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 renowned for their complex floral aroma and citrus flavor.
Legend has it, one goatherder discovered the wonders of coffee when his herd began to become restless and began consuming the coffee berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to preserve the local environment, and to ensure that their communities are able to access sustainable livelihoods. They are also committed to promoting gender equity and the well-being for young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffee beans around the world.
The Yirgacheffe coffee is renowned for its delicate fruity and floral flavors. It has a smooth, rounded finish that is suitable for any occasion. It can be enjoyed for breakfast or for a refreshing afternoon drink. Moreover, it is a great choice for those who like drinking iced coffee or would like to experiment with different methods of brewing. This coffee is available as whole beans, which allows the user to taste 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 are working with 900 smallholders that cultivate coffee in small parcels of garden size to earn extra income or as a hobby.
When coffee is processed wet, the beans are immersed in large vats of water until all of the mucilage and fruit have been removed from them. The beans are then dried until they are bare. This creates the classic washed Yirgacheffe coffee with notes of flowers, citrus, and chocolate. It is lighter than the natural Yirgacheffe and has a more prominent acidity.
During the harvest time coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans are washed and sort, they are then sun-dried. This produces the cup with citrus and floral notes. It is the most popular version of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony scents of this coffee.
coffee beans offer have noticed that Yirgacheffe offers a bright clean taste that is fresh and fresh with notes of wine, lemon and berry. They are also known for their crisp, fruity flavors and smooth finish. They are a great option for those who prefer medium to light roast. They are best enjoyed without milk or cream which can muddle the unique flavor of this particular variety. It is a great match for strong, sour cheeses as well as spices to highlight the herbal and citric notes.
Guji
The Guji region is a an abundant volcanic soil, a variety of landscapes and a great climate for coffee production. It also hosts numerous regional landraces, with each offering a distinctive flavor profile. Coffees from this region tend to be medium to full-bodied and are great for both filter and espresso. The taste of coffee can differ depending on the method of processing used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes.
The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they began to drink coffee from the 10th century AD, mixing it with edible fat to create bite-sized energy balls that they ate traveling for long distances. The Oromo people still grow their own coffee in a manner that honors their past and is a reflection of the vibrant natural and cultural beauty of the region.
Similar to other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the manner that the coffee cherries are processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity as well as its bright tasting notes. The beans are then dried on beds that are raised. This ensures an even temperature and a consistent drying process.
The natural process, on the other hand, leaves the bean intact while it is drying. This results in a more balanced cup that has complex flavors and a silky mouthfeel. This process requires a lot of ability and care to ensure that the beans do not get 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 can be brewed as espresso or filter at any roasting level. The natural process permits the fullest expression of the fruity, floral and creamy flavors in this coffee. It is ideal for any occasion. If you're looking for an early morning boost or a refined beverage to share with your friends this coffee is the one the perfect choice for you.
Sidamo
A rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is well-known for its floral, citrus and notes of berries. It is also known for its full body and vibrant sharp acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and distinctive flavor profiles.
Coffee farming is a vital source of income for people of this region. It is also a major element in preserving the environment and culture. The production of coffee is sustainable and requires a minimal amount of water, land and fertilizer. The harvest is usually done by hand, which decreases the need for machines and pesticides.
The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is dedicated to improving the lives of its members and focuses on organic farming. It offers its members housing, education and clean drinking water. It also provides technical assistance to the farm, and helps members sell their coffees on specialty markets. This helps them improve their coffee quality and production.
This coffee is from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. This is a gorgeous cup of coffee that shows off the artisanship and skill of Ethiopian producers.
The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a coffee with low acidity and a body that resembles tea. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and iced. This is the ideal coffee for those who wish to experience the true essence Ethiopian coffee. It is a must try for all coffee lovers! This is a fantastic choice for those who like a light roast, because it brings out the subtle flavors of the coffee.
Harar
In the eastern part of Ethiopia and 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 that has a wine-like aroma and taste. Harar unlike other coffees that are wet-processed, is dry-processed and is commonly called espresso in Western countries. Natural processing gives it a fruity flavor with notes of blueberries, strawberries, and apricots. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma.
It is a great choice for those who like an intense, rich and sweet coffee with hints of chocolate and berries. The beans are harvested from small farms in the vicinity of the city, then dried in the sun. The coffee is then finely ground and flavored with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It can also be consumed with a slice cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the special bean and processing techniques. This coffee is grown in Harar an area that has an ancient walled town that is home to spotted Hyenas. It is grown at altitudes of up to 1,800 meters. This coffee is dry processed and has a thick, rich crema and full body when it is made into espresso.
Harar in addition to its coffee, is known for its crazy markets which sell everything from spices cultural dresses to electronics and livestock. Spend an afternoon wandering the stalls and enjoying the buzzing atmosphere.
The city is also renowned for its khat. People who eat it create a tranquil and slow life. You can try a variety of flavors at the numerous tea houses and cafes in the old town. It can be beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is essential to take it in moderate amounts. Chewing khat for more than 3 days could cause various health issues such as stomach ulcers and constipation.