Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential component of Ethiopian culture, and their varieties that are heirloom are among the best in the world. They are renowned for their complex floral aroma and citrus flavor.

Legend has it, one goatherder discovered the wonders of coffee when his herd began to become restless and began to eat the coffee berries.

Yirgacheffe

The high altitudes and the rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment, and to ensure that their communities can access sustainable livelihoods. They are also committed to increasing gender equality and wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffee beans around the world.

The coffee grown in the Yirgacheffe region is famous for its delicate floral nuances and sweet fruity flavor. It has a smooth, long-lasting finish and is perfect for any occasion. It can be enjoyed as a breakfast drink or as an afternoon pick-me-up. Moreover, it is ideal for those who enjoy drinking iced coffee, or wish to try different brewing methods. It is also available as whole beans, which allows the consumer to experience the variety of flavors.

This particular batch 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 are working with 900 smallholders who grow coffee in small parcels of garden size to earn extra income or as a hobby.

When coffee is wet processed the beans are then soaked in large vats until all the fruit and mucilage are removed from them. 1kg coffee beans that are not soaked are dried. This process creates the traditional washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter in body than the natural process Yirgacheffe and has more intense acidity.

During harvest, coffee growers pick their cherries by hand and transport them in baskets to the washing stations. After the cherries have been cleaned and sorted after which they are dried in the sun. This produces the cup with floral and citrus notes, and is the most popular version of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety.

Many coffee drinkers have noted 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. It is recommended to consume them without cream or milk because they can mask the unique flavor. It is a great match for strong, sour cheeses as well as spices that enhance the citrus and herbal notes.

Guji

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

Guji’s unique coffee reflects the rich culture of the Oromo people. They began using coffee in the 10th century, mixing it with edible fats to make energy balls that they could chew on during long journeys. Today, the Oromo people continue to grow their own coffee in a way that is respectful of the region’s history and reflects its vibrant natural and cultural beauty.

The farms in the Guji Zone produce both washed coffee as well as natural processed coffee. The difference is the way the coffee cherry is processed. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps maintain the coffee’s acidity and bright taste notes. The beans are then dried on beds that are raised. This helps to ensure 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 results in an energised cup with complex flavors and a silky mouthfeel. 1kg coffee beans uk requires a huge amount of skill and care to prevent the beans from being burned or overcooked. This level of craftsmanship is what makes a great Guji.

Guji’s coffees are known for their smoothness and a delicious taste. They can be brewed using espresso or filter at any roasting level. The natural process allows for the fullest expression of the floral, fruity and creamy tastes of this coffee. It is perfect for any occasion. Whether you want a morning pick me up or a classy drink to enjoy with your friends this coffee is the one ideal for you.

Sidamo

Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial grade coffee in Ethiopia and is well-known for its citrus, floral and notes of berries. It is also known as a full-bodied coffee that has lively acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a highly sought-after coffee due to its distinctive floral aromas and flavor profiles.

Coffee farming is an important source of income for those in this region. It is also a significant factor in the preservation of culture and the natural environment. Coffee production is sustainable and uses a minimal amount of water, land and fertilizer. The harvest is done by hand, which cuts down on the use of pesticides and machinery.

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

This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This makes a smooth and creamy cup with notes of strawberry, blackberry and hints of milk chocolate. This is a stunning coffee that showcases the skill of Ethiopian producers.

Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans develop slowly and have more time to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. It is a well-rounded and versatile coffee that is able to be enjoyed both hot and iced. This is the ideal coffee for those looking to experience the essence of Ethiopian coffee. It is a must try for all coffee lovers! It’s also a good choice for those who prefer light roasting, as it brings out the subtleties of the coffee’s flavors.

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 distinctive wild variety Arabica with an almost wine-like flavor and aroma. Unlike other coffees, which are wet processed, 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 known for its intensely spicy flavor and strong chocolate notes.

It is a good option for those who prefer full-bodied, rich and sweet coffee with hints of chocolate and berries. The beans are harvested in small farms in the city and then dried out in the sun. The coffee is then ground and infused with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as ajwa) to add sweetness and a scent. It can also be enjoyed with a pastry or cake.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor due to its unique bean and processing method. This coffee is grown at high altitudes up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted hippos. This coffee is processed dry and has a full body and rich crema when it is made into espresso.

Harar, in addition to its coffee, is also well-known for its wild markets that sell everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll through the stalls, and taking in the electric atmosphere.

The city is also famous for its khat, which is chewed by locals to create a relaxed and slow daily lifestyle. In the old town, you will find a wide variety of teas and cafes in which you can try them. It can be beneficial to avoid heart diseases and ease digestive issues by chewing khat. However it is crucial to take it in moderate amounts. Chewing khat for longer than 3 days could cause a variety of health problems, including stomach ulcers and constipation.