Ethiopian Coffee Beans 1kg

Coffee is an essential component of Ethiopian culture, and their heirloom varietals are some of the most exquisite in the world. They are known for the complexity of their florals and the citrusy flavor.

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

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. In addition, Ethiopian farmers are committed to preserving the environment and ensuring their communities can access sustainable livelihoods. They also believe in increasing gender equality and health of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.

The coffee grown in the Yirgacheffe region is renowned for its delicate floral notes and fruity sweetness. It has a smooth finish and is perfect for any occasion. It is ideal for a morning drink or a late afternoon energy boost. It's also a great choice for those who like to drink iced coffee, or want to try out different methods of brewing. This coffee is available as whole beans, which allows the user to taste the full range of 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 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.

Wet processing involves soaking the beans in large vats, until the mucilage and fruit have been removed. The beans are then dried until they are dry. This produces the traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has a more pronounced acidity.

During the time of harvest coffee farmers handpick cherries and take them to the washing stations in baskets. After the beans are cleaned and sorted, they are then sun-dried. This makes the cup with floral and citrus notes. It is the most popular version of Ethiopian 1kg roasted coffee beans. The roasting process enhances the floral and lemony aromas in this variety.

Many coffee drinkers note that Yirgacheffe has a vibrant clean taste that is fresh and fresh with notes of wine, lemon, and berry. The beans are famous for their fruity, crisp flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. It is recommended to consume these without cream or milk as they can mask the unique flavor. It pairs well with strong, sour cheeses as well as spices that bring out the herbal and citrus notes.

Guji

The Guji region is a rich volcanic soil, diverse landscapes and a great climate for coffee production. The region also hosts several regional landraces, which all possess a distinct flavor profile. The coffees of this region tend to be medium- to full-bodied, and they are ideal for espresso and filter. However, the taste of the coffee can vary depending on the method of processing and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes as well as floral jasmine scent and floral notes.

Guji's unique coffee reflects the rich culture of Oromo people. It is believed that they began to use coffee in the 10th century AD, mixing it with edible fat to make bite-sized energy ball which they would chew while traveling for long distances. The Oromo people continue to grow their own coffee today in a manner that is respectful of their heritage and reflect the beautiful natural and cultural beauty of the region.

The farms of the Guji Zone produce both washed coffee and natural processed coffee. 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 to maintain the coffee's acidity and bright tasting notes. The beans are then dried on raised beds. This ensures a regulated temperature and consistent drying process.

The natural process however leaves the bean in its entirety while it dries. This produces a more balanced cup that has rich flavors and a silky mouthfeel. The process requires the most ability and care to ensure that the beans do not get burned or overcooked. It is this level of skill that makes a top Guji coffee.

Guji’s coffees are known for their smoothness and delicious taste. They can be brewed as filter or espresso at any roasting level. The natural process permits the most full expression of the fruity, floral and creamy tastes of this coffee. It's 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 perfect choice for you.

Sidamo

Ethiopia is the place where coffee was first developed. coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee. It is known for its citrus and floral notes. It is also known for its full body and fresh acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.

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

The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop is committed to improving the lives of its members and is focused on organic farming. It offers benefits to its members, such as housing, schooling and clean drinking water. It also provides technical assistance for the farm and assists members sell their coffees on specialty markets. This assists them in improving their coffee quality and production.

The 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 that has notes of strawberry, blackberry and some milk chocolate. This is a gorgeous coffee that showcases the skill of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. This means that the beans develop slowly and are able to absorb nutrients. This results in a coffee with an acidity that is low and a body that resembles tea. It is a well-rounded and versatile coffee that can be enjoyed hot or iced. This is the ideal coffee for those looking to experience the true essence Ethiopian coffee. This is a must try for all coffee lovers. It is also a good choice for those who enjoy light roasting, as it brings out the subtleties of the coffee's flavors.

Harar

Located in the eastern part of Ethiopia and is 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 with a wine-like aroma and taste. Harar unlike other coffees that are processed with water, is dry-processed, and is typically called espresso in Western countries. Natural processing allows for the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is known for its intensely spicy flavor and strong chocolate notes.

This is a great option for those who like a rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are harvested in small farms close to cities and then dried out in the sun. The coffee is then ground and mixed with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. Harar can also be enjoyed with a slice of cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a distinct aroma and flavor due to the particular bean and processing methods. This coffee is grown in Harar an area that has an ancient walled city that is home to Hyenas that are spotted. It is grown at altitudes up to 1,800 feet. This coffee is dried processed and has a rich crema and full body when brewed into espresso.

In addition to the coffee, Harar is also famous for its wildly bustling markets that sell everything from spices and clothes to electronics and livestock. Take a stroll around the stalls and enjoying the buzzing atmosphere.

The city is also well-known for its khat, which is chewed by the residents to promote an unhurried and relaxed life. In the old town, you will find a wide selection of teas and cafes where you can taste them. It is 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 various health issues such as stomach ulcers and constipation.