Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential part of Ethiopian culture, and their varieties that are heirloom are among the top in the world. They are famous for their floral complexity and citrus-like flavors.
Legend has it, one goatherder discovered the wonders of coffee when his herd became restless and began consuming the berries.
Yirgacheffe
The high altitudes and rich soils in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to preserving the environment and ensuring that their communities have access to sustainable livelihoods. They are also committed to increasing gender equality and well-being for young women. The combination of these aspects makes Yirgacheffe one of the most sought-after coffee beans.
The coffee grown in the Yirgacheffe region is famous for its delicate floral nuances and sweet fruity flavor. It has a smooth finish and is perfect for any occasion. It is great as a breakfast drink or for a refreshing afternoon drink. It's also a good choice for those who like to drink iced coffee or are looking to test different methods of brewing. The coffee is available as whole beans, which allows the consumer to enjoy the variety of flavors.
This particular batch 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 plots of garden size to supplement their income and as a hobby.
When Continued is processed wet, the beans are immersed in large vats of water until all the mucilage and fruit have been removed. The beans are then dried until they're bare. This produces the traditional washed Yirgacheffe, with notes like chocolate, flowers and citrus. It is lighter than the natural Yirgacheffe and has a more prominent acidity.
During the harvest time, coffee farmers handpick cherries and take them to washing stations in baskets. After the beans have been cleaned and sorted after which they are dried in the sun. This produces the cup with citrus and floral notes and is the most well-known version of Ethiopian coffee. The roasting process enhances the lemony and floral scents of this coffee.
Many coffee drinkers have noticed that Yirgacheffe provides a fresh and clean taste, with notes of wine, lemon, and berry. The beans are also renowned for their crisp, fruity flavors and smooth finish. They are a great choice for those who enjoy moderate to light roast. They are best enjoyed without milk or cream, which can drown out the distinctive flavor of this particular variety. It's great with strong, sour cheeses as well as spices to enhance the citric and herbal notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. It is also home to numerous regional landraces, with each offering a distinctive flavor profile. The coffees from this area are usually medium to full-bodied and are great for espresso and filter. The flavor of coffee may differ depending on the method of processing used and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes.
The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. They first began using coffee in the 10th century, mixing it up with edible fats in order to make energy balls that they could consume during long journeys. Today, the Oromo people continue to grow their own coffee in a way that honors the region's heritage and reflects its vibrant natural and cultural beauty.
The farms in the Guji Zone produce both washed coffee and natural processed coffee. The difference is in the manner that the coffee cherries are processed after harvesting. Washed-process coffee is mechanically de-pulped to remove the pulp and skin prior to fermentation. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are then dried on beds that are raised. This ensures a uniform and regulated drying process.
However, the natural process keeps the coffee bean intact as it dries on the bed. This results in an energised cup with rich flavors and a silky mouthfeel. This process requires a lot of skill and care to ensure that the beans do not get burned or overcooked. It is this level of skill that makes a great Guji coffee.
Guji's coffees are known for their smoothness and exquisite taste. They can be brewed using filter or espresso at any roasting level. The natural process allows the coffee to release its fullest floral, fruity, and creamy flavors. It is ideal for any occasion. If you're looking for an early morning boost or a classy drink to enjoy with your friends, this coffee is for you.
Sidamo
A ripe and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is famous for its citrus and floral notes. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe that is a highly sought-after coffee due to its unique floral aromas and distinctive flavor profiles.
Coffee farming is a significant source of income for those in this region. It is also a significant contributor to the preservation of culture and the environment. The production of coffee is a sustainable process that requires very little amount of land, water and fertilizer. The harvest is usually done by hand, which reduces the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is committed to improving lives of its members and focuses on organic farming. It provides benefits to its members, such as housing, education, and drinking water that is safe for consumption. It also offers technical assistance on the farm and assists members sell their coffees on specialty markets. This assists them in improving their production and quality of coffee.
This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This produces a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. This is a beautiful cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. The beans will develop slowly which allows them to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance and a body that is tea-like. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and iced. This is the ideal coffee for those who want to experience the real essence of Ethiopian coffee. This is a must-try for anyone who loves coffee. This is a fantastic choice for those who enjoy light roasts because it highlights the subtle flavors of the coffee.
Harar
Harar, located in the eastern part of 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 distinct wild-variety Arabica with an almost wine-like flavor and aroma. Contrary to other coffees that are wet-processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural processing process gives it a fruity flavor with notes such as apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and a distinctly spicy scent.
It is a great choice for those who enjoy a full-bodied rich and sweet coffee with hints of chocolate and berries. The beans are sourced from small farms near the city, and then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa), to add sweetness and aroma. It can also be enjoyed with a cake or pastry.
Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and processing method. The coffee is cultivated in Harar, a region with an ancient walled city that is home to spotted Hyenas. It is grown at altitudes ranging from to 1,800 feet. This coffee is dry processed and has a thick, rich crema and full body when brewed into espresso.
Harar, in addition to its coffee, is well-known for its wild markets which sell everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon exploring the stalls, taking in the buzzing atmosphere.
The city is also well-known for its khat, a drink consumed by the residents to promote a slow and relaxed daily lifestyle. You can taste a range of flavors at the numerous cafes and tea houses in the old town. Chewing khat may help ease some digestive issues and help prevent heart disease, but it must be taken in moderation. Chewing khat for more than three days could lead to a number of health problems including constipation and stomach ulcers.