Kaffa coffee is named after the region it comes from, Kaffa, located in south-west
Ethiopia. It is also the birthplace of the Arabica plant, mother to all other Arabica coffee
plants. Not cultivated nor maintained, the coffee grows wild in the middle of deep forests,
between 1,400 to 2,100 meters above sea level. Kaffa is thus a forest coffee but can also
be found as a semi-forest coffee.

An excellent, low-acid Ethiopian coffee when it is wet-processed (washed).
When Djimmah is dry processed (natural; unwashed.
Djimma Coffee is grown in the Illubabor and Kaffa regions of Ethiopia at
elevations from 4,400 to 6,000 feet above sea level within the biggest catchment
area in Ethiopia, an area that produces and exports about 60,000 tons
of coffee each year. Djimmah is also called Jimma Coffee.

Harar is in the Eastern highlands of Ethiopia. It is one of the oldest coffee beans still
produced and is known for its distinctive fruity, wine flavour. The shells of the coffee
bean are used in a tea called hasher-qahwa. The bean is medium in size with a greenishyellowish colour. It has medium acidity and full body and a distinctive mocha flavour.
Harar is a dry processed coffee bean.

Sidamo coffee is well-balanced with cupping notes exhibiting berries and citrus with
complex acidity. The coffee hails from the province of Sidamo in the Ethiopian
highlands at elevations from 1,500 up to 2,200 meters above sea level. At these
elevations the coffee beans can be qualified as “Strictly High Grown” (SHG). Here the
Ethiopian coffees grow more slowly and therefore have more time to absorb nutrients and
develop more robust flavors based on the local climate and soil conditions. The most
distinctive flavour notes found in all Sidamo coffees are lemon and citrus with bright
crisp acidity.

Limu coffee is grown at elevations ranging from 3,600 to 6,200 feet in
southwest/southcentral Ethiopia producing medium-sized coffee beans with a
distinctive roundish shape and green color. Limu is a high-quality wetprocessed (washed) Ethiopian coffee that exhibits a relatively low acidity.

Known for its sweet flavor and aroma with a light to medium body. Ethiopian
Yirgacheffes are spicy and fragrant, and are frequently reviewed and rated as
some of the highest quality Arabica coffees in the world. Yirgacheffe coffee is a
wet processed coffee grown at elevations from 1,700 to 2,200 meters above sea
level, and is the considered the best high grown coffee in southern Ethiopia,
an exotic coffee region known for fine coffees. These elevations qualify
Yirgacheffes as Strictly High Grown (SHG) / Strictly Hard Bean (SHB) coffees,
where coffees grow slowly due to the altitude, allowing additional time for the
tree to deliver nutrients to the coffee and develop the best flavors