Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture and their heirloom varieties are among the finest in the world. They are known for their floral complexity and citrus-like flavors.

Legend has it that a goatherder discovered coffee's wonders when his herd became restless and began to eat the coffee berries.

Yirgacheffe

The high altitudes and rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also work hard to preserve the local environment and ensure that their communities have the ability to have sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the wellbeing of young women. The combination of these elements creates Yirgacheffe one of the most sought-after coffee beans.

The coffee grown in the Yirgacheffe region is famous for its delicate floral nuances and sweet fruity flavor. It has a smooth, long-lasting finish and is ideal for any occasion. It is perfect for a morning drink or 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 methods of brewing. This coffee is also available as a whole bean which lets the user experience all of its flavor profiles.

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 washing station, where our partners collaborate with 900 smallholder farmers who grow their coffee in plots of garden size to supplement their income and as an activity.

When coffee is wet processed the beans are then immersed in large vats of water until all of the fruit and mucilage have been removed. The naked beans are then dried. This method produces traditional washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has a more pronounced acidity.

During harvest, coffee farmers pick their cherries by hand and carry them in baskets to the washing stations. After the beans have been cleaned and sorted after which they are dried in the sun. This process produces the cup with citrus and floral notes, and is the most sought-after form of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral scents of this coffee.

Many coffee drinkers have noted that Yirgacheffe has a bright and fresh taste, with hints of lemon, wine, berry, and more. The beans 1kg are famous for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is best to consume them without milk or cream since they can mask the distinctive flavor. It is a great match for strong, sour cheeses and spices that bring out 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. The region also has numerous regional landraces that have a different flavor profile. The coffees from this region are often medium - to full-bodied and are ideal for filter and espresso. However, the taste of the coffee will vary depending on the processing method 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.

The rich culture of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they first began to use coffee in the 10th century AD, mixing it with edible fat to make bite-sized energy ball that they chewed on while on long journeys. Today, the Oromo people continue to cultivate their own coffee in a way that is respectful of the heritage of the region and showcases its cultural and natural beauty.

As with other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in the method by which the coffee cherry is processed after the harvesting. The coffee that is washed is removed mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process.

The natural process however, leaves the bean intact while it is drying. This results in a more balanced cup that has complex flavors and a silky mouthfeel. This process requires the greatest amount of skill and care in order to avoid the beans from being burned or overcooked. This level of skill is what makes a great Guji.

Guji's coffees are known for their smoothness and exquisite taste. They can be brewed using filter or espresso at any roasting level. The natural process allows the coffee to release its fullest fruity, floral, and creamy flavors. It is ideal for every occasion, whether you are looking for a quick pick-me-up in the morning or a classy beverage to enjoy with your friends.

Sidamo

A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is known for its citrus, floral 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 prized for its floral aromas and distinctive flavor profiles.

Coffee farming is a crucial source of income for the people of this region. It is also a major contributor to preserving the environment and culture. Coffee production is sustainable and uses a minimal amount of land, water and fertilizer. 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 in the Sidama region in southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It provides its members with housing as well as education and clean drinking water. It also offers technical assistance to the farm and helps members market their coffees in specialty markets. This helps them continue to improve their coffee production and quality.

This coffee is from the Kilenso Resa co-op and has been dried without the use of any chemicals. This coffee makes a smooth, creamy cup with notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. It is a beautiful cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans grow slowly and take longer to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance and a body that is tea-like. It is a wonderfully balanced and versatile coffee that can be enjoyed hot or iced. This is the ideal coffee for those looking to taste the essence of Ethiopian coffee. This is a must try for anyone who loves coffee. It's also a good option for those who like lighter roasting, since it brings out the subtleties of the coffee's flavors.

Harar

Harar located in eastern 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 in the northeast. It is a wild variety Arabica with a wine-like aroma and taste. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing method results in a pronounced fruity flavor with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy aroma and strong chocolate notes.

It is a good choice for those who prefer full-bodied rich and sweet coffee with a hint of berries and chocolate. The beans are gathered in small farms in the city and then dried out in the sun. The coffee is then ground and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to give it a sweet taste 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 distinctive aroma and flavor due to the particular bean and processing methods. The coffee is grown at altitudes of 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted Hyenas. This coffee is dried processed and has a thick, rich crema and full body when brewed into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and traditional clothes to electronics and livestock. Spend a day wandering through the stalls, and enjoy the vibrant atmosphere.

The city is also renowned for its Khat. Locals chew it to make a relaxing and sluggish life. You can sample a variety of varieties at the many tea houses and cafes in the old town. It is a great way to avoid heart health and help with digestive issues by chewing khat. However it is essential to take it in moderation. Chewing khat for more than three days may lead to a number of health issues, including constipation and stomach ulcers.