Ethiopian Coffee Beans planet java 1kg espresso coffee beans - medium Roast

Coffee is a vital component of Ethiopian culture and their heirloom varietals are some of the most exquisite in the world. They are renowned for their floral complexity and citrus-like flavors.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began consuming the berries.

Yirgacheffe

The high altitudes and the rich soil of the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also strive to preserve the local environment and ensure that their communities can gain sustainable livelihoods. They are also dedicated to encouraging gender equality and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.

The Yirgacheffe coffee is famous for its delicate floral and fruity flavors. It has a smooth, rounded finish that is suitable for any occasion. It can be enjoyed for breakfast or a post-workout boost. Additionally, it's a great choice for those who like drinking iced coffee or want to try different brewing methods. This coffee is also available as a whole bean which allows the customer to taste all the flavor profiles.

This particular lot comes 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 work with 900 smallholders who grow coffee in garden-sized parcels to earn extra income or as a hobby.

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

During harvest, coffee growers pick cherries by hand and carry them in baskets to washing stations. After the cherries have been washed and sort, they are then sun-dried. This produces a cup that has floral and citrus notes. It is the most sought-after form for Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this particular variety.

Many coffee drinkers note that Yirgacheffe provides a fresh, clean taste with notes of wine, lemon, and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a great choice for those who like moderate to light roast. It is best to enjoy them without milk or cream as 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 a rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. The region also has numerous regional landraces that have distinct flavors. The coffees from this region are often medium to full-bodied, and are great for both filter and espresso. However, the flavor of the coffee will vary according to the process and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine scent.

Guji's distinctive coffee reflects the rich culture of the Oromo people. It is believed that they first began to make use of 1kg coffee beans how many cups in the 10th century AD, combining it with edible fats to make bite-sized energy balls which they would chew while 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 cultural and natural beauty.

The farms of the Guji Zone produce both washed and natural processed coffee. The difference is in the manner that the coffee cherries are processed after harvesting. The process of washing coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are then dried on raised beds. This ensures a consistent and controlled drying process.

In contrast, the natural process keeps the coffee bean unharmed as it dries on the bed. This produces a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires a lot of skill and care to ensure that the beans do not get burned or overcooked. It is this level of skill that makes a great Guji coffee.

Guji's coffees are renowned for their smoothness, and a delicious taste. They are excellent for both filter and espresso and can be brewed at any roast level. The natural process allows for the best expression of the fruity, floral and creamy flavors in this coffee. It is ideal for any occasion, whether you are looking for a quick pick-me-up in the morning or a sophisticated drink to share with your friends.

Sidamo

A fruity and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is famous for its citrus and floral notes. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo region includes the micro-region of Yirgacheffe that is a sought-after coffee due to its distinctive floral aromas and distinctive flavor profiles.

Coffee farming is a vital source of income for people of this region. It is also a major element in preserving the environment and culture. Coffee production is sustainable, and requires a minimum amount of fertiliser, water, and land. The harvest is carried out by hand, which minimizes the use of pesticides and machinery.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region in southern Ethiopia. The coop is committed to improving lives of its members and is focused on organic farming. It provides its members with housing, education and clean drinking water. It also provides technical assistance on the farm and helps the farmers market their coffees to 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 using 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 cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. The beans will grow slowly which allows them to absorb nutrients. The result is a coffee with low acidity and a body that resembles tea. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those looking to taste the essence of Ethiopian coffee. It is a must-try for all coffee lovers! This is a fantastic choice for Coffeee those who like light roasts because it highlights the subtle flavors of the coffee.

Harar

It is located in the eastern region 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 distinct wild-variety Arabica with a wine-like taste and aroma. Harar unlike other coffees that are wet-processed is dry-processed, and is typically called espresso in Western countries. The natural processing method results in a pronounced fruity flavor, with notes of strawberry, apricot and blueberry. Harar is known for its intensely spicy aroma and strong chocolate notes.

This is a fantastic choice for those who enjoy an intense, sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested in small farms near the cities and then dried out in the sun. The coffee is then finely ground and infused with sugar. Traditionally, Harar is served with anise or fennel seeds (known as ajwa) to add sweetness and a scent. 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 flavor due to the special beans and processing methods. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted Hyenas. The coffee is dried-processed and has an intense body and a rich crema when it is made into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and clothes to livestock and electronic devices. Spend a day exploring the stalls, and taking in the buzzing atmosphere.

The city is also known for its khat, which is chewed by the locals to lead a slow and relaxed daily life. In the old town, you can find a wide variety of teas and cafes where you can try the drinks. Chewing khat may help ease certain digestive issues and can help prevent heart disease, but it must be consumed with moderation. Chewing khat for longer than three days can cause a variety of health issues, including stomach ulcers and constipation.