Ethiopian Coffee Beans 1kg
Coffee is a vital element of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are renowned for their complex floral aroma and citrus flavor.
Legend is that a goat herder discovered the benefits of coffee when his herd was agitated and consumed the fruit.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities can gain 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 famous for its delicate fruity and floral flavors. It has a smooth finish and is perfect for any occasion. It can be enjoyed as a breakfast drink or for a refreshing afternoon drink. It is also a great choice for those who enjoy drinking iced coffee or would like to try different brewing methods. This coffee is also available as a whole bean which allows the consumer to experience all of its flavor profiles.
This particular lot is from the kebele 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 plots of garden size to earn extra income or as an activity.
Wet processing involves soaking the beans in large vessels, until the mucilage and fruits have been removed. The naked beans are then dried. This process produces the traditional washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter than natural Yirgacheffe and has more intense acidity.
During the harvest season coffee farmers pick cherries and then transport them to the washing stations in baskets. After the beans are washed and sort, they are then sun-dried.
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Links to an external site. produces an aroma that is citrus and floral notes. It is the most sought-after version of Ethiopian coffee. The roasting process enhances the lemony and floral aromas in this variety.
Many coffee drinkers have noticed that Yirgacheffe provides a fresh, clean taste with the scent of wine, lemon and berry. The beans are also renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who like a light to medium roast. It is best to enjoy them without milk or cream because they can mask the unique flavor. It pairs well with strong, sour cheeses and spices to bring out the herbal and citric notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region also hosts numerous regional landraces that have a different flavor profile. Coffees from this region are typically medium to full-bodied, and 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 freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine scent.
Guji's unique coffee reflects the rich culture of Oromo people. It is believed that they began to use coffee in the 10th century AD. They mixed it with edible fat to create bite-sized energy balls which they would chew while traveling for long distances.
1 kg coffee beans
Links to an external site. grow their own coffee today in a manner that honors their past and reflect the beautiful natural and cultural beauty of the region.
The farms of the Guji Zone produce washed coffee as well as natural processed coffee. The difference is in the way that the coffee cherries are processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are dried on beds that are raised. This ensures a uniform and regulated drying process.
However, the natural process keeps the coffee bean intact when it is dried on the bed. This produces a cup with rich flavor and silky texture. This process requires the highest amount of skill and attention to prevent the beans from being burned or overcooked. This level of craftsmanship is what makes a top Guji.
Guji's coffees are known for their smoothness and exquisite taste. They are perfect for filter and espresso, and can be made at any roast level. The natural process allows the coffee to release its fullest fruity, floral and creamy tastes. It is perfect for any occasion, whether seeking a refreshing morning drink or a classy beverage to enjoy with your friends.
Sidamo
A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is known for its floral, citrus and fruity notes. It is also known for its full body and crisp acidity. The Sidamo area includes the micro-region of Yirgacheffe which is a highly sought-after coffee due to its distinctive floral aromas and flavors.
Coffee farming is an important source of income for people in this region. It is also a major factor in the preservation of the environment and the culture. The production of coffee is sustainable and requires a very little amount of water, land and fertilizer. The harvest is typically done by hand, which decreases the need for machinery 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 agriculture and is committed to improving the lives of its members. It provides benefits to its members, such as housing, education, and drinking water that is safe for consumption. It also provides technical assistance for the farm, and helps members sell their coffees on specialty markets. This assists them in improving the quality of their coffee and increase production.
The coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. This produces a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a beautiful cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. The beans will grow slowly which allows them to absorb nutrients. This results in a coffee with low acidity and a body that resembles tea. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those who wish to taste the essence of Ethiopian coffee. This is a must try for anyone who loves coffee. It's also a good choice for those who enjoy light roasting because it highlights 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 distinct wild-variety Arabica with an almost wine-like taste and aroma. Contrary to other coffees that are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing gives it the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is renowned for its intensely spicy aroma and strong chocolate notes.
It is a great choice for those who like a full-bodied rich and sweet cup of coffee with hints 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 finely ground and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. You can also enjoy it with a cake or pastry.
Another well-known coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its special bean and processing method. The coffee is cultivated in Harar which is a region that has an ancient walled town that is home to spotted Hyenas. It is grown at altitudes of up to 1,800 meters. This coffee is processed dry 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 that sell everything from spices and cultural clothes to electronics and livestock. Spend a day wandering through the stalls and taking in the electric atmosphere.
The city is also known for its Khat, which is chewed by the residents to promote a slow and relaxed daily life. You can try a variety of varieties at the many tea houses and cafes in the old town. It can be beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is crucial to take it in moderation. Chewing khat for longer than three days can result in a variety of health issues, including stomach ulcers and constipation.