Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential part of Ethiopian culture, and their varieties of heirloom are among the top in the world. They are known for floral complexity and citrus flavor.
Legend has it, one goatherder discovered the wonders of coffee when his herd became agitated and began eating the coffee berries.
Yirgacheffe
The high altitudes and 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 can access sustainable livelihoods. They are also committed to increasing gender equality and health of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffee beans in the world.
The Yirgacheffe coffee is known for its delicate fruity and floral flavors. It has a smooth, rounded finish that is suitable for any occasion. It is ideal for a morning drink or a post-workout pick-me-up. It's also a great option for those who prefer to drink iced coffee, or who want to experiment with different brewing methods. This coffee is available in whole beans, allowing the user to taste the variety of flavors.
This particular lot comes from the kebele 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 work with 900 smallholder farmers who grow their coffee in plots of garden size to earn extra income or as an activity.
Wet processing involves the beans being soaked in large vats, until the mucilage and fruit have been removed. The beans are then dried until they're bare. This method yields the classic washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has more prominent acidity.
During the harvest time coffee farmers pick cherries and take them to washing stations in baskets. After the beans are cleaned and sort, they are then sun-dried. This process produces an aroma that is floral and citrus notes, and is the most sought-after type of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this particular variety.
Many coffee drinkers have reported that Yirgacheffe has a bright and clean taste, with hints 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 enjoy these without cream or milk as they can mask the unique flavor. It is a great match for sour, strong cheeses and spices that enhance 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 also hosts several regional landraces, which all have distinct flavors. 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 depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.
Coffeee of the Oromo people in Guji is evident in their distinctive coffee. They began using coffee in the 10th century, mixing it with edible fats in order 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 heritage 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 both washed and natural process coffees. The difference is in the method by which the coffee cherries are processed after harvesting. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps preserve the coffee's acidity and bright taste notes. The beans are then dried on raised beds. This ensures a uniform and regulated drying process.
The natural process leaves the coffee bean in its entirety when it is dried on the bed. This produces an energised cup with rich flavors and a silky mouthfeel. This process requires the highest amount of skill and attention to prevent the beans becoming burned or overcooked. This level of craftsmanship is what makes a great Guji.
Guji's coffees are known for their smoothness and exceptional taste. They are great for both filter and espresso, and can be used at any roast level. The natural process lets the coffee express its fullest fruity, floral and creamy tastes. It is ideal for any occasion. Whether you want a morning pick me up or a classy drink to enjoy with your loved ones this coffee is perfect the perfect choice for you.
Sidamo
Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is known for its citrus, floral and fruity notes. It is also known as a full-bodied, robust coffee with vibrant acidity. The Sidamo region includes the micro-region of Yirgacheffe which is a sought-after coffee because of its distinctive floral aromas and flavor profiles.
Coffee farming is a crucial source of income for the people of this region. It is also a major contribution to the preservation of the environment and culture. Coffee production is sustainable and uses a very little amount of land, water and fertilizer. The harvest is usually done by hand, which decreases the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is dedicated to improving lives of its members and is focused on organic farming. It provides benefits to its members, such as housing, education, and clean drinking water. It also offers technical assistance for the farm and assists members sell their coffees on 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 additional chemicals. This makes a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a gorgeous cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.
Coffee is grown between 1500 to 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, intense fruit nuance, and a tea-like body. It is a well-rounded and versatile coffee that is able to be enjoyed both hot and iced. This is the perfect coffee for those who want to experience the essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! It's also a great choice for those who enjoy light roasting, as it brings out the subtleties of the coffee's flavours.
Harar
Located in the eastern part of Ethiopia and is bordered by Somalia to the southeast, Djibouti to the east, Sudan to the south and Eritrea to the northeast, Harar is known for its coffee. 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 commonly called espresso in the Western world. Natural processing allows for an aroma that is fruity with notes of blueberries, strawberries, and apricots. Harar is known for its intensely spicy scent and strong chocolate notes.
This is a great option for those who like the rich sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested on small farms close to cities and then dried out in the sun. The coffee is then finely ground and mixed 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.
Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its unique bean and processing method. This coffee is grown at high altitudes up to 1,800 meters in the Harar region, which has an ancient walled city that is home to spotted Hyenas. This coffee is processed dry and has a full body and a thick crema when it is made into espresso.
Harar, in addition to its coffee, is also well-known for its wild markets that offer everything from spices to clothing to electronics and livestock. Spend a day exploring the stalls, taking in the electric atmosphere.
The city is also known for its khat, which is chewed by residents to promote an unhurried and relaxed life. In the old town, you can find a wide selection of teas and cafes where you can taste them. It is a great way to prevent heart diseases and ease digestive issues by chewing khat. However, it is important to consume it in moderate amounts. Chewing khat for longer than three days can lead to various health issues such as stomach ulcers and constipation.