Sebrin Coffee: Ethiopia’s Finest Sebrin Coffee Export proudly presents the exquisite flavors of Ethiopia, sourced directly from the renowned Yirgacheffe region. We are dedicated to bringing you the highest quality coffee, celebrated globally for its vibrant and complex profiles.
Our founder, Semira Negash, is a distinguished figure in the coffee world, a two-time winner of the Cup of Excellence Ethiopia in 2020 and 2021. Her passion and expertise, honed in the southern highlands of Ethiopia, have positioned Sebrin Coffee Export at the forefront of premium coffee production. Semira’s success is an inspiration, showcasing the strength and capability of women in agriculture.
coffee export that produces Ethiopia coffee and export the name of the company Sebrin coffee export .The owner and the manager of the company Semira Negash, she is one of the top winners of the Cup of Excellence Ethiopia 2020 and 2021, accompanied by her beautiful daughter, received her certificate at the award ceremony and an example for another’s women’s She is the wonderful woman in Ethiopia born in Ethiopia, south region that is origins of coffee Yirgacheffe, and she is a hard worker with single mom of her beautiful daughter
Specialty Coffee is the highest quality coffee you can buy. Trained experts, so-called Q-graders, sift through, taste and evaluate the beans. The Specialty Coffee Association (SCA) sets specific guidelines and a point scale of 1-100. A score of 80 or more is considered specialty coffee.
Anaerobic coffee is coffee that has undergone a fermentation process in a sealed container with little to no oxygen present. This process allows for a slower, more controlled fermentation, which can create more complex and intense flavors compared to traditional methods. The resulting cup is often noted for having fruity, wine-like, and sweet characteristics.
Whole coffee cherries are sealed in tanks from which oxygen has been removed.
The lack of oxygen allows different microorganisms to thrive, leading to unique fermentation byproducts and a more controlled, concentrated flavour development.
This stage is responsible for the bold, winey, and fruity flavours often found in these coffees, such as tropical fruits and dried berries.
After the anaerobic fermentation is complete, the cherries are spread out to dry whole, much like traditional natural processing.
The drying stage adds sweetness and fruity complexity by keeping the coffee bean in contact with the dried cherry pulp during drying.
The finished coffee combines the intense, layered flavours from the anaerobic fermentation with the rich, fruity, and sweet notes from the natural drying process.
Expect a cup with winey aromas, bold fruit notes, and a rounded, smooth acidity. It often has a full-bodied texture with notes of chocolate, wild berries, and other complex flavours.
The drying stage adds sweetness and fruity complexity by keeping the coffee bean in contact with the dried cherry pulp during drying.
The combined result
This process is a departure from traditional natural coffee because of the initial anaerobic fermentation stage, and it is more experimental than traditional washed or natural methods.
Yirgacheffe is a coffee region in southern Ethiopia, and the name itself can be translated to mean "the land where people settle" or "land of many springs". It refers to a specific area known for producing high-quality Arabica coffee beans that are prized for their distinct floral, citrusy, and tea-like flavors.
Altitude - 1700-2200 m.a.s.l
Cupping Notes - Bright acidty & Smooth taste
Harvest Month - October - December
Aroma - Sweet & Floral
Flavor - Lemon, Fruity & Tea
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Guji coffee refers to high-quality coffee beans from the Guji Zone in southern Ethiopia. It is named after the Guji subgroup of the Oromo people, who have a long tradition of coffee cultivation in the area. Guji coffee is known for its distinct flavor profile, which can include fruity notes like peach and strawberry, chocolate and spice notes, and a bright acidity.
Altitude -2200-2400 m.a.s.l
Cupping - Notes Smooth mouthfeel & Citric
Acidity
Harvest - Month October January
Aroma - Sweet Peach & Chocolate
Flavor - Dark Chocolate, Nectarine