Ethiopian Coffee Beans 1kg

Coffee is an essential part of Ethiopian culture, and their heirloom varietals are some of the most exquisite in the world. They are renowned for their the complexity of their florals and the citrusy flavor.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became restless and began consuming the berries.

Yirgacheffe

The high altitudes and rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also strive to protect the local environment and ensure that their communities are able to access sustainable livelihoods. They are also dedicated to encouraging gender equality and the well-being of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.

The Yirgacheffe coffee is known for its delicate floral and fruity flavors. It has a smooth, rounded finish that is perfect for any occasion. It is perfect for a morning beverage or a late afternoon energy boost. It’s also a good option for those who prefer to drink iced coffee or are looking to test different brewing methods. The coffee is available in whole beans, allowing the consumer to enjoy the full range of 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 wash station, where our partners work with 900 smallholders who cultivate coffee in small parcels of garden size as a supplemental income or hobby.

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

During the harvest season coffee farmers handpick cherries and transport them to the washing stations in baskets. After the cherries have been cleaned and sorted after which they are dried in the sun. This produces an aroma that is citrus and floral notes. It is the most sought-after form for Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this particular variety.

Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste with hints lemon, wine and berry. They are also known for their crisp, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. It is recommended to eat them without cream or milk since they can mask the distinctive flavor. It pairs well with strong, sour cheeses as well as spices that enhance the herbal and citrus notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. It also houses a wide variety of regional landraces, each offering a distinctive flavor profile. The coffees from this region are typically medium – to full-bodied and are excellent for filter and espresso. However, the taste of the coffee may differ depending on the method of processing and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine scent.

The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. They first began using coffee in the 10th century, mixing it up with edible fats to make energy balls that they could chew on during long journeys. Today, the Oromo people continue to cultivate their own coffee in a manner that is respectful of the heritage of the region and showcases its cultural and natural beauty.

Similar to other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference is in the way that the coffee cherries are processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. This process preserves the acidity of the coffee, as well as fresh tasting notes. The beans are dried on raised beds. This ensures an even temperature and a consistent drying process.

The natural process leaves the coffee bean intact when it is dried on the bed. This results in a more balanced cup with distinct flavors and a smooth mouthfeel. This process requires a huge amount of skill and care in order to avoid the beans becoming burned or overcooked. It is this level of skill that creates a wonderful Guji coffee.

Guji’s coffees are renowned for their smoothness and exquisite taste. They are perfect for filter and espresso and can be brewed at any roast level. The natural process lets the coffee express its fullest floral, fruity and creamy tastes. It is ideal for any occasion. Whether you want a morning pick me up or a classy drink to share with your friends this coffee is the one the perfect choice for you.

Sidamo

A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is known for its floral, citrus and berry notes. It is also referred to as a full-bodied coffee that has lively acidity. The Sidamo region includes the micro-region of Yirgacheffe that is a sought-after coffee because of its distinctive floral aromas and flavor profiles.

The cultivation of coffee is a significant source of income for people living in this region. It is also an important factor in the preservation of culture and the natural environment. Coffee production is sustainable, and requires only a small amount of soil, water and fertilizer. The harvest is carried out by hand which reduces the use of pesticides as well as machinery.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is dedicated to improving the lives of its members and is focused on organic farming. It offers benefits to its members like housing, education, and drinking water that is safe for consumption. It also offers technical assistance on the farm and helps members market their coffees in specialty markets. This allows them to continue to improve their coffee production and quality.

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

The coffee is grown at high altitudes, ranging from 1500 and 2200 m.a.s.l. The beans grow slowly and allow them to absorb nutrients. The result is a cup with a low acidity and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed hot or iced. This is the perfect coffee for those who want to taste the true essence of Ethiopian coffee. It is a must try for anyone who loves coffee! This is a wonderful option for those who prefer a light roast, because it highlights the subtle flavors of the coffee.

Harar

Located in the eastern part of Ethiopia and is 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 wild variety Arabica with a wine-like aroma and taste. Contrary to other coffees that are processed with water, Harar is dry-processed, and is often called espresso in the West. The natural processing method allows for an intense fruity flavor with notes of apricot, strawberry and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy aroma.

coffee beans 1kg is a great option for those who like an intense, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested from small farms close to the city and then dried in the sun. The coffee is then ground and flavored with sugar. Traditionally, Harar is served with anise or fennel seeds (known as ajwa) to give it a sweet and a scent. You can also enjoy it with a pastry or cake.

The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the particular bean and processing methods. This coffee is grown at altitudes of up to 1,800 meters in the Harar region, which has an ancient walled city which is home to spotted hippos. This coffee is processed dry and has a full body and a thick crema when made into espresso.

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

The city is also known for its khat, which is chewed by the locals to create a slow and relaxed daily life. You can try a variety of khats at the many tea houses and cafes in the old town. It can be beneficial to prevent heart health and help with digestive issues by chewing khat. However it is essential to take it in moderate amounts. Chewing khat more than three days can lead to a variety of health problems such as stomach ulcers and constipation.