Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture, and their varieties that are heirloom are among the finest in the world. They are famous for their floral complexity and citrus-like flavors.

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

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it the perfect place 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 are committed to increasing gender equality and health of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after coffees in the world.

The Yirgacheffe coffee is known for its delicate floral and fruity flavors. It has a soft, smooth finish that is appropriate for any occasion. It's perfect for a morning drink or an afternoon pick-me up. Moreover, it is ideal for those who like drinking iced coffee or would like to experiment with different brewing methods. The coffee is available in whole beans, allowing the consumer to enjoy all of its flavors.

This particular lot is 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 wash station, where our partners work with 900 smallholders who grow coffee in small parcels of garden size as a supplemental income or hobby.

When coffee is processed in a wet manner, the beans are stored in large vessels until all of the fruit and mucilage have been removed from them. The uncooked beans are then dried. This method produces the traditional washed Yirgacheffe coffee with notes of citrus, flowers and chocolate. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.

During the harvest season coffee farmers pick cherries and then transport them to the washing stations in baskets. After the beans are washed and sort, they are then sun-dried. This process produces an aroma that is citrus and floral notes. It is the most sought-after version of Ethiopian coffee. The roasting process enhances the floral and lemony aromas of this variety.

Many coffee drinkers have reported that Yirgacheffe has a vibrant and fresh taste, with hints of lemon, wine and berry. They are renowned for their refreshing, fruity flavors and smooth finish. These beans are ideal for those who prefer a light or medium Introducing Si Sogno MILANO Italian Roast Coffee. It is recommended to enjoy these without cream or milk as they can mask the distinctive flavor. It's great with sour, strong cheeses and spices that enhance the citrus and herbal notes.

Guji

The Guji region is a rich volcanic soil, diverse landscapes and a great climate for coffee production. The region is also home to numerous regional landraces that possess a distinct flavor profile. The coffees of this region tend to be medium- to full-bodied, and they are perfect for both filter and espresso. However, the taste of the coffee may differ depending on the processing method and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine aroma.

The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to use coffee as early as the 10th century AD, combining it with edible fat to create bite-sized energy balls that they chewed on while on long journeys. Today, the Oromo people continue to cultivate their own coffee in a way that honors the region's heritage and showcases its natural and cultural beauty.

As with other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference lies in the way the coffee cherry is processed. The coffee that is washed-processed is mechanically removed to remove the pulp and skin prior to fermentation. This process helps preserve the coffee's acidity and bright taste notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process.

The natural process however leaves the bean in its entirety as it dries. This produces a cup with an intense flavor and silky texture. This process requires a lot of expertise and attention to ensure that the beans aren't burned or overcooked. This level of skill is what makes a great Guji.

Guji’s coffees are known for their smoothness and exquisite taste. They can be brewed as espresso or filter at any roasting level. The natural process allows for the most full expression of the fruity, floral and creamy flavors of this coffee. It is ideal for any occasion, whether seeking a refreshing morning drink or a classy drink to share with your friends.

Sidamo

Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is renowned for its floral and citrus notes. It is also referred to as a full-bodied coffee with vibrant acidity. The Sidamo region also 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 natural environment. Coffee production is sustainable, and requires a minimum amount of fertiliser, water, and land. The harvesting is done by hand which reduces the use of pesticides as well as machines.

The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is committed to improving the lives of its members and focuses on organic farming. It provides its members with housing education, as well as clean drinking water. It also offers technical assistance on the farm and assists members market their coffees in specialty markets. This aids them in improving their production and quality of coffee.

This coffee is from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. The coffee is smooth, creamy cup that has notes like blackberry and strawberry. It also has hints reminiscent 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 are able to grow slower and take longer to absorb nutrients. The result is a balanced and balanced coffee with low acidity, intense fruit nuance, and a tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and chilled. This is the ideal coffee for those who wish to experience the essence of Ethiopian coffee. It is a must try for all coffee lovers! This is a great option for those who prefer lighter roasts, as it brings out the subtle flavors of the coffee.

Harar

Harar, located in eastern Ethiopia is famous for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a distinctive wild variety Arabica with an almost wine-like flavor and aroma. In contrast to other coffees, which are wet processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing process gives it the flavor to be fruity, with notes of apricots, strawberries and blueberries. Harar is also renowned for its rich chocolate notes and its intensely spicy scent.

It is a great choice for those who prefer a full-bodied, rich and sweet coffee with notes 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 finely ground and infused 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 cake or pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinctive aroma and flavor because of its unique bean and processing method. This coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted hyenas. This coffee is processed dry and has a rich, creamy Premium Super Crema Espresso Beans - 1kg Bag and full body when it is made into espresso.

Harar, in addition to its coffee, is known for its crazy markets that offer everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon wandering the stalls, and enjoy the electric atmosphere.

The city is also famous for its khat, a drink chewed by the residents to promote a slow and relaxed daily lifestyle. In the old town, you can discover a variety of teas and cafes in which you can taste them. It can be beneficial to prevent heart diseases and ease digestive issues by chewing khat. However, it is important to consume it in moderate amounts. Chewing khat for longer than 3 days can cause a variety of health problems, including stomach ulcers and constipation.