Ethiopian Coffee Beans 1kg
Ethiopian coffee is a staple of Ethiopian culture, and their heirloom varieties are among the best in the world. They are known for floral complexity and citrus flavor.
Legend has it that the coffee-loving goatherder was able to discover its wonders when his herd became agitated and began consuming the fruits.
Yirgacheffe
The high altitudes as well as the rich soil of the Yirgacheffe region create ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They also believe in encouraging gender equality and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after coffee beans in the world.
The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a smooth, rounded finish that is appropriate for any occasion. It is ideal to enjoy a cup of coffee in the morning or a post-workout pick-me-up. Additionally, it's a great choice for those who like drinking iced coffee, or wish to try different methods of brewing. This coffee is available in whole beans, allowing the consumer to experience all of its flavors.
This particular lot is from the kebele, or village, of Idido in the woreda 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 who grow coffee in gardens-sized parcels to earn extra income or as a hobby.
Wet processing involves soaking the beans in large vats, until the mucilage and fruit have been removed. Best coffee beans 1kg are then dried until they are dry. This process produces the traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter than the natural Yirgacheffe and has a more prominent acidity.
During the time of harvest coffee farmers handpick cherries and then transport them to washing stations in baskets. After the cherries have been cleaned and sorted, they are then sun-dried. This process creates the cup with citrus and floral notes and is the most popular type of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this particular variety.
Many coffee drinkers have noted that Yirgacheffe has a vibrant and clean taste with hints wine, lemon and berry. They are renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who enjoy moderate to light roast. They are best consumed without cream or milk which can muddle the distinctive flavor of this type of roast. It is a great match for sour, strong cheeses and spices that enhance the citrus and herbal notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. It is also home to numerous regional landraces, with each offering a distinct flavor profile. The coffees from this region tend to be medium to full-bodied and are great for both filter and espresso. The flavor of coffee may vary depending upon the method of processing used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes as well as floral jasmine scent and floral notes.
The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they began to drink coffee as early as the 10th century AD, mixing it with edible fat to create bite-sized energy balls that they ate traveling for long distances. Today, the Oromo people continue to cultivate their own coffee in a way that is respectful of the region's history and reflects its vibrant natural and cultural beauty.
Like many other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are then dried on raised beds. This ensures a consistent and regulated drying process.
The natural process, on the other hand, leaves the bean intact while it dries. This produces an energised cup with rich flavors and a silky mouthfeel. This process requires the highest amount of skill and care in order to avoid the beans becoming burned or overcooked. This level of craftsmanship is what makes a good Guji.
Guji's coffees are renowned for their smoothness and exceptional taste. They are excellent for both filter and espresso, and can be used at any roast level. The natural process allows the coffee to release its fullest fruity, floral and creamy flavours. It is perfect for any occasion, whether you are looking for a morning pick-me-up or a classy drink to share with your friends.
Sidamo
A ripe and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is famous for its floral and citrus notes. It is also referred to as a full-bodied coffee that has lively acidity. The Sidamo region includes the micro-region of Yirgacheffe, which is a sought-after coffee due to its distinctive floral aromas and flavor profiles.
Coffee farming is a vital source of income for the people of this region. It is also a significant factor in the preservation of culture and the environment. Coffee production is sustainable and requires a very little amount of water, land and fertilizer. The harvest is carried out by hand which reduces the use of pesticides and machines.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It offers its members housing education, as well as clean drinking water. It also provides technical assistance to the farm and assists 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 co-op and has been dried without any chemicals. This makes a smooth and creamy cup that has notes of blackberry, strawberry and the hint of milk chocolate. This is a stunning coffee that showcases the artisanship of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. This means that the beans grow slowly and have more time to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance and tea-like body. This is a versatile and well-rounded coffee that can be enjoyed cold or hot. This is the perfect coffee for those who wish to taste the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a great choice for those who prefer lighter roasting, since it accentuates the subtleties of the coffee's flavors.
Harar
Harar, located in the eastern part of Ethiopia, is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a wild variety Arabica with the aroma and flavor of wine. Harar unlike other coffees that are wet-processed, is dry-processed, and is typically called espresso in Western countries. The natural process results in a pronounced fruity flavor with notes of strawberry, apricot and blueberry. Harar is known for its intensely spicy scent and strong chocolate notes.
This is a fantastic choice for those who enjoy an intense, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested from small farms in the vicinity of the city, then dried in the sun. Best coffee beans 1kg is then finely ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel (known as ajwa) to give it a sweet and a scent. It is also consumed with a slice cake or pastry.
Another coffee that is popular from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and processing technique. This coffee is grown in Harar, a region with an ancient walled town that is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 meters. The coffee is dried-processed and has a full body and rich crema when brewed into espresso.
Harar, in addition to its coffee, is known for its crazy markets which sell everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll around the stalls and taking in the buzzing atmosphere.
The city is also well-known for its Khat, which is chewed by residents to promote a slow and relaxed daily lifestyle. You can taste a range of khats at the many cafes and tea houses that are located in the old town. It is a great way to avoid heart diseases and ease digestive issues by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat for more than three days may result in a variety of health problems including stomach ulcers and constipation.