Ethiopian Coffee Beans 1kg
Coffee is an integral element of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are renowned for their floral complexity and citrus flavors.
Legend is that a goat herder discovered the wonders of coffee when his herd was agitated and ate the fruit.
Yirgacheffe
The high altitudes and the rich soil of the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment, and to ensure that their communities can gain sustainable livelihoods. They also believe in encouraging gender equality and the well-being for young women. The combination of these factors creates Yirgacheffe one of the world's most prized coffee beans.
The Yirgacheffe coffee is famous for its delicate floral and fruity flavors. It has a smooth finish and is ideal for any occasion. It can be enjoyed as a breakfast beverage or for a refreshing afternoon drink. It's also a good choice for those who like to drink iced coffee, or want to try out different methods of brewing. This coffee is available as whole beans, allowing the consumer to experience the variety of flavors.
This particular lot comes from the kebele village of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is processed wet 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 to supplement their income and as an interest.
When coffee is wet processed, the beans are stored in large vessels until all the fruit and mucilage have been removed. The naked beans are then dried. This process creates the classic washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has more intense acidity.
During harvest, coffee growers pick cherries by hand and transport them in baskets to the washing stations. After the beans have been washed and sort and dried in the sun, they are then roasted. This process creates a cup with floral and citrus notes, and is the most well-known type of Ethiopian coffee. The roasting process enhances the floral and lemony scents of this coffee.
Many coffee drinkers have noted that Yirgacheffe has a vibrant and fresh taste, with hints of lemon, wine and berry. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. coffee bean 1kg is best to eat them without milk or cream since they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices that highlight the herbal and citrus notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. The region is also home to numerous regional landraces that possess a distinct flavor profile. The coffees from this region are usually medium to full-bodied and are ideal for filter and espresso. However, the flavor of the coffee will vary depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.
Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they first began to use coffee in the 10th century AD, combining it with edible fat to make bite-sized energy balls which they would chew while traveling for long distances. The Oromo people still grow their own coffee today in a way that honors their past and reflects the stunning natural and cultural beauty of the region.
Similar to other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference lies in how the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps maintain the acidity of the coffee, as well as the bright notes of taste. The beans are dried on beds that are raised. This ensures a consistent and regulated drying process.
The natural process however, leaves the bean intact while it dries. This creates a cup with rich flavor and silky texture. This process requires the greatest amount of skill and care to prevent the beans from being burned or overcooked. This level of craftsmanship is what makes a good Guji.
Guji's coffees are renowned for their smoothness and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process allows for the most full expression of the floral, fruity and creamy tastes of this coffee. It's perfect for any occasion. If you're looking for a quick morning boost or a sophisticated beverage to enjoy with your loved ones this coffee is the one for you.
Sidamo
A fruity and rich coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and berry notes. It is also known as a full-bodied coffee with lively acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a highly sought-after coffee due to its distinctive floral aromas and flavor profiles.
Coffee farming is a crucial source of income for people of this region. It is also a major contribution to the preservation of the environment and culture. Coffee production is sustainable and requires a minimal amount of land, water and fertilizer. The harvest is typically done by hand, which decreases the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is focused on organic farming and is committed to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also offers technical assistance on the farm, and helps members market their coffees in specialty markets. This assists them in improving their coffee quality and production.
This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and hints of milk chocolate. This is a gorgeous coffee that showcases the craftsmanship 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 cup with an acidity that is low and a body that resembles tea. It is a well-rounded and versatile coffee that can be enjoyed hot or iced. This is the ideal coffee for those who want to experience the true essence Ethiopian coffee. coffee beans 1kg is a must try for anyone who is a coffee lover. This is a great option for those who prefer lighter roasts, because it brings out the subtle flavors of the coffee.
Harar
Located in the eastern part of Ethiopia and is 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 distinct wild-variety Arabica with an almost wine-like flavor and aroma. Harar unlike other coffees that are wet-processed is dry-processed, and is typically called espresso in Western countries. The process is natural and allows for an intense fruity taste with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma.
It is a good choice for those who like a full-bodied, rich and sweet coffee with notes of berries and chocolate. The beans are sourced from small farms near 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 can also be enjoyed with a pastry or cake.
Another popular coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its special bean and processing method. The coffee is grown at altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted Hyenas. This coffee is processed dry and has a rich crema and full body when brewed into espresso.
In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and traditional clothes to livestock and electronic devices. Spend an afternoon exploring the stalls, and taking in the electric atmosphere.
The city is also known for its Khat. Locals chew it to create a tranquil and slow lifestyle. You can taste a range of varieties at the many cafes and tea houses that are located in the old town. It can be beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is crucial to take it in moderation. Chewing khat for longer than 3 days could cause a variety of health problems, including stomach ulcers and constipation.