Ethiopian Coffee Beans 1kg

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

Legend is that a goat herder discovered the wonders of coffee while his herd was restless and took a bite of the fruit.

Yirgacheffe

The high altitudes and rich soil in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring their communities can access sustainable livelihoods. They also are committed to increasing gender equality and well-being for young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.

The coffee grown in the Yirgacheffe region is famous for its delicate floral nuances and fruity sweetness. It has a smooth, rounded finish that is appropriate for any occasion. It is great as a breakfast drink or for a refreshing afternoon drink. It's also a good choice for those who like to drink iced coffee or who want to experiment with different brewing methods. It is also available as whole beans, which allows the consumer to enjoy all of its 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 wet processed at the Halo Fafate washing station, where our partners work with around 900 smallholder farmers who cultivate their coffee on plots that are garden-sized to supplement their income and as an activity.

When coffee is wet processed the beans are then immersed in large vats of water until all the mucilage and fruit have been removed. The beans are then dried until they are bare. This process produces the traditional washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity.

During harvest, coffee farmers pick their cherries by hand and transport them in baskets to washing stations. After the beans are cleaned and sorted, they are then sun-dried. This makes an aroma that is floral and citrus notes. It is the most popular version of Ethiopian coffee. The roasting process further enhances the floral and citrus aromas of this variety.

Many coffee drinkers have noted that Yirgacheffe has a bright and fresh taste, with hints of lemon, wine, berry, and more. These beans are also known for their crisp, fruity flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. They are best consumed without cream or milk which can muddle the unique flavor of this type of roast. It pairs well with strong, sour cheeses and spices to bring out the citric and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, making it a perfect environment for coffee production. It also houses numerous regional landraces, with each offering a distinctive flavor profile. The coffees of this region tend to be medium to full-bodied, and they are perfect for both espresso and filter. The taste of coffee can differ based on the processing method used and the farm that produces it. For example, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine scent.

Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they first began to use coffee from the 10th century AD, mixing it with edible fat to make bite-sized energy balls which they would chew while traveling for long distances. Today the Oromo people continue to cultivate their own coffee in a way that is respectful of the region's history and showcases its natural and cultural beauty.

Like many other regions in Ethiopia the farms of the Guji zone produce both washed and natural process coffees. The difference is in the manner that the coffee cherry is processed after the harvesting. Washed-process coffee is de-pulped mechanically to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on beds that are raised. This ensures a consistent and regulated drying process.

The natural process however, leaves the bean intact as it dries. This results in a more balanced cup with distinct flavors and a smooth mouthfeel. The process requires the most expertise and attention 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 a delicious taste. They are perfect for filter and espresso, and can be made at any roast level. The natural process lets the coffee express its fullest fruity, floral and creamy tastes. It is perfect for any occasion. If you're looking for a morning pick me up or a classy drink to enjoy with your loved ones this coffee is the one for you.

Sidamo

Ethiopia is the place where coffee was first developed. coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is known for its floral and citrus notes. It is also known for its full body and vibrant fresh acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a highly prized coffee because of its distinctive floral aromas and flavors.

Coffee farming is a major source of income for people in this region. It is also an important contribution to the preservation of the environment and culture. The production of coffee is sustainable, and requires only a small amount of fertiliser, water, and land. The harvest is typically done by hand, which reduces the need for machines and pesticides.

The Sidama Coffee Farmers Cooperative Union represents more than 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 coffee beans 1kg farming. It provides its members with housing education, as well as clean drinking water. It also provides technical support on the farm, and helps them sell their coffees to specialty markets. This assists them in improving their coffee quality and production.

This coffee comes 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 blackberry, strawberry and the hint of milk chocolate. It is a beautiful cup of coffee that showcases the artisanship and 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 balanced coffee with low acidity, strong fruit nuance and tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed hot or iced. This is the perfect coffee for those who wish to taste the real essence of Ethiopian coffee. It is a must-try for all coffee lovers! It's also a good option for those who like lighter roasting, since it accentuates the subtleties of the coffee's flavors.

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 coffee beans 1kg with an almost wine-like aroma and taste. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing gives it the flavor to be fruity, with notes such as blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and a distinctly spicy scent.

It is a good option for those who prefer full-bodied, rich and sweet coffee with a hint of chocolate and berries. The beans 1kg are sourced from small farms in the vicinity of the city, and then dried in the sun. The coffee is then finely grounded and mixed with sugar. In the traditional way, Harar is served with anise or fennel (known as ajwa) to add sweetness and fragrance. Harar can also be served with a slice of cake or pastry.

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

Harar, in addition to its coffee, is famous for its wildly-expanding markets which sell everything from spices to clothes of the culture to electronic gadgets and livestock. Take a stroll around the stalls and taking in the vibrant atmosphere.

The city is also famous for its Khat. Locals chew it to create a tranquil and slow life. You can sample a variety of khats at the many cafes and tea houses in the old town. Chewing khat may help ease certain digestive issues and can help aid in preventing heart disease, but it must be consumed in moderate consumption. Chewing khat for more than 3 days can cause a variety of health problems such as stomach ulcers and constipation.