Ethiopian Coffee Beans 1kg
Ethiopian coffee is a staple of Ethiopian culture and their varieties that are heirloom are among the top in the world. They are famous for their the complexity of their florals and the citrusy flavor.
Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began eating the berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities have the ability to access sustainable livelihoods. They also are committed to promoting gender equity and the health of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.
The coffee cultivated in the Yirgacheffe region is renowned for its delicate floral nuances and sweet fruity flavor. It has a smooth, round finish that is perfect for any occasion. It's perfect for a morning beverage or an afternoon pick-me up. It's also a great choice for those who like to drink iced coffee or want to try out different brewing methods. This coffee is also available as a whole bean, which lets the user explore all its flavor profiles.
This particular lot is from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee on plots that are garden-sized to earn extra income or as an interest.
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 creates the classic washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity.
During the harvest season coffee farmers pick cherries and then transport them to washing stations in baskets. After the beans have been washed and separated, they are dried in the sun. This produces the cup with citrus and floral notes. It is the most sought-after type of Ethiopian coffee. The roasting process enhances the lemony and floral aromas in this variety.
Many coffee drinkers note that Yirgacheffe provides a fresh and clean taste, with notes of wine, lemon and berry. The beans are famous for their fruity, crisp flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. It is best to consume these without cream or milk because they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices that enhance the herbal and citrus notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. It is also home to many regional landraces, each one offering a unique flavor profile. The coffees from this region are usually medium to full-bodied, and they are perfect for both filter and espresso. However, the flavor of the coffee will vary depending on the processing method and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine aroma.
Guji's distinctive coffee reflects the rich culture of Oromo people. It is believed that they began to drink coffee in the 10th century AD. They mixed it with edible fat to create bite-sized energy balls which they would chew while on long journeys. The Oromo people continue to grow their own coffee in a manner that honors their culture and is a reflection of the stunning natural and cultural beauty of the region.
The farms in the Guji Zone produce both washed and natural processed coffee. The difference lies in the way the coffee cherry is processed. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps preserve the acidity of the coffee, as well as the bright notes of taste. The beans are then dried on beds that are raised. This helps to ensure an even temperature and a consistent drying process.
The natural process leaves the coffee bean unharmed when it is dried on the bed. This results in an energised cup with complex flavors and a silky mouthfeel. This process requires a lot of skill and care to ensure that the beans are not burned or overcooked. Best coffee beans 1kg Coffeee of craftsmanship is what makes a top Guji.
Guji's coffees are renowned for their smoothness and delicious taste. They are great 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 of this coffee. It is perfect for any occasion. Whether you want a quick morning boost or a refined beverage to enjoy with your loved ones this coffee is the one ideal for you.
Sidamo
A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is well-known for its citrus, floral and fruity notes. It is also known as a full-bodied, robust coffee with lively acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a highly prized coffee due to its distinctive floral aromas and flavor profiles.
Coffee farming is a major source of income for those in this region. It is also an important contributor to the preservation of culture and the environment. The production of coffee is sustainable, and requires a minimal amount of fertiliser, water, and land. The harvest is done by hand, which minimizes the use of pesticides and machinery.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It offers benefits to its members, such as housing, schooling and clean drinking water. It also offers technical assistance to the farm, and helps members sell their coffees on specialty markets. This helps them continue to improve their coffee production and quality.
This coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This produces a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a gorgeous coffee that showcases the craftsmanship of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans develop slowly and have more time to absorb nutrients. The result is a cup with a low acidity and a body that resembles tea. It is an incredibly versatile and well-rounded cup that can be enjoyed hot or iced. This is the ideal coffee for those looking to experience the true essence Ethiopian coffee. This is a must try for anyone who is a coffee lover. This is a great choice for those who like a light roast, because it highlights the subtle flavors of the coffee.
Harar
Harar, located in eastern Ethiopia, is famous 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 with a wine-like aroma and taste. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing process gives it a fruity flavor 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 choice for those who enjoy a rich sweet and full-bodied coffee with notes of berries and chocolate. The beans are sourced from small farms close to the city, then dried in the sun. The coffee is then finely ground and flavored with sugar. Harar is typically served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It can also be enjoyed with a slice of cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the particular bean and processing methods. This coffee is grown at altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted hippos. This coffee is dried processed and has a rich, creamy crema and full body when made into espresso.
In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and traditional clothes to livestock and electronic devices. Spend an afternoon exploring the stalls, taking in the buzzing atmosphere.
The city is also known for its khat. People chew it to create a tranquil and slow life. In the old town, you can discover a variety of teas and cafes in which you can sample the teas. Chewing khat can help alleviate some digestive issues and help prevent heart disease, but it must be consumed with moderation. Chewing khat for more than three days may cause a variety of health issues like stomach ulcers and constipation.