Ethiopian Coffee Beans 1kg
Coffee is an integral element of Ethiopian culture, and their heirloom varieties are some of the most exquisite in the world. They are renowned for their complex floral aroma and citrus flavor.
Legend is that a goat herder discovered the wonders of coffee when his herd was agitated and took a bite of the berries.
Yirgacheffe
The high altitudes and rich soil in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring their communities have access to sustainable livelihoods. They are also committed to encouraging gender equality and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world.
The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a smooth finish and is perfect for any occasion. It's perfect to enjoy a cup of coffee in the morning or a late afternoon energy boost. It's also a great choice for those who like to drink iced coffee, or who want to experiment with different methods of brewing. The coffee is available as whole beans, which allows the consumer to experience all of its flavors.
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 smallholder farmers of 900 who cultivate their coffee in garden-sized plots to earn extra income or as an interest.
When coffee is wet processed, the beans are soaked in large vats until all of the mucilage and fruit have been removed. The beans are then dried until they are bare. This method produces the traditional washed Yirgacheffe coffee, with notes of citrus, flowers, and chocolate. It is lighter than the natural Yirgacheffe and has a more intense acidity.
During the harvest time coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are washed and separated, they are dried in the sun. This process produces the cup with floral and citrus notes. It is the most well-known form for Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this variety.
Many coffee drinkers have noticed that Yirgacheffe provides a fresh, clean taste with the scent of wine, lemon, and berry. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a good choice for those who like a light to medium roast. It is recommended to consume them without milk or cream because they can mask the distinctive flavor. It is a great match for sour, strong cheeses and spices that highlight the herbal and citrus notes.
Guji
The Guji region has rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. It also hosts a wide variety of regional landraces, with each offering a distinctive flavor profile. The coffees of this region tend to be medium to full-bodied and are great for filter and espresso. The flavor of coffee can vary depending upon the method of processing employed and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine scent.
Best coffee beans 1kg reflects the rich culture of Oromo people. It is believed that they first began to make use of coffee from the 10th century AD, mixing it with edible fats to create 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.
The farms of the Guji Zone produce both washed and natural processed coffee. The difference lies in the manner that the coffee cherry is processed after harvesting. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the acidity of the coffee and the bright notes of taste. The beans are dried on beds that are raised. This ensures the proper temperature and consistency of the drying process.
The natural process, on the other hand, leaves the bean intact as it dries. This produces a more balanced cup that has complex flavors and a silky mouthfeel. This process requires the highest skill and care to ensure that the beans are not burned or overcooked. This level of skill is what makes a great 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 allows the coffee to express its fullest floral, fruity and creamy flavours. It's perfect for any occasion. If you're looking for a morning pick me up or a sophisticated beverage to enjoy with your friends 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 biggest producer of commercial grade coffee. It is famous for its citrus and floral notes. It is also known as a full-bodied coffee with vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.
Coffee farming is a major source of income for the 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 requires only a small amount of soil, water and fertilizer. The harvesting is done by hand which reduces the use of pesticides as well as machines.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic farming. It provides its members with housing, education and clean drinking water. It also provides technical support on the farm, and helps the farmers market their coffees to specialty markets. This helps them continue to improve their production and quality.
This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This coffee makes a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent 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. The beans will develop slowly, allowing them to absorb nutrients. This results in a coffee with an acidity that is low and a body that resembles tea. This is an extremely versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the perfect coffee for those who want to taste the essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. This is a great choice for those who like a light roast, as it brings out the subtle flavors of the coffee.
Harar
In the eastern part of Ethiopia and bordered by Somalia to the southeast, Djibouti to the east, Sudan to the south and Eritrea to the northeast, Harar is known for its coffee. It is a wild variety Arabica that has an aroma and flavor that resembles wine. Harar is different from other coffees that are wet-processed is dry-processed and is often called espresso in Western countries. Natural processing gives it the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and intensely spicy aroma.
It is a good option for those who prefer a full-bodied rich and sweet coffee with hints of chocolate and berries. The beans are harvested on small farms close to cities and then dried out in the sun. The coffee is then ground and flavored with sugar. Traditionally, Harar is served with anise or fennel (known as ajwa) to give it a sweet and a scent. You can also enjoy it with a pastry or cake.
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. This coffee is grown at altitudes of 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted hyenas. This coffee is processed dry and has a rich, creamy crema and full body 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 enjoying the vibrant atmosphere.
The city is also well-known for its khat, which is chewed by locals to create an unhurried and relaxed lifestyle. In the old town, you'll discover a variety of teas and cafes where you can sample the drinks. Chewing khat can ease certain digestive issues and can help reduce the risk of heart disease, but it should be consumed in moderate amounts. Chewing khat for more than 3 days could cause numerous health problems, including stomach ulcers and constipation.