Ethiopian Coffee Beans 1kg

Ethiopian coffee 1kg is a staple of Ethiopian culture and their heirloom varieties are among the finest in the world. They are famous for their floral complexity and citrus-like flavors.

Legend has it that one goatherder discovered the wonders of coffee when his herd became restless and began eating the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They also are committed to increasing gender equality and wellbeing of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffee beans in the world.

The coffee grown in the Yirgacheffe region is famous for its delicate floral nuances and fruity sweetness. It has a smooth, long-lasting finish and is perfect for any occasion. It can be enjoyed as a breakfast beverage or for a refreshing afternoon drink. It is also a good option for those who prefer to drink iced coffee, or who want to experiment with different brewing methods. The coffee is available as whole beans, allowing the user to taste the variety of flavors.

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 around 900 smallholder farmers who cultivate their coffee in garden-sized plots for supplemental income and as an activity.

When coffee is processed in a wet manner the beans are then soaked in large vats until all of the mucilage and fruit have been removed. The beans that are not soaked are dried. This produces the traditional washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity.

During the harvest, coffee farmers pick their cherries by hand and then transport them in baskets to washing stations. After the beans have been washed and sort, they are then sun-dried. This produces an aroma that is citrus and floral notes and is the most popular form of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste, with hints lemon, wine and berry. These beans are known for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. They are best enjoyed without milk or cream, which can drown out the distinctive flavor of this variety. It's great with strong, sour cheeses and spices to bring out the herbal and citric notes.

Guji

The Guji region is a rich volcanic soil, diverse landscapes and a great climate for coffee production. It is also home to a wide variety of regional landraces, each offering a distinctive flavor profile. The coffees from this region are often medium - to full-bodied and beans 1Kg are great for both filter and espresso. However, the flavor of the coffee may differ depending on the method of processing and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine scent.

The rich tradition of the Oromo people in Guji is evident in their distinctive coffee. It is believed that they first began to drink coffee from the 10th century AD. They mixed it with edible fat to make bite-sized energy ball that they ate on long journeys. Today the Oromo people continue to grow their own coffee in a manner that is respectful of the region's history and showcases its natural and cultural beauty.

The farms in the Guji Zone produce both washed and natural processed coffee. The difference lies in how the coffee cherry is processed. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process preserves the coffee's acidity, and fresh tasting notes. The beans are then dried on beds that are raised. This helps to ensure a regulated temperature and consistent drying process.

The natural process, on the other hand leaves the bean unharmed while it dries. This results in a cup that has rich flavor and silky texture. This process requires a huge amount of skill and care in order to avoid the beans becoming burned or overcooked. It is this level of care that makes a top Guji coffee.

Guji's coffees are famous for their smoothness and delicious taste. They are great for both filter and espresso and can be brewed at any roast level. The natural process allows for the fullest expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion. If you're looking for a morning pick me up or a classy drink to enjoy with your loved ones this coffee is perfect the perfect choice for you.

Sidamo

A fruity and rich coffee from the birth place 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 known as a full-bodied coffee that has lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.

Coffee farming is a vital source of income for the people living in this region. It is also a key element in preserving the environment and the culture. Coffee production is sustainable and requires a very little amount of water, land and fertilizer. The harvest is usually done by hand, which decreases the need for machines and pesticides.

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 provides benefits to its members like housing, education, and drinking water that is safe for consumption. It also provides technical assistance to the farm and assists members sell their coffees on specialty markets. This aids them in improving the quality of their coffee and increase production.

This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This coffee makes a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a beautiful cup of coffee that showcases the skill and craftsmanship 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 take longer to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is an extremely versatile and well-rounded coffee that is a great choice for hot or iced. This is the ideal coffee for those who wish to taste 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 the eastern part of 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 wild-variety Arabica that has the aroma and flavor of wine. Harar is different from other coffees that are wet-processed, is dry-processed and is commonly called espresso in Western countries. The natural process results in a pronounced fruity taste with notes of apricot, strawberry and blueberry. Harar is renowned for its intensely spicy aroma and strong chocolate notes.

This is a fantastic choice for those who love a rich sweet and full-bodied coffee with notes 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 finely ground and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It can also be enjoyed with a cake or pastry.

Another popular coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its special bean and processing technique. This coffee is grown in Harar which is a region that has an ancient walled city that is home to spotted Hyenas. It is grown at altitudes of up to 1,800 feet. This coffee is dried processed 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 bustling marketplaces that sell everything from spices and clothes to livestock and electronic devices. Take a stroll around the stalls and taking in the electric atmosphere.

The city is also known for its Khat. People who eat it make a relaxing and sluggish life. In the old town, you will find a wide variety of teas and cafes where you can sample the teas. Chewing khat can help alleviate certain digestive issues and can help aid in preventing heart disease, but it must be consumed in moderation. Chewing khat for longer than 3 days could cause a variety of health problems, including stomach ulcers and constipation.