Ethiopian Coffee Beans 1kg

Coffee is a vital part of Ethiopian culture, and their heirloom varietals are some of the most exquisite in the world. They are renowned for their the complexity of their florals and the citrusy flavor.

Legend has it that a goat herder discovered the benefits of coffee when his herd was restless and consumed the fruit.

Yirgacheffe

The high altitudes and rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment, and to ensure that their communities can gain sustainable livelihoods. They also believe in promoting gender equity and the wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffee beans in the world.

The Yirgacheffe coffee is known for its delicate floral and fruity flavors. It has a silky finish and is ideal for any occasion. It can be enjoyed as a breakfast beverage or for a refreshing afternoon drink. It's also a good option for those who prefer to drink iced coffee or are looking to test different methods of brewing. It is also available as a whole bean which allows the customer to taste all the flavor profiles.

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 processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders who grow coffee in small parcels of garden size to earn extra income or 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 that are not soaked are dried. This yields the classic washed Yirgacheffe coffee with notes of citrus, flowers, and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.

During harvest, coffee farmers pick cherries by hand and then transport them in baskets to washing stations. After the beans are cleaned and sorted, they are then sun-dried. This process creates a cup with citrus and floral notes and is the most sought-after form of Ethiopian coffee. The roasting process enhances the floral and lemony aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe offers a bright, clean taste with the scent of wine, lemon and berry. These beans are also known for their fresh, fruity flavors and smooth finish. They are a good option for those who prefer a light to medium roast. It is recommended to enjoy them without milk or cream as they can mask the distinctive flavor. It's great with strong, sour cheeses and spices to enhance the herbal and citric notes.

Guji

The Guji region has fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. It is also home to numerous regional landraces, each offering a distinct flavor profile. Coffees from this region are typically medium to full-bodied and are ideal for filter and espresso. The flavor of coffee may differ depending on the method 1kg of coffee beans processing used and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.

Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they began to use coffee in the 10th century AD. They mixed it with edible fat to make bite-sized energy ball which they would chew while on long journeys. The Oromo people continue to grow their own coffee today in a manner that is respectful of their culture and is a reflection of the beautiful natural and cultural beauty of the region.

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

The natural process however, leaves the bean intact while it is drying. This produces an energised cup with rich flavors and a silky mouthfeel. This process requires a huge 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 known for their smoothness and exquisite taste. They are excellent for both filter and espresso and can be brewed at any roast level. The natural process allows the coffee to release its fullest floral, fruity, and creamy flavors. It is ideal for every occasion, whether looking for a quick pick-me-up in the morning or a classy drink to share with your friends.

Sidamo

Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is well-known for its floral, citrus and notes of berries. It is also renowned for its full body and vibrant sharp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.

The cultivation of 1kg coffee beans price is a significant source of income for the people of this region. It is also a major factor in the preservation of the environment and culture. The production of coffee is sustainable and requires a minimal amount of land, water and fertilizer. The harvest is typically done by hand, which decreases the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop focuses on organic coffee beans 1kg 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 support on the farm and helps them sell their coffees to 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 results in a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. It is a beautiful cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. The beans grow slowly and allow them to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is a well-rounded and versatile coffee that can be enjoyed both hot and iced. This is the ideal coffee for those who wish to experience the essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a great option for those who like lighter roasting, since it highlights the subtleties of the coffee's flavours.

Harar

Located in the eastern part of Ethiopia and is 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 coffee beans 1kg with an almost wine-like flavor and aroma. Harar unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. The process is natural and creates a fruity flavor with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy scent and strong chocolate notes.

This is a wonderful choice for those who love an intense, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are harvested from small farms near the city and then dried in the sun. The coffee is then finely grounded and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and a scent. It is also consumed with a slice cake or pastry.

Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and the method of processing. This coffee is grown in Harar which is a region that has an ancient walled town which is home to spotted Hyenas. It is grown at altitudes of up to 1,800 feet. This coffee is dry processed and has a rich crema and full body when made into espresso.

Harar in addition to its coffee, is well-known for its wild markets that sell everything from spices to cultural dresses to electronics and livestock. Spend an afternoon exploring the stalls, and taking pleasure in the vibrant atmosphere.

The city is also famous for its khat. People who eat it make a relaxing and sluggish lifestyle. You can taste a range of flavors at the numerous cafes and tea houses in the old town. It is a great way to avoid heart health and help with digestive issues by chewing khat. However it is crucial to take it in moderation. Chewing khat for longer than three days can lead to a number of health problems including constipation and stomach ulcers.