Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture, and their varieties that are heirloom are among the top in the world. They are famous for their floral complexity and citrus flavors.


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

Yirgacheffe

The high altitudes and the rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also strive to preserve the local environment, and to ensure that their communities have the ability to access sustainable livelihoods. They are also dedicated to promoting gender equality and the wellbeing of young women. The combination of these elements make Yirgacheffe one of the most sought-after coffee beans.

The coffee cultivated in the Yirgacheffe region is famous for its delicate floral nuances and sweet fruity flavor. It has a soft, smooth finish that is perfect for any occasion. It is great as a breakfast beverage or for a refreshing afternoon drink. It is also a great choice for those who love drinking iced coffee or want to try different methods of brewing. This coffee is available as whole beans, allowing the consumer to experience the full range 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 wet processed at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee in garden-sized plots to earn extra income or as an interest.

Wet processing involves the beans to be soaked in large vats, ensuring that the mucilage and fruits have been removed. The beans that are not soaked are dried. This produces the classic washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has more intense acidity.

During the time of harvest coffee farmers pick cherries and then transport them to the washing stations in baskets. After the cherries have been cleaned and sorted and dried in the sun, they are then roasted. This makes the cup with citrus and floral notes. It is the most popular version of Ethiopian coffee. The roasting process amplifies the floral and lemony aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe has a fresh and clean taste with hints wine, lemon, berry, and more. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. It is best to enjoy these without cream or milk since they can mask the unique 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 home to an abundant volcanic soil, a variety of landscapes, and a perfect climate for coffee production. It also hosts a wide variety of regional landraces, with each offering a distinct flavor profile. The coffees from this region tend to be medium- to full-bodied, and they are great for espresso and filter. The flavor of coffee can differ based on the method of processing used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. They first began using coffee in the 10th century, mixing it up with edible fats in order to make energy balls that they could chew on during long journeys. Today, the Oromo people continue to cultivate their own coffee in a manner that is respectful of the region's history and reflects its vibrant natural and cultural beauty.

The farms of the Guji Zone produce washed coffee as well as natural processed coffee. The difference is the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps maintain the coffee's acidity, and the bright notes of taste. The beans are dried on beds that are raised. This ensures an even temperature and a consistent drying process.

The natural process however leaves the bean in its entirety while it is drying. This produces a more balanced cup with complex flavors and a silky mouthfeel. The process requires the most expertise and attention to ensure that the beans aren't burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee.

Guji's coffees are renowned for their smoothness and a delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process permits the fullest expression of the fruity, floral and creamy flavors of this coffee. It's perfect for any occasion. If you're looking for an early morning boost or a sophisticated beverage to share with your friends this coffee is perfect ideal for you.

Sidamo

A rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is known for its citrus, floral and berry notes. It is also renowned for its full body and vibrant sharp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and distinctive flavor profiles.

Coffee farming is a vital source of income for people of this region. It is also a significant contribution to the preservation of culture and the environment. Coffee production is sustainable and requires a small amount of land, water and fertilizer. coffee beans 1kg is carried out by hand which reduces the use of pesticides as well as machinery.

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

1 kg coffee beans is from the Kilenso Resa co-op and has been dried without using any chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and the hint 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 grow slowly and have more time to absorb nutrients. The result is a coffee with an acidity that is low and a body that resembles tea. It is a versatile and well-rounded coffee that is a great choice for cold or hot. This is the perfect coffee for those who want 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, as it accentuates the subtleties of the coffee's flavor.

Harar

Located 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 aroma and taste. Harar, unlike other coffees that are processed with water, is dry-processed and is commonly called espresso in Western countries. Natural processing gives it an aroma that is fruity with notes such as apricots, strawberries and blueberries. Harar is well-known for its intensely spicy aroma and strong chocolate notes.

It is a great choice for those who enjoy an intense, rich and sweet coffee with hints of berries and chocolate. The beans are harvested from small farms close to the city, and then dried in the sun. The coffee is then ground and infused with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to enhance 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 distinctive aroma and flavor due to its special bean and processing technique. This coffee is grown at high altitudes up to 1,800 meters in the Harar region, which has an ancient walled city that is home to spotted hyenas. This coffee is dried processed and has a rich crema and full body when brewed into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and cultural clothes to electronics and livestock. Spend an afternoon exploring the stalls and taking pleasure in the vibrant atmosphere.

The city is also renowned for its Khat. Locals chew it to create a tranquil and slow lifestyle. In the old town, you'll discover a variety of teas and cafes where you can sample them. Chewing khat can ease some digestive issues and help aid in preventing heart disease, but it should be consumed in moderate consumption. Chewing khat for longer than 3 days could cause various health issues, including stomach ulcers and constipation.