Ethiopia - Raw Common Coffee Bean
HS Code:
090111 - Coffee; not roasted or decaffeinated
$1.67 ~
USD / lb (Pound), April 15, 2024
Current Offer Base Prices
[JUL 2023] Raw Common Coffee Bean from Ethiopia_Lekempt 4
$1.69 /
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[JUL 2023] Raw Common Coffee Bean from Ethiopia_Lekempt 5
$1.67 /
-
Available Specifications:
Variety: Lekempt 4. Ethiopian Varieties - Yirgachefe. Ethiopia Guji. Ethiopia Lekempti. Ethiopia Djimmah. Ethiopia Sidamo. Lekempt 5
Grade: Grade 5. Grade 4. Grade 3 (SCAA: Exchange Grade). Grade 2 (SCAA: Premium Grade). Grade 1 (SCAA: Specialty Grade)
Processed Style: Raw
Incoterms: FOB
View Price History
Latest Updates:
A quote is requested by a buyer. (20 metric ton)
Dec 25, 2023
Our Raw Common Coffee Bean from Ethiopia
About Our Ethiopian Coffee Beans
Ethiopia - the birthplace and motherland of coffee. The country is known as the “origins of origins” for arabica coffee beans. Arabica coffee grows best in the country because of the mountainous, tropical, moderately wet, and dry seasons that allow the beans to grow in optimal condition.
For more than a century, coffee has been the leading export item and the main source of foreign currency for Ethiopia. Main production areas include Wollaga (traded as Nekemte or Lekempti), Sidamo (traded as Sidama or Sidamo), Guji (traded as Guji and Sidamo/Sidama), Gedeo (traded as Yirgacheffe), Jimma & Ilubabor (traded as Limmu for washed & Jimma or Djimmah for natural), and Hararge (traded as Harar). Coffee beans are collected on their own farm or through a vertical integration agreement between the supplier and station owners who may have their own coffee farms or collect coffee cherries from small coffee producers.
The harvest season of Ethiopian coffee begins in late September and extends till mid-January. The main factors making Ethiopian coffee unique and complex in the cup are shade growing, fertile soil and suitable weather, indigenous mixed varieties, long lasted knowledge of production and high altitude. Each coffee-growing region is home to unique flavors. Many farmers grow their own unique heirloom varieties, the majority of which cannot be found anywhere else in the world. Natural/Unwashed and washed processes are the two main processing methods.
The primary hulling facilities are located close to the coffee processing stations, while the final cleaning and packaging facility of all coffees is located in Addis Ababa except for Harar coffees in Dire Dawa.
For more than a century, coffee has been the leading export item and the main source of foreign currency for Ethiopia. Main production areas include Wollaga (traded as Nekemte or Lekempti), Sidamo (traded as Sidama or Sidamo), Guji (traded as Guji and Sidamo/Sidama), Gedeo (traded as Yirgacheffe), Jimma & Ilubabor (traded as Limmu for washed & Jimma or Djimmah for natural), and Hararge (traded as Harar). Coffee beans are collected on their own farm or through a vertical integration agreement between the supplier and station owners who may have their own coffee farms or collect coffee cherries from small coffee producers.
The harvest season of Ethiopian coffee begins in late September and extends till mid-January. The main factors making Ethiopian coffee unique and complex in the cup are shade growing, fertile soil and suitable weather, indigenous mixed varieties, long lasted knowledge of production and high altitude. Each coffee-growing region is home to unique flavors. Many farmers grow their own unique heirloom varieties, the majority of which cannot be found anywhere else in the world. Natural/Unwashed and washed processes are the two main processing methods.
The primary hulling facilities are located close to the coffee processing stations, while the final cleaning and packaging facility of all coffees is located in Addis Ababa except for Harar coffees in Dire Dawa.
Specifications
Available Type
Single Origin, Arabica
Available Varieties
Lekempti, Guji, Sidamo, Limu, Djimmah, Yirgacheffe
Available Grades
Grade 1 (Specialty Grade)
Grade 2 (Premium Grade)
Grade 3 (Exchange Grade)
Grade 4-5 (Commercial Grade)
Grade 2 (Premium Grade)
Grade 3 (Exchange Grade)
Grade 4-5 (Commercial Grade)
Packaging
As per customer’s request
Color
Green
The Distinct Coffee Beans of Ethiopia
Lekmepti
Lekempti, located within the state of Wellega in the Southwestern part of Ethiopia, is known for the long-lasting fruity flavor of guava with notes of caramel and chocolate. It tends to be heavier and smoother flavor compared to coffees produced in other regions.
Guji
Guji, also traded as Sidamo/Sidama, has a sweet-tartness with lingering notes of jasmine and chocolate. The beans, as the name references, come from the Guji zone of Ethiopia. While the area is close to Sidamo and Yirgacheffe, the beans from Guji provide a completely different and unique flavor profile.
Sidamo
Sidamo is a large area in the fertile highlands of Rift Valley. Sidamo is one of the three trademarked coffee regions in Ethiopia. The region’s ample rainfall, optimum temperatures, and fertile soil aptly provoke the growth of fragrant and high quality beans. Sidamo coffee is known for its rich, full body flavor as well as floral and citrus notes.
Yirgacheffe
Yirgacheffe is part of the Sidamo region but is subdivided into its own trademarked micro-region due to its exceptional and unique coffee. Most of the coffees produced here are wash-processed. The Yirgacheffe coffee is characterized as bright, medium-bodied, and distinctly floral.
Limu
Limu coffee is grown in the southwest of Ethiopia. A washed coffee with relatively low acidity, Limu holds flavors that are well-balanced with a unique combination of spicy, sweet, and floral notes mixed together.
Djimmah
Djimmah is an Ethiopian region known for producing commercial-grade coffee. The beans from this area are best when washed. The beans have flavors of yellow lum, apricot, mango, and some sweet, citrus notes of orange zest. The bright, citric acidity and silky body holds the flavor together well.
Our Process and Product
Packaging
Final Product
Our Representative in Ethiopia
Sharifa Moore
