Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential component of Ethiopian culture and their heirloom varieties 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 goatherder discovered coffee's wonders when his herd became restless and began eating the fruits.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to protect the local environment and ensure that their communities are able to gain sustainable livelihoods. They also believe in promoting gender equity and the health of young women. The combination of these aspects makes Yirgacheffe one of the most sought-after coffee beans.
The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a soft, smooth finish that is appropriate for any occasion. It can be enjoyed for breakfast or as 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. It is also available as whole beans, allowing the consumer to enjoy the variety of flavors.
This particular lot comes from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders who grow coffee in garden-sized parcels for supplemental income or hobby.
Wet processing involves the beans being soaked in large vessels, until the mucilage and fruits have been removed. The beans are then dried until they're bare. This process yields the classic washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has more prominent acidity.
During the harvest time coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are washed and sort and dried in the sun, they are then roasted. This makes the cup with floral and citrus notes. It 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 noticed that Yirgacheffe offers a bright and clean taste, with hints of lemon, wine and berry. The beans are also renowned for their crisp, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. They are best consumed without cream or milk as they can mask the unique flavor of this type of roast. It pairs well with strong, sour cheeses and spices that highlight the herbal and citrus notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region is also home to numerous regional landraces that have a different flavor profile. The coffees from this area tend to be medium to full-bodied, and they are perfect for both espresso and filter. The flavor of coffee can differ based on the method of processing used and the farm that produces it. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine aroma.
Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they first began to make use of coffee as early as the 10th century AD, mixing it with edible fat to make bite-sized energy balls which they would chew while traveling for long distances. The Oromo people continue to grow their own coffee in a manner that honors their culture and reflect the vibrant natural and cultural beauty of the region.
As with other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference lies in the method by which the coffee cherry is processed after harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the acidity of the coffee, as well as the bright notes of taste. organic coffee beans 1kg are dried on beds that are raised. This helps to ensure the proper temperature and consistency of the drying process.
In contrast, the natural process keeps the coffee bean in its entirety as it dries on the bed. This produces a cup with rich flavor and silky texture. This process requires the highest amount of skill and care to prevent the beans being burned or overcooked. It is this level of skill that makes a top Guji coffee.
Guji's coffees are renowned for their smoothness, and exquisite taste. They can be brewed as filter or espresso at any roasting level. The natural process allows the coffee to express its most fruity, floral and creamy flavours. It's perfect for any occasion. If you're looking for a morning pick me up or a classy drink to enjoy with your friends, this coffee is for you.
Sidamo
Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is known for its floral and citrus notes. It is also referred to as a full-bodied coffee that has vibrant acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.
Coffee farming is an important source of income for the people in this region. It is also a significant factor in the preservation of the environment and culture. The production of coffee is sustainable and requires a minimal amount of fertiliser, water, and land. The harvest is usually done by hand, which decreases the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop focuses on organic agriculture and is committed to improving the lives of its members. It provides benefits to its members like housing, schooling and clean drinking water. It also provides technical support on the farm and helps them sell their coffees to specialty markets. This helps them improve their coffee quality and production.
This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. The coffee is smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk-chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. This means that the beans develop slowly and have more time to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance, and a tea-like body. It is a well-rounded and versatile coffee that is able to be enjoyed hot or iced. This is the perfect coffee for those looking to experience the real essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. It's also a good choice for those who prefer light roasting because it brings out the subtleties of the coffee's flavours.
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 on the northeast. It is a distinctive wild variety Arabica with an almost wine-like aroma and taste. Contrary to other coffees that are processed with water, Harar is dry-processed, and is often called espresso in the West. Natural processing gives it a fruity flavor with notes of apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.
This is a fantastic option for those who like an intense, sweet and full-bodied cup of coffee with notes of berries and chocolate. The beans are harvested on small farms close to cities and then dried in the sun. The coffee is then ground and infused with sugar. Harar is typically served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. Harar can also be served with a slice of 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 methods. This coffee is grown in Harar an area that has an ancient walled town which is home to Hyenas with spotted spots. It is grown at altitudes of up to 1,800 feet. This coffee is processed dry and has a rich, creamy crema and full body when it is made into espresso.
In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and traditional clothes to livestock and electronic devices. Spend coffee beans 1kg exploring the stalls and taking in the buzzing atmosphere.
The city is also known for its Khat, which is chewed by the locals to create a relaxed and slow daily lifestyle. You can try a variety of khats at the many 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 moderation. Chewing khat more than three days can lead to a variety of health problems, including stomach ulcers and constipation.