Ethiopian Coffee Beans 1kg
Coffee is an integral element of Ethiopian culture and their heirloom varieties are some of the most exquisite in the world. They are renowned for their floral complexity and citrus-like flavors.
Legend is that a goat herder discovered the wonders of coffee while his herd was restless and ate the berries.
Yirgacheffe
The high altitudes as well as the rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to preserve the local environment and ensure that their communities have the ability to gain sustainable livelihoods. They also are committed to promoting gender equality and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after coffees in the world.
The coffee cultivated in the Yirgacheffe region is renowned for its delicate floral nuances and sweet fruity flavor. It has a soft, smooth finish that is perfect for any occasion. It can be enjoyed for breakfast or a post-workout boost. Moreover, it is a great choice for those who enjoy drinking iced coffee or would like to experiment with various brewing methods. The coffee is also available as a whole bean, which lets the user taste all the flavor profiles.
This particular lot comes from the kebele (or 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 garden-sized plots for supplemental income and as an activity.
When coffee is processed wet, the beans are soaked in large vats until all the fruit and mucilage have been removed. 1kg coffee beans price are then dried until they are dry. This method yields the classic washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter in body than natural process Yirgacheffe and has more intense acidity.
During the harvest, coffee farmers pick their cherries by hand and carry them in baskets to washing stations. After the beans are washed and sorted, they are sun-dried. This process produces a cup with citrus and floral notes, and is the most well-known type of Ethiopian coffee. The roasting process enhances the floral and lemony aromas of this variety.
Many coffee drinkers appreciate that Yirgacheffe has a vibrant, clean taste with the scent of wine, lemon and berry. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. They are best consumed without cream or milk, which can drown out the unique flavor of this type of roast. It pairs well with strong, sour cheeses as well as spices to bring out the herbal and citric notes.
Guji
The Guji region has rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. It also houses a wide variety of regional landraces, each one offering a unique flavor profile. Coffees from this region tend to be medium to full-bodied, and are excellent for filter and espresso. However, the taste of the coffee will vary according to the process and the farm itself. For instance, the freshly brewed 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 Oromo people. It is believed that they began to drink coffee as early as the 10th century AD. They mixed it with edible fat to create bite-sized energy balls that they chewed on while traveling for long distances. The Oromo people still grow their own coffee today in a way that honors their culture and reflects the beautiful natural and cultural beauty of the region.
The farms in the Guji Zone produce washed coffee and natural processed coffee. The difference lies in the manner that the coffee cherry is processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity, and the bright notes of taste. The beans are then dried on beds that are raised. This ensures a consistent and regulated drying process.
The natural process however, leaves the bean intact while it dries. This produces a cup with rich flavor and silky texture. This process requires the greatest amount of skill and care in order to avoid the beans becoming burned or overcooked. This level of skill is what makes a top Guji.
Guji's coffees are renowned for their smoothness and exquisite taste. They are perfect for filter and espresso and can be brewed at any roast level. The natural process allows for the fullest expression of the floral, fruity and creamy flavors of this coffee. It is ideal for every occasion, whether you are looking for a morning pick-me-up or a sophisticated drink to enjoy with friends.
Sidamo
A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is renowned for its citrus and floral notes. It is also referred to as a full-bodied coffee with vibrant acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavors.
The cultivation of coffee is a significant source of income for the people living in this region. It is also a major contribution to the preservation of the environment and culture. The production of coffee is sustainable and requires only a small amount of soil, water and fertilizer. The harvest is done by hand, which cuts down on the use of pesticides and machines.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop is dedicated to improving lives of its members and focuses on organic farming. It offers its members housing as well as education and clean drinking water. It also provides technical assistance on the farm and helps them sell their coffees to specialty markets. This aids them in improving the quality of their coffee and increase production.
This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This coffee makes a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This 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. The beans will grow slowly which allows them to absorb nutrients. The result is a balanced and balanced coffee with low acidity, strong fruit nuance and a body that is tea-like. It is a well-rounded and versatile coffee that is able to be enjoyed hot or iced. This is the ideal coffee for those who want to experience the real essence of Ethiopian coffee. This is a must try for all coffee lovers. This is a fantastic choice for those who like a light roast, because it brings out the subtle flavors of the coffee.
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 wild-variety Arabica with a wine-like aroma and taste. Contrary to other coffees that are wet processed, Harar is dry-processed, and is often called espresso in the West. The natural process allows for an intense fruity flavor, with notes of strawberry, apricot and blueberry. Harar is known for its intensely spicy flavor and strong chocolate notes.
This is a great option for those who like the rich sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested from small farms close to the city and then dried in the sun. The coffee is then ground and flavored with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. It can also be enjoyed with a pastry or cake.
Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and processing method. This coffee is grown in Harar which is a region that has an ancient walled town that is home to Hyenas with spotted spots. It is grown at altitudes up to 1,800 feet. 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 famous for its wildly-expanding markets that 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 well-known for its Khat, which is chewed by locals to lead an unhurried and relaxed life. You can taste a range of khats at the many tea houses and cafes in the old town. It can be beneficial to avoid heart disease and ease digestive problems by chewing khat. However, it is important to consume it in moderate amounts. Chewing khat for more than three days could lead to a number of health issues like stomach ulcers and constipation.