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2. Product description, including the following details - Ethiopian Green Coffee Beans, Robusta, Arabica, and Roasted Coffee a. Name of product - Harrar, Yirgacheffe, Sidamo, Lekempti, Guji, Djimma b. Price of the product - Subject to Price will change as pr grade and availability c. Key Specifications/Special Features:Ethiopian Green Coffee Beans, Robusta, Arabica, and Roasted Coffee

One of the worldâ??s most prized coffees, Harrar has a medium to light acidity, full body with typical mocha flavor, and a winey aftertaste. Of the two varieties, Short Berry and Long Berry, the latter is considered the most desirable. All Harrar is dry processed and the beans are slightly yellowish-green. Flavour -Mocha Flavor, Blueberry & Blackberry; Aroma-Earthy, Chocolate, Berry

Djimmah is grown in the Oromia region of Ethiopia. The coffee has a hint of nut-toned flavor and a pleasant aftertaste. A natural or sun-dried coffee; with fair light medium acidity, good heavy body, fair average quality; hard balanced cup flavor Djimmah 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 Aroma-Woody; Flavour-Earthy Fruity, Winey Notes,

WASHED SIDAMO This coffee is grown in the Sidamo region south of Ethiopia. The region is well known for having ideal climate condition for growing coffee. This is all due to high altitudes, between 2,000-2,200 meters, ample rainfall, optimal temperature and rich soil. The fruit notes of the Sidamo Grade 2 swing from big and jammy, to clean peach tea. The washed Sidamo has a light body and a floral taste in the cup. NATURAL SIDAMO The highland region of Sidamo very likely contains the areas where Arabica was born. This coffee is from the Sidama zone, which is a rich area for coffee. Thatâ??s unsurprising when you consider the high altitudes of 1,850 to 2,200 meters above sea level, plentiful rainfall and fertile soil that makes the coffee grown in this region so remarkable with the cupping notes of Caramel, Berry, Sweet, Sugary and Creamy, with a Soft Acidity and a Full Body NATURAL SIDAMO SPECIALTY COFFEE The Natural Sidamo was sourced from the growing region of Sidamo in Ethiopia and was produced by at elevation between 2,000 â?? 2,200 meters, plentiful rainfall and fertile soil that makes the coffee grown in this region so remarkable with the cupping notes of cherry, chocolate and dense with fruit forward notes of fresh berries and lemons with a rich orange.

NATURAL GUJI SPECIALTY COFFEE Guji is one of the woredas in the Oromia Region of Ethiopia, part of the Guji zone. Itâ??s one of the regions of Ethiopiaâ??s largest specialty coffee-growing areas. The areas lie between 1,900 and 2,200 masl. This dry-processed coffee from Ethiopiaâ??s Guji region strikes your palate with an aroma full of sweet fruity flavor and honey undertones. It has strong berry aromatics with lemony acidity and a lingering aftertaste. COMMERCIALCOFFEE This coffee grows In the Guji Zone of the Oromia region of Ethiopia and borders the SNNP Region. This area of the Oromia zone is south of Yirgacheffe town but has similar coffee-growing altitudes of 1900 to 2200 meters. The Washed Guji has flavors of Orange blossom, lemon candy, bergamot, apricot, and lemon

Ethiopia, the homeland of Arabica coffee, might only produce 3-4% of the worldâ??s coffee supply, but the variety of character that comes from this origin is astounding. Out of the many coffee-growing districts in the country, a few stand out from the crowd with their highly distinctive cup profiles. Among these is Lekempti, which gets its name from the market town of Nekemte, where all of the coffee grown in the area passes through. Nekemteâ??s location as a trading hotspot is ideal. The bustling city sits at the center of the road network that spans southwestern Ethiopia and connects Nekemte with Gimbi, another region celebrated for its unique coffee characteristics. Many much-loved Ethiopian coffees are known for their bright acidity, but Lekempti coffee is appreciated for its smoother acidity, balance, and delicate fruit flavors. Lekempti coffee is primarily cultivated in Welega, a province to the west of Addis Ababa, where coffee is mostly grown in a forest or semi-forest land and naturally processed. The majority of the population in Welega is of the Oromo ethnic group, recognized as the first people to cultivate coffee, and has a long history with the plant that intertwines deeply with Oromo culture. Lekempti is a name assigned to all coffees traded through the market town of Nekemte, found in Southwestern Ethiopia. It is located in the East Wellega Zone of the Oromia Region, where coffee is mostly grown in a forest or semi-forest land and naturally processed. Grown between 1500-1800 meters above sea level, the coffee is mainly known for its pleasant fruity flavor and bold bean size. It is appreciated for its smoother acidity, balance, and delicate fruit flavors.

Yirgacheffe is grown 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 grows at an elevation of 1500 to 2200 meters above sea level in southern Ethiopia. Internationally Known and recognized as Yirgacheffe Brand Name. Grown coffee has an intense flavor known as flora. Has fine acidity and a rich body. Many rosters are attracted to its fine flavor and are willing to pay a premium price for it. Aroma - Floral, Sweet Flavor: Complex, Fruity, Floral,Lemon Yirgacheffe is a coffee from the Gedeo Zone, the Southern part of Ethiopia. The combination of high altitude (up to 2,200m in some areas), fertile soil, and consistent & plentiful rains are all contributing factors to the high status of Yirgacheffe coffees. Washed Yirgaceffe G2 is less fruity/floral than the gr. 1 coffee. A hint of peachy acidity, a slightly floral and citrus cup profile with a lingering herbal spice note in the aftertaste.