Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential component of Ethiopian culture and their varieties of heirloom are among the finest in the world. They are renowned for their floral complexity and citrus flavor.
Legend has it, a goatherder discovered coffee's wonders when his herd began to become restless and began eating the fruits.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring that their communities can access sustainable livelihoods. They also are committed to promoting gender equity and the wellbeing of young women. The combination of these elements make Yirgacheffe one of the world's most sought-after coffee beans.
The coffee grown in the Yirgacheffe region is renowned for its delicate floral notes and sweet fruity flavor. It has a soft, smooth finish that is perfect for any occasion. It is ideal for a morning beverage or a post-workout pick-me-up. Additionally, it's ideal for those who like drinking iced coffee or want to experiment with different brewing methods. 1kg of coffee beans is also available as a whole bean, which lets the user explore all its flavors.
This particular lot comes from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee on plots that are garden-sized for supplemental income and as an interest.
When coffee is processed wet the beans are then immersed in large vats of water until all of the fruit and mucilage have been removed. The beans are then dried until they are dry. This process produces the traditional washed Yirgacheffe coffee, with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has more prominent acidity.
During the harvest, coffee farmers pick cherries by hand and transport them in baskets to washing stations. After the beans have been washed and sort after which they are dried in the sun. This produces an aroma that is citrus and floral notes. It is the most sought-after type of Ethiopian coffee. The roasting process enhances the lemony and floral scents of this coffee.
Many coffee drinkers have reported that Yirgacheffe has a bright and clean taste, with hints wine, lemon and berry. These beans are also known for their fruity, crisp flavors and smooth finish. They are a great option for those who prefer moderate to light roast. It is best to consume these without cream or milk because they can mask the distinctive flavor. It's great with strong, sour cheeses as well as spices to highlight the citric and herbal notes.
Guji
The Guji region has an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. The region is also home to numerous regional landraces that possess a distinct flavor profile. The coffees from this region tend to be medium to full-bodied, and are excellent for filter and espresso. The taste of coffee can differ depending on the method of processing used and the farm that produces it. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine aroma.
The rich culture of the Oromo people in Guji is evident in their distinctive coffee. It is believed that they first began to use coffee as early as the 10th century AD. They mixed it with edible fat to make bite-sized energy ball that they chewed on while traveling for long distances. The Oromo people continue to grow their own coffee in a manner that is respectful of their past and is a reflection of the stunning natural and cultural beauty of the region.
Like many other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the way the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps preserve the acidity of the coffee, as well as bright tasting notes. The beans are dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process.
The natural process, on the other hand leaves the bean unharmed as it dries. This results in a cup that has a complex flavor and a silky texture. The process requires the most ability and care to ensure that the beans do not get burned or overcooked. It is this level of skill that makes a great Guji coffee.
Guji's coffees are famous for their smoothness, and delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process allows for the best expression of the floral, fruity and creamy flavors of this coffee. It's perfect for any occasion. If you're looking for a morning pick me up or a refined beverage to enjoy with your friends this coffee is the one the perfect choice for you.
Sidamo
Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and notes of berries. It is also renowned for its full body and crisp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.
Coffee farming is a significant source of income for people in this region. It is also a major factor in the preservation of the environment and culture. The production of coffee is sustainable and uses a minimal amount of land, water and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides as well as machines.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop focuses on organic agriculture and is dedicated to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also offers technical assistance for the farm, and helps members market their coffees in specialty markets. This assists them in improving their production and quality of coffee.
This coffee is from the Kilenso Resa co-op and has been dried without the use of any chemicals. This coffee produces a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans will grow slowly which allows them to absorb nutrients. This results in a coffee with a low acidity and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and iced. This is the perfect coffee for those looking to taste the essence of Ethiopian coffee. It is a must-try for all coffee lovers! This is a wonderful choice for those who enjoy a light roast, because it highlights the subtle flavors of the coffee.
Harar
Harar, located in eastern Ethiopia is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a distinct wild-variety Arabica with a wine-like taste and aroma. Harar unlike other coffees that are wet-processed is dry-processed, and is typically called espresso in Western countries. Natural processing gives it a fruity flavor with notes of apricots, strawberries and blueberries. Harar is known for its intensely spicy scent and strong chocolate notes.
It is a good option for those who prefer an intense, rich and sweet coffee with a hint of chocolate and berries. The beans are sourced from small farms close to the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as ajwa) to add sweetness and a scent. You can also enjoy it with a cake or pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique bean and processing techniques. The coffee is cultivated in Harar which is a region that has an ancient walled town that is home to spotted Hyenas. It is grown at altitudes up to 1,800 feet. This coffee is processed dry and has a full body and rich crema when it is made into espresso.
In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and traditional clothes to electronics and livestock. Spend an afternoon wandering the stalls and taking in the electric atmosphere.
The city is also known for its Khat, which is consumed by the locals to create an unhurried and relaxed life. In the old town, you can find a wide selection of teas and cafes where you can sample the drinks. It is a great way to prevent heart diseases and ease digestive issues by chewing khat. However it is essential to take it in moderation. Chewing khat for longer than three days can lead to various health issues, including stomach ulcers and constipation.