Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture and their varieties that are heirloom are among the finest in the world. They are known for their floral complexity and citrus-like flavors.

Legend is that a goat herder discovered the benefits of coffee while his herd was agitated and consumed the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Additionally, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities have access to sustainable livelihoods. They are also dedicated to promoting gender equality and the health of young women. The combination of these elements makes Yirgacheffe one of the world's most prized coffee beans.

The coffee that is grown in the Yirgacheffe region is famous for its delicate floral notes and sweet fruity flavor. It has a soft, smooth finish that is perfect for any occasion. It is great for breakfast or as an afternoon pick-me-up. Additionally, it's an excellent choice for those who like drinking iced coffee, or wish to try different methods of brewing. It is also available as whole beans, which allows the user to taste 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 work with 900 smallholders who cultivate coffee in garden-sized parcels 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 mucilage and fruit are removed from them. The beans are then dried until they are dry. This process produces the traditional washed Yirgacheffe coffee, with notes of flowers, citrus, and chocolate. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.

During harvest, coffee farmers pick their cherries by hand and transport them in baskets to washing stations. After the beans are cleaned and sort, they are then sun-dried. This produces the cup with floral and citrus notes, and is the most well-known form of Ethiopian coffee. The roasting process is a great way to enhance the floral and lemony aromas in this variety.

Many coffee drinkers have noticed that Yirgacheffe provides a fresh and clean taste, with hints of lemon, wine, and berry. They are renowned for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is best to enjoy these without cream or milk because they can mask the distinctive flavor. It's great with strong, sour cheeses and spices to enhance the herbal and citric notes.

Guji

The Guji region is home to rich volcanic soil, diverse landscapes and a great climate for coffee production. The region also has many regional landraces that each possess a distinct flavor profile. Coffees from this region are often medium - to full-bodied and are excellent for filter and espresso. However, the taste of the coffee can vary depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes, floral jasmine aroma and floral notes.

The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. They first began using coffee around the 10th century, mixing it up with edible fats to create energy balls that they could take a bite of during long journeys. The Oromo people continue to cultivate their own coffee today in a way that honors their past and reflects the vibrant natural and cultural beauty of the region.

The farms of the Guji Zone produce both washed coffee as well as natural processed coffee. The difference is in the method by which the coffee cherry is processed after harvesting. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity and bright tasting notes. The beans are dried on raised beds. This ensures a uniform and controlled drying process.

However, the natural process leaves the coffee bean in its entirety when it is dried on the bed. This results in an energised cup with complex flavors and a silky mouthfeel. This process requires the highest expertise and attention to ensure that the beans do not get burned or overcooked. This level of skill is what makes a great Guji.

Guji's coffees are famous for their smoothness and delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process permits the best expression of the floral, fruity and creamy flavors in this coffee 1kg. It is ideal for any occasion. Whether you want an early morning boost or a refined beverage to enjoy with your loved ones, this coffee is ideal 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 and is renowned for its citrus and floral notes. It is also referred to as a full-bodied coffee with lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles.

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

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop focuses on organic farming and is dedicated to improving the lives of its members. It offers its members housing, education and clean drinking water. It also provides technical support on the farm and assists the farmers market their coffees to specialty markets. This aids them in improving the quality of their coffee and increase production.

This coffee comes from the Kilenso Resa cooperative and is natural processed, which means that it was dried without additional chemicals. This produces a smooth and creamy cup with notes of blackberry, strawberry and the hint of milk chocolate. This is a beautiful coffee that showcases the skill of Ethiopian producers.

The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. This means that the beans are able to grow slower and take longer to absorb nutrients. The result is a cup with an acidity that is low and a body that resembles tea. It is a very well-rounded and versatile coffee that is able to be enjoyed hot or iced. This is the perfect coffee for those looking to experience the true essence Ethiopian coffee. It is a must try for anyone who loves coffee! It is also a good option for those who like light roasting, as it brings out the subtleties of the 1kg coffee beans's flavors.

Harar

Harar located in the eastern part of 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 a wine-like flavor and aroma. Contrary to other coffees that are wet processed, Harar is dry-processed, and is often called espresso in the West. The natural process allows for an intense fruity taste with notes of strawberry, apricot and blueberry. Harar is renowned for its intensely spicy scent and strong chocolate notes.

It is a good option for those who enjoy full-bodied rich and sweet cup of coffee with hints of berries and chocolate. The beans are sourced from small farms near the city, and then dried in the sun. The coffee is then finely ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as ajwa) to give it a sweet and fragrance. Harar can also be served with a slice of cake or pastry.

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

In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and traditional clothes to livestock and electronic devices. Take a stroll through the stalls, and taking in the buzzing atmosphere.

The city is also known for its Khat. People who eat it create a tranquil and slow life. You can taste a range of khats at the many tea houses and cafes in the old town. Chewing khat may help ease some digestive issues and help reduce the risk of heart disease, but it must be consumed in moderate amounts. Chewing khat more than three days can lead to a variety of health problems that include stomach ulcers as well as constipation.