Ethiopian Coffee Beans 1kg
Coffee is an essential component of Ethiopian culture and their heirloom varieties are some of the finest 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 agitated and began eating the berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities can access sustainable livelihoods. They are also committed to increasing gender equality and wellbeing of young women. The combination of these aspects make Yirgacheffe one of the world's most sought-after coffee beans.
The coffee grown in the Yirgacheffe region is known for its delicate floral flavors and fruity sweetness. It has a smooth, rounded finish that is appropriate for any occasion. It is perfect for a morning drink or a post-workout pick-me-up. It's also a good choice for those who like to drink iced coffee or are looking to test different methods of brewing. It is also available as a whole bean which lets the user explore all its flavor profiles.
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 small parcels of garden size for supplemental income or hobby.
Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruits have been removed. The beans are then dried until they're bare. This method produces traditional washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more intense acidity.
During the harvest, coffee farmers pick cherries by hand and carry them in baskets to washing stations. After the beans are washed and sort, they are then sun-dried. This makes the cup with citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony scents of this coffee.
Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste, with hints wine, lemon, berry, and more. 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 cream or milk, which can drown out the distinctive flavor of this type of roast. It pairs well with strong, sour cheeses as well as spices to highlight the citric 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. It also houses many regional landraces, each offering a distinctive flavor profile. Coffees from this region tend to be medium - to full-bodied and are great for both filter and espresso. The flavor of coffee can vary depending upon the method of processing employed and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine aroma.
Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they first began to drink coffee in the 10th century AD. They mixed it with edible fat to make bite-sized energy balls which they would chew while on long journeys. Today, the Oromo people continue to grow their own coffee in a way that is respectful of the heritage of the region and reflects its vibrant cultural and natural beauty.
The farms of the Guji Zone produce both washed coffee and natural processed coffee. The difference lies in the method by which the coffee cherry is processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are dried on beds that are raised. This ensures a uniform and regulated drying process.
However, the natural process leaves the coffee bean intact when it is dried on the bed. This results in a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires a lot of expertise and attention to ensure that the beans are not burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee.
Guji's coffees are famous for their smoothness and delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process allows for the best expression of the fruity, floral and creamy flavors of this coffee. It is ideal for any occasion, whether looking for a morning pick-me-up or a sophisticated drink to enjoy with friends.
Sidamo
Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is renowned for its citrus and floral notes. It is also renowned for its full body and vibrant crisp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles.
Coffee farming is a major source of income for the people in this region. It is also a significant contribution to the preservation of the environment and culture. Coffee production is sustainable and uses a very little amount of water, land and fertilizer. The harvesting is done by hand, which cuts down on the need for pesticides and machinery.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is committed to improving the lives of its members and is focused 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 assists them in improving their coffee quality and production.
This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without any additional chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and hints of milk chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. The beans will grow slowly which allows them to absorb nutrients. This results in a coffee with a low acidity and a tea-like body. It is an extremely versatile and well-rounded coffee that is a great choice for hot or chilled. This is the perfect coffee for those looking to taste the true essence of Ethiopian coffee. 1kg arabica coffee beans is a must-try for all coffee lovers. It's also a great choice for those who enjoy light roasting because it highlights the subtleties of the coffee's flavors.
Harar
Harar, located in eastern Ethiopia is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south and Eritrea in the northeast. It is a distinctive wild-variety Arabica with a wine-like flavor and aroma. Harar is different from other coffees that are wet-processed is dry-processed and is often called espresso in Western countries. The process is natural and allows for an intense fruity flavor with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy flavor and strong chocolate notes.
It is a great choice for those who prefer full-bodied, rich and sweet coffee with a hint of chocolate and berries. The beans are harvested on small farms near the cities and then dried out in the sun. The coffee is then finely ground and flavored with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. You can also enjoy it with a cake or pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the special bean and processing methods. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted hippos. This coffee is processed dry and has a thick, rich crema and full body when made into espresso.
Harar in addition to its coffee, is also known for its crazy markets which offer everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon exploring the stalls and taking in the buzzing atmosphere.
The city is also known for its khat. Locals chew it to make a relaxing and sluggish life. In the old town, you will find a wide variety of cafes and teas where you can try the drinks. Chewing khat may help ease some digestive problems and prevent heart disease, but it should be taken in moderate amounts. Chewing khat for longer than three days can lead to various health issues that include stomach ulcers as well as constipation.