Ethiopian Coffee Beans 1kg

Coffee is a vital component of Ethiopian culture, and their heirloom varieties are some of the finest in the world. They are renowned for their complex floral aroma and citrus flavor.

Legend has it that a goatherder discovered coffee's wonders when his herd became agitated and began to eat the berries.

Yirgacheffe

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

The coffee cultivated in the Yirgacheffe region is famous for its delicate floral notes and fruity sweetness. It has a soft, smooth finish that is appropriate for any occasion. It is ideal to enjoy a cup of coffee in the morning or a late afternoon energy boost. It is also a good option for those who prefer to drink iced coffee or want to try out different brewing methods. This coffee is also available as a whole bean which lets the user experience all of its flavor profiles.

This particular lot comes from the kebele village of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee in plots of garden size for supplemental income and as a hobby.

Wet processing involves the beans being soaked in large vats, until the mucilage and fruits have been removed. The beans are then dried until they are dry. This method produces traditional washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter than the natural Yirgacheffe and has more prominent acidity.

During harvest, coffee farmers collect cherries by hand, and transport them in baskets to washing stations. After the cherries have been cleaned and sorted and dried in the sun, they are then roasted. This produces a cup that has floral and citrus notes. It is the most popular version of Ethiopian coffee. The roasting process amplifies the lemony and floral scents of this coffee.

Many coffee drinkers note that Yirgacheffe provides a fresh and clean taste, with notes of wine, lemon and berry. These beans are known for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a medium or light roast. It is recommended to consume these without cream or milk since they can mask the distinctive flavor. It pairs well with sour, strong cheeses and spices that bring out the citrus and herbal notes.

Guji

The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. The region also has many regional landraces that each have a different flavor profile. The coffees from this region are usually medium to full-bodied and are great for espresso and filter. 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 floral jasmine aroma.

Guji's unique coffee reflects the rich culture of the Oromo people. They started using coffee around the 10th century, mixing it up with edible fats to create energy balls they could consume during long journeys. The Oromo people still grow their own coffee in a manner that honors their past and is a reflection of the stunning natural and cultural beauty of the region.

The farms in the Guji Zone produce both washed coffee as well as natural processed coffee. The difference lies in the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps preserve the coffee's acidity and bright tasting notes. The beans are then dried on raised beds. This ensures a consistent and regulated drying process.

In contrast, the natural process keeps the coffee bean intact when it is dried on the bed. This produces a cup with rich flavor and silky texture. The process requires the most ability and care to ensure that the beans do not get burned or overcooked. It is this level of care that makes a great Guji coffee.

Guji's coffees are renowned for their smoothness, and delicious taste. They are great for both filter and espresso and can be made at any roast level. The natural process allows for the fullest expression of the floral, fruity and creamy flavors of this coffee. It is ideal for any occasion, whether you are seeking a refreshing morning drink or a classy drink to enjoy with friends.

Sidamo

Ethiopia is the birthplace of coffee. A fruity, rich coffee. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is famous for its floral and citrus notes. It is also renowned for its full body and vibrant crisp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavors.

The cultivation of coffee is a significant source of income for the people living in this region. It is also a major factor in the preservation of culture and the natural environment. The production of coffee is sustainable and requires a minimal amount of soil, water and fertilizer. The harvesting is done by hand, which cuts down on the use of pesticides as well as machinery.

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

This coffee comes from the Kilenso Resa co-op and has been dried without any chemicals. This coffee makes a smooth, creamy cup with notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a gorgeous coffee that showcases the artisanship of Ethiopian producers.

The coffee is grown at high altitudes, ranging from 1500 and 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 body that is tea-like. It is an extremely versatile and well-rounded coffee that is a great choice for hot or chilled. This is the perfect coffee for those who wish to taste the essence of Ethiopian coffee. It is a must try for all coffee lovers! It is also a good option for those who like lighter roasting, since it accentuates the subtleties of the coffee's flavors.

Harar

In the eastern part 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 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 often called espresso in the West. The natural processing method creates a fruity taste with notes of apricot, strawberry and blueberry. Harar is well-known for its intensely spicy scent and strong chocolate notes.

This is a wonderful option for those who like a rich, sweet and full-bodied cup of coffee with notes of chocolate and berries. The beans are sourced from small farms close to the city and then dried in the sun. The coffee is then grounded and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa), to add sweetness and aroma. It can also be enjoyed with a cake or pastry.

The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and flavor due to the special beans and processing methods. https://rentry.co/qor4nzrs is grown at high altitudes of up to 1,800 meters in the Harar region, which has an ancient city wall which is home to spotted hippos. The coffee is dried-processed and has an intense body and a rich crema 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 livestock and electronic devices. Spend a day wandering through the stalls, and enjoy the vibrant atmosphere.

The city is also known for its khat, a drink chewed by locals to lead a slow and relaxed daily life. In the old town, you'll discover a variety of teas and cafes in which you can sample them. Chewing khat can help alleviate certain digestive issues and can help aid in preventing heart disease, but it must be consumed with moderate amounts. Chewing khat for more than three days can lead to a variety of health problems such as stomach ulcers and constipation.