Ethiopian Coffee Beans 1kg
Coffee is an essential element of Ethiopian culture, and their heirloom varieties are among of the most exquisite in the world. They are renowned for their floral complexity and citrus-like flavors.
Legend has it, a goatherder discovered coffee's wonders when his herd became agitated and began consuming the fruits.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. In addition, Ethiopian farmers are committed to preserving the environment and ensuring that their communities have access to sustainable livelihoods. They are also dedicated to promoting gender equality and the health of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees around the world.
The coffee that is grown in the Yirgacheffe region is famous for its delicate floral notes and sweet fruity flavor. It has a soft, smooth finish that is appropriate for any occasion. It can be enjoyed for breakfast or as an afternoon pick-me-up. Additionally, it's a great choice for those who love drinking iced coffee, or wish to try different brewing methods. The coffee is available as whole beans, which allows the consumer to experience all of its flavors.
This particular lot is from the kebele 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.
Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruits have been removed. The beans are then dried until they're bare. This method produces traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity.
During harvest, coffee growers pick cherries by hand and then transport them in baskets to washing stations. After the beans are washed and separated, they are dried in the sun. This process produces a cup that has floral and citrus notes. It is the most sought-after type of Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this variety.
Many coffee drinkers have noted that Yirgacheffe has a vibrant and clean taste, with hints wine, lemon and berry. The beans are famous for their refreshing, fruity flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. They are best enjoyed without milk or cream, which can drown out the unique flavor of this type of roast. It pairs well with strong, sour cheeses and spices to highlight the herbal and citric notes.
Guji
The Guji region has rich volcanic soil, diverse landscapes and a great climate for coffee production. The region is also home to many regional landraces that each have a different flavor profile. Coffees from this region tend to be medium - to full-bodied and are excellent for filter and espresso. The flavor of coffee may differ based on the method of processing used and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.
The rich culture of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they began to use coffee from the 10th century AD. They mixed it with edible fats to create bite-sized energy balls 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 heritage and is a reflection of the stunning natural and cultural beauty of the region.
Like many other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. coffee beans 1kg arabica lies in the way the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. This process helps maintain the acidity of the coffee and fresh tasting notes. The beans are then dried on raised beds. This ensures a consistent and controlled drying process.
The natural process leaves the coffee bean in its entirety when it is dried on the bed. This produces a cup with rich flavor and silky texture. This process requires the highest skill and care to ensure that the beans do not get burned or overcooked. It is this level of care that makes a top Guji coffee.
Guji’s coffees are known for their smoothness, and delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process allows the coffee to release its fullest fruity, floral and creamy flavours. It's perfect for any occasion. If you're looking for a quick morning boost or a sophisticated beverage to share with your friends this coffee is perfect the perfect choice for you.
Sidamo
A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. buy 1kg coffee beans is famous for its floral and citrus notes. It is also known for its full body and crisp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.
Coffee farming is a vital source of income for people living in this region. It is also a key factor in the preservation of the environment and the culture. Coffee production is a sustainable process that requires minimal amount of water, land and fertilizer. The harvesting process is generally done by hand, which decreases 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 focuses on organic agriculture and is dedicated to improving the lives of its members. It provides its members with housing education, as well as clean drinking water. It also provides technical assistance for the farm and assists members market their coffees in specialty markets. This helps them improve their production and quality of coffee.
The coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without any additional chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. It is a beautiful cup of coffee that shows off the artisanship and skill of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. The beans will grow slowly, allowing them to absorb nutrients. The result is a well-balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. This is an incredibly versatile and well-rounded cup that is a great choice for cold or hot. This is the perfect coffee for those who want to experience the true essence Ethiopian coffee. It is a must-try for all coffee lovers! This is a great choice for those who enjoy light roasts because it brings out the subtle flavors of the coffee.
Harar
Harar, located in the eastern part of Ethiopia, is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a wild variety Arabica with a wine-like aroma and taste. Harar is different from other coffees that are wet-processed, is dry-processed and is often called espresso in Western countries. Natural processing gives it the flavor to be fruity, with notes such as apricots, strawberries and blueberries. Harar is also renowned for its rich chocolate notes and its intensely spicy scent.
This is a fantastic choice for those who love a rich sweet and full-bodied coffee with notes of berries and chocolate. The beans are sourced from small farms near the city, and then dried in the sun. The coffee is then finely grounded and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It can also be consumed with a slice cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique bean and processing methods. This coffee is grown in Harar, a region with an ancient walled city that is home to Hyenas with spotted spots. It is grown at altitudes of up to 1,800 feet. The coffee is dried-processed and has a full body and rich crema when it is made into espresso.
Harar, in addition to its coffee, is known for its crazy markets which offer everything from spices to clothes of the culture to electronic gadgets and livestock. Spend a day wandering through the stalls and taking in the buzzing atmosphere.
The city is also known for its Khat, which is chewed by the locals to create an unhurried and relaxed life. You can taste a range of khats at the many cafes and tea houses that are located in the old town. It can be beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is crucial to take it in moderate amounts. Chewing khat for more than three days can result in a variety of health issues like constipation and stomach ulcers.