Ethiopian Coffee Beans 1kg
Coffee is an essential element of Ethiopian culture, and their heirloom varietals are some of the finest in the world. They are famous for their the complexity of their florals and the citrusy flavor.
Legend has it that a goat herder discovered the wonders of coffee when his herd was restless and ate the berries.
Yirgacheffe
The high altitudes as well as the rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring their communities have access to sustainable livelihoods. They also are committed to encouraging gender equality and the wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffee beans around the world.
organic coffee beans 1kg is renowned for its delicate floral and fruity flavors. It has a smooth, rounded finish that is suitable for any occasion. It's perfect for a morning beverage or an afternoon pick-me up. It is also a good choice for those who like to drink iced coffee, or are looking to test different brewing methods. It is also available in whole beans, allowing the consumer to enjoy the full range of flavors.
This particular batch comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders that cultivate coffee in garden-sized parcels as a supplemental income or hobby.
Wet processing involves the beans to be soaked in large vats, until the mucilage and fruit have been removed. The beans are then dried until they are dry. This produces the traditional washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity.
During the harvest season, coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans have been washed and separated, they are dried in the sun. This process produces an aroma that is floral and citrus notes. It is the most sought-after version of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral scents of this coffee.
Many coffee drinkers appreciate that Yirgacheffe has a vibrant and clean taste, with notes of wine, lemon, and berry. These beans are also known for their fruity, crisp flavors and smooth finish. They are a good option for those who prefer medium to light roast. They are best enjoyed without cream or milk which can muddle the distinctive flavor of this variety. It pairs well with strong, sour cheeses as well as spices that bring out the citrus and herbal notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. The region also hosts 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. However, the flavor of the coffee will vary depending on the processing method and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine aroma.
Guji's distinctive coffee reflects the rich culture of the Oromo people. They began using coffee around the 10th century, mixing it with edible fats to create energy balls that they could take a bite of during long journeys. The Oromo people still grow their own coffee in a way that honors their past and reflects the vibrant natural and cultural beauty of the region.
Similar to other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference is in the manner that the coffee cherry is processed after the harvesting. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps preserve the acidity of the coffee and fresh tasting notes. The beans are then 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 is drying. This results in an energised cup with distinct flavors and a smooth mouthfeel. This process requires the greatest amount of skill and care in order to avoid the beans from being burned or overcooked. It is this level of skill that makes a great Guji coffee.
Guji's coffees are famous for their smoothness, and a delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process permits the fullest expression of the fruity, floral and creamy flavors in this coffee. It is ideal for any occasion, whether you're looking for a quick pick-me-up in the morning or a classy drink to enjoy with friends.
Sidamo
A fruity and rich coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee and is known for its floral and citrus notes. It is also referred to as a full-bodied coffee that has vibrant acidity. The Sidamo region includes the micro-region of Yirgacheffe that is a highly prized coffee due to its distinctive floral aromas and flavor profiles.
The cultivation of coffee is a significant source of income for people living in this region. It is also a significant element in preserving the environment and culture. The production of coffee is sustainable and requires a minimal amount of fertiliser, water, and land. The harvesting is done by hand, which cuts down on the need for pesticides and machinery.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It provides benefits to its members, such as housing, education and clean drinking water. It also provides technical assistance on the farm, and helps them sell their coffees to specialty markets. This assists them in improving their coffee quality and production.
The coffee comes 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 with 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 to 2200 meters above sea level. The beans grow slowly and allow them to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed hot or iced. This is the perfect coffee for those looking to taste the real essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. It's also a great choice for those who prefer lighter roasting, since it accentuates the subtleties of the coffee's flavor.
Harar
Harar located in the eastern part of 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 wild-variety Arabica that has the aroma and flavor of wine. Harar, unlike other coffees that are processed with water, is dry-processed and is often 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 strong chocolate notes and a distinctly spicy scent.
It is a great choice for those who prefer a full-bodied rich and sweet cup of coffee with hints of chocolate and berries. The beans are harvested in small farms close to cities and then dried out in the sun. The coffee is then finely ground and mixed with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as Ajwa) to give it a sweet and fragrance. Harar can also be enjoyed with a slice of cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular beans and processing methods. The coffee is cultivated in Harar which is a region that has an ancient walled city that is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1,800 meters. This coffee is processed dry and has a rich, creamy crema and full body when brewed into espresso.
Harar, in addition to its coffee, is well-known for its wild markets that offer everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll through the stalls and taking in the electric atmosphere.
The city is also known for its khat. Locals chew it to make a relaxing and sluggish life. You can taste a range of varieties at the many cafes and tea houses that are located in the old town. Chewing khat may help ease certain digestive issues and can help aid in preventing heart disease, but it should be consumed in moderate consumption. Chewing khat more than three days may cause a variety of health issues like stomach ulcers and constipation.