Ethiopian Coffee Beans 1kg

Coffee is an integral element of Ethiopian culture, and their heirloom varieties are some of the finest in the world. They are famous for their complex floral aroma and citrus flavor.

Legend has it, one goatherder discovered the wonders of coffee when his herd became restless and began consuming the berries.

Yirgacheffe

The high altitudes as well as the rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities have the ability to have sustainable livelihoods. They are also dedicated to encouraging gender equality and the wellbeing of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees in the world.

The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a smooth, round finish that is appropriate for any occasion. It is perfect for a morning beverage or a late afternoon energy boost. It's also a great option for those who prefer to drink iced coffee, or are looking to test different brewing methods. The coffee is available as whole beans, which allows the user to taste all of its flavors.

This particular lot is from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located 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 to earn extra income or as a hobby.

Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruit have been removed. The beans that are not soaked are dried. This process yields the traditional washed Yirgacheffe coffee with notes of flowers, citrus, and chocolate. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.

During harvest, coffee farmers pick cherries by hand and carry them in baskets for the washing stations. After the beans are cleaned and sorted and dried in the sun, they are then roasted. This process produces a cup with citrus and floral notes, and is the most popular form of Ethiopian coffee. The roasting process amplifies the lemony and floral aromas in this variety.

Many coffee drinkers have reported that Yirgacheffe has a fresh and fresh taste, with hints of lemon, wine and berry. These beans are also known for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a medium or light roast. They are best enjoyed without cream or milk, which can drown out the unique flavor of this particular variety. It pairs well with strong, sour cheeses and spices to highlight the herbal and citric notes.

Guji

The Guji region is a fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. It also hosts a wide variety of regional landraces, each one offering a unique flavor profile. The coffees from this area tend to be medium to full-bodied, and they are great for espresso and filter. However, the flavor of the coffee will vary depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes as well as floral jasmine scent and floral notes.

The rich culture of the Oromo people of Guji is reflected in their distinctive coffee. They first began using coffee around the 10th century, mixing it up with edible fats in order to make energy balls they could chew on during long journeys. Today, the Oromo people continue to cultivate their own coffee in a manner that honors the region's heritage and reflects its vibrant natural and cultural beauty.

Like many other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process preserves the acidity of the coffee and the bright notes of taste. The beans are dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process.

However, the natural process keeps the coffee bean intact as it dries on the bed. This produces an energised cup with rich flavors and a silky mouthfeel. The process requires the most ability and care to ensure that the beans aren't burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee.

Guji’s coffees are known for their smoothness, and exquisite taste. They can be brewed as espresso or filter at any roasting level. The natural process allows for the Best coffee beans 1kg expression of the floral, fruity and creamy flavors of this coffee. It's perfect for any occasion. If you're looking for a morning pick me up or a classy drink to enjoy with your friends this coffee is the one ideal 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 renowned for its citrus, floral and notes of berries. It is also referred to as a full-bodied coffee that has lively acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a highly sought-after coffee because of its distinctive floral aromas and distinctive flavor profiles.

Coffee farming is a significant source of income for the people in this region. It is also an important factor in the preservation of culture and the environment. The production of coffee is sustainable and requires a minimum amount of water, land and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides as well as machines.

The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop focuses on organic farming and is committed to improving the lives of its members. It offers benefits to its members, such as housing, education and clean drinking water. It also provides technical assistance on the farm and assists members sell their coffees on specialty markets. This assists them in improving their production and quality of coffee.

The coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This coffee makes a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a beautiful coffee that showcases the skill of Ethiopian producers.

Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly, allowing them to absorb nutrients. This results in a coffee with a low acidity and a body that resembles tea. It is an incredibly versatile and well-rounded cup that is a great choice for hot or chilled. This is the perfect coffee for those who want to taste the essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a good option for those who like light roasting because it accentuates the subtleties of the coffee's flavors.

Harar

Harar, located in eastern Ethiopia is famous 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 a wine-like aroma and taste. Harar is different from other coffees that are processed with water, is dry-processed and is often called espresso in the Western world. Natural processing allows for the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is also renowned for its rich chocolate notes and its intensely spicy aroma.

This is a wonderful option for those who like the rich, sweet and full-bodied coffee with notes of berries and chocolate. The beans are sourced from small farms in the vicinity of the city and then dried in the sun. The coffee is then finely ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel (known as ajwa) to add sweetness and fragrance. It can also be enjoyed with a cake or pastry.

Another popular coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and processing method. The coffee is cultivated in Harar an area that has an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1 kg of coffee beans,800 meters. The coffee is dried-processed and has an intense body and a rich crema when brewed into espresso.

Harar as well as its coffee, is also well-known for its wild markets which sell everything from spices clothes of the culture to electronic gadgets and livestock. Spend an afternoon exploring the stalls, and taking in the buzzing atmosphere.

The city is also well-known for its Khat, which is consumed by the residents to promote a relaxed and slow daily lifestyle. You can sample a variety of flavors at the numerous tea houses and cafes in the old town. Chewing khat may help ease some digestive problems and aid in preventing heart disease, but it should be consumed with moderation. Chewing khat for longer than 3 days can cause numerous health problems that include stomach ulcers as well as constipation.