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 known for their floral complexity and citrus-like flavors.
Legend is that a goat herder discovered the benefits of coffee when his herd was agitated and took a bite of the fruits.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the environment and ensuring that their communities have access to sustainable livelihoods. They are also dedicated to promoting gender equality and the health of young women. The combination of these aspects makes Yirgacheffe one of the most sought-after coffee beans.
The coffee that is grown in the Yirgacheffe region is renowned for its delicate floral nuances and sweet fruity flavor. It has a smooth, rounded finish that is suitable for any occasion. It is great for breakfast or a post-workout boost. It's also a good option for those who prefer to drink iced coffee, or who want to experiment with different methods of brewing. It is also available as a whole bean which lets the user taste all the flavor profiles.
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 wash station, where our partners work with 900 smallholders that cultivate coffee in gardens-sized parcels as a supplemental income or hobby.
When coffee is processed in a wet manner the beans are then stored in large vessels until all the fruit and mucilage are removed from them. The uncooked beans are then dried. This creates the traditional washed Yirgacheffe coffee, with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has more pronounced acidity.
During the harvest season coffee farmers pick cherries and then transport them to washing stations in baskets. After the beans are washed and sort, they are then sun-dried. This makes the cup with floral and citrus notes. It is the most well-known version of Ethiopian coffee. The roasting process amplifies the floral and lemony aromas of this variety.
Many coffee drinkers have noted that Yirgacheffe has a vibrant and clean taste with hints wine, lemon, berry, and more. They are also known for their crisp, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. They are best enjoyed without cream or milk, which can drown out the unique flavor of this type of roast. It's great with sour, strong cheeses and spices that enhance the herbal and citrus notes.
Guji
The Guji region is a fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. It also houses many regional landraces, with each offering a distinct flavor profile. The coffees from this region are often medium to full-bodied and are ideal for filter and espresso. However, the taste of the coffee may differ depending on the method of processing and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine aroma.
The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they began to make use of coffee as early as the 10th century AD. They mixed it with edible fats to create bite-sized energy balls that they chewed on while traveling for long distances. The Oromo people still grow their own coffee today in a manner that is respectful of their culture and is a reflection of the vibrant natural and cultural beauty of the region.
As with other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference is in the way that the coffee cherry is processed after harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process preserves the acidity of the coffee, as well as fresh 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 intact as it dries. This results in a cup that has rich flavor and silky texture. The process requires the most ability and care to ensure that the beans do not get burned or overcooked. It is this level of care that creates a wonderful Guji coffee.
Guji's coffees are famous for their smoothness and exquisite taste. They are excellent for both filter and espresso, and can be made at any roast level. The natural process allows for the best expression of the fruity, floral and creamy flavors in this coffee. It is perfect for any occasion. Whether you want a morning pick me up or a sophisticated beverage to enjoy with your friends, this coffee is for you.
Sidamo
Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is renowned for its floral and citrus notes. It is also renowned for its full body and vibrant fresh acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles.
Coffee farming is a crucial source of income for the people of this region. It is also a significant contributor to preserving the environment and culture. The production of coffee is sustainable and uses a small amount of water, land and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides and machinery.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop focuses on organic farming and is dedicated to improving the lives of its members. 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 to improve their coffee production and quality.
This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without any additional chemicals. The coffee is smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a stunning coffee that showcases the craftsmanship of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. The beans will grow slowly which allows them to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a well-rounded and versatile coffee that can be enjoyed hot or iced. This is the perfect coffee for those who wish to taste the true essence of Ethiopian coffee. It is a must-try for all coffee lovers! This is a fantastic choice for those who enjoy lighter roasts, because it highlights the subtle flavors of the coffee.
Harar
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 wild-variety Arabica with the aroma and flavor of wine. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. Natural processing gives it an aroma that is fruity with notes such as apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and intensely spicy aroma.
This is a fantastic option for those who like an intense, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested in small farms in the city and then dried out in the sun. The coffee is then finely grounded and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to give it a sweet and fragrance. It is also consumed with a slice cake or pastry.
Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its unique bean and processing method. Best coffee beans 1kg Coffeee is grown at high altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted Hyenas. The coffee is dried-processed and has a full body and a thick 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 livestock and electronic devices. Spend a day wandering through the stalls and taking in the vibrant atmosphere.
The city is also known for its Khat. People who eat it create a relaxed and slow lifestyle. In the old town, you can discover a variety of teas and cafes in which you can taste them. Chewing khat can ease certain digestive issues and can help aid in preventing heart disease, but it must be consumed in moderate amounts. Chewing khat for longer than three days can lead to a variety of health problems such as stomach ulcers and constipation.