Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential part of Ethiopian culture, and their heirloom varieties are among the top in the world. They are renowned for their floral complexity and citrus-like flavors.
Legend has it, one goatherder discovered the wonders of coffee when his herd became restless and began consuming the berries.
Yirgacheffe
The high altitudes and rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the environment and ensuring that their communities have access to sustainable livelihoods. They also are committed to increasing gender equality and health of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees around the world.
The coffee grown in the Yirgacheffe region is famous for its delicate floral nuances and sweet fruity flavor. It has a smooth, round finish that is suitable for any occasion. It can be enjoyed as a breakfast drink or a post-workout boost. It's also a great option for those who prefer to drink iced coffee, or are looking to test different methods of brewing. It is also available as whole beans, which allows the user to taste all of 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 processed wet at the Halo Fafate washing station, where our partners collaborate with smallholder farmers of 900 who cultivate their coffee in plots of garden size for supplemental income and as a hobby.
Wet processing involves the beans to be soaked in large vats, until the mucilage and fruits have been removed. The naked beans are then 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, with more pronounced 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 sorted, they are sun-dried. This process creates an aroma that is citrus and floral notes and is the most well-known version of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this particular variety.
Many coffee drinkers appreciate that Yirgacheffe offers a bright and clean taste, with the scent of wine, lemon, and berry. These beans are known for their fruity, crisp flavors and smooth finish. They are a good option for those who prefer moderate to light roast. It is best to enjoy them without cream or milk as they can mask the unique flavor. It pairs well with strong, sour cheeses and spices to bring out the herbal and citric notes.
Guji
The Guji region is home to rich volcanic soil, diverse landscapes and a great climate for coffee production. It is also home to numerous regional landraces, each offering a distinct flavor profile. The coffees of this region tend to be medium- to full-bodied, and are ideal for filter and espresso. However, the flavor of the coffee will vary depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes.
The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they first began to make use of coffee in the 10th century AD. They mixed it with edible fats to create bite-sized energy balls that they chewed on while on long journeys. The Oromo people continue to cultivate their own coffee today in a manner that is respectful of their heritage and is a reflection of the beautiful natural and cultural beauty of the region.
The farms in the Guji Zone produce washed and natural processed coffee. The difference lies in the way the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. 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 regulated drying process.
The natural process however, leaves the bean intact while it dries. This produces a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires a huge 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 renowned for their smoothness and exquisite taste. They are great for both filter and espresso and can be used at any roast level. The natural process allows for the fullest expression of the floral, fruity and creamy tastes of this coffee. It is ideal for any occasion. If you're looking for an early morning boost or a refined beverage to share with your friends, this coffee is the perfect choice for you.
Sidamo
A ripe and fruity coffee from the birthplace of coffee, Ethiopia. 1kg arabica coffee beans is the largest producer of commercial quality coffee in Ethiopia and is well-known for its citrus, floral and berry notes. It is also known for its full body and vibrant sharp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.
Coffee farming is a crucial source of income for the people living in this region. It is also a significant contributor to the preservation of culture and the environment. Coffee production is sustainable and requires a minimal amount of water, land and fertilizer. The harvesting process is generally done by hand, which eliminates 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 agriculture and is committed to improving the lives of its members. It offers benefits to its members like housing, education and clean drinking water. It also provides technical assistance on the farm, and helps them sell their coffees to specialty markets. This helps them improve their coffee quality and production.
This 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 of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a stunning coffee that showcases the craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. The beans grow slowly, allowing them to absorb nutrients. The result is a balanced and balanced coffee with low acidity, intense fruit nuance and a body that is tea-like. This is a versatile and well-rounded coffee that can be enjoyed cold or hot. This is the ideal coffee for those who want to taste the essence of Ethiopian coffee. This is a must-try for all coffee lovers. This is a fantastic choice for those who enjoy a light roast, because it highlights the subtle flavors of the coffee.
Harar
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 distinctive wild-variety Arabica with an almost wine-like taste and aroma. Harar, unlike other coffees that are processed with water, is dry-processed and is commonly called espresso in Western countries. Natural processing allows for the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is also renowned for its rich chocolate notes and its intensely spicy aroma.
This is a wonderful choice for those who love the rich, sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested from small farms near the city and then dried in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as ajwa) to add sweetness and aroma. You can also enjoy it with a cake or pastry.
Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its unique bean and processing method. The coffee is cultivated in Harar an area that has an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes up to 1,800 meters. This coffee is dry processed and has a thick, rich crema and full body when it is made into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and traditional clothes to electronics and livestock. Spend a day wandering through the stalls and enjoying the vibrant atmosphere.
The city is also famous for its khat, a drink chewed by locals to lead an unhurried and relaxed life. In the old town, you will find a wide variety of teas and cafes where you can sample the drinks. It can be beneficial to prevent heart disease and ease digestive problems by chewing khat. However it is essential to take it in moderate amounts. Chewing khat for more than 3 days could cause a variety of health problems that include stomach ulcers as well as constipation.