Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential part of Ethiopian culture, and their heirloom varieties are among the best in the world. They are famous for their floral complexity and citrus-like flavors.
Legend has it, one goatherder discovered the wonders of coffee when his herd became restless and began consuming the coffee berries.
Yirgacheffe
The high altitudes and rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring that their communities can access sustainable livelihoods. They are also dedicated to promoting gender equality and the health of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees around the world.
The coffee grown in the Yirgacheffe region is famous for its delicate floral flavors and sweet fruity flavor. It has a smooth, rounded finish that is appropriate for any occasion. It is great as a breakfast beverage or a post-workout boost. It is also ideal for those who love drinking iced coffee or want to experiment with various methods of brewing. It is also available as a whole bean which allows the customer to explore all its flavors.
This particular lot is from the kebele (or village) of Idido, in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized for supplemental income and as a hobby.
Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruit have been removed. The beans are then dried until they are dry. This method produces traditional washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.
During the harvest time coffee farmers pick cherries and then transport them to the washing stations in baskets. After the beans have been washed and sort, they are then sun-dried. This makes a cup that has floral and citrus notes. It is the most well-known form for Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony scents of this coffee.
Many coffee drinkers have noted that Yirgacheffe has a bright and fresh taste, with hints of lemon, wine, berry, and more. They are renowned for their fruity, crisp flavors and smooth finish. They are a good option for those who prefer moderate to light roast. They are best consumed without cream or milk as they can mask the unique flavor of this type of roast. It pairs well with strong, sour cheeses and spices that bring out the citrus and herbal notes.
Guji
The Guji region is a rich volcanic soil, diverse landscapes and a great climate for coffee production. The region is also home to many regional landraces that each have a different flavor profile. The coffees from this area are usually medium to full-bodied and are ideal for espresso and filter. However, the taste of the coffee can vary depending on the processing method and the farm itself. coffee beans 1kg 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 Oromo people. They started using coffee in the 10th century, mixing it up with edible fats to create energy balls that they could take a bite of during long journeys. Today the Oromo people continue to cultivate their own coffee in a way that is respectful of the heritage of the region 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 is in the manner that the coffee cherries are processed after harvesting. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps preserve the coffee's acidity, and fresh tasting notes. The beans are dried on beds that are raised. This ensures a regulated temperature and consistent drying process.
In contrast, the natural process leaves the coffee bean intact as it dries on the bed. This produces a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires a lot of expertise and attention to ensure that the beans are not burned or overcooked. It is this level of care that makes a great Guji coffee.
Guji's coffees are famous for their smoothness, and a delicious 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 ideal for any occasion. If you're looking for an early morning boost or a sophisticated beverage to enjoy with your friends this coffee is the one ideal for you.
Sidamo
A ripe and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is known for its citrus and floral notes. It is also known for its full body and fresh acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a highly sought-after coffee due to its distinctive floral aromas and distinctive flavor profiles.
Coffee farming is a crucial source of income for the people living in this region. It is also a major factor in the preservation of culture and the environment. Coffee production is sustainable and requires a very little amount of water, land and fertilizer. The harvest is carried out by hand, which cuts down on the use of pesticides as well as machines.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is focused on organic farming and is dedicated 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 assists 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 any chemicals. This makes a smooth and creamy cup that has notes of blackberry, strawberry and the hint of milk chocolate. It is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. This means that the beans develop slowly and have more time to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance, and a tea-like body. This is a versatile and well-rounded coffee that is a great choice for cold or hot. This is the perfect coffee for those looking to experience the real essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. This is a great option for those who prefer light roasts as it brings out the subtle flavors of the coffee.
Harar
Harar, located in eastern 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 in the northeast. It is a wild variety Arabica with the aroma and flavor of wine. Harar, unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. Natural processing allows for a fruity flavor 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 enjoy an intense rich and sweet coffee with hints of berries and chocolate. The beans are sourced 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 anise or fennel seeds (known as anjwa) to enhance sweetness and aroma. Harar can also be served with a slice of cake or 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. The coffee is grown at high altitudes of 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted hippos. This coffee is processed dry and has an intense body and a rich crema when brewed into espresso.
In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and traditional clothes to electronics and livestock. Take a stroll around the stalls and enjoying the electric atmosphere.
The city is also famous for its khat, a drink chewed by the locals to create a slow and relaxed daily life. You can taste a range of khats at the many tea houses and cafes in the old town. Chewing khat can ease some digestive issues and help reduce the risk of heart disease, but it must be consumed in moderation. Chewing khat for more than three days may lead to a number of health problems including constipation and stomach ulcers.