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 is that a goat herder discovered the wonders of coffee when his herd was restless and consumed the fruit.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also work hard to protect the local environment and ensure that their communities are able to have sustainable livelihoods. They are also committed to encouraging gender equality and the wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees around the world.

The coffee cultivated in the Yirgacheffe region is famous for its delicate floral flavors and fruity sweetness. It has a smooth finish and is ideal for any occasion. It's perfect for a morning drink or an afternoon pick-me up. It is also ideal for those who like drinking iced coffee or would like to experiment with various brewing methods. This coffee is also available as a whole bean, which lets the user explore all its flavors.

This particular lot comes 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 garden-sized parcels for supplemental income or hobby.

When coffee 1kg is wet processed, the beans are stored in large vessels until all of the mucilage and fruit are removed from them. The beans are then dried until they are bare. This method produces classic washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has more prominent acidity.

During the harvest season coffee farmers handpick cherries and take them to washing stations in baskets. After the beans are washed and sort after which they are dried in the sun. This makes the cup with floral and citrus notes. It is the most popular form for Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this particular variety.

Many coffee drinkers have noticed that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon, berry, and more. They are also known for their fruity, crisp flavors and smooth finish. They are a great choice for those who enjoy moderate to light roast. It is best to consume them without cream or milk as they can mask the unique flavor. It pairs well with strong, sour cheeses and spices to enhance the herbal and citric notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. The region also has several regional landraces, which all have a different flavor profile. 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 will vary depending on the processing method and the farm itself. For example, the fresh Kayon Mountain coffee beans 1kg arabica from Guji is sweet and full-bodied with berry notes and a floral jasmine aroma.

Guji's unique coffee beans 1kg reflects the rich culture of the Oromo people. They began using coffee around the 10th century, mixing it up with edible fats in order to make energy balls they could consume during long journeys. The Oromo people continue to grow their own coffee in a way that honors their culture and reflect the vibrant natural and cultural beauty of the region.

The farms of the Guji Zone produce both washed coffee and natural processed coffee. The difference lies in how 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 bright taste notes. The beans are dried on beds that are raised. This ensures a consistent and controlled drying process.

The natural process however leaves the bean unharmed as it dries. This produces an energised cup with complex flavors and a silky mouthfeel. This process requires the highest amount of skill and attention in order to avoid the beans from being burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji's coffees are famous for their smoothness and delicious taste. They are great for both filter and espresso coffee beans 1kg, and can be made at any roast level. The natural process lets the coffee express its fullest floral, fruity and creamy tastes. It is ideal for every occasion, whether you're looking for a quick pick-me-up in the morning or a sophisticated drink to share with your friends.

Sidamo

Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is renowned for its floral, citrus and notes of berries. It is also referred to as a full-bodied coffee that has vibrant acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a highly prized coffee due to its unique floral aromas and flavors.

Coffee farming is a vital source of income for the people of this region. It is also a significant contributor to the preservation of the environment and culture. Coffee production is sustainable and uses a small amount of water, land and fertilizer. The harvest is usually done by hand, which reduces the need for machines and pesticides.

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

This coffee comes from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. This produces a smooth and creamy cup with notes of blackberry, strawberry and some milk chocolate. It is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers.

The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. The beans will develop slowly, allowing them to absorb nutrients. The result is a cup with a low acidity and a body that resembles tea. It is a very well-rounded and versatile coffee that can be enjoyed hot or iced. This is the ideal coffee for those looking to experience the true essence Ethiopian coffee. This is a must try for anyone who loves coffee. It's also a great choice for those who enjoy lighter roasting, since it highlights the subtleties of the coffee's flavors.

Harar

Located 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 wild variety Arabica with an aroma and flavor that resembles wine. Harar, unlike other coffees that are wet-processed, is dry-processed, and is typically called espresso in Western countries. The natural processing method creates a fruity flavor with notes of strawberry, apricot and blueberry. Harar is known for its intensely spicy aroma and strong chocolate notes.

It is a great choice for those who enjoy an intense rich and sweet cup of coffee with a hint 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 ground and mixed with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to give it a sweet and a scent. It can also be enjoyed with a cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular bean and processing techniques. This coffee is grown at high altitudes up to 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted Hyenas. This coffee is dry processed and has a rich, creamy crema and full body when brewed into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets which sell everything from spices and clothes to livestock and electronic devices. Spend a day exploring the stalls and taking pleasure in the vibrant atmosphere.

The city is also famous for its Khat, which is consumed by the residents to promote a relaxed and slow daily life. In the old town, you can find a wide selection of teas and cafes where you can try the drinks. It can be beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat for more than three days can lead to a variety of health problems that include stomach ulcers as well as constipation.