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 renowned for their floral complexity and citrus flavor.
Legend has it that a goat herder discovered the wonders of coffee when his herd was agitated and took a bite of the fruit.
Yirgacheffe
The high altitudes and rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment and ensure that their communities can gain sustainable livelihoods. They are also committed to promoting gender equity and the well-being for young women. These factors make Yirgacheffe coffee one of the most sought-after coffees around the world.
The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a smooth finish and is ideal for any occasion. It is perfect to enjoy a cup of coffee in the morning or an afternoon pick-me up. It is also a good choice for those who like to drink iced coffee, or want to try out different methods of brewing. The coffee is available as whole beans, which allows the user to taste the full range of flavors.
This particular batch comes from the kebele (or village) of Idido, in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders that cultivate coffee in garden-sized parcels for supplemental income or hobby.
Wet processing involves the beans being soaked in large vats, until the mucilage and fruit have been removed. The beans are then dried until they are bare. This process yields the traditional washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.
During harvest, coffee farmers collect cherries by hand, and carry them in baskets to washing stations. After the beans are washed and sort, they are then sun-dried. This process produces a cup with floral and citrus notes, and is the most popular version of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this particular variety.
Many coffee drinkers have noted that Yirgacheffe has a bright and fresh taste, with hints of wine, lemon and berry. These beans are also known for their crisp, fruity flavors and smooth finish. They are a great choice for those who like moderate to light roast. It is recommended to consume them without milk or cream as they can mask the unique flavor. It's great with strong, sour cheeses and spices that bring out the herbal and citrus notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. The region also hosts several regional landraces, which all have a different flavor profile. The coffees from this area tend to be medium to full-bodied, and they are ideal for filter and espresso. The taste of coffee can vary depending upon the method of processing used and the farm. For instance, the freshly brewed Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine aroma.
Guji's unique coffee reflects the rich culture of Oromo people. It is believed that they began to make use of coffee as early as the 10th century AD. They mixed it with edible fat to make bite-sized energy balls that they ate on long journeys. Today the Oromo people continue to grow their own coffee in a manner that is respectful of the heritage of the region and reflects its vibrant natural and cultural beauty.
Similar to other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference is in the method by which the coffee cherry is processed after the harvesting. The coffee that is washed is removed 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 beds that are raised. This ensures a consistent and regulated drying process.
The natural process, on the other hand leaves the bean unharmed as it dries. This produces a cup with a complex flavor and a silky texture. This process requires a huge amount of skill and attention to prevent the beans being burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee.
Guji’s coffees are known for their smoothness, and delicious taste. They are excellent for both filter and espresso and can be made at any roast level. The natural process allows the coffee to release its most fruity, floral and creamy tastes. It is ideal for any occasion. Whether you want a morning pick me up or a refined beverage to share with your friends this coffee is perfect ideal for you.
Sidamo
Ethiopia is the place where coffee was first developed. coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is renowned for its floral and citrus notes. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.
Coffee farming is a significant source of income for people in this region. It is also a key 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 reduces the use of pesticides as well as machines.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region 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 like housing, education, and drinking water that is safe for consumption. It also provides technical support on the farm, and helps them market their coffees to specialty markets. This helps them to improve their coffee production and quality.
This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This makes a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. This is a gorgeous cup of coffee that showcases the artisanship and skill of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. The beans will grow slowly and allow them to absorb nutrients. The result is a coffee with a low acidity and a tea-like body. It is a well-rounded 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. 1kg arabica coffee beans is a must try for anyone who loves coffee! It is also a good choice for those who enjoy lighter roasting, since it accentuates the subtleties of the coffee's flavours.
Harar
Located 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 the aroma and flavor of wine. Harar is different from other coffees that are wet-processed is dry-processed and is often called espresso in Western countries. Natural processing allows for a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is known for its intensely spicy scent and strong chocolate notes.
This is a fantastic choice for those who love a rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are harvested in small farms close to cities and then dried in the sun. The coffee is then ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and a scent. It can also be 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 special bean and processing methods. The 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. The coffee is dried-processed 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 bustling marketplaces which sell everything from spices and traditional dresses to livestock and electronics. Take a stroll around the stalls and taking in the electric atmosphere.
The city is also well-known for its khat, which is chewed by residents to promote a slow and relaxed daily life. In the old town, you will find a wide variety 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 important to consume it in moderation. Chewing khat for more than three days can lead to a number of health issues, including constipation and stomach ulcers.