Ethiopian Coffee Beans Premium 1Kg Whole Bean Coffee from Portugal

Ethiopian coffee is an essential part of Ethiopian culture, and their varieties of heirloom are among the finest 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 to eat the berries.

Yirgacheffe

The high altitudes as well as the rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the environment and ensuring that their communities can access sustainable livelihoods. They are also committed to promoting gender equity and the wellbeing of young women. The combination of these elements makes Yirgacheffe one of the world's most prized coffee beans.

The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a smooth, round finish that is suitable for any occasion. It can be enjoyed for breakfast or as an afternoon pick-me-up. Moreover, it is ideal for those who enjoy drinking iced coffee, or wish to try different methods of brewing. The coffee is available as whole beans, which allows the consumer to enjoy all of its flavors.

This particular lot is from the kebele village of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is wet processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee on plots that are garden-sized for supplemental income and as an interest.

When coffee is wet processed the beans are immersed in large vats of water until all the mucilage and fruit have been removed. The beans are then dried until they are bare. This produces the classic washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has a more intense acidity.

During the harvest season coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are washed and sort, they are then sun-dried. This process produces a cup with citrus and floral notes, and is the most well-known type of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety.

Many coffee drinkers note that Yirgacheffe offers a bright, clean taste with hints of lemon, wine, and berry. These beans are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who enjoy a light to medium roast. They are best enjoyed without milk or cream which can muddle the unique flavor of this particular variety. It is a great match for strong, sour cheeses and spices to enhance the citric and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. The region also hosts numerous regional landraces that have distinct flavors. The coffees of this region tend to be medium to full-bodied, and they are perfect for both filter and espresso. However, the taste of the coffee may differ according to the process and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes.

Guji's distinctive coffee is a reflection of the rich culture of Oromo people. They started using coffee around the 10th century, mixing it up with edible fats to make energy balls they could consume during long journeys. Today the Oromo people continue to cultivate their own coffee in a way that is respectful of the heritage of the region and reflects its vibrant cultural and natural beauty.

Similar to other regions in Ethiopia, the farms of the Guji zone produce both washed and natural process coffees. The difference lies in how the coffee cherry is processed. Washed process coffee is de-pulped 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 controlled drying process.

The natural process, on the other hand leaves the bean in its entirety as it dries. This produces a more balanced cup that has rich flavors and a silky mouthfeel. This process requires the greatest amount of skill and attention in order to avoid the beans being burned or overcooked. This level of skill is what makes a top Guji.

Guji's coffees are renowned for their smoothness and exquisite taste. They are excellent for both filter and espresso, and can be used at any roast level. The natural process lets the coffee express its fullest floral, fruity and creamy tastes. It is perfect for any occasion. Whether you want a quick morning boost or a classy drink to share with your friends this coffee is perfect the perfect choice for you.

Sidamo

Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is well-known for its citrus, floral and fruity notes. It is also known as a full-bodied, robust coffee with lively acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.

Coffee farming is a significant source of income for people in this region. It is also an important contribution to the preservation of culture and the environment. Coffee production is sustainable and requires a minimal amount of land, water and fertilizer. The harvest is carried out by hand, which minimizes the use of pesticides and machines.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It offers its members housing as well as education and clean drinking water. It also provides technical assistance on the farm, and helps the farmers market their coffees to specialty markets. This helps them improve their coffee quality and production.

This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This makes a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. This is a gorgeous cup of coffee that shows off the artisanship and skill of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans grow slowly and are able to absorb nutrients. This results in a coffee with an acidity that is low and a tea-like body. It is an extremely versatile and well-rounded coffee that can be enjoyed hot or iced. This is the ideal coffee for those who want to experience the real essence of Ethiopian coffee. This is a must try for all coffee lovers. This is a fantastic option for those who prefer lighter roasts, because it brings out the subtle flavors of the coffee.

Harar

Harar, located in eastern Ethiopia is renowned for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a wild-variety Premium 1kg Arabica Dark Espresso Coffee Beans with the aroma and flavor of wine. Harar, unlike other coffees that are processed with water, is dry-processed and is commonly called espresso in Western countries. The natural process allows for an intense fruity flavor with notes of apricot, strawberry and blueberry. Harar is renowned for its intensely spicy flavor and strong chocolate notes.

It is a great choice for those who prefer an intense, rich and sweet coffee with a hint of berries and chocolate. The beans are harvested from small farms close to the city and then dried in the sun. The coffee is then ground and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste 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 flavor due to the particular bean and processing methods. This coffee is grown at altitudes up to 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted hyenas. This coffee is processed dry and has a full body and rich crema when made into espresso.

Harar as well as its coffee, is known for its crazy markets that offer everything from spices to clothing to electronics and livestock. Spend a day wandering through the stalls and enjoying the buzzing atmosphere.

The city is also famous for its khat. People chew it to create a tranquil and slow life. In the old town, you can discover a variety of teas and cafes where you can sample the drinks. Chewing khat can help alleviate some digestive problems and prevent heart disease, but it must be taken in moderation. Chewing khat for longer than three days can lead to a number of health issues like stomach ulcers and constipation.