Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture, and their heirloom varieties are among the top in the world. They are known for their floral complexity and citrus flavors.

Legend has it that a goat herder discovered the wonders of coffee while his herd was agitated and took a bite of the fruits.

Yirgacheffe

The high altitudes and rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment and ensure that their communities are able to gain sustainable livelihoods. They also are committed to encouraging gender equality and the well-being for young women. These aspects make Yirgacheffe coffee one of the most sought-after coffee beans around the world.

The Yirgacheffe coffee is known for its delicate fruity and floral flavors. It has a smooth, long-lasting finish and is perfect for any occasion. It is perfect for a morning beverage or an afternoon pick-me up. Moreover, it is ideal for those who enjoy drinking iced coffee, or wish to try different methods of brewing. It 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 district of Yirgacheffe in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners collaborate with smallholder farmers of 900 who cultivate their coffee in plots of garden size to supplement their income and as an interest.

When coffee is processed in a wet manner, the beans are soaked in large vats until all the fruit and mucilage are removed from them. The naked beans are then dried. This process produces the traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.

During the time of harvest, coffee farmers handpick cherries and take them to the washing stations in baskets. After the beans are cleaned and sorted and dried in the sun, they are then roasted. This makes a cup that has floral and citrus notes. It is the most sought-after version of Ethiopian coffee. The roasting process amplifies the floral and lemony scents of this coffee.

Many coffee drinkers appreciate that Yirgacheffe offers a bright and clean taste, with notes of wine, lemon and berry. The beans are also renowned for their crisp, fruity flavors and smooth finish. They are a good option for those who prefer moderate to light roast. They are best enjoyed without milk or cream, which can drown out the unique flavor of this variety. It pairs well with strong, sour cheeses as well as spices to highlight the herbal and citric notes.

Guji

The Guji region is a an abundant volcanic soil, a variety of landscapes, and a perfect climate for coffee production. It is also home to a wide variety of regional landraces, each one offering a unique flavor profile. The coffees from this region tend to be medium to full-bodied, and are ideal for filter and espresso. The flavor of coffee can vary depending upon the method of processing used and the farm. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with berry notes and a floral jasmine scent.

The rich culture of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they first began to use coffee from the 10th century AD, mixing it with edible fat to make bite-sized energy balls that they ate traveling for long distances. Today, the Oromo people continue to grow their own coffee in a manner that is respectful of the heritage of the region and showcases its 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. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the coffee's acidity, and fresh tasting notes. The beans are dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.

The natural process, on the other hand, leaves the bean intact as it dries. This results in an energised cup with complex flavors and a silky mouthfeel. This process requires the greatest amount of skill and care in order to avoid the beans becoming burned or overcooked. It is this level of care that makes a great Guji coffee.

Guji's coffees are known for their smoothness and exceptional taste. They can be brewed using espresso or filter at any roasting level. The natural process allows the coffee 1kg to release its fullest fruity, floral, and creamy flavors. It is perfect for any occasion. If you're looking for an early morning boost or a sophisticated beverage to enjoy with your friends this coffee is perfect the perfect choice for you.

Sidamo

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

Coffee farming is a significant source of income for the people in this region. It is also a significant contributor to preserving the environment and roasted culture. Coffee production is sustainable, and requires a minimal amount of soil, water and fertilizer. The harvest is usually done by hand, which decreases the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is dedicated to improving the lives of its members and focuses on organic farming. It provides its members with housing, education and clean drinking water. It also provides technical assistance for the farm and assists members sell their coffees on specialty markets. This helps them to improve their production and quality.

This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This results in a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. The beans will develop slowly and allow them to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It's an extremely versatile and well-rounded coffee that can be enjoyed cold or roasted hot. This is the ideal coffee for those who wish to taste the essence of Ethiopian coffee. It is a must try for all coffee lovers! It's also a good option for those who like lighter roasting, since it highlights the subtleties of the coffee's flavours.

Harar

In the eastern part of Ethiopia and 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 a wine-like aroma and taste. Harar is different from other coffees that are wet-processed is dry-processed, and is typically called espresso in the Western world. Natural processing gives it a fruity flavor with notes of apricots, strawberries and blueberries. Harar is well-known for its intensely spicy aroma and strong chocolate notes.

It is a good choice for those who like full-bodied rich and sweet cup of coffee with hints of chocolate and berries. The beans are sourced from small farms close to 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 add sweetness and aroma. It 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 distinctive aroma and taste due to the unique bean and processing methods. This coffee is grown at altitudes of 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted Hyenas. This coffee is dried processed and has a rich crema and full body when it is made into espresso.

Harar in addition to its coffee, is also known for its crazy markets that offer everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll around the stalls and taking in the buzzing atmosphere.

The city is also well-known for its khat, a drink chewed by locals to lead a relaxed and slow daily lifestyle. In the old town, you will find a wide selection of teas and cafes in which you can try them. Chewing khat can ease certain digestive issues and can help reduce the risk of heart disease, but it should be consumed in moderate amounts. Chewing khat for more than three days may cause a variety of health problems including stomach ulcers and constipation.