Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential component of Ethiopian culture and their varieties of heirloom are among the top in the world. They are famous for their the complexity of their florals and the citrusy flavor.

Legend is that a goat herder discovered the benefits of coffee while his herd was agitated and took a bite of the fruits.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the environment and ensuring that their communities can access sustainable livelihoods. They also are committed to encouraging gender equality and the well-being for young women. The combination of these factors creates Yirgacheffe one of the world's most prized coffee beans.

The coffee cultivated in the Yirgacheffe region is known for its delicate floral flavors and sweet fruity flavor. It has a smooth, round finish that is suitable for any occasion. It is perfect for a morning drink or a post-workout pick-me-up. It is also a good choice for those who like to drink iced coffee, or want to try out different brewing methods. This coffee is also available as a whole bean which allows the customer to explore all its flavors.

This particular lot comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized to supplement their income and as an interest.

When coffee is wet processed the beans are soaked in large vats until all the mucilage and fruit have been removed. The naked beans are then dried. This method produces the traditional washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter than the natural Yirgacheffe and has a more pronounced acidity.

During harvest, coffee farmers pick cherries by hand and carry them in baskets to the washing stations. After the beans are washed and sort after which they are dried in the sun. This makes an aroma that is citrus and floral notes. It is the most sought-after version of Ethiopian coffee. The roasting process amplifies the floral and lemony scents of this coffee.

Many coffee drinkers have noticed that Yirgacheffe offers a bright, 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 medium or light roast. They are best consumed without cream or milk which can muddle the distinctive flavor of this variety. It pairs well with strong, sour cheeses as well as spices that enhance the citrus and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect location for coffee production. The region also hosts several regional landraces, which all have a different flavor profile. Coffees from this region are often medium to full-bodied and are ideal for filter and espresso. The taste of coffee can differ based on the method of processing employed and the farm that produces it. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine aroma.

The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. They first began using coffee around the 10th century, mixing it with edible fats in order to make energy balls that they could consume during long journeys. The Oromo people continue to grow their own coffee today in a manner that honors their heritage and is a reflection of the beautiful natural and cultural beauty of the region.

The farms of the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in the way the coffee cherry is processed. 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 taste notes. The beans are dried on beds that are raised. This ensures a consistent and regulated drying process.

The natural process however leaves the bean unharmed while it is drying. This produces an energised cup with distinct flavors and a smooth mouthfeel. This process requires the highest amount of skill and attention to prevent the beans becoming burned or overcooked. It is this level of care that creates a wonderful Guji coffee.

Guji's coffees are renowned for their smoothness and a delicious taste. They can be brewed using 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 a morning pick me up or a classy drink to share with your friends this coffee is perfect ideal for you.

Sidamo

Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is renowned for its citrus, floral and fruity notes. It is also known as a full-bodied coffee that has vibrant acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and distinctive flavor profiles.

Coffee farming is a vital source of income for people of this region. It is also an important contribution to the preservation of the environment and culture. The production of coffee is a sustainable process that requires minimal amount of water, land and fertilizer. The harvest is done by hand which reduces the use of pesticides and machines.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It offers benefits to its members such as housing, education and drinking water that is safe for consumption. It also offers technical assistance to the farm, and helps members sell their coffees on specialty markets. This helps them improve their production and quality of coffee.

This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This results in a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. It is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a well-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 can be enjoyed both hot and iced. This is the ideal coffee for those looking to experience the true essence Ethiopian coffee. It is a must-try for all coffee lovers! This is a wonderful option for those who prefer lighter roasts, because it highlights the subtle flavors of the coffee.

Harar

Harar, located in eastern Ethiopia is renowned for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a wild variety Arabica with a wine-like aroma and taste. Harar, unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in the Western world. Natural processing gives it the flavor to be fruity, with notes such as apricots, strawberries and blueberries. Harar is renowned for its intensely spicy scent and strong chocolate notes.

It is a great choice for those who enjoy a full-bodied rich and sweet cup of coffee with notes of berries and chocolate. The beans are sourced from small farms near the city, then dried in the sun. The coffee is then ground and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to give it a sweet and aroma. It can also be enjoyed with a cake or pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma because of its unique bean and the method of processing. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which is home to an ancient walled city that is home to spotted Hyenas. This coffee is dry processed and has a thick, rich crema and full body when made into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and traditional clothes to livestock and electronic devices. Take a stroll around the stalls and enjoying the electric atmosphere.

The city is also well-known for its khat, which is consumed by the locals to lead a relaxed and slow daily life. In the old town, you can find a wide selection of cafes and teas where you can try them. Chewing khat may help ease certain digestive issues and can help aid in preventing heart disease, but it should be taken Indulge in the exquisite Roasters Selection coffee moderation. Chewing khat more than 3 days can cause a variety of health problems that include stomach ulcers as well as constipation.