Ethiopian Coffee Beans 1kg
Coffee is an integral part of Ethiopian culture, and their heirloom varieties are among of the most exquisite in the world. They are renowned for their floral complexity and citrus flavor.
Legend has it that a goat herder discovered the wonders of coffee while his herd was restless and took a bite of the fruits.
Yirgacheffe
The high altitudes and the rich soils in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the local environment and ensure that their communities are able to access sustainable livelihoods. They also dedicate themselves to encouraging gender equality and the health of young women. The combination of these factors make Yirgacheffe one of the most sought-after coffee beans.
The Yirgacheffe coffee is famous for its delicate floral and fruity flavors. It has a silky finish and is ideal for any occasion. It can be enjoyed as a breakfast drink or as an afternoon pick-me-up. It is also a good option for those who prefer to drink iced coffee or want to try out different brewing methods. The coffee is available as whole beans, which allows the consumer to enjoy the full range of flavors.
This particular lot is from the kebele, or village, of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders who grow coffee in gardens-sized parcels to earn extra income or as a hobby.
Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruits have been removed. The beans that are not soaked are dried. This produces the traditional washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.
During the harvest time, coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are cleaned and separated, they are dried in the sun. This produces a cup with citrus and floral notes, and is the most sought-after version of Ethiopian coffee. The roasting process amplifies the floral and lemony aromas of this variety.
Many coffee drinkers have reported that Yirgacheffe has a fresh and fresh taste, with hints of wine, lemon and berry. These beans are also known for their fruity, crisp flavors and smooth finish. These beans are ideal for those who prefer a medium or light roast. They are best consumed without cream or milk as they can mask the distinctive flavor of this type of roast. It pairs well with strong, sour cheeses and spices that bring out the citrus and herbal notes.
Guji
The Guji region is a fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. It also houses numerous regional landraces, each one offering a unique flavor profile. The coffees from this region are usually medium to full-bodied and are great for espresso and filter. However, the flavor of the coffee will vary depending on the method of processing and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine aroma.
Guji's distinctive coffee reflects the rich culture of the Oromo people. They first began using coffee in the 10th century, mixing it with edible fats to make energy balls they could take a bite of during long journeys. The Oromo people continue to grow their own coffee today in a manner that honors their culture and reflects the vibrant natural and cultural beauty of the region.
The farms in the Guji Zone produce both washed and natural processed coffee. The difference lies in the manner that the coffee cherry is processed after harvesting. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps preserve the coffee's acidity, and bright tasting notes. The beans are then dried on beds that are raised. This ensures a uniform and controlled drying process.
The natural process leaves the coffee bean unharmed when it is dried on the bed. This produces a cup with rich flavor and silky texture. This process requires the highest 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 top Guji coffee.
Guji's coffees are renowned for their smoothness and exceptional taste. They can be brewed as espresso or filter at any roasting level. The natural process allows the coffee to release its fullest floral, fruity and creamy tastes. It's perfect for any occasion. If you're looking for an early morning boost or a refined beverage to share with your friends, this coffee is ideal for you.
Sidamo
A rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is renowned 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 Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.
Coffee farming is an important source of income for the people in this region. It is also an important factor in the preservation of culture and the environment. The production of coffee is a sustainable process that requires small 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 its members with housing as well as education and clean drinking water. It also offers technical assistance for the farm, and helps members market their coffees in specialty markets. This aids them in improving their coffee quality and production.
This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This results in a smooth and creamy cup that has notes of blackberry, strawberry and the hint of milk chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly, allowing them to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance and a body that is tea-like. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the perfect coffee for those who want to taste the true essence of Ethiopian coffee. This is a must try for anyone who loves coffee. It's also a good choice for those who enjoy light roasting because it accentuates the subtleties of the coffee's flavor.
Harar
Harar located in the eastern part of Ethiopia is renowned 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 an aroma and flavor that resembles wine. Unlike other coffees, which are processed with water, 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 renowned for its rich chocolate notes and its intensely spicy aroma.
It is a great choice for those who enjoy full-bodied rich and sweet cup of coffee with hints of chocolate and berries. The beans are harvested on small farms in the city and then dried in the sun. The coffee is then ground and infused with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as Ajwa) to add sweetness and a scent. It is also enjoyed with a slice of cake or pastry.
Another popular coffee from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its special bean and processing technique. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted Hyenas. My Page is dried-processed and has a full body and rich crema when brewed into espresso.
Harar as well as its coffee, is also famous for its wildly-expanding markets that sell everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll through the stalls and taking in the buzzing atmosphere.
The city is also famous for its khat. People chew it to create a relaxed and slow life. In the old town, you can find a wide variety of teas and cafes in which you can try the teas. It is a great way to avoid heart diseases and ease digestive issues by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat more than three days can cause a variety of health problems including constipation and stomach ulcers.