Ethiopian Coffee Beans 1kg
Coffee is an essential part of Ethiopian culture, and their heirloom varieties are some of the finest in the world. They are known for floral complexity and citrus flavor.
Legend has it that a goat herder discovered the benefits of coffee while his herd became restless and consumed the fruit.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to preserve the local environment, and to ensure that their communities can access sustainable livelihoods. They also are committed to encouraging gender equality and the health of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world.
coffee beans 1kg arabica cultivated in the Yirgacheffe region is renowned for its delicate floral nuances and fruity sweetness. It has a smooth, rounded finish that is appropriate for any occasion. It can be enjoyed for breakfast or for a refreshing afternoon drink. It is also a good choice for those who like to drink iced coffee or are looking to test different brewing methods. The coffee is available in whole beans, allowing the user to taste all of its flavors.
This particular lot is from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners work with 900 smallholders who cultivate coffee in garden-sized parcels to earn extra income or as a hobby.
When coffee is processed wet the beans are then stored in large vessels until all the fruit and mucilage have been removed. The naked beans are then dried. This method creates the traditional washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has more prominent acidity.
During the time of harvest coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are washed and sort and dried in the sun, they are then roasted. This makes the cup with citrus and floral notes. It is the most well-known form for Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this variety.
Many coffee drinkers have noticed that Yirgacheffe has a fresh and clean taste, with hints lemon, wine and berry. These beans are 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's great with strong, sour cheeses as well as spices that highlight the citrus and herbal notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. 1kg arabica coffee beans , each one offering a unique flavor profile. The coffees from this area are usually medium to full-bodied and 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 from Guji is sweet and full-bodied with notes of berries and a mellow jasmine scent.
The rich culture of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they first began to drink coffee as early as the 10th century AD, combining it with edible fat to create bite-sized energy balls that they chewed on while traveling for long distances. Best coffee beans 1kg , the Oromo people continue to grow their own coffee in a way that honors the region's heritage and reflects its vibrant cultural and natural beauty.
Similar to other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference is in the way that the coffee cherry is processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process preserves the acidity of the coffee, as well as bright tasting notes. The beans are dried on raised beds. This ensures an even temperature and a consistent drying process.
The natural process, on the other hand leaves the bean unharmed while it dries. This results in a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires the greatest amount of skill and attention in order to avoid the beans being burned or overcooked. This level of craftsmanship is what makes a top Guji.
Guji's coffees are known for their smoothness and exquisite taste. They can be brewed as filter or espresso at any roasting level. The natural process allows the coffee to express its fullest floral, fruity and creamy flavours. It is ideal for any occasion, whether seeking a refreshing morning drink or a sophisticated drink to share with your friends.
Sidamo
A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is famous for its floral and citrus notes. It is also known for its full body and sharp acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe that is a highly prized coffee due to its distinctive floral aromas and flavors.
Coffee farming is a crucial source of income for people of this region. It is also a major element in preserving the natural environment and culture. Coffee production is a sustainable process that requires very little amount of land, water and fertilizer. The harvest is carried out by hand which reduces the need for pesticides and machinery.
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 provides benefits to its members like housing, schooling and clean drinking water. It also offers technical assistance on the farm and helps members sell their coffees on specialty markets. This allows them to continue to improve their production and quality.
This coffee is 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 blackberry, strawberry and some milk chocolate. It is a beautiful cup of coffee that shows off the artisanship and skill of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. The beans will develop slowly, allowing them to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance and a body that is tea-like. It is a versatile and well-rounded coffee that can be enjoyed cold or hot. 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! This is a fantastic choice for those who like light roasts because it brings out the subtle flavors of the coffee.
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 distinctive wild-variety Arabica with a 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 known for its intensely spicy scent and strong chocolate notes.
It is a good option for those who like full-bodied rich and sweet cup of coffee with notes of chocolate and berries. The beans are sourced from small farms in the vicinity of the city and then dried in the sun. The coffee is then ground and infused with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It is also enjoyed with a slice of cake or a pastry.
Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its unique bean and processing method. This coffee is grown in Harar an area that has an ancient walled town which is home to Hyenas with spotted spots. It is grown at altitudes of up to 1,800 meters. This coffee is dry processed and has a rich crema and full body when made into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and traditional dresses to livestock and electronics. Spend an afternoon wandering the stalls, and enjoy the buzzing atmosphere.
The city is also known for its Khat, which is chewed by the locals to lead a relaxed and slow daily life. In the old town, you can find a wide variety of teas and cafes where you can try them. It is beneficial to avoid heart diseases and ease digestive issues by chewing khat. However, it is important to take it in moderate amounts. Chewing khat for more than 3 days can cause a variety of health problems such as stomach ulcers and constipation.