Body:              Large

Jimma Coffee

 Jimma Coffee encompasses Ethiopia’s largest basket of unwashed coffees which included all unwashed coffee produced in the southwestern region of Ethiopia. The area has a multitude of different indigenous varieties that can be quite diverse in quality. It is heavy bodied cup with winy after taste, and can be prepared as washed sun-dried.

Jimma,also spelled as “Djmmah” encompasses Ethiopia‟s largest basket of unwashed coffees which included all unwashed coffee produced in the southwestern region of Ethiopia. The area has a multitude of different indigenous varieties that can be quite diverse in quality.

JimmaCoffeerepresents the bulk of Ethiopian natural export coffee, often used in blends. It has medium acidity, and a good and pleasant body. The beans are medium to bold, oval and thick. Sun-dried processed only, it is the best known Ethiopian coffee within the industry and represents the bulk of Ethiopian coffee exports. This type covers a multitude of southwestern Ethiopian coffees; including Limu unwashed processed coffee, as well asJimma specialty coffees. In many cases, these vast varietals are exported simply as “Jimma coffee.”

Altitude:          Highland, 1,400 –  2,100 meters

Process:         Wet Process (Washed) and Sun Dried (natural)

Variety:           Wild Ethiopian

Liquor:            High-toned with floral and citrus notes

Shape:

Color:             Bright Colour dominated by Umber

Acidity:           Medium, Winey and fruit like with floral tones

Aroma:           Winey

Harvest:         November – January

Body:             Medium

Tepi/BebekaCoffee

Tepi and Bebeka coffees are similar and are often used in blends. Teppi coffee has a low to medium acidity, well rounded with a smooth aftertaste. Meanwhile Bebeka has a light acidity, medium to good body, with a light citrus flavor. The production from Teppi/bebeka is less well known on the world market than other Ethiopian coffees. With a limited production, these coffees still offer opportunities for those looking for a well-balanced cup, with a distinct ‘wild’ Ethiopian flavor.

Most often comes from the state-owned plantations of Tepi/Bebeka. This coffee has a soft and smooth acidity with some nutty and caramel notes, as well as a rich and rounded tactile sensation. The beans have a large, thick, wide center cut, pointed ends, less specific density, and have a green to gray appearance in color. Washed only, these coffees have less acidity, body and a soft flavor. They often help roasters achieve specific results in their blends.

Low acidity but better body than Bebeka, commercially important and used for special blend. Bebeka Medium-to-bold bean and known for its fruity taste, has greenish- brownish in color with good acidity and body. There are many roasters who put his flavor in their blends, but it can also be sold as an original gourmet or special origin flavor.

The 93-sq-km Bebeka Coffee Plantation, 28km southwest of MizanTefari is Ethiopia’s largest and oldest coffee farm. Bebeka coffees have a low to medium acidity, well rounded with a smooth aftertaste.