Ethiopian Coffee Beans 1kg

Coffee is an essential component of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are renowned for their the complexity of their florals and the citrusy flavor.

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

Yirgacheffe

The high altitudes and rich soil of the Yirgacheffe region create ideal conditions for coffee cultivation. 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 committed to increasing gender equality and health of young women. The combination of these factors creates Yirgacheffe one of the 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 soft, smooth finish that is perfect for any occasion. It is great as a breakfast beverage or for a refreshing afternoon drink. It's also a good choice for those who like to drink iced coffee, or want to try out different methods of brewing. It is also available as a whole bean which allows the customer to explore all its flavors.

This particular batch comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized to earn extra income or as an interest.

Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruits have been removed. The uncooked beans are then dried. This method produces traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.

During the time of harvest coffee farmers pick cherries and transport them to the washing stations in baskets. After the beans are washed and separated, they are dried in the sun. This produces the cup with citrus and floral notes and is the most popular type of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this particular variety.

Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste with hints wine, lemon, berry, and more. They are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who like medium to light roast. It is best to eat them without cream or milk since they can mask the unique flavor. It is a great match for strong, sour cheeses and 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 hosts a wide variety of regional landraces, each offering a distinctive flavor profile. Coffees from this region are typically Premium Medium Roast Arabica Coffee Beans - 1KG to full-bodied and are ideal for filter and espresso. The taste of coffee can vary depending upon the method of processing employed and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes.

The rich tradition of the Oromo people of Guji is evident in their distinctive coffee. It is believed that they began to use coffee as early as the 10th century AD, combining it with edible fat to make bite-sized energy balls that they ate traveling for long distances. 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 washed coffee and natural processed coffee. The difference is the way the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps preserve the coffee's acidity, and fresh tasting notes. The beans are dried on beds that are raised. This ensures a consistent and regulated drying process.

The natural process, on the other hand leaves the bean in its entirety while it dries. This creates a cup with a complex flavor and a silky texture. This process requires the highest amount of skill and attention to prevent the beans from being burned or overcooked. It is this level of craftsmanship that makes a great Guji coffee.

Guji's coffees are famous for their smoothness and exquisite taste. They can be brewed as espresso or filter at any roasting level. The natural process lets the coffee express its fullest fruity, floral and creamy tastes. It is perfect for any occasion, whether seeking a refreshing morning drink or a classy drink to share with your friends.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is renowned for its citrus and floral notes. It is also renowned for its full body and vibrant sharp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.

Coffee farming is a significant source of income for people in this region. It is also a significant contribution to the preservation of culture and the environment. Coffee production is sustainable, and requires a minimum amount of fertiliser, water, and land. The harvest is carried out by hand which reduces the need for pesticides and machines.

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

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

Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a coffee with a low acidity and a body that resembles tea. It is an incredibly versatile and well-rounded cup that is a great choice for hot or chilled. This is the ideal coffee for those who wish to taste the essence of Ethiopian coffee. It is a must-try for all coffee lovers! It's also a great choice for those who enjoy light roasting because it brings out the subtleties of the coffee's flavor.

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 wild-variety Arabica that has the aroma and flavor of wine. Unlike other coffees, which are processed with water, Harar is dry-processed, and is often called espresso in the West. Natural processing gives it a fruity flavor with notes such as blueberries, strawberries, and apricots. Harar is renowned for its intensely spicy flavor and strong chocolate notes.

This is a fantastic choice for those who enjoy the rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested on small farms near the cities and then dried out in the sun. The coffee is then finely ground and infused with sugar. In the traditional way, Harar is served with anise or fennel seeds (known as ajwa) to add sweetness and aroma. Harar can also be served with a slice of cake or a pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinct aroma and flavor because of its unique bean and the method of processing. 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 hippos. This coffee is dried processed and has a thick, rich crema and full body when made into espresso.

Harar as well as its coffee, is also famous for its wildly-expanding markets which sell everything from spices to clothing to electronics and livestock. Take a stroll through the stalls and taking in the electric atmosphere.

The city is also known for its khat, which is consumed by the locals to lead a slow and relaxed daily life. In the old town, you can find a wide variety of cafes and teas where you can try them. Chewing khat can ease some digestive issues and help prevent heart disease, coffeee but it should be taken in moderate amounts. Chewing khat more than three days could result in a variety of health issues, including constipation and stomach ulcers.