Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential component of Ethiopian culture and their heirloom varieties are among the top in the world. They are renowned for their floral complexity and citrus-like flavors.
Legend has it that a goat herder discovered the benefits of coffee when his herd was restless and took a bite of the fruit.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Ethiopian farmers also work hard to protect the environment and ensure that their communities have the ability to have sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the health of young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.
The coffee cultivated in the Yirgacheffe region is renowned for its delicate floral flavors and fruity sweetness. It has a smooth, long-lasting finish and is ideal for any occasion. It can be enjoyed as a breakfast drink or as an afternoon pick-me-up. It is also a good choice for those who like to drink iced coffee, or are looking to test different brewing methods. This coffee is also available as a whole bean, which lets the user explore all its flavors.
This particular lot is from the kebele, or village, of Idido 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 collaborate with 900 smallholder farmers who grow their coffee on plots that are garden-sized to earn extra income or as an activity.
When coffee is processed wet, the beans are stored in large vessels until all the mucilage and fruit are removed from them. The beans that are not soaked are dried. This method produces traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity.
During coffee bean 1kg , coffee farmers pick cherries by hand and then transport them in baskets to washing stations. After the cherries have been washed and sort, they are then sun-dried. This process produces the cup with floral and citrus notes, and is the most popular type of Ethiopian coffee. The roasting process amplifies the lemony and floral aromas in this variety.
Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste, with hints wine, lemon, berry, and more. The beans are famous for their refreshing, fruity flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is best to consume these without cream or milk since they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices to highlight the herbal and citric notes.
Guji
The Guji region is home to fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. The region is also home to several regional landraces, which all have distinct flavors. The coffees from this area tend to be medium to full-bodied, and are great for filter and espresso. The flavor of coffee can differ depending on the method of processing employed and the farm. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine scent.
The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. They began using coffee around the 10th century, mixing it up with edible fats to make energy balls that they could chew on during long journeys. The Oromo people still grow their own coffee today in a manner that honors their heritage and reflects the beautiful natural and cultural beauty of the region.
The farms of the Guji Zone produce washed coffee and natural processed coffee. The difference is the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps preserve the acidity of the coffee, as well as bright tasting notes. The beans are dried on beds that are raised. This helps to ensure an even temperature and a consistent drying process.
The natural process, on the other hand leaves the bean unharmed while it is drying. This produces a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires a lot of expertise and attention to ensure that the beans do not get burned or overcooked. This level of craftsmanship is what makes a top Guji.
Guji’s coffees are known for their smoothness and exquisite taste. They can be brewed using filter or espresso at any roasting level. The natural process permits the best expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion. Whether you want a quick morning boost or a refined beverage to enjoy with your loved ones this coffee is perfect for you.
Sidamo
Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is famous for its citrus and floral notes. It is also known for its full body and fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.
The cultivation of coffee is a significant source of income for the people of this region. It is also a major contribution to the preservation of the environment and culture. The production of coffee is sustainable and requires a small amount of land, water and fertilizer. The harvest is carried out by hand, which cuts down on the use of pesticides and machines.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It offers benefits to its members like housing, schooling and drinking water that is safe for consumption. It also provides technical assistance on the farm and helps members market their coffees in specialty markets. This allows them to continue to improve their coffee production and quality.
This coffee is from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. The coffee is smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans develop slowly and have more time 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 hot or chilled. This is the perfect coffee for those who want to taste the real essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a good option for those who like light roasting because it brings out the subtleties of the coffee's flavours.
Harar
Harar located in eastern Ethiopia is renowned for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea on the northeast. It is a distinct wild-variety Arabica with a wine-like flavor and aroma. Contrary to other coffees that are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The process is natural and results in a pronounced fruity flavor, with notes of strawberry, apricot and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy scent.
This is a fantastic option for those who like an intense, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are sourced from small farms near the city, then dried in the sun. The coffee is then finely ground and infused with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. You can also enjoy it with a pastry or cake.
The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the special bean and processing methods. The coffee is cultivated in Harar an area that has an ancient walled city that is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1,800 meters. This coffee is processed dry and has an intense body and a rich crema when brewed into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and clothes to electronics and livestock. Spend an afternoon wandering the stalls, and enjoy the vibrant atmosphere.
The city is also famous for its khat. People who eat it make a relaxing and sluggish lifestyle. In the old town, you will find a wide selection of teas and cafes in which you can taste them. Chewing khat can ease some digestive problems and prevent heart disease, but it must be consumed in moderate consumption. Chewing khat for more than 3 days can cause various health issues that include stomach ulcers as well as constipation.