Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential component of Ethiopian culture and their varieties that are heirloom are among the best in the world. They are renowned for their the complexity of their florals and the citrusy flavor.
Legend has it that a goat herder discovered the benefits of coffee when his herd became restless and consumed the fruits.
Yirgacheffe
The high altitudes and rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the environment and ensuring that their communities can access sustainable livelihoods. They are also committed to increasing gender equality and wellbeing 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 famous for its delicate floral notes and sweet fruity flavor. It has a silky finish and is perfect for any occasion. It can be enjoyed as a breakfast beverage or a post-workout boost. It is also a good choice for those who like to drink iced coffee, or are looking to test different brewing methods. This coffee is available in whole beans, allowing the user to taste the full range of flavors.
This particular lot comes from the kebele 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 work with 900 smallholders that cultivate coffee in gardens-sized parcels to earn extra income or as a hobby.
Wet processing involves the beans to be soaked in large vats, until the mucilage and fruits have been removed. The naked beans are then dried. This creates the classic washed Yirgacheffe coffee, with notes of flowers, citrus, and chocolate. It is lighter than the natural Yirgacheffe and has more prominent acidity.
During organic coffee beans 1kg , coffee farmers handpick cherries and transport them to washing stations in baskets. After the cherries have been cleaned and sorted after which they are dried in the sun. This process creates the cup with floral and citrus notes, and is the most popular version of Ethiopian coffee. The roasting process amplifies the lemony and floral aromas of this variety.
Many coffee drinkers have noticed that Yirgacheffe has a vibrant and fresh taste, with hints of lemon, wine, berry, and more. They are renowned for their fruity, crisp flavors and smooth finish. They are a good option for those who prefer moderate to light roast. It is best to eat them without cream or milk since they can mask the distinctive flavor. It pairs well with strong, sour cheeses and spices that bring out the herbal and citrus notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. The region is also home to several regional landraces, which all have distinct flavors. Coffees from this region are often medium to full-bodied, and are great for both filter and espresso. The flavor of coffee may vary depending upon the processing method used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes.
Guji's distinctive coffee reflects the rich culture of the Oromo people. They started using coffee in the 10th century, mixing it with edible fats to create energy balls that they could consume during long journeys. Today, the Oromo people continue to cultivate their own coffee in a way that honors the region's heritage and reflects its vibrant natural and cultural beauty.
Similar to other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference lies in how 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 taste notes. The beans are then dried on raised beds. This ensures a uniform and controlled drying process.
The natural process leaves the coffee bean intact when it is dried on the bed. This produces a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires the highest skill and care to ensure that the beans aren't burned or overcooked. This level of craftsmanship is what makes a great Guji.
Guji’s coffees are known for their smoothness, and a delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process permits the best expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion, whether you are looking for a morning pick-me-up or a classy drink to enjoy with friends.
Sidamo
Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is known for its citrus and floral notes. It is also renowned for its full body and fresh acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a sought-after coffee due to its unique floral aromas and distinctive flavor profiles.
Coffee farming is an important source of income for people in this region. It is also a major element in preserving the environment and culture. Coffee production is a sustainable process that requires very little amount of water, land and fertilizer. The harvest is typically done by hand, which reduces the need for machines and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It offers its members housing, education and clean drinking water. It also provides technical support on the farm and assists them market their coffees to specialty markets. This allows them to continue to improve their production and quality.
This coffee is from the Kilenso Resa co-op and has been dried without the use of any chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and the hint of milk chocolate. This is a beautiful coffee that showcases the 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 are able to absorb nutrients. The result is a cup with a low acidity and a tea-like body. It's an extremely versatile and well-rounded coffee that is a great choice for hot or chilled. This is the ideal coffee for those who wish to taste the essence of Ethiopian coffee. This is a must-try for all coffee lovers. It's also a great option for those who like light roasting because it highlights the subtleties of the coffee's flavor.
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 with the aroma and flavor of wine. Harar, unlike other coffees that are wet-processed, is dry-processed and is often called espresso in the Western world. The natural processing process gives it a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is known for its intensely spicy flavor and strong chocolate notes.
It is a good option for those who prefer an intense rich and sweet cup of coffee with a hint of chocolate and berries. The beans are gathered in small farms near the cities 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 add sweetness and aroma. It can also be enjoyed with a cake or pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the special beans and processing methods. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted hippos. This coffee is processed dry and has a full body and a thick crema when made into espresso.
In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and traditional dresses to livestock and electronics. Spend an afternoon wandering the stalls, and enjoy the buzzing atmosphere.
The city is also well-known for its khat, a drink chewed by residents to promote an unhurried and relaxed lifestyle. In the old town, you'll find a wide variety of teas and cafes where you can sample the drinks. It is a great way to prevent heart disease and ease digestive problems by chewing khat. However it is essential to take it in moderate amounts. Chewing khat more than 3 days can cause various health issues such as stomach ulcers and constipation.