Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture, and their varieties that are heirloom are among the Best coffee beans 1kg in the world. They are known for floral complexity and citrus flavor.

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

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to protect the local environment, and to ensure that their communities have the ability to gain sustainable livelihoods. They are also dedicated to promoting gender equality and the health of young women. The combination of these factors creates Yirgacheffe one of the world's most prized coffee beans.

The 1kg roasted coffee beans cultivated in the Yirgacheffe region is renowned for its delicate floral flavors and fruity sweetness. It has a smooth, rounded finish that is perfect for any occasion. It is great as a breakfast drink or as an afternoon pick-me-up. It's also a great option for those who prefer to drink iced coffee or want to try out different brewing methods. It is also available as a whole bean which allows the customer to explore all its 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 wet processed at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee in plots of garden size to supplement their income and as a hobby.

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

During the time of harvest, coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans are washed and sort after which they are dried in the sun. This process creates a cup with citrus and floral notes, and is the most sought-after version of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this particular variety.

Many coffee drinkers have reported that Yirgacheffe has a vibrant and clean taste, with hints wine, lemon and berry. They are renowned for their refreshing, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium roast. It is recommended to eat these without cream or milk because they can mask the unique flavor. It's great with sour, strong cheeses and spices that enhance the citrus and herbal notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. The region is also home to numerous regional landraces that possess a distinct flavor profile. The coffees from this region tend to be medium- to full-bodied, and are great for filter and espresso coffee beans 1kg. However, the flavor of the coffee may differ depending on the method of processing 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 in Guji is reflected in their distinctive coffee. It is believed that they first began to make use of coffee as early as the 10th century AD, combining it with edible fat to make bite-sized energy ball which they would chew while traveling for long distances. The Oromo people continue to cultivate their own coffee in a manner that is respectful of their culture and is a reflection of the stunning natural and cultural beauty of the region.

Similar to other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the manner that the coffee cherries are processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity and bright taste notes. The beans are dried on beds that are raised. This ensures a regulated temperature and consistent drying process.

The natural process however leaves the bean in its entirety while it is drying. This results in an energised cup with rich flavors and a silky mouthfeel. This process requires the highest skill and care to ensure that the beans are not burned or overcooked. It is this level of craftsmanship that makes a great Guji coffee.

Guji's coffees are renowned for their smoothness, and a delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process lets the coffee express its fullest floral, fruity, and creamy flavors. It is ideal for every occasion, whether looking for a morning pick-me-up or a sophisticated drink to enjoy with friends.

Sidamo

A fruity and rich coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is renowned for its citrus and floral notes. It is also known as a full-bodied coffee with lively acidity. The Sidamo region includes the micro-region of Yirgacheffe that is a sought-after coffee because of its distinctive floral aromas and flavors.

Coffee farming is an important source of income for the people in this region. It is also a significant factor in the preservation of the environment and culture. The production of coffee is sustainable and requires a minimal amount of water, land and fertilizer. The harvest is typically done by hand, which reduces the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It provides its members with housing as well as education and clean drinking water. It also provides technical support on the farm and helps the farmers market their coffees to specialty markets. This allows them to continue to improve their production and quality.

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

Coffee is grown between 1500 to 2200 meters above sea level. The beans will grow slowly and allow them to absorb nutrients. The result is 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 iced. This is the perfect coffee for those looking to experience the real essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. This is a fantastic choice for those who enjoy light roasts because it brings out 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 wild variety Arabica with an aroma and flavor that resembles wine. Harar unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. The natural process results in a pronounced fruity flavor, with notes of apricot, strawberry and blueberry. Harar is renowned for its intensely spicy flavor and strong chocolate notes.

It is a good choice for those who like a full-bodied rich and sweet coffee with hints 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 flavored with sugar. Traditionally, Harar is served with anise or fennel seeds (known as Ajwa) to give it a sweet and a scent. You can also enjoy it with a pastry or cake.

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. The coffee is cultivated in Harar which is a region that has an ancient walled city that is home to spotted Hyenas. It is grown at altitudes of up to 1,800 meters. The coffee is dried-processed and has a full body and a thick crema when made into espresso.

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

The city is also well-known for its khat, which is chewed by locals to create a slow and relaxed daily lifestyle. You can sample a variety of flavors at the numerous cafes and tea houses that are located in the old town. Chewing khat may help ease some digestive problems and reduce the risk of heart disease, but it must be taken in moderate consumption. Chewing khat more than three days may result in a variety of health issues, including stomach ulcers and constipation.