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 known for floral complexity and citrus flavor.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began consuming the berries.

Yirgacheffe

The high altitudes and the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to preserve the local environment, and to ensure that their communities can access sustainable livelihoods. They also are committed to encouraging gender equality and the well-being of young women. The combination of these elements creates Yirgacheffe one of the most sought-after coffee beans.

The coffee cultivated in the Yirgacheffe region is famous for its delicate floral flavors and fruity sweetness. It has a silky finish and is perfect for any occasion. It is ideal for a morning drink or a late afternoon energy boost. It is also a great choice for those who like drinking iced coffee or would like to experiment with various methods of brewing. It is also available as a whole bean, which allows the consumer to experience all of its flavor profiles.

This particular lot comes 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 work with 900 smallholder farmers who grow their coffee in garden-sized plots for supplemental income and as an interest.

Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruits have been removed. The uncooked beans are then dried. This method produces classic washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter than natural Yirgacheffe and has a more pronounced acidity.

During harvest, coffee growers pick their cherries by hand and transport them in baskets to the washing stations. After the beans are cleaned and separated, they are dried in the sun. This process produces an aroma that is citrus and floral notes, and is the most popular type of Ethiopian coffee. The roasting process amplifies the floral and lemony aromas of this variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright, clean taste with hints of lemon, wine, and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a good choice for those who like medium to light roast. They are best enjoyed without milk or cream, which can drown out the unique flavor of this variety. It pairs well with strong, sour cheeses and spices to enhance the herbal and citric notes.

Guji

The Guji region is home to rich volcanic soil, diverse landscapes, and a favorable climate for coffee production. It also hosts a wide variety of regional landraces, Coffee Beans 1kg each one offering a unique flavor profile. The coffees from this region are usually medium to full-bodied, and are ideal for filter and espresso. However, the taste of the coffee can vary depending on the processing method and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine scent.

The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to make use of coffee as early as the 10th century AD. They mixed it with edible fats to make bite-sized energy ball which they would chew while traveling for long distances. The Oromo people still grow their own coffee in a manner that is respectful of their heritage and reflect the stunning natural and cultural beauty of the region.

As with other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in the way that the coffee cherries are processed after harvesting. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process.

The natural process leaves the coffee bean intact when it is dried on the bed. This results in a cup that has rich flavor and 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 renowned for their smoothness and exquisite taste. They can be brewed using filter or espresso at any roasting level. The natural process lets the coffee express its fullest floral, fruity and creamy tastes. It is perfect for any occasion, whether looking for a quick pick-me-up in the morning or a classy beverage to enjoy with your friends.

Sidamo

A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is renowned for its floral and citrus notes. It is also known as a full-bodied coffee with vibrant acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe that is a sought-after coffee because of its distinctive floral aromas and distinctive flavor profiles.

Coffee farming is a crucial source of income for people of this region. It is also a significant element in preserving the environment and the culture. Coffee production is sustainable, and requires a minimal amount of water, land and fertilizer. The harvest is usually done by hand, which decreases the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic farming. It provides benefits to its members, such as housing, education, and clean drinking water. It also provides technical support on the farm and assists them market their coffees to specialty markets. This aids them in improving their production and quality of coffee.

The coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and hints of milk chocolate. This is a gorgeous cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans develop slowly and take longer to absorb nutrients. This results in a coffee with a low acidity and a tea-like body. It is a well-rounded and versatile coffee that can be enjoyed hot or chilled. This is the ideal coffee for those who want to experience the essence of Ethiopian coffee. It is a must-try for all coffee lovers! It is also a good choice for those who prefer light roasting because it highlights the subtleties of the coffee's flavours.

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 on the northeast. It is a distinct wild-variety Arabica with a wine-like taste and aroma. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is often referred to as espresso in the West. Natural processing allows for a fruity flavor with notes such as apricots, strawberries and blueberries. Harar is well-known for its intensely spicy flavor and strong chocolate notes.

This is a great choice for those who enjoy the rich sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested on small farms in the city and then dried out in the sun. The coffee is then finely ground and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It is also consumed with a slice cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the special beans and processing methods. This coffee is grown in Harar an area that has an ancient walled town which is home to Hyenas with spotted spots. It is grown at altitudes of up to 1 kg coffee beans,800 feet. This coffee is dry processed and has a rich, creamy crema and Coffee Beans 1kg full body when it is made into espresso.

Harar as well as its coffee, is known for its crazy markets which offer everything from spices to cultural dresses to electronics and livestock. Spend a day exploring the stalls and taking pleasure in the vibrant atmosphere.

The city is also famous for its Khat, which is chewed by locals to lead an unhurried and relaxed lifestyle. In the old town, you can find a wide variety of cafes and teas where you can sample the teas. It is a great way to prevent heart disease and ease digestive problems by chewing khat. However, it is important to consume it in moderate amounts. Chewing khat for longer than 3 days can cause various health issues such as stomach ulcers and constipation.