Ethiopian Coffee Beans 1kg

Coffee is a vital element of Ethiopian culture, and their heirloom varieties are among of the finest in the world. They are known for their floral complexity and citrus flavors.

Legend has it that a goatherder discovered coffee's wonders when his herd became agitated and began to eat the coffee berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring 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 elements 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 perfect for any occasion. It's perfect for a morning beverage or a late afternoon energy boost. Additionally, it's a great choice for those who like drinking iced coffee or would like to experiment with various methods of brewing. The coffee is also available as a whole bean which allows the customer to explore all its flavor profiles.

This particular lot is from the kebele 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 cultivate coffee in gardens-sized parcels to earn extra income or as a hobby.

Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruits have been removed. The beans are then dried until they're bare. This method yields the classic washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has more intense acidity.

During harvest, coffee growers pick their cherries by hand and transport them in baskets to washing stations. After the beans have been washed and sort, they are then sun-dried. This process creates an aroma that is citrus and floral notes and is the most popular form of Ethiopian coffee. The roasting process enhances the floral and lemony aromas in this variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright and clean taste, with notes of wine, lemon, and berry. These beans are known for their refreshing, fruity flavors and smooth finish. They are a great choice for those who like moderate to light roast. It is best to consume them without cream or milk because they can mask the distinctive flavor. It is a great match for strong, sour cheeses as well as spices to enhance the herbal and citric notes.

Guji

The Guji region has rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. The region also hosts several regional landraces, which all have a different flavor profile. The coffees of this region tend to be medium to full-bodied and are ideal for filter and espresso. The flavor of coffee may differ depending on the method of processing used 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 floral jasmine aroma.

Guji's distinctive coffee reflects the rich culture of the Oromo people. It is believed that they began to drink coffee in the 10th century AD, mixing it with edible fat to make bite-sized energy ball that they chewed on while on long journeys. The Oromo people continue to grow their own coffee in a manner that honors their past and reflects the stunning natural and cultural beauty of the region.

The farms of the Guji Zone produce washed and natural processed coffee. The difference is in the manner that the coffee cherry is processed after the harvesting. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process preserves the coffee's acidity, and fresh tasting notes. The beans are dried on raised beds. This ensures a consistent and regulated drying process.

However, the natural process keeps the coffee bean intact when it is dried on the bed. This results in a cup that has an intense flavor and silky texture. This process requires a lot of skill and care to ensure that the beans aren't burned or overcooked. This level of craftsmanship is what makes a top Guji.

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 for the fullest expression of the fruity, floral and creamy tastes of this coffee. It's perfect for any occasion. Whether you want a morning pick me up or a sophisticated beverage to enjoy with your loved ones this coffee is the one for you.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is known for its citrus and floral notes. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo area includes the micro-region of Yirgacheffe, which is a highly prized coffee due to its unique floral aromas and flavor profiles.

The cultivation of coffee is a significant source of income for people of this region. It is also a major element in preserving the environment and the culture. The production of coffee is sustainable and requires a minimum amount of fertiliser, water, and land. The harvesting process is generally done by hand, which decreases the need for machines 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 focused on organic farming and is dedicated to improving the lives of its members. It offers benefits to its members like 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 production and quality.

This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. The coffee is smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers.

The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. The beans grow slowly which allows them to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance, and a tea-like body. 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 wish to taste the essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a great option for those who like light roasting because it highlights the subtleties of the 1kg coffee beans price's flavor.

Harar

Harar located in the eastern part of Ethiopia is renowned 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 taste and aroma. In contrast to other coffees, which are processed with water, Harar is dry-processed, and is often called espresso in the West. The natural processing process gives it the flavor to be fruity, with notes such as blueberries, strawberries, and apricots. Harar is also known for its rich chocolate notes and its intensely spicy scent.

It is a great choice for those who prefer full-bodied rich and sweet cup of coffee with hints of berries and chocolate. The beans are harvested on small farms in the city and then dried in the sun. The coffee is then finely grounded 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 a scent. It can also be enjoyed with a cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the particular bean and processing methods. This coffee is grown in Harar an area that has an ancient walled town that is home to spotted Hyenas. It is grown at altitudes up to 1,800 meters. This coffee is dried processed and has a thick, rich crema and full body when it is made into espresso.

In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and cultural clothes to livestock and electronic devices. Spend an afternoon exploring the stalls, taking in the electric atmosphere.

The city is also known for its khat, which is chewed by the locals to lead an unhurried and relaxed life. In the old town, you will find a wide selection of teas and cafes where you can taste the teas. Chewing khat can ease certain digestive issues and can help aid in preventing heart disease, but it should be consumed with moderation. Chewing khat for longer than three days could result in a variety of health issues, including constipation and stomach ulcers.