Ethiopian Coffee Beans 1kg

Coffee is an essential element of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are renowned for their the complexity of their florals and the citrusy flavor.

Legend has it, one goatherder discovered the wonders of coffee when his herd began to become restless and began eating the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring that their communities have access to sustainable livelihoods. They also are committed to encouraging gender equality and the wellbeing of young women. The combination of these factors make Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a soft, smooth finish that is perfect for any occasion. It is ideal to enjoy a cup of coffee in the morning or an afternoon pick-me up. It is also a great choice for those who love drinking iced coffee, or wish to try different brewing methods. This coffee is available in whole beans, allowing the consumer to enjoy the variety of flavors.

This particular lot is from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee in garden-sized plots to supplement their income and as a hobby.

When coffee is processed wet the beans are soaked in large vats until all of the fruit and mucilage are removed from them. The beans are then dried until they are dry. This method creates the classic washed Yirgacheffe coffee, with notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has a more intense acidity.

During harvest, coffee growers collect cherries by hand, and then transport them in baskets to the washing stations. After the beans have been cleaned and sorted, they are then sun-dried. This process creates the cup with citrus and floral notes and is the most popular version of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright and clean taste, with the scent of wine, lemon, and berry. These beans are also known for their fresh, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. It is best to consume these without cream or milk as they can mask the unique flavor. It's great with sour, strong cheeses and spices that highlight the herbal and citrus notes.

Guji

The Guji region is home to an abundant volcanic soil, a variety of landscapes, and a favorable climate for coffee production. The region also has several regional landraces, which all have distinct flavors. The coffees from this region tend to be medium - to full-bodied and are excellent for filter and espresso. The taste of coffee can vary depending upon the processing method used and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine scent.

Guji's distinctive coffee is a reflection of the rich culture of Oromo people. It is believed that they first began to drink coffee in the 10th century AD, combining it with edible fat to make bite-sized energy ball that they ate on long journeys. The Oromo people continue to cultivate their own coffee today in a manner that is respectful of their past and is a reflection of the vibrant natural and cultural beauty of the region.

Like many other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in how long does 1kg of coffee beans last the coffee cherry is processed. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process helps preserve the acidity of the coffee and the bright notes of taste. The beans are dried on raised beds. This ensures a consistent and controlled drying process.

The natural process, on the other hand, leaves the bean intact as it dries. This results in an energised cup with rich flavors and a silky mouthfeel. This process requires a lot of ability and care to ensure that the beans are not burned or overcooked. It is this level of skill that makes a great Guji coffee.

Guji's coffees are famous for their smoothness and delicious taste. They are perfect for filter and espresso, and can be used at any roast level. The natural process lets the coffee express its fullest floral, fruity and creamy flavours. It is ideal for any occasion. Whether you want a morning pick me up or a sophisticated beverage to enjoy with your loved ones this coffee is the one ideal for you.

Sidamo

A ripe and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is known for its citrus and floral notes. It is also known for its full body and sharp acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a highly sought-after coffee due to its unique floral aromas and distinctive flavor profiles.

Coffee farming is an important source of income for the people in this region. It is also a significant contributor to preserving the environment and the culture. Coffee production is sustainable and uses a very little amount of land, water and fertilizer. The harvest is usually done by hand, which eliminates the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop focuses on organic farming and is dedicated to improving the lives of its members. It provides benefits to its members such as housing, schooling and clean drinking water. It also offers technical assistance to the farm and assists members market their coffees in specialty markets. This aids them in improving their production and quality of coffee.

This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and hints of milk chocolate. This is a beautiful cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. This means that the beans develop slowly and are able to absorb nutrients. The result is a cup with an acidity that is low and a body that resembles tea. It is an incredibly versatile and well-rounded cup that is a great choice for cold or hot. This is the perfect coffee for those who wish to experience the essence of Ethiopian coffee. It is a must-try for all coffee lovers! It is also a good choice for those who enjoy light roasting because it highlights the subtleties of the coffee's flavor.

Harar

Harar located in the eastern part of 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 distinctive wild-variety Arabica with a 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. The natural processing process gives it an aroma that is fruity with notes of apricots, strawberries and blueberries. Harar is also renowned for its rich chocolate notes and its intensely spicy scent.

This is a wonderful choice for those who enjoy a rich, 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 mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It can also be served with a slice of cake or a pastry.

Another well-known coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor because of its unique bean and processing method. This coffee is grown at high altitudes up to 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted hyenas. This coffee is dry processed and has a rich crema and full body when brewed into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and cultural dresses to livestock and electronics. Take a stroll through the stalls, and taking pleasure in the vibrant atmosphere.

The city is also famous for its khat, a drink chewed by the locals to create a relaxed and slow daily life. You can try a variety of khats at the many tea houses and cafes in the old town. Chewing khat can ease certain digestive issues and can help aid in preventing heart disease, but it must be taken in moderation. Chewing khat more than 3 days could cause various health issues, including stomach ulcers and constipation.