Ethiopian Coffee Beans 1kg
Coffee is a vital component of Ethiopian culture and their heirloom varieties are among of the finest in the world. They are famous for their the complexity of their florals and the citrusy flavor.
Legend has it that a goat herder discovered the benefits of coffee when his herd was agitated and took a bite of the fruit.
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 also are committed to increasing gender equality and wellbeing of young women. The combination of these factors make Yirgacheffe one of the most sought-after coffee beans.
The Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a smooth, rounded finish that is suitable for any occasion. It can be enjoyed as a breakfast beverage or a post-workout boost. Additionally, it's ideal for those who like drinking iced coffee or would like to try different brewing methods. The coffee is also available as a whole bean which lets the user experience all of its flavor profiles.
This particular lot is 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 are working with 900 smallholders who cultivate coffee in garden-sized parcels for supplemental income or hobby.
Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruits have been removed. The beans are then dried until they are bare. This produces the classic washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity.
During coffee 1kg pick cherries and transport them to washing stations in baskets. After the beans are washed and separated, they are dried in the sun. This process creates an aroma that is citrus and floral notes and is the most sought-after type of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this variety.
Many coffee drinkers have noticed that Yirgacheffe has a fresh and clean taste, with hints lemon, wine and berry. They are renowned for their refreshing, fruity flavors and smooth finish. They are a great choice for those who prefer a light or medium roast. They are best enjoyed without milk or cream, which can drown out the unique 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.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, making it the perfect place for coffee production. It also hosts many regional landraces, each one offering a unique flavor profile. The coffees from this region tend to be medium- to full-bodied, and they are perfect for both filter and espresso. However, the flavor of the coffee will vary depending on the processing method and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a mellow jasmine aroma.
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, combining it with edible fats to create bite-sized energy balls which they would chew while traveling for long distances. Today, the Oromo people continue to grow their own coffee in a manner that honors the region's heritage and showcases its natural and cultural beauty.
The farms of the Guji Zone produce both washed coffee and natural processed coffee. The difference is 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 maintain the coffee's acidity and bright tasting notes. The beans are dried on raised beds. This ensures a consistent and regulated drying process.
The natural process however leaves the bean in its entirety as it dries. This results in a more balanced cup that has rich flavors and a silky mouthfeel. This process requires the highest amount of skill and care in order to avoid the beans becoming burned or overcooked. It is this level of craftsmanship 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 brewed at any roast level. The natural process allows the coffee to express its fullest fruity, floral, and creamy flavors. It's perfect for any occasion. If you're looking for an early morning boost or a refined beverage to enjoy with your friends this coffee is the one ideal for you.
Sidamo
A rich and fruity coffee from the birthplace of coffee, Ethiopia. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is famous for its citrus and floral notes. It is also referred to as a full-bodied coffee with vibrant acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe that is a highly prized coffee due to its unique floral aromas and distinctive flavor profiles.
Coffee farming is a crucial source of income for the people of this region. It is also a major factor in the preservation of the natural environment and culture. The production of coffee is sustainable and requires only a small amount of soil, water and fertilizer. The harvest is typically done by hand, which decreases the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union represents 80,000 coffee farmers from the Sidama region of southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It provides its members with housing education, as well as clean drinking water. It also offers technical assistance on the farm and helps members sell their coffees on specialty markets. This helps them improve their coffee quality and production.
This coffee is from the Kilenso Resa co-op and has been dried without the use of any chemicals. This coffee produces a smooth, creamy cup with notes like blackberry and strawberry. It also has hints of milk chocolate. This is a beautiful cup of coffee that shows off the skill and craftsmanship of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 to 2200 m.a.s.l. The beans will develop slowly and allow them to absorb nutrients. The result is a well-balanced coffee with low acidity, intense fruit nuance, and a tea-like body. It is a very well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the perfect coffee for those looking to taste the essence of Ethiopian coffee. This is a must try for anyone who loves coffee. It's also a good option for those who like lighter roasting, since it highlights the subtleties of the coffee's flavors.
Harar
Harar, located in the eastern part of Ethiopia is famous for its coffee. It borders Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea in the northeast. It is a distinct wild-variety Arabica with a wine-like aroma and taste. Contrary to other coffees that are processed with water, Harar is dry-processed, and is commonly referred to as espresso in the West. Natural processing gives it an aroma that is fruity with notes of blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and intensely spicy aroma.
This is a fantastic choice for those who love the rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are gathered in small farms near the cities and then dried in the sun. The coffee is then ground and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. You can also enjoy it with a cake or pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and flavor due to the particular bean and processing methods. This coffee is grown in Harar, a region with an ancient walled town that is home to Hyenas that are spotted. It is grown at altitudes ranging from to 1,800 feet. This coffee is processed dry and has a full body and rich crema when brewed into espresso.
In addition to the coffee, Harar is also famous for its crazy marketplaces that sell everything from spices and traditional clothes to electronics and livestock. Take a stroll through the stalls and taking in the electric atmosphere.
The city is also known for its khat, a drink consumed by the locals to lead a slow and relaxed daily life. You can try a variety of khats at the many tea houses and cafes in the old town. Chewing khat may help ease some digestive issues and help aid in preventing heart disease, but it must be consumed with moderate consumption. Chewing khat more than 3 days could cause a variety of health problems such as stomach ulcers and constipation.