Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential part of Ethiopian culture, and their varieties that are heirloom are among the finest in the world. They are renowned for their floral complexity and citrus flavor.
Legend has it that a goat herder discovered the benefits of coffee while his herd was restless and consumed the fruit.
Yirgacheffe
The high altitudes as well as the rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the local environment and ensure that their communities have the ability to access sustainable livelihoods. They also are committed to promoting gender equity and the well-being for 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 aromas. It has a silky finish and is ideal for any occasion. It is ideal for a morning drink or an afternoon pick-me up. It is also ideal for those who like drinking iced coffee or want to experiment with different brewing methods. It is also available as whole beans, allowing the user to taste the variety of flavors.
This particular lot is from the kebele (or village) of Idido located in the woreda (or district) of Yirgacheffe located 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 on plots that are garden-sized for supplemental income and as a hobby.
Wet processing involves the beans being soaked in large vats, until the mucilage and fruit have been removed. The uncooked beans are then dried. This yields the classic washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more intense acidity.
During the harvest time coffee farmers pick cherries and then transport them to the washing stations in baskets. After the beans have been cleaned and sorted and dried in the sun, they are then roasted. This produces a cup with citrus and floral notes, and is the most popular version of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this variety.
Many coffee drinkers have reported that Yirgacheffe has a bright and clean taste with hints lemon, wine, berry, and more. The beans are also renowned for their crisp, fruity flavors and smooth finish. They are a great choice for those who enjoy medium to light roast. It is best to consume these without cream or milk as they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices to enhance the citric and herbal notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. The region also has several regional landraces, which all have distinct flavors. The coffees from this region tend to be medium to full-bodied, and are perfect for both espresso and filter. However, the flavor of the coffee may differ according to the process and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine aroma.
Guji's unique coffee reflects the rich culture of the Oromo people. They first began using coffee in the 10th century, mixing it up with edible fats to create energy balls they could take a bite of during long journeys. Today the Oromo people continue to cultivate their own coffee in a way that honors the region's heritage and showcases its natural and cultural beauty.
The farms in the Guji Zone produce both washed and natural processed coffee. The difference is the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process preserves the acidity of the coffee and bright tasting notes. The beans are dried on raised beds. This helps to ensure the proper temperature and consistency of the drying process.
The natural process however leaves the bean in its entirety while it dries. This creates a cup with a complex flavor and a silky texture. This process requires the highest skill and care to ensure that the beans are not burned or overcooked. It is this level of craftsmanship that makes a great Guji coffee.
Guji's coffees are famous for their smoothness, and a delicious 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 most fruity, floral and creamy tastes. It is perfect for any occasion, whether seeking a refreshing morning drink or a classy drink to share with your friends.
Sidamo
Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is renowned for its floral, citrus and fruity notes. It is also referred to as a full-bodied coffee with vibrant acidity. 1kg coffee beans price includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.
Coffee farming is a significant source of income for people in this region. It is also a key factor in the preservation of the environment and the culture. The production of coffee is sustainable and requires a minimum amount of water, land and fertilizer. The harvest is usually 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 of southern Ethiopia. The coop is committed to improving lives of its members and focuses on organic farming. It provides its members with housing education, as well as clean drinking water. It also provides technical assistance on the farm and helps them market their coffees to specialty markets. This aids 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. The coffee is smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of milk chocolate. It is a beautiful cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans grow slowly and take longer to absorb nutrients. The result is a balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It's an incredibly versatile and well-rounded cup that can be enjoyed hot or iced. This is the perfect coffee for those who wish to taste the real essence of Ethiopian coffee. This is a must-try for all coffee lovers. It's also a great choice for those who enjoy light roasting because it accentuates the subtleties of the coffee's flavors.
Harar
It is located in the eastern region 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 a wine-like aroma and taste. Harar is different from other coffees that are processed with water, is dry-processed, and is typically called espresso in Western countries. Natural processing gives it a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is well-known for its intensely spicy flavor and strong chocolate notes.
It is a great choice for those who prefer a full-bodied rich and sweet coffee with notes of berries and chocolate. The beans are sourced from small farms close to the city, then dried in the sun. The coffee is then finely grounded and mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It can also be enjoyed with a cake or pastry.
Another popular coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and processing technique. The coffee is cultivated in Harar an area that has an ancient walled city that is home to spotted Hyenas. It is grown at altitudes of up to 1,800 meters. The coffee is dried-processed and has an intense body and a rich crema when made into espresso.
Harar as well as its coffee, is known for its crazy markets that sell everything from spices to clothing to electronics and livestock. Spend a day wandering through the stalls and enjoying the electric atmosphere.
The city is also renowned for its Khat. People chew it to make a relaxing and sluggish life. You can sample a variety of khats at the many cafes and tea houses in the old town. Chewing khat can ease certain digestive issues and can help prevent heart disease, but it must be consumed in moderate amounts. Chewing khat more than three days can lead to a number of health issues like stomach ulcers and constipation.
