Ethiopian Coffee Beans 1kg
Coffee is a vital part of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are known for floral complexity and citrus flavor.
Legend has it, one goatherder discovered the wonders of coffee when his herd began to become restless and began eating the coffee berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring their communities can access 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 coffee beans around the world.
The coffee that is grown in the Yirgacheffe region is renowned for its delicate floral notes and fruity sweetness. It has a smooth, round finish that is appropriate for any occasion. It is 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 brewing methods. This coffee is available as whole beans, allowing the consumer to experience the variety 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 work with 900 smallholders who cultivate coffee in small parcels of garden size for supplemental income or hobby.
When coffee is processed wet the beans are then stored in large vessels until all the fruit and mucilage have been removed. The naked beans are then dried. This produces the classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.
During the harvest season coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans have been washed and sorted, they are sun-dried. This process creates an aroma that is citrus and floral notes and is the most popular type of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this particular variety.
Many coffee drinkers appreciate that Yirgacheffe has a vibrant and clean taste, with hints of lemon, wine, and berry. They are renowned for their refreshing, fruity flavors and smooth finish. They are a good choice for those who like a light to medium roast. It is best to consume these without cream or milk as they can mask the unique flavor. It is a great match for strong, sour cheeses and spices to bring out the citric and herbal notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. The region is also home to many regional landraces that each possess a distinct flavor profile. The coffees of this region tend to be medium- to full-bodied and are perfect for both espresso and filter. Best coffee beans 1kg Coffeee of coffee may differ based on the method of processing used and the farm. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine aroma.
Guji's distinctive coffee is a reflection of the rich culture of Oromo people. It is believed that they first began to make use of coffee as early as the 10th century AD, combining it with edible fat to make bite-sized energy ball that they chewed on while on long journeys. Today the Oromo people continue to cultivate their own coffee in a manner that is respectful of the heritage of the region and showcases its natural and cultural beauty.
Similar to other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference lies in the manner that the coffee cherries are processed after harvesting. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity and bright tasting notes. The beans are dried on beds that are raised. This ensures a uniform and controlled drying process.
The natural process, on the other hand, leaves the bean intact while it dries. This creates a cup with an intense flavor and silky texture. This process requires a lot of ability and care to ensure that the beans aren't burned or overcooked. This level of craftsmanship is what makes a great Guji.
Guji's coffees are renowned for their smoothness, and delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process permits the best expression of the fruity, floral and creamy flavors in this coffee. It is perfect for any occasion. Whether you want an early morning boost or a classy drink to share with your friends this coffee is perfect the perfect choice for you.
Sidamo
A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is known for its floral and citrus notes. It is also known as a full-bodied, robust coffee with lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly sought-after 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 culture and the environment. Coffee production is sustainable and requires a small amount of water, land and fertilizer. The harvest is typically done by hand, which reduces the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop focuses on organic agriculture and is committed to improving the lives of its members. It offers its members housing, education and clean drinking water. It also provides technical assistance for the farm and helps members market their coffees in specialty markets. This helps them improve their coffee quality and production.
The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This results in a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a gorgeous cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.
The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. This means that the beans grow slowly and take longer to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance and tea-like body. It is an extremely versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the ideal coffee for those looking to taste the essence of Ethiopian coffee. It is a must-try for all coffee lovers! It's also a good choice for those who enjoy light roasting because it brings out the subtleties of the coffee's flavours.
Harar
Harar, located in the eastern part of 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 distinctive wild variety Arabica with an almost wine-like aroma and taste. Contrary to other coffees that are wet processed, Harar is dry-processed, and is often called espresso in the West. Natural processing gives it an aroma that is fruity with notes such as apricots, strawberries and blueberries. Harar is renowned for its intensely spicy aroma and strong chocolate notes.
It is a good option for those who prefer an intense, rich and sweet coffee with notes of chocolate and berries. The beans are harvested from small farms in the vicinity of the city, and then dried in the sun. The coffee is then finely ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to add sweetness and aroma. Harar can also be served with a slice of cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and taste due to the unique beans and processing methods. The coffee is cultivated in Harar which is a region that has an ancient walled town which is home to spotted Hyenas. It is grown at altitudes up to 1,800 meters. The coffee is dried-processed and has a full body and rich crema when brewed into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and traditional clothes to electronics and livestock. Spend a day exploring the stalls and taking in the buzzing atmosphere.
The city is also known for its Khat. Locals chew it to make a relaxing and sluggish life. You can taste a range of khats at the many cafes and tea houses that are located in the old town. Chewing khat can help alleviate some digestive issues and help reduce the risk of heart disease, but it should be consumed in moderate consumption. Chewing khat for longer than 3 days could cause a variety of health problems that include stomach ulcers as well as constipation.