Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential part of Ethiopian culture and their heirloom varieties are among the finest in the world. They are renowned for their the floral complexity and citrus taste.
Legend has it that one goatherder discovered the wonders of coffee when his herd became restless and began eating the fruits.
Yirgacheffe
The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to preserve the local environment, and to ensure that their communities are able to have sustainable livelihoods. They are also dedicated to encouraging gender equality and the health of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world.
The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a silky finish and is perfect for any occasion. It is great for breakfast or for a refreshing afternoon drink. It is also ideal for those who love drinking iced coffee or would like to experiment with different methods of brewing. The coffee is also available as a whole bean, which allows the customer to taste all the 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 smallholder farmers of 900 who cultivate their coffee in plots of garden size for supplemental income and as an activity.
Wet processing involves the beans being soaked in large vats, until the mucilage and fruits have been removed. The beans are then dried until they are bare. This process produces the traditional washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.
During the harvest, coffee farmers pick cherries by hand and transport them in baskets for the washing stations. After the beans are washed and sorted, they are sun-dried. This produces an aroma that is citrus and floral notes. It is the most popular form for Ethiopian coffee. The roasting process amplifies the lemony and floral scents of this coffee.
Many coffee drinkers have reported that Yirgacheffe has a fresh and fresh taste, with hints of lemon, wine, berry, and more. The beans are famous for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. They are best consumed without cream or milk as they can mask the unique flavor of this particular variety. It's great with strong, sour cheeses and spices to highlight the citric and herbal 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 many regional landraces that each have a different flavor profile. Coffees from this region tend to be medium to full-bodied and are excellent for filter and espresso. The flavor of coffee may vary depending upon the method of processing employed and the farm that produces it. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine scent.
The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. They first began using coffee around the 10th century, mixing it up with edible fats in order to make energy balls that they could consume during long journeys. The Oromo people still grow their own coffee in a way that honors their heritage and reflect the vibrant natural and cultural beauty of the region.
Like many other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference lies in the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the coffee's acidity as well as its bright tasting notes. The beans are then dried on beds that are raised. This ensures a consistent and controlled drying process.
The natural process however leaves the bean in its entirety while it is drying. This results in a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires the highest amount of skill and attention in order to avoid the beans from being burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee.
Guji's coffees are renowned for their smoothness and a delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process allows the coffee to release its most fruity, floral and creamy flavours. It is ideal for any occasion, whether looking for a quick pick-me-up in the morning or a sophisticated drink to enjoy with friends.
Sidamo
A fruity and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is renowned 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 that is a sought-after coffee because of its distinctive floral aromas and distinctive flavor profiles.
Coffee farming is a significant source of income for those in this region. It is also a key factor in the preservation of the environment and the culture. Coffee production is sustainable and uses a small amount of water, land and fertilizer. The harvesting process is generally done by hand, which reduces the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop is focused on organic farming and is committed to improving the lives of its members. It provides benefits to its members, such as housing, education and drinking water that is safe for consumption. It also provides technical assistance on the farm and helps members sell their coffees on specialty markets. This assists them in improving the quality of their coffee and increase production.
This coffee is from the Kilenso Resa co-op and has been dried without any chemicals. This produces a smooth and creamy cup with notes of strawberry, blackberry and the hint of milk chocolate. This is a gorgeous cup of coffee that shows off the skill and craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes between 1500 and 2200 m.a.s.l. This means that the beans grow slowly and take longer to absorb nutrients. The result is a coffee with a low acidity and a body that resembles tea. It is a well-rounded and versatile coffee that can be enjoyed both hot and iced. This is the ideal coffee for those who want to taste the true essence of Ethiopian coffee. This is a must try for all coffee lovers. This is a great choice for those who enjoy lighter roasts, because it brings out the subtle flavors of the coffee.
Harar
Coffeee is located in the eastern region 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 an almost wine-like taste and aroma. Harar unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in Western countries. Natural processing gives it an aroma that is fruity with notes of blueberries, strawberries, and apricots. Harar is also known for its rich chocolate notes and its intensely spicy scent.
This is a fantastic choice for those who love a rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested in small farms near the cities and then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. You can also enjoy it with a cake or pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the special beans and processing methods. This coffee is grown at altitudes of 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted hyenas. This coffee is dry-processed and has a full body and rich crema when brewed into espresso.
In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and cultural dresses to livestock and electronics. Spend a day wandering through the stalls and taking in the electric atmosphere.
The city is also famous for its khat, which is chewed by locals to lead an unhurried and relaxed lifestyle. You can sample a variety of khats at the many cafes and tea houses that are located in the old town. It is beneficial to avoid heart health and help with digestive issues by chewing khat. However, it is important to consume it in moderation. Chewing khat for longer than 3 days can cause a variety of health problems that include stomach ulcers as well as constipation.