Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential part of Ethiopian culture, and their varieties of heirloom are among the best in the world. They are famous for their floral complexity and citrus flavors.
Legend has it that a goatherder discovered coffee's wonders when his herd became agitated and began eating the berries.
Yirgacheffe
The high altitudes as well as the rich soil in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also work hard to preserve the local environment and ensure that their communities are able to gain sustainable livelihoods. They also are committed to promoting gender equity and the wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffee beans in the world.
The Yirgacheffe coffee is known for its delicate floral and fruity flavors. It has a smooth, rounded finish that is perfect for any occasion. It is great as a breakfast drink or as an afternoon pick-me-up. It's also a great choice for those who like to drink iced coffee, or are looking to test different methods of brewing. The coffee is available in whole beans, allowing the consumer to experience all of its flavors.
This particular lot comes from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized for supplemental income and as an activity.
Wet processing involves soaking the beans in large vats, until the mucilage and fruit have been removed. The beans are then dried until they are bare. This method produces classic washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.
During the harvest season coffee farmers pick cherries and take them to the washing stations in baskets. After the beans are cleaned and sort, they are then sun-dried. This process produces an aroma that is citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this particular variety.
Many coffee drinkers have noticed that Yirgacheffe has a fresh and clean taste, with hints lemon, wine, 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 sour, strong cheeses and spices that highlight the citrus and herbal notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It is also home to numerous regional landraces, with each offering a distinct flavor profile. The coffees from this region are typically medium to full-bodied and are great for both filter and espresso. The taste of coffee can vary depending upon the method of processing employed and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes.
Guji's unique coffee reflects the rich culture of the Oromo people. It is believed that they first began to use coffee in the 10th century AD. They mixed it with edible fats to make bite-sized energy balls that they chewed on while traveling for long distances. Today, the Oromo people continue to grow their own coffee in a way that honors the region's heritage and showcases its cultural and natural beauty.
Similar to other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in the method by which the coffee cherry is processed after the harvesting. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process.
The natural process, on the other hand, leaves the bean intact while it is drying. This produces a cup with rich flavor and silky texture. This process requires a huge amount of skill and care in order to avoid the beans becoming burned or overcooked. It is this level of skill that creates a wonderful Guji coffee.
Guji's coffees are known for their smoothness and exquisite taste. They are excellent for both filter and espresso and can be brewed at any roast level. The natural process allows for the most full expression of the fruity, floral and creamy flavors in this coffee. It is perfect for any occasion. Whether you want a quick morning boost or a refined beverage to share with your friends this coffee is the one ideal for you.
Sidamo
A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is renowned for its floral, citrus and notes of berries. It is also known for its full body and crisp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles.
Coffee farming is a significant source of income for the people in this region. It is also a significant factor in the preservation of the natural environment and culture. The production of coffee is sustainable and requires a minimum amount of soil, water and fertilizer. The harvest is done by hand, which minimizes the use of pesticides as well as machinery.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It provides its members with housing education, as well as clean drinking water. It also provides technical support on the farm and helps the farmers market their coffees to specialty markets. This allows them to continue to improve their coffee production and quality.
The coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance and a body that is tea-like. It's a versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the ideal coffee for those who wish to taste the essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. It is also a good choice for those who prefer lighter roasting, since it brings out the subtleties of the coffee's flavours.
Harar
Harar located in the eastern part of Ethiopia is renowned 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 distinctive wild-variety Arabica with a wine-like taste and aroma. Harar is different from other coffees that are wet-processed is dry-processed, and is typically called espresso in the Western world. The process is natural and creates a fruity flavor, with notes of strawberry, apricot and blueberry. Harar is well-known for its intensely spicy scent and strong chocolate notes.
It is a good option for those who enjoy an intense rich and sweet coffee with a hint of chocolate and berries. The beans are harvested from small farms in the vicinity of the city, then dried in the sun. The coffee is then ground and mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. It is also served with a slice of cake or pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the particular beans and processing methods. This coffee is grown at altitudes up to 1,800 meters in the Harar region, which has an ancient walled city that is home to spotted hyenas. 1kg arabica coffee beans is dried processed and has a rich, creamy crema and full body when made into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and traditional clothes to livestock and electronic devices. Spend an afternoon exploring the stalls, taking in the electric atmosphere.
The city is also renowned for its Khat. Locals chew it to create a tranquil and slow lifestyle. You can sample a variety of khats at the many tea houses and cafes in the old town. Chewing khat can ease certain digestive issues and can help prevent heart disease, but it should be consumed in moderate amounts. Chewing khat for longer than 3 days could cause a variety of health problems that include stomach ulcers as well as constipation.