Map & Coffee Description
Nekemte & Wellega
Nekempti also known as Lekempti, is a region located within the state of Wellega. 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 “Misraq Wellega”, which is the Gimbi woreda.
Jimma
A largest basket of unwashed coffees which included all unwashed coffee produced in the south western region of Ethiopia. The area has a multitude of different indigenous varieties that can be quite diverse in quality.
Kaffa
Adulina prides itself in producing coffee from the region in which coffee originated. It is a well-known fact that coffee’s origination began in Ethiopia, and specifically in the province, Kaffa. It has been reported that the goat herder, Kaldis, discovered the potency of coffee after his goats became so energetic and sleepless upon eating coffee cherries. And it is that very same province of Kaffa that Adulina purchased its largest coffee plant in Ethiopia. From there, Adulina produces the finest form of premium coffee to distribute worldwide.
Limu
Limu coffee grows in the southwest of Ethiopia between 3,600 and 6,200 feet. Limu coffee (all washed) generally has a milder acidity than Sidamo 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 Djimmah category.
Tepi
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.
Bebeka
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.
Sidama
It is difficult to make any single description of Sidamo coffees, without immediately encountering another coffee that fits a completely different profile. The strength of Sidamo lies in its variety. One feature of excellent Sidamo 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.
YIRGACHEFFE
Top grade Yirgacheffe coffees share many characteristics with the best Sidamo coffees. Fruit flavors, a bright acidity, and a silky mouthful 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 is a light, herbaceous quality that compliments the fruit flavors well, for a complex and flavorful coffee. The best unwashed coffees from Yirgacheffe often retain a high degree of acidity, with softer fruit flavors and sometimes berry characteristics.
Harar
Almost all coffee from Harrar is sun-dried natural. There are several heirloom varietals that grow specifically in this region, that interact well with the altitude, climate, and soil type to produce a very unique flavor profiles. 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.