Ethiopian Coffee Beans 1kg
Coffee is an integral part of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are known for their floral complexity and citrus flavors.
Legend has it, one goatherder discovered the wonders of coffee when his herd began to become restless and began consuming the fruits.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to preserve the local environment and ensure that their communities have the ability to have sustainable livelihoods. They are also committed to promoting gender equity and the wellbeing of young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.
The coffee grown in the Yirgacheffe region is famous for its delicate floral notes and sweet fruity flavor. It has a smooth, round finish that is perfect for any occasion. It is perfect to enjoy a cup of coffee in the morning or a late afternoon energy boost. It is also a good option for those who prefer to drink iced coffee, or want to try out different brewing methods. It is also available as whole beans, allowing the consumer to enjoy the variety of flavors.
This particular lot is 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 for supplemental income and as a hobby.
When coffee is processed wet, the beans are soaked in large vats until all the mucilage and fruit have been removed. The naked beans are then dried. This process produces the traditional washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has more pronounced acidity.
During the harvest season coffee farmers pick cherries and then transport them to the washing stations in baskets. After the beans have been cleaned and sorted, they are then sun-dried. This makes the cup with citrus and floral notes. It is the most popular form for Ethiopian coffee. The roasting process further accentuates the citrus and floral aromas of this variety.
Many coffee drinkers have reported that Yirgacheffe has a vibrant and clean taste, with hints wine, lemon and berry. They are also known for their fresh, fruity flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. They are best enjoyed without cream or milk as they can mask the unique flavor of this variety. It pairs well with strong, sour cheeses as well as spices to enhance the citric and herbal notes.
Guji
The Guji region has rich volcanic soil, diverse landscapes, and a favorable climate for coffee production. The region is also home to several regional landraces, which all have a different flavor profile. The coffees of this region are usually medium to full-bodied and are perfect for both espresso and filter. However, the flavor of the coffee will vary depending on the processing method and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a mellow jasmine scent.
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 to make energy balls they could consume during long journeys. The Oromo people still grow their own coffee in a manner that honors their heritage and is a reflection of the vibrant natural and cultural beauty of the region.
Similar to other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the manner that the coffee cherry is processed after the harvesting. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps maintain the coffee's acidity and bright taste notes. The beans are dried on raised beds. This ensures a uniform and controlled drying process.
The natural process, on the other hand leaves the bean in its entirety as it dries. This produces an energised cup with complex flavors and a silky mouthfeel. This process requires a lot of expertise and attention to ensure that the beans aren't burned or overcooked. It is this level of skill that makes a great Guji coffee.
Guji's coffees are known for their smoothness and delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process lets the coffee express its most fruity, floral and creamy flavours. It is perfect for any occasion, whether you are seeking a refreshing morning drink or a classy drink to share with your friends.
Sidamo
A fruity and rich coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is famous for its floral and citrus notes. It is also referred to as a full-bodied coffee that has lively acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a sought-after coffee due to its unique floral aromas and flavor profiles.
Coffee farming is a crucial source of income for the people of this region. It is also a major element in preserving the environment and culture. Coffee production is sustainable and requires a minimal amount of land, water and fertilizer. The harvesting process is generally done by hand, which decreases the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop focuses on organic farming and is dedicated to improving the lives of its members. It provides its members with housing education, as well as clean drinking water. It also provides technical support on the farm, and helps the farmers market their coffees to specialty markets. This assists them in improving the quality of their coffee and increase production.
This coffee comes from the Kilenso Resa co-op and has been dried without using any chemicals. This coffee makes a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. The beans will grow slowly and allow them to absorb nutrients. beans 1kg is a cup with a low acidity and a body that resembles tea. It is a wonderfully balanced and versatile coffee that is able to be enjoyed hot or chilled. This is the perfect coffee for those who want to experience the true essence Ethiopian coffee. This is a must-try for anyone who loves coffee. It's also a good option for those who like lighter roasting, since it highlights the subtleties of the coffee's flavours.
Harar
In the eastern part of Ethiopia and 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 distinct wild-variety Arabica with a wine-like flavor and aroma. In contrast to other coffees, which 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 renowned for its strong chocolate notes and intensely spicy aroma.
This is a great option for those who like an intense sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested from small farms in the vicinity of the city, and then dried in the sun. The coffee is then grounded and mixed with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and a scent. It is also served with a slice of cake or a pastry.
Another coffee that is popular from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its special bean and processing method. The coffee is grown at high altitudes of 1,800 meters in the Harar region, which is home to an ancient city wall which is home to spotted Hyenas. The coffee is dried-processed and has a full body and a thick crema when it is made into espresso.
Harar, in addition to its coffee, is known for its crazy markets that sell everything from spices cultural dresses to electronics and livestock. Take a stroll through the stalls, and taking pleasure in the vibrant atmosphere.
The city is also famous for its khat. People who eat it create a tranquil and slow life. In the old town, you'll find a wide variety of cafes and teas where you can sample them. Chewing khat can ease certain digestive issues and can help aid in preventing heart disease, but it must be consumed with moderation. Chewing khat more than 3 days can cause numerous health problems, including stomach ulcers and constipation.