Ethiopian Coffee Beans 1kg
Coffee is a vital part of Ethiopian culture and their heirloom varieties are some of the most exquisite in the world. They are famous for their the floral complexity and citrus taste.
Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began consuming the coffee berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to preserve the local environment and ensure that their communities can gain sustainable livelihoods. They also are committed to encouraging gender equality and the health of young women. The combination of these elements make Yirgacheffe one of the most sought-after coffee beans.
The coffee that is grown in the Yirgacheffe region is renowned for its delicate floral flavors and sweet fruity flavor. It has a smooth, long-lasting finish and is perfect for any occasion. It is perfect for a morning beverage or an afternoon pick-me up. It is also a good choice for those who like to drink iced coffee or who want to experiment with different methods of brewing. This coffee is available in whole beans, allowing the consumer to enjoy all of its flavors.
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 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 for supplemental income or hobby.
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 produces classic washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.
During the time of harvest coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This process produces a cup that has floral and citrus 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.
Many coffee drinkers have noticed that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon, berry, and more. They are renowned for their refreshing, fruity flavors and smooth finish. They are a good option for those who prefer moderate to light roast. They are best consumed without cream or milk which can muddle the distinctive flavor of this particular variety. It's great with strong, sour cheeses and spices to enhance 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 many regional landraces, each offering a distinctive flavor profile. Coffees from this region are typically medium to full-bodied, and are excellent for 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 floral jasmine aroma, and floral notes.
The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they began to use coffee in the 10th century AD. They mixed it with edible fats to make bite-sized energy ball that they ate traveling for long distances. Today the Oromo people continue to cultivate their own coffee in a way that honors the region's heritage and showcases its natural and cultural beauty.
The farms of the Guji Zone produce both washed and natural processed coffee. The difference lies in the way the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the acidity of the coffee and fresh tasting notes. The beans are dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process.
However, the natural process leaves the coffee bean intact as it dries on the bed. This creates a cup with rich flavor and silky texture. This process requires a huge amount of skill and attention in order to avoid the beans from being burned or overcooked. It is this level of craftsmanship that makes a great Guji coffee.
Guji's coffees are renowned for their smoothness, and exquisite taste. They are great for both filter and espresso and can be brewed at any roast level. The natural process allows the coffee to express its most fruity, floral and creamy flavours. It is ideal for any occasion. Whether you want a quick morning boost or a sophisticated beverage to enjoy with your loved ones, this coffee is for you.
Sidamo
A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and fruity notes. It is also renowned for its full body and crisp acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and distinctive flavor profiles.
The cultivation of coffee is a significant source of income for the people living in this region. It is also a significant factor in the preservation of the environment and culture. Coffee production is sustainable and uses a small amount of land, water and fertilizer. The harvest is done by hand which reduces the use of pesticides as well as machines.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It provides its members with housing as well as education and clean drinking water. It also provides technical assistance on the farm, and helps members market their coffees in specialty markets. This allows them to continue to improve their production and quality.
This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This coffee makes a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk chocolate. This is a gorgeous coffee that showcases the craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. The beans will develop slowly which allows them to absorb nutrients. The result is a coffee with low acidity and a tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed hot or iced. This is the perfect coffee for those who want to taste the essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. It's also a great choice for those who enjoy lighter roasting, since it accentuates the subtleties of the coffee's flavor.
Harar
Harar, located in the eastern part of Ethiopia is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea on the northeast. It is a distinct wild-variety Arabica with an almost wine-like aroma and taste. Harar is different from other coffees that are wet-processed is dry-processed, and is typically called espresso in the Western world. Natural processing allows for an aroma that is fruity with notes of blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and intensely spicy aroma.
It is a good choice for those who enjoy full-bodied rich and sweet coffee with notes of berries and chocolate. The beans are sourced from small farms in the vicinity of the city, and then dried in the sun. The coffee is then ground and infused with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as Ajwa) to give it a sweet and fragrance. It is also consumed with a slice cake or pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and taste due to the unique bean and processing techniques. This coffee is grown in Harar, a region with an ancient walled town that is home to spotted Hyenas. It is grown at altitudes up to 1,800 meters. coffee beans 1kg arabica is processed dry and has an intense body and a rich crema when made into espresso.
In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and clothes to electronics and livestock. Take a stroll through the stalls, taking pleasure in the vibrant atmosphere.
The city is also renowned for its khat. Locals chew it to create a tranquil and slow life. In the old town, you'll find a wide selection of teas and cafes where you can taste the drinks. Chewing khat may help ease some digestive issues and help prevent heart disease, but it must be taken in moderate amounts. Chewing khat for longer than three days may lead to a number of health issues like constipation and stomach ulcers.