Ethiopian Coffee Beans 1kg
Coffee is an essential component of Ethiopian culture and their heirloom varieties are some of the most exquisite in the world. They are famous for their floral complexity and citrus-like flavors.
Legend has it that one goatherder discovered the wonders of coffee when his herd became agitated and began to eat the berries.
Yirgacheffe
The high altitudes and the rich soils in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities are able to access sustainable livelihoods. They also are committed to promoting gender equity and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.
The coffee that is grown in the Yirgacheffe region is famous for its delicate floral flavors and fruity sweetness. It has a smooth, long-lasting finish and is ideal for any occasion. It is perfect for a morning drink or an afternoon pick-me up. It's also a great choice for those who like to drink iced coffee, or who want to experiment with different methods of brewing. It is also available as whole beans, allowing the consumer to enjoy the variety of flavors.
This particular lot comes from the kebele 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 grow coffee in gardens-sized parcels for supplemental income or hobby.
When coffee is processed in a wet manner, the beans are stored in large vessels until all the fruit and mucilage have been removed from them. The naked beans are then dried. This creates the classic washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.
During the harvest season coffee farmers pick cherries and take them to washing stations in baskets. After the beans are cleaned and separated, they are dried in the sun. This process produces an aroma that is citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process enhances the floral and lemony aromas in this variety.
Many coffee drinkers note that Yirgacheffe offers a bright clean taste that is fresh and fresh with the scent of wine, lemon and berry. They are renowned for their fruity, crisp flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. It is best to eat them without cream or milk because they can mask the unique flavor. It's great with strong, sour cheeses and spices that bring out the herbal and citrus notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it a perfect environment for coffee production. The region is also home to numerous regional landraces that possess a distinct flavor profile. The coffees of this region are usually 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. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.
The rich culture of the Oromo people in Guji is evident in their distinctive coffee. They first began using coffee in the 10th century, mixing it up with edible fats to make energy balls that they could take a bite of during long journeys. The Oromo people continue to grow their own coffee today in a manner that is respectful of their culture and is a reflection of the stunning natural and cultural beauty of the region.
As with other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference is the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps preserve the coffee's acidity and bright tasting notes. The beans are dried on raised beds. This ensures a uniform and controlled drying process.
The natural process however leaves the bean unharmed while it dries. This produces a more balanced cup with complex flavors and a silky mouthfeel. This process requires the greatest amount of skill and attention to prevent the beans from being burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee.
Guji’s coffees are known for their smoothness, and exquisite taste. They are perfect for filter and espresso and can be used at any roast level. The natural process allows the coffee to express its fullest floral, fruity, and creamy flavors. It is perfect for any occasion. If you're looking for a quick morning boost or a classy drink to share with your friends this coffee is the one ideal for you.
Sidamo
A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is renowned for its floral, citrus 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 significant source of income for those in this region. It is also a major factor in the preservation of the environment and culture. The production of coffee is sustainable and requires a minimal amount of fertiliser, water, and land. 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 in southern Ethiopia. The coop focuses on organic agriculture and is committed to improving the lives of its members. It offers its members housing, education and clean drinking water. It also provides technical assistance on the farm, and helps the farmers market their coffees to specialty markets. This helps them continue to improve their coffee production and quality.
This coffee is 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. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. This means that the beans are able to grow slower and are able to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance and a body that is tea-like. It is an extremely versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the perfect coffee for those who wish to taste the essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a great option for those who prefer lighter roasts, because it highlights the subtle flavors of the coffee.
Harar
Harar located in eastern Ethiopia, is famous for its coffee. It borders 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 an almost wine-like flavor and aroma. Unlike other coffees, which are wet-processed, Harar is dry-processed, and is often referred to as espresso in the West. my sources allows for an intense fruity flavor with notes of strawberry, apricot and blueberry. Harar is well-known for its intensely spicy flavor and strong chocolate notes.
It is a good choice for those who prefer full-bodied rich and sweet cup of coffee with notes of berries and chocolate. The beans are harvested from small farms in the vicinity of the city, and then dried in the sun. The coffee is then finely ground and infused with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It is also enjoyed with a slice of cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique beans and processing methods. 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. The coffee is dried-processed and has an intense body and a rich crema when brewed 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. Take a stroll around the stalls and enjoying the vibrant atmosphere.
The city is also well-known for its Khat, which is chewed by the locals to create an unhurried and relaxed life. You can sample a variety of flavors at the numerous tea houses and cafes in the old town. Chewing khat can help alleviate certain digestive issues and can help aid in preventing heart disease, but it must be taken in moderate amounts. Chewing khat for longer than three days could lead to a number of health problems including stomach ulcers and constipation.