Ethiopian Coffee Beans 1kg

Coffee is an integral part of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are known for floral complexity and citrus flavor.

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

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring their communities can access sustainable livelihoods. They also are committed to increasing gender equality and wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees around the world.

The coffee cultivated in the Yirgacheffe region is renowned for its delicate floral nuances and sweet fruity flavor. It has a silky finish and is perfect for any occasion. It can be enjoyed as a breakfast drink or for a refreshing afternoon drink. Additionally, it's ideal for those who love drinking iced coffee or want to experiment with various brewing methods. It is also available as whole beans, which allows 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 wash station, where our partners are working with 900 smallholders who cultivate coffee in small parcels of garden size as a supplemental income or hobby.

Wet processing involves the beans being soaked in large vessels, until the mucilage and fruits have been removed. The uncooked beans are then dried. This method produces the traditional washed Yirgacheffe coffee that has notes of citrus, flowers, and chocolate. It is lighter than natural Yirgacheffe and has more intense acidity.

During the harvest time coffee farmers pick cherries and take them to the washing stations in baskets. After the beans are washed and sort, they are then sun-dried. This produces an aroma that is citrus and floral notes and is the most sought-after type of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this variety.

Many coffee drinkers note that Yirgacheffe provides a fresh, clean taste with the scent of wine, lemon and berry. They are renowned for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. It is best to eat them without milk or cream since they can mask the unique flavor. It is a great match for strong, sour cheeses as well as spices to enhance the citric and herbal notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It is also home to 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 specialty are perfect for both filter and espresso. The flavor of coffee can differ depending on the processing method used and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes as well as floral jasmine scent and floral notes.

Guji's unique coffee reflects the rich culture of the Oromo people. They began using coffee around the 10th century, mixing it up with edible fats to make energy balls they could chew on during long journeys. The Oromo people continue to grow their own coffee today in a manner that is respectful of their heritage and is a reflection of the stunning natural and cultural beauty of the region.

Like many other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference is the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process preserves the coffee's acidity, and bright tasting notes. The beans are then dried on beds that are raised. This ensures a consistent and controlled drying process.

The natural process leaves the coffee bean unharmed as it dries on the bed. This produces a cup with a complex flavor and a silky texture. The process requires the most skill and care to ensure that the beans do not get burned or overcooked. It is this level of care that makes a top Guji coffee.

Guji’s coffees are known for their smoothness and a delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process allows the coffee to express its fullest floral, fruity and creamy flavours. It's perfect for any occasion. Whether you want an early morning boost or a refined beverage to share with your friends this coffee is perfect for you.

Sidamo

A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is famous for its citrus and floral notes. It is also known for its full body and crisp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.

Coffee farming is a major source of income for those in this region. It is also a major element in preserving the environment and culture. Coffee production is a sustainable process that requires small amount of water, land and fertilizer. The harvesting process is generally done by hand, which decreases the need for machinery and pesticides.

The Sidama coffee bean 1kg Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of 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, education, and drinking water that is safe for consumption. It also provides technical support on the farm, and helps them sell their coffees to specialty markets. This allows them to continue to improve their coffee production and quality.

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 with notes of strawberry, blackberry and the hint of milk chocolate. This is a beautiful cup of coffee that shows off the artisanship and skill of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. The beans grow slowly and allow them to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance and a body that is tea-like. It is a versatile and well-rounded coffee that can be enjoyed cold or hot. This is the perfect coffee for those who want to experience the real essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It is also a good choice for those who prefer lighter roasting, since it accentuates the subtleties of the coffee's flavours.

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 wild variety Arabica that has the aroma and flavor of wine. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is often called espresso in the West. The natural process creates a fruity flavor with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and intensely spicy scent.

This is a wonderful option for those who like a rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are sourced from small farms in the vicinity of the city, 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. Harar can also be served with a slice of cake or a pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the special bean and processing methods. This coffee is grown at 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 thick, rich crema and full body when brewed into espresso.

Harar in addition to its coffee, is famous for its wildly-expanding markets which offer everything from spices to clothing to electronics and livestock. Spend a day wandering through the stalls and enjoying the electric atmosphere.

The city is also famous for its khat, a drink chewed by the locals to lead a slow and relaxed daily lifestyle. You can sample a variety of khats at the many cafes and tea houses that are located in the old town. Chewing khat can ease certain digestive issues and can help reduce the risk of heart disease, but it should be consumed in moderate consumption. Chewing khat for specialty longer than three days could result in a variety of health problems including constipation and stomach ulcers.