Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential component of Ethiopian culture, and their varieties of heirloom are among the top in the world. They are renowned for their floral complexity and citrus flavors.
Legend has it that a goat herder discovered the wonders of coffee when his herd was agitated and ate the fruits.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the local environment, and to ensure that their communities are able to gain sustainable livelihoods. They are also committed to promoting gender equity and the health of young women. The combination of these elements makes Yirgacheffe one of the world's most sought-after coffee beans.
The Yirgacheffe coffee is known for its delicate floral and fruity flavors. It has a smooth, round finish that is appropriate for any occasion. It's perfect for a morning beverage or a post-workout pick-me-up. It's also a great option for those who prefer to drink iced coffee, or who want to experiment with different brewing methods. This coffee is also available as a whole bean which allows the customer to experience all of its flavors.
This particular lot 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 grow coffee in gardens-sized parcels as a supplemental income or hobby.
Wet processing involves soaking the beans in large vats, until the mucilage and fruit have been removed. The naked beans are then dried. This method produces the classic washed Yirgacheffe coffee that has notes of citrus, flowers, and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.
During harvest, coffee growers pick cherries by hand and carry them in baskets to washing stations. After the beans are washed and sort, they are then sun-dried. This produces a cup that has citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this particular variety.
Many coffee drinkers have noticed that Yirgacheffe has a fresh and fresh taste, with hints of lemon, wine, berry, and more. The beans are famous for their refreshing, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. It is recommended to enjoy them without milk or cream because they can mask the distinctive flavor. It's great with sour, strong cheeses and spices that highlight the citrus and herbal notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It also hosts numerous regional landraces, each offering a distinctive flavor profile. The coffees from this region are usually medium to full-bodied and are perfect for both filter and espresso. However, the flavor of the coffee will vary according to the process and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes.
The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. They first began using coffee around the 10th century, mixing it up with edible fats to make energy balls that they could chew on 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 natural and cultural beauty.
The farms in the Guji Zone produce both washed and natural processed coffee. The difference is the way the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process preserves the acidity of the coffee and fresh tasting notes. The beans are then dried on raised beds. This ensures a regulated temperature and consistent drying process.
However, the natural process leaves the coffee bean in its entirety when it is dried on the bed. This creates a cup with rich flavor and silky texture. This process requires the greatest amount of skill and care in order to avoid the beans from being burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee.
Guji’s coffees are known for their smoothness, and a delicious taste. They are great for both filter and espresso, and can be used at any roast level. The natural process allows the coffee to release its fullest floral, fruity and creamy tastes. It is perfect for any occasion. Whether you want an early morning boost or a refined beverage to enjoy with your friends this coffee is the one ideal for you.
Sidamo
Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is known for its floral, citrus and fruity notes. It is also referred to as a full-bodied coffee that has lively acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.
Coffee farming is an important source of income for people in this region. It is also a significant factor in the preservation of culture and the environment. The production of coffee is sustainable and requires a small amount of land, water and fertilizer. The harvest is carried out by hand which reduces the use of pesticides as well as machinery.
The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is focused on organic agriculture and is dedicated to improving the lives of its members. It provides benefits to its members like housing, education, and drinking water that is safe for consumption. It also offers technical assistance to the farm, and helps members sell their coffees on specialty markets. This allows them to continue to improve their coffee production and quality.
This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This produces a smooth and creamy cup that has notes of blackberry, strawberry and hints of milk chocolate. It is a beautiful cup of coffee that shows off the artisanship and skill of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans are able to grow slower and have more time to absorb nutrients. The result is a cup with low acidity and a body that resembles tea. Coffeee is a very well-rounded and versatile coffee that is able to be enjoyed hot or iced. This is the perfect coffee for those looking to experience the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a good option for those who like light roasting, as it accentuates the subtleties of the coffee's flavours.
Harar
Harar located in eastern Ethiopia is renowned for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea in the northeast. It is a wild variety Arabica that has an aroma and flavor that resembles wine. Harar, unlike other coffees that are processed with water, 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 well-known for its intensely spicy aroma and strong chocolate notes.
It is a good option for those who prefer a full-bodied rich and sweet coffee with a hint of berries and chocolate. The beans are sourced from small farms near the city, and then dried in the sun. The coffee is then ground and infused with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. It is also served with a slice of cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique bean and processing methods. The coffee is grown at altitudes of 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted hippos. The coffee is dried-processed and has a full body and rich crema when it is made into espresso.
Harar as well as its coffee, is also known for its crazy markets that sell everything from spices to clothes of the culture to electronic gadgets and livestock. Spend a day wandering through the stalls, and enjoy the electric atmosphere.
The city is also known for its Khat. People chew it to make a relaxing and sluggish life. You can try a variety of khats at the many cafes and tea houses in the old town. It can be beneficial to prevent heart disease and ease digestive problems by chewing khat. However it is essential to consume it in moderation. Chewing khat for longer than 3 days could cause various health issues, including stomach ulcers and constipation.