Ethiopian Coffee Beans 1kg
Coffee is an integral element of Ethiopian culture and their heirloom varieties are some of the finest in the world. They are renowned for their floral complexity and citrus-like flavors.
Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd began to become restless and began to eat the fruits.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the environment, and to ensure that their communities have the ability to gain sustainable livelihoods. They are also committed to promoting gender equity and the well-being for young women. The combination of these factors makes Yirgacheffe one of the world's most sought-after coffee beans.
The coffee grown in the Yirgacheffe region is known for its delicate floral notes and sweet fruity flavor. It has a smooth, long-lasting finish and is ideal for any occasion. It's perfect for a morning beverage or an afternoon pick-me up. Additionally, it's ideal for those who like drinking iced coffee, or wish to experiment with various methods of brewing. It is also available as a whole bean, which allows the customer to experience all of its 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 processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders who grow coffee in garden-sized parcels to earn extra income or as a hobby.
When coffee is processed wet, the beans are soaked in large vats until all of the mucilage and fruit have been removed. The beans that are not soaked are dried. This produces the classic washed Yirgacheffe with notes of citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more pronounced acidity.
During harvest, coffee growers pick their cherries by hand and transport them in baskets for the washing stations. After the beans have been washed and sort and dried in the sun, they are then roasted. This process produces a cup that has citrus and floral notes. It is the most sought-after type of Ethiopian coffee. The roasting process further enhances the citrus and floral aromas of this variety.
Many coffee drinkers appreciate that Yirgacheffe has a vibrant and clean taste, with the scent of wine, lemon and berry. These beans are known 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 enjoyed without cream or milk which can muddle the distinctive flavor of this particular variety. It pairs well with strong, sour cheeses as well as spices that bring out the citrus and herbal notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. The region also hosts several regional landraces, which all have distinct flavors. The coffees from this region tend to be medium to full-bodied and are great for both filter and espresso. However, the flavor of the coffee will vary according to the process 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 reflected 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 today in a way that honors their past and reflects the beautiful natural and cultural beauty of the region.
As with other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference is in the way that the coffee cherry is processed after the harvesting. Washed process 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 raised beds. This ensures the proper temperature and consistency of the drying process.
In contrast, the natural process keeps the coffee bean intact as it dries on the bed. This creates a cup with rich flavor and silky texture. organic coffee beans 1kg requires the greatest amount of skill and attention in order to avoid the beans becoming burned or overcooked. It is this level of skill that makes a top Guji coffee.
Guji’s coffees are known for their smoothness, and a delicious taste. They are perfect for filter and espresso and can be made at any roast level. The natural process permits the fullest expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion, whether you're looking for a morning pick-me-up or a sophisticated drink to share with your friends.
Sidamo
A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is renowned for its citrus, floral and fruity notes. It is also known for its full body and sharp acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a highly prized coffee due to its distinctive floral aromas and distinctive flavor profiles.
Coffee farming is a major source of income for those in this region. It is also a significant contribution to the preservation of culture and the environment. Coffee production is sustainable and requires a small amount of land, water and fertilizer. The harvesting is done by hand which reduces the need for pesticides and machines.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone of southern Ethiopia. The coop focuses on organic agriculture and is dedicated to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also offers technical assistance for the farm and assists members market their coffees in specialty markets. This assists them in improving their coffee quality and production.
This coffee is from the Kilenso Resa cooperative and is natural processed, which means that it was dried without any additional chemicals. The coffee is smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of milk-chocolate. It is a beautiful cup of coffee that showcases the artisanship and skill of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. This means that the beans are able to grow slower and have more time to absorb nutrients. The result is a cup with low acidity and a tea-like body. It is an incredibly versatile and well-rounded cup that is a great choice for cold or hot. This is the perfect coffee for those who wish to taste the true essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a great choice for those who enjoy a light roast, because it highlights the subtle flavors of the coffee.
Harar
Located 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 aroma and taste. Harar is different from other coffees that are wet-processed is dry-processed, and is typically called espresso in Western countries. The process is natural and creates a fruity flavor with notes of apricot, strawberry and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.
This is a great option for those who like a rich, sweet and full-bodied coffee with notes of berries and chocolate. The beans are sourced from small farms near the city and then dried in the sun. The coffee is then ground and infused with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It can also be served with a slice of cake or pastry.
Another well-known coffee from Harar is the Grade 1 Natural, which has a unique flavor and aroma 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 walled city that is home to spotted hippos. This coffee is dry-processed and has an intense body and a rich crema when brewed into espresso.
Harar, in addition to its coffee, is well-known for its wild markets which offer everything from spices to clothing to electronics and livestock. Take a stroll around the stalls and enjoying the vibrant atmosphere.
The city is also famous for its Khat. People chew it to make a relaxing and sluggish lifestyle. In the old town, you will find a wide selection of teas and cafes where you can try them. It can be beneficial to prevent heart disease and ease digestive problems by chewing khat. However, it is important to consume it in moderate amounts. Chewing khat more than three days can result in a variety of health problems including constipation and stomach ulcers.