Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture and their varieties that are heirloom are among the top in the world. They are known for their complex floral aroma and citrus flavor.

Legend has it that a goat herder discovered the benefits of coffee when his herd became restless and consumed the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to preserve the local environment and ensure that their communities have the ability to access sustainable livelihoods. They are also committed to encouraging gender equality and the wellbeing of young women. These are the factors that make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.

The Yirgacheffe coffee is renowned for its delicate floral and fruity flavors. It has a smooth, long-lasting finish and is ideal for any occasion. It is perfect for a morning drink or a late afternoon energy boost. Moreover, it is an excellent choice for those who enjoy drinking iced coffee, or wish to experiment with various brewing methods. It is also available as a whole bean which allows the consumer to explore all its flavors.

This particular lot comes from the kebele 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 that cultivate coffee in gardens-sized parcels as a supplemental income or hobby.

Wet processing involves soaking the beans in large vats, ensuring that the mucilage and fruit have been removed. The naked beans are then dried. This method produces classic washed Yirgacheffe, with notes like citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more intense acidity.

During harvest, coffee farmers pick cherries by hand and transport them in baskets to the washing stations. After the beans have been washed and sort and dried in the sun, they are then 1kg roasted coffee beans. This process creates the cup with floral and citrus notes, and is the most popular form of Ethiopian coffee. The roasting process also enhances the floral and citrus aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe has a vibrant and clean taste, with hints lemon, wine, berry, and more. These beans are known for their fruity, crisp flavors and smooth finish. They are a great option for those who prefer medium to light roast. They are best enjoyed without milk or cream as they can mask the unique flavor of this type of roast. It is a great match for strong, sour cheeses as well as spices to enhance the herbal and citric notes.

Guji

The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. The region also hosts many regional landraces that each possess a distinct flavor profile. Coffees from this region are typically medium to full-bodied and are excellent for filter and espresso. However, the flavor of the coffee can vary depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.

Guji's distinctive coffee reflects the rich culture of Oromo people. It is believed that they began to make use of coffee as early as the 10th century AD, combining it with edible fats to make bite-sized energy ball that they chewed on while on long journeys. Today, the Oromo people continue to grow their own coffee in a manner that is respectful of the heritage of the region and reflects its vibrant cultural and natural beauty.

Similar to other regions in Ethiopia the farms in the Guji zone produce washed and natural process coffees. The difference is the way the coffee cherry is processed. Washed-process coffee is mechanically de-pulped to remove the skin and pulp prior to fermentation. This process helps preserve the acidity of the coffee and fresh tasting notes. The beans are dried on raised beds. This ensures the proper temperature and consistency of the drying process.

The natural process leaves the coffee bean in its entirety when it is dried on the bed. This produces an energised cup with distinct flavors and a smooth mouthfeel. This process requires the highest skill and care to ensure that the beans are not 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 are perfect for filter and espresso and can be used at any roast level. The natural process permits the best expression of the floral, fruity and creamy flavors of this coffee. It is perfect for any occasion, whether you are looking for a morning pick-me-up or a sophisticated drink to share with your friends.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and berry notes. It is also referred to as a full-bodied, robust coffee with lively acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and distinctive flavor profiles.

Coffee farming is an important source of income for those in this region. It is also a significant factor in the preservation of culture and the natural environment. Coffee production is sustainable and requires a very little amount of land, water and fertilizer. The harvest is usually done by hand, which decreases the need for machinery and pesticides.

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

This coffee is from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and hints 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. The beans will develop slowly which allows them to absorb nutrients. The result is a cup with low acidity and a body that resembles tea. This is an extremely versatile and well-rounded coffee that can be enjoyed hot or iced. This is the perfect coffee for those who want to experience the essence of Ethiopian coffee. It is a must try for all coffee lovers! It is also a good choice for those who prefer light roasting, as it brings out the subtleties of the coffee's flavor.

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 distinct wild-variety Arabica with a wine-like aroma and taste. Harar is different from other coffees that are wet-processed is dry-processed and is often called espresso in Western countries. The natural process results in a pronounced fruity taste with notes of apricot, strawberry and blueberry. Harar is renowned for its intensely spicy aroma and strong chocolate notes.

It is a good choice for those who prefer full-bodied rich and sweet 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 1kg is then finely ground and flavored with sugar. Harar is typically served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. You can also enjoy it with a pastry or cake.

Another coffee that is popular from Harar is the Grade 1 kg coffee beans Natural, which has a unique flavor and aroma due to its special bean and the method of processing. This coffee is grown in Harar an area that has an ancient walled town that is home to Hyenas that are spotted. It is grown at altitudes ranging from to 1 kg coffee beans,800 feet. This buy 1kg coffee beans is dried processed and has a rich, creamy crema and full body when brewed into espresso.

In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and cultural clothes to electronics and livestock. Take a stroll through the stalls, and taking in the electric atmosphere.

The city is also renowned for its Khat. People who eat it make a relaxing and sluggish life. In the old town, you'll find a wide selection of teas and cafes in which you can taste the teas. Chewing khat may help ease certain digestive issues and can help aid in preventing heart disease, but it must be consumed with moderate amounts. Chewing khat more than 3 days can cause a variety of health problems, including stomach ulcers and constipation.