Ethiopian Coffee Beans 1kg

Coffee is a vital part of Ethiopian culture, and their heirloom varieties are some of the most exquisite in the world. They are renowned for their floral complexity and citrus flavors.

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

Yirgacheffe

The Yirgacheffe region’s high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring that their communities have access to sustainable livelihoods. They also believe in encouraging gender equality and the well-being for young women. The combination of these elements makes Yirgacheffe one of the world’s most sought-after coffee beans.

The coffee that is grown in the Yirgacheffe region is known for its delicate floral notes and fruity sweetness. It has a smooth, long-lasting finish and is perfect for any occasion. It can be enjoyed as a breakfast beverage or a post-workout boost. Additionally, it’s an excellent choice for those who love drinking iced coffee or want to try different brewing methods. This coffee is available in whole beans, allowing the consumer to experience the variety of flavors.

This particular lot is from the kebele village of Idido in the woreda 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 to supplement their income and as an activity.

Wet processing involves soaking the beans in large vats, until the mucilage and fruit have been removed. The beans are then dried until they’re bare. This method produces traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.

During the harvest time coffee farmers handpick cherries and then transport them to washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This produces an aroma that is citrus and floral notes, and is the most popular type of Ethiopian coffee. The roasting process enhances the lemony and floral scents of this coffee.

Many coffee drinkers have reported that Yirgacheffe has a vibrant and fresh taste, with hints of wine, lemon and berry. The beans are also renowned for their fresh, fruity flavors and smooth finish. They are a good option for those who prefer a light to medium roast. It is best to eat them without cream or milk since they can mask the unique flavor. It’s great with sour, strong cheeses and spices that highlight the citrus and herbal notes.

Guji

The Guji region is a fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. The region also hosts many regional landraces that each have a different flavor profile. Coffees from this region are often medium to full-bodied and are excellent for filter and espresso. However, the flavor of the coffee may differ depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries, floral jasmine aroma and floral notes.

The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. They began using coffee in the 10th century, mixing it with edible fats in order to make energy balls they could chew on during long journeys. Today the Oromo people continue to grow their own coffee in a way that honors the region’s heritage and showcases its natural and cultural beauty.

Similar to other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in how the coffee cherry is processed. 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 fresh tasting notes. The beans are dried on beds that are raised. 1kg coffee beans ensures a consistent and regulated drying process.

The natural process however leaves the bean unharmed as it dries. This produces an energised cup with complex flavors and a silky mouthfeel. This process requires the greatest amount of skill and care to prevent the beans from being burned or overcooked. It is this level of care that makes a great Guji coffee.

Guji’s coffees are famous for their smoothness and exquisite taste. They can be brewed as filter or espresso at any roasting level. The natural process permits the fullest expression of the fruity, floral and creamy flavors in this coffee. It is perfect for any occasion, whether looking for a morning pick-me-up or a sophisticated drink to enjoy with friends.

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 renowned for its floral, citrus and berry notes. It is also known for its full body and fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.

Coffee farming is a significant source of income for the people in this region. It is also a key factor in the preservation of the environment and culture. Coffee production is sustainable, and requires only a small amount of water, land and fertilizer. The harvest is usually done by hand, which decreases the need for machinery and pesticides.

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents more than 80,000 farmers in the Sidama zone of southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It offers its members housing as well as education and clean drinking water. It also offers technical assistance on the farm and assists members sell their coffees on specialty markets. This helps them to improve their coffee production and quality.

This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This results in a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. This is a beautiful coffee that showcases the craftsmanship of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans will grow slowly, allowing them to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance and a body that is tea-like. It is a wonderfully balanced and versatile coffee that is able to be enjoyed hot or iced. This is the perfect coffee for those looking to taste the real essence of Ethiopian coffee. It is a must-try for anyone who loves coffee! This is a fantastic option for those who prefer a light roast, as it brings out the subtle flavors of the coffee.

Harar

Harar, located in eastern Ethiopia, is famous 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 wild-variety Arabica with an aroma and flavor that resembles wine. Contrary to other coffees that are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. Natural processing allows for the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is also known for its strong chocolate notes and intensely spicy aroma.

It is a good option for those who like full-bodied, rich and sweet coffee with notes of berries and chocolate. The beans are harvested on 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 anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It can also be enjoyed with a pastry or cake.

Another popular coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor due to its unique bean and processing technique. This coffee is grown in Harar which is a region that has an ancient walled town which is home to Hyenas with spotted spots. It is grown at altitudes of up to 1,800 feet. This coffee is dried processed and has a rich, creamy crema and full body when made into espresso.

In addition to the coffee, Harar is also famous for its bustling marketplaces which sell everything from spices and traditional clothes to electronics and livestock. Take a stroll through the stalls, and taking in the buzzing atmosphere.

The city is also well-known for its Khat, which is chewed by residents to promote a slow and relaxed daily life. You can try a variety of varieties at the many cafes and tea houses that are located in the old town. Chewing khat can ease some digestive problems and aid in preventing heart disease, but it must be consumed with moderate amounts. Chewing khat for longer than three days may cause a variety of health issues, including stomach ulcers and constipation.