Ethiopian Coffee Beans 1kg

Ethiopian coffee is a staple of Ethiopian culture, and their varieties that are heirloom are among the finest in the world. They are famous for their complex floral aroma and citrus flavor.

Legend has it that a goat herder discovered the wonders of coffee when his herd became restless and took a bite of the berries.

Yirgacheffe

The Yirgacheffe region's high altitudes, fertile soil and climate make it the perfect place for coffee farming. Ethiopian farmers also strive to preserve the local environment and ensure that their communities can have sustainable livelihoods. They are also dedicated to promoting gender equality and the wellbeing of young women. The combination of these aspects make Yirgacheffe one of the most sought-after coffee beans.

The coffee grown in the Yirgacheffe region is renowned for its delicate floral notes and fruity sweetness. It has a smooth, round finish that is perfect for any occasion. It's perfect for a morning beverage or a late afternoon energy boost. It is also a good choice for those who like to drink iced coffee or who want to experiment with different brewing methods. This coffee is available as whole beans, which allows the consumer to experience the variety of flavors.

This particular lot is 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 collaborate with smallholder farmers of 900 who cultivate their coffee on plots that are garden-sized for supplemental income and as a hobby.

When coffee is processed in a wet manner the beans are then stored in large vessels until all of the fruit and mucilage have been removed from them. The uncooked beans 1kg are then dried. This produces the traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter than natural Yirgacheffe and has a more intense acidity.

During the harvest time coffee farmers handpick cherries and take them to washing stations in baskets. After the beans are washed and sorted, they are sun-dried. This process creates the cup with citrus and floral notes and is the most popular type of Ethiopian coffee. The roasting process enhances the floral and lemony aromas of this variety.

Many coffee drinkers have reported that Yirgacheffe has a vibrant and clean taste with hints wine, lemon, berry, and more. These beans are also known for their fresh, fruity flavors and smooth finish. They are a good choice for those who like a light to medium roast. They are best enjoyed without milk or cream which can muddle the unique flavor of this type of roast. It pairs well with strong, sour cheeses as well as spices that highlight the herbal and citrus notes.

Guji

The Guji region is home to fertile volcanic soil, numerous landscapes, and a perfect climate for coffee production. The region also has numerous regional landraces that have a different flavor profile. The coffees from this region are often medium to full-bodied and are ideal for filter and espresso. However, the taste of the coffee can vary depending on the processing method and the farm itself. For instance, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine aroma.

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

The farms of the Guji Zone produce both washed coffee and natural processed arabica coffee beans 1kg. The difference is in the manner that the coffee cherries are processed after the harvesting. The process of washing coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process helps maintain the coffee's acidity, and fresh tasting notes. The beans are dried on raised beds. This ensures the proper temperature and consistency of the drying process.

In contrast, the natural process leaves the coffee bean unharmed when it is dried on the bed. This creates a cup with a complex flavor and a silky texture. The process requires the most skill and care to ensure that the beans do not get burned or overcooked. This level of skill is what makes a good Guji.

Guji's coffees are famous for their smoothness and delicious taste. They can be brewed as espresso or filter at any roasting level. The natural process permits the fullest expression of the fruity, floral and creamy tastes of this coffee. It's perfect for any occasion. If you're looking for an early morning boost or a refined beverage to enjoy with your loved ones this coffee is perfect for you.

Sidamo

A rich and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee and is known for its citrus and floral notes. It is also renowned for its full body and fresh acidity. The Sidamo region includes the micro-region of Yirgacheffe that is a sought-after coffee because of its distinctive floral aromas and flavor profiles.

Coffee farming is a significant source of income for people in this region. It is also a major factor in the preservation of the environment and culture. The production of coffee is sustainable and requires a minimal amount of soil, water and fertilizer. The harvest is typically done by hand, which eliminates the need for machines and pesticides.

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

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

Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly, allowing them to absorb nutrients. The result is a balanced coffee with low acidity, intense fruit nuance and tea-like body. It's an extremely versatile and well-rounded coffee that is a great choice for hot or iced. This is the perfect coffee for those who want to taste the real essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. This is a wonderful choice for those who enjoy a light roast, because it brings out the subtle flavors of the coffee.

Harar

Located 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 coffee beans 1kg that has an aroma and flavor that resembles wine. Harar, unlike other coffees that are wet-processed, is dry-processed, and is typically called espresso in the Western world. Natural processing allows for the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is also known 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 cup of coffee with notes of berries and chocolate. The beans 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. Harar is typically served with anise or fennel seeds (known as anjwa) to enhance 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 distinctive aroma and taste due to the unique beans and processing methods. The coffee is cultivated in Harar, a region with an ancient walled town which is home to Hyenas with spotted spots. It is grown at altitudes up to 1,800 meters. This coffee is dry processed and has a rich crema and full body when made into espresso.

Harar as well as its coffee, is famous for its wildly-expanding markets that sell everything from spices to clothes of the culture to electronic gadgets and livestock. Spend an afternoon exploring the stalls and taking in the electric atmosphere.

The city is also known for its khat. People chew it to create a tranquil and slow life. You can sample a variety of flavors at the numerous cafes and tea houses that are located in the old town. It is a great way to prevent heart disease and ease digestive problems by chewing khat. However it is essential to consume it in moderate amounts. Chewing khat for more than three days may result in a variety of health problems including stomach ulcers and constipation.