Ethiopian Coffee Beans 1kg

Coffee is a vital component of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are known for the complexity of their florals and the citrusy flavor.

Legend has it that one goatherder discovered the wonders of coffee when his herd became agitated and began consuming the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. 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 health of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees around the world.

The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a silky finish and is perfect for any occasion. It's perfect for a morning beverage or a late afternoon energy boost. It's also a good choice for those who like to drink iced coffee, or are looking to test different methods of brewing. The coffee is available as whole beans, allowing the consumer to enjoy the variety of flavors.

This particular lot is from the kebele (or village) of Idido 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 are working with 900 smallholders who grow coffee in garden-sized parcels to earn Introducing Brown Bear Black Mamba: Extra Strong Coffee income or as a hobby.

When coffee is wet processed the beans are then stored in large vessels until all the fruit and mucilage have been removed from them. The beans that are not soaked are dried. 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 pronounced acidity.

During the harvest, coffee farmers pick cherries by hand and carry them in baskets to the washing stations. After the beans have been washed and sort after which they are dried in the sun. This makes an aroma that is floral and citrus notes. It is the most popular type of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral scents of this coffee.

Many coffee drinkers appreciate that Yirgacheffe provides a fresh clean taste that is fresh and fresh with hints of lemon, wine and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. It is best to consume them without milk or cream as they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices that bring out the citrus and herbal notes.

Guji

The Guji region is blessed with a 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 area are usually medium to full-bodied, and they are ideal for espresso and filter. However, the taste of the coffee may differ according to the process and the farm itself. 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 is a reflection of the rich culture of the Oromo people. They started using coffee in the 10th century, mixing it with edible fats to create energy balls they could chew on during long journeys. The Oromo people still grow their own coffee today in a manner that honors their heritage and reflect the beautiful natural and cultural beauty of the region.

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 that the coffee cherry is processed after harvesting. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps preserve the acidity of the coffee, as well as the bright notes of taste. The beans are dried on raised beds. This ensures a consistent and regulated drying process.

The natural process however leaves the bean unharmed as it dries. This produces a more balanced cup with rich flavors and a silky mouthfeel. This process requires the highest amount of skill and care to prevent the beans from being burned or overcooked. This level of skill is what makes a good Guji.

Guji's coffees are famous for their smoothness and delicious taste. They are perfect for filter and espresso, and can be made at any roast level. The natural process allows the coffee to express its fullest fruity, floral, and creamy flavors. It is ideal for any occasion, whether looking for a morning pick-me-up or a sophisticated drink to share with your friends.

Sidamo

A ripe and fruity coffee from the place of birth of coffee, Ethiopia. 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 lively acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.

Coffee farming is a significant source of income for the people in this region. It is also a major contributor to preserving the natural environment and culture. Coffee production is sustainable, and requires a minimum amount of water, land and fertilizer. The harvest is typically done by hand, which reduces the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It provides its members with housing education, as well as clean drinking water. It also offers technical assistance on the farm and helps members market their coffees in specialty markets. This helps them continue to improve their production and quality.

This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This makes a smooth and creamy cup that has notes of blackberry, strawberry and hints of milk chocolate. This is a gorgeous cup of coffee that shows off the artisanship and skill of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. The beans will develop slowly which allows them to absorb nutrients. This results in a coffee with low acidity and a body that resembles tea. It is a versatile and well-rounded coffee that is a great choice for hot or iced. This is the ideal coffee for Coffeee those who wish to experience the essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a fantastic choice for those who enjoy lighter roasts, because it highlights the subtle flavors of the coffee.

Harar

In the eastern part of Ethiopia and is 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 distinctive wild-variety Arabica with an almost wine-like flavor and aroma. Harar, unlike other coffees that are processed with water, is dry-processed and is commonly called espresso in Western countries. The natural process results in a pronounced fruity taste with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy scent.

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. Harar is traditionally served with a fennel seed or anise (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 unique aroma and taste due to the unique beans and processing methods. This coffee is grown at high altitudes up to 1 kg of coffee beans,800 meters in the Harar region, which has an ancient city wall that is home to spotted Hyenas. This coffee is processed dry and has a rich, creamy crema and full body when it is made into espresso.

Harar as well as its coffee, is famous for its wildly-expanding markets which sell everything from spices clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls and enjoying the electric atmosphere.

The city is also famous for its khat. People who eat it create a tranquil and slow lifestyle. You can sample a variety of varieties at the many cafes and tea houses that are located in the old town. It is beneficial to prevent heart disease and ease digestive problems by chewing khat. However it is essential to take it in moderation. Chewing khat for longer than three days may lead to a number of health issues like constipation and stomach ulcers.