Ethiopian Coffee Beans 1kg

Coffee is an essential element of Ethiopian culture and their heirloom varieties are some of the most exquisite in the world. They are renowned for their floral complexity and citrus flavor.

Legend has it that a goat herder discovered the wonders of coffee while his herd became restless and ate the fruit.

Yirgacheffe

The high altitudes and rich soil of 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 also are committed to increasing gender equality and well-being for young women. The combination of these aspects makes Yirgacheffe one of the most sought-after coffee beans.

The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a soft, smooth finish that is suitable for any occasion. It is ideal for a morning beverage or an afternoon pick-me up. It's also a good choice for those who like to drink iced coffee, or want to try out different methods of brewing. It is also available as a whole bean which allows the customer to explore all its flavors.

This particular lot is from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders who grow coffee in small parcels of garden size as a supplemental income or hobby.

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

During the harvest, coffee farmers collect cherries by hand, and then transport them in baskets to the washing stations. After the beans are cleaned and sorted after which they are dried in the sun. This process creates an aroma that is citrus and floral notes and is the most sought-after type of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this variety.

Many coffee drinkers note that Yirgacheffe has a vibrant, clean taste with hints of lemon, wine and berry. These beans are known for their refreshing, fruity flavors and smooth finish. They are a great choice for those who enjoy medium to light roast. They are best enjoyed without milk or Coffee Beans 1kg cream as they can mask the distinctive flavor of this type of roast. It pairs well with strong, sour cheeses and spices to bring out the citric and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. It is also home to numerous regional landraces, with each offering a distinctive flavor profile. The coffees from this region are often medium to full-bodied and are ideal for filter and espresso. The taste of coffee can differ depending on the method of processing used and the farm. 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 unique coffee reflects the rich culture of Oromo people. They started using coffee in the 10th century, mixing it up with edible fats to create energy balls they could take a bite of during long journeys. The Oromo people continue to cultivate their own coffee today in a manner that honors their past and is a reflection of the vibrant natural and cultural beauty of the region.

The farms of the Guji Zone produce both washed and natural processed coffee. The difference is in the manner that the coffee cherry is processed after the harvesting. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. 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.

The natural process however, leaves the bean intact while it is drying. This creates a cup with 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 skill that makes a great Guji coffee.

Guji's coffees are famous for their smoothness and exquisite taste. They are great for both filter and espresso, and can be brewed at any roast level. The natural process permits the best expression of the floral, fruity and creamy flavors of this coffee. It is ideal for every occasion, whether seeking a refreshing morning drink or a classy drink to share with your friends.

Sidamo

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

Coffee farming is an important source of income for people in this region. It is also a significant element in preserving the environment and culture. The production of coffee is sustainable, and requires a minimum amount of water, land and fertilizer. The harvest is usually done by hand, Coffee Beans 1kg 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 is focused on organic farming and is dedicated to improving the lives of its members. It offers its members housing, education and clean drinking water. 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.

This coffee is from the Kilenso Resa co-op and has been dried without the use of any chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance and tea-like body. It is a well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the ideal coffee for those looking to taste the real essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a great choice for those who enjoy lighter roasts, as it brings out the subtle flavors of the coffee.

Harar

Harar located in the eastern part of Ethiopia is renowned 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 with the aroma and flavor of wine. Harar unlike 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 flavor, with notes of apricot, strawberry and blueberry. Harar is well-known for its intensely spicy aroma and strong chocolate notes.

It is a good choice for those who enjoy an intense rich and sweet coffee beans uk 1kg with notes of chocolate and berries. The beans are harvested from small farms close to the city and then dried in the sun. The coffee is then finely ground and infused with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and aroma. It can also be enjoyed with a pastry or cake.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique bean and processing methods. The coffee is grown at altitudes up to 1 kg of coffee beans,800 meters in the Harar region, which has an ancient walled city which is home to spotted hyenas. This coffee is dry-processed and has a full body and rich crema when made into espresso.

Harar in addition to its coffee, is also known for its crazy markets that sell everything from spices cultural dresses to electronics and livestock. Spend an afternoon exploring the stalls and taking in the electric atmosphere.

The city is also famous for its khat, a drink chewed by locals to lead a slow and relaxed daily life. You can taste a range of khats at the many cafes and tea houses that are located in the old town. Chewing khat may help ease certain digestive issues and can help reduce the risk of heart disease, but it must be consumed with moderation. Chewing khat for more than three days could lead to a number of health issues, including stomach ulcers and constipation.