Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture, and their varieties that are heirloom are among the top in the world. They are known for their floral complexity and citrus-like flavors.

Legend has it, the coffee-loving goatherder was able to discover its wonders when his herd became agitated and began to eat the fruits.

Yirgacheffe

The high altitudes and rich soil in the Yirgacheffe region create ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the environment and ensure that their communities have the ability to access sustainable livelihoods. They also believe in encouraging gender equality and the wellbeing of young women. The combination of these factors creates Yirgacheffe one of the most sought-after coffee beans.

The Yirgacheffe coffee is renowned for its delicate floral and fruity aromas. It has a smooth, long-lasting finish and is perfect for any occasion. It can be enjoyed for breakfast or for a refreshing afternoon drink. It is also a great choice for those who enjoy drinking iced coffee or want to experiment with different methods of brewing. The coffee is also available as a whole bean which allows the customer to experience all of its flavor profiles.

This particular lot comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe, in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners collaborate with around 900 smallholder farmers who cultivate their coffee in garden-sized plots to earn extra income or as an interest.

When coffee is processed in a wet manner the beans are stored in large vessels until all the mucilage and fruit have been removed. The beans that are not soaked are dried. This method produces the classic washed Yirgacheffe coffee with notes of flowers, citrus, and chocolate. It is lighter in body than natural process Yirgacheffe, with more pronounced acidity.

During the harvest time coffee farmers handpick cherries and take them to washing stations in baskets. After the beans are cleaned and sorted, they are then sun-dried. This process produces an aroma that is citrus and floral notes. It is the most well-known form for Ethiopian coffee. The roasting process amplifies the floral and lemony aromas of this variety.

Many coffee drinkers have noticed that Yirgacheffe has a bright and fresh taste, with hints of lemon, wine, berry, and more. They are renowned for their fruity, crisp flavors and smooth finish. https://www.coffeee.uk/categories/1kg-coffee-beans are ideal for those who prefer a light or medium roast. They are best consumed without cream or milk which can muddle the distinctive flavor of this variety. It is a great match for sour, strong cheeses and spices that bring out the herbal and citrus notes.

Guji

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

Guji's distinctive coffee reflects the rich culture of Oromo people. They began using coffee in the 10th century, mixing it up with edible fats in order to make energy balls they could take a bite of during long journeys. The Oromo people still grow their own coffee in a manner that is respectful of their heritage and reflects the stunning natural and cultural beauty of the region.

The farms of the Guji Zone produce both washed coffee as well as natural processed coffee. The difference is in the manner that the coffee cherries are processed after harvesting. The coffee that is washed-processed is mechanically removed to remove the skin and pulp prior to fermentation. This process helps maintain the coffee's acidity, and the bright notes of taste. 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 produces a more balanced cup with rich flavors and a silky mouthfeel. This process requires a lot of expertise and attention to ensure that the beans aren't burned or overcooked. It is this level of care that makes a great Guji coffee.

Guji's coffees are known for their smoothness and exceptional taste. They are great for both filter and espresso, and can be brewed at any roast level. The natural process lets the coffee express its fullest floral, fruity and creamy tastes. It is ideal for any occasion, whether you are looking for a quick pick-me-up in the morning or a sophisticated 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. It is known for its citrus and floral notes. It is also known as a full-bodied coffee with lively acidity. The Sidamo region also includes the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavors.

The cultivation of coffee is a significant source of income for people of this region. It is also a significant contributor to preserving the natural environment and culture. The production of coffee is a sustainable process that requires minimal amount of water, land and fertilizer. The harvest is carried out by hand, which cuts down on the need for pesticides and machines.

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

This coffee is from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without any additional chemicals. This coffee produces a smooth, creamy cup that has notes of strawberry and blackberry. It also has hints of milk-chocolate. This is a stunning coffee that showcases the artisanship of Ethiopian producers.

The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. The beans will develop slowly which allows them to absorb nutrients. This results in a coffee with an acidity that is low and a tea-like body. It is a wonderfully balanced and versatile coffee that is able to be enjoyed both hot and iced. This is the perfect coffee for those who wish to taste the true essence of Ethiopian coffee. This is a must try for all coffee lovers. This is a great choice for those who like light roasts as it brings out the subtle flavors of the coffee.

Harar

Harar, located in eastern Ethiopia, is famous for its coffee. It shares a border with 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 taste and aroma. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is commonly referred to as espresso in the West. The natural processing method creates a fruity taste with notes of strawberry, apricot and blueberry. Harar is also renowned for its strong chocolate notes and a distinctly spicy scent.

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

Another popular coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor because of its unique bean and the method of processing. The coffee is cultivated in Harar which is a region that has an ancient walled town which is home to Hyenas that are spotted. It is grown at altitudes ranging from to 1,800 feet. This coffee is dry processed and has a thick, rich crema and full body when made into espresso.

Harar as well as its coffee, is also known for its crazy markets which sell everything from spices clothes of the culture to electronic gadgets and livestock. Spend a day exploring the stalls, taking in the buzzing atmosphere.

The city is also known for its Khat, which is chewed by the residents to promote an unhurried and relaxed lifestyle. In the old town, you'll find a wide selection of teas and cafes where you can sample the teas. It can be beneficial to avoid heart disease and ease digestive problems by chewing khat. However it is essential to consume it in moderate amounts. Chewing khat for longer than three days can lead to various health issues, including stomach ulcers and constipation.