Ethiopian Coffee Beans 1kg
Coffee is an integral element of Ethiopian culture and their heirloom varieties are some of the most exquisite in the world. They are famous for their floral complexity and citrus-like flavors.
Legend is that a goat herder discovered the benefits of coffee while his herd was restless and consumed the fruit.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities have access to sustainable livelihoods. They also are committed to encouraging gender equality and the health of young women. The combination of these aspects creates Yirgacheffe one of the world's most sought-after coffee beans.
The coffee cultivated in the Yirgacheffe region is renowned for its delicate floral nuances and sweet fruity flavor. It has a silky finish and is ideal for any occasion. It can be enjoyed as a breakfast beverage or a post-workout boost. It is also ideal for those who like drinking iced coffee or would like to try different brewing methods. The coffee is available as whole beans, which allows the user to taste the full range of flavors.
This particular lot is from the kebele, or 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 collaborate with smallholder farmers of 900 who cultivate their coffee in plots of garden size for supplemental income and as a hobby.
When coffee is processed wet, the beans are soaked in large vats until all of the fruit and mucilage have been removed from them. The beans are then dried until they are dry. This method yields the classic washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter than natural Yirgacheffe and has more intense acidity.
During the harvest time, coffee farmers handpick cherries and take them to the washing stations in baskets. After the beans have been washed and sort after which they are dried in the sun. This produces the cup with floral and citrus notes, and is the most popular type of Ethiopian coffee. The roasting process is a great way to enhance the lemony and floral aromas in this variety.
Many coffee drinkers appreciate that Yirgacheffe provides a fresh and clean taste, with hints of lemon, wine, and berry. These beans are known for their fruity, crisp flavors and smooth finish. They are a good choice for those who like medium to light roast. They are best enjoyed without cream or milk, which can drown out the distinctive flavor of this type of roast. It is a great match for strong, sour cheeses and spices to bring out the herbal and citric notes.
1 kg coffee beans is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It also houses many regional landraces, each one offering a unique flavor profile. Coffees from this region tend to be medium to full-bodied and are great for both filter and espresso. The flavor of coffee can vary depending upon the processing method used and the farm. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a floral jasmine scent.
Guji's distinctive coffee reflects the rich culture of Oromo people. They began using coffee around the 10th century, mixing it up with edible fats to make energy balls they could take a bite of during long journeys. The Oromo people continue to cultivate their own coffee today in a manner that is respectful of their culture and reflect the stunning natural and cultural beauty of the region.
The farms of the Guji Zone produce washed and natural processed coffee. The difference lies in 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 to maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process.
The natural process however leaves the bean unharmed as it dries. This creates a cup with a complex flavor and a silky texture. The process requires the most expertise and attention to ensure that the beans aren't burned or overcooked. This level of skill is what makes a top Guji.
Guji's coffees are known for their smoothness and 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 flavors in this coffee. It is perfect for any occasion. Whether you want an early morning boost or a classy drink to enjoy with your loved ones, this coffee is for you.
Sidamo
A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer of commercial grade coffee. It is known for its floral and citrus notes. It is also referred to as a full-bodied coffee with vibrant acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and distinctive flavor profiles.
Coffee farming is an important source of income for the people in this region. It is also a significant factor in the preservation of culture and the environment. The production of coffee is sustainable and requires only a small amount of water, land and fertilizer. The harvesting is done by hand which reduces the use of pesticides as well as machinery.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is focused on organic farming and is dedicated to improving the lives of its members. It provides benefits to its members, such as housing, education, and clean drinking water. It also provides technical assistance to the farm and assists members sell their coffees on specialty markets. This aids them in improving their coffee quality and production.
This coffee is 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 artisanship of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans grow slowly and take longer to absorb nutrients. The result is a coffee with low acidity and a body that resembles tea. It's a versatile and well-rounded coffee that can be enjoyed hot or iced. This is the ideal coffee for those looking to experience the essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. It is also a good option for those who like lighter roasting, since it highlights the subtleties of the coffee's flavours.
Harar
It is located in the eastern region 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 a wine-like taste and aroma. In contrast to other coffees, which are processed with water, 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 such as blueberries, strawberries, and apricots. Harar is well-known for its intensely spicy scent and strong chocolate notes.
It is a good option for those who like full-bodied rich and sweet cup of coffee with notes of berries and chocolate. The beans are harvested in small farms near the cities and then dried out in the sun. The coffee is then ground and infused with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to enhance sweetness and aroma. It is also enjoyed 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 due to its unique bean and processing technique. The coffee is cultivated in Harar which is a region that has an ancient walled town that is home to spotted Hyenas. It is grown at altitudes up to 1,800 meters. This coffee is dry processed and has a rich, creamy crema and full body when made into espresso.
Harar as well as its coffee, is known for its crazy markets that offer everything from spices to clothes of the culture to electronic gadgets and livestock. Spend a day wandering through the stalls and taking in the vibrant atmosphere.
The city is also famous for its khat, which is chewed by residents to promote an unhurried and relaxed lifestyle. You can sample a variety of varieties at the many cafes and tea houses that are located in the old town. Chewing khat can ease some digestive issues and help prevent heart disease, but it should be taken in moderation. Chewing khat for longer than 3 days could cause various health issues, including stomach ulcers and constipation.