Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential component of Ethiopian culture, and their varieties that are heirloom are among the best in the world. They are renowned for their floral complexity and citrus flavors.
Legend has it that a goat herder discovered the wonders of coffee when his herd was restless and ate the fruit.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. In addition, Ethiopian farmers are committed to protecting the local environment and ensuring their communities have access to sustainable livelihoods. They also believe in increasing gender equality and health of young women. The combination of these factors makes Yirgacheffe one of the world's most prized coffee beans.
The Yirgacheffe coffee is known for its delicate fruity and floral flavors. It has a smooth, long-lasting finish and is perfect for any occasion. It is perfect for a morning drink or a late afternoon energy boost. Additionally, it's a great choice for those who love drinking iced coffee, or wish to experiment with different methods of brewing. This coffee is available as whole beans, allowing the consumer to enjoy the full range of flavors.
This particular lot is 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 activity.
When coffee is wet processed the beans are soaked in large vats until all of 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 citrus, flowers and chocolate. It is lighter than natural Yirgacheffe and has a more prominent acidity.
During the harvest season, coffee farmers handpick cherries and then transport them to the washing stations in baskets. After the beans are washed and separated, they are dried in the sun. This process produces the cup with citrus and floral notes. It is the most popular type of Ethiopian coffee. The roasting process amplifies the lemony and floral aromas of this variety.
Many coffee drinkers have reported that Yirgacheffe has a vibrant and clean taste, with hints lemon, wine, berry, and more. These beans are known for their refreshing, fruity flavors and smooth finish. They are a great choice for those who like medium to light roast. 1kg coffee beans price are best consumed without cream or milk which can muddle the distinctive flavor of this type of roast. It is a great match for strong, sour cheeses and spices that highlight the herbal and citrus notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It also houses numerous regional landraces, each one offering a unique flavor profile. Coffees from this region are typically medium - to full-bodied and are excellent for filter and espresso. The taste of coffee can vary depending upon the method of processing employed and the farm. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries as well as floral jasmine scent and floral notes.
The rich culture of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they began to use coffee from the 10th century AD, mixing it with edible fats to create bite-sized energy balls that they ate on long journeys. The Oromo people still grow their own coffee today in a manner that honors their heritage and reflects the stunning natural and cultural beauty of the region.
Similar to 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 cherries are processed after the harvesting. The process of washing 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 beds that are raised. This ensures an even temperature and a consistent drying process.
In contrast, the natural process keeps the coffee bean in its entirety when it is dried on the bed. This results in a more balanced cup with rich flavors and a silky mouthfeel. This process requires a lot of skill and care to ensure that the beans are not burned or overcooked. This level of craftsmanship is what makes a great Guji.
Guji's coffees are famous for their smoothness and delicious taste. They can be brewed using filter or espresso at any roasting level. The natural process allows the coffee to express its most fruity, floral and creamy tastes. It is perfect for any occasion, whether looking for a morning pick-me-up or a classy beverage to enjoy with your friends.
1kg coffee beans price and rich coffee from the birthplace of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is well-known for its floral, citrus and berry notes. It is also referred to as a full-bodied, robust coffee with vibrant acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a highly prized coffee due to its distinctive floral aromas and flavor profiles.
The cultivation of coffee is a significant source of income for the people living in this region. It is also a significant contributor to preserving the environment and the culture. The production of coffee is sustainable, and requires a minimum amount of water, land and fertilizer. The harvesting process is generally done by hand, which reduces the need for machines and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop is dedicated to improving the lives of its members and focuses on organic farming. It provides its members with housing education, as well as clean drinking water. It also provides technical support on the farm and assists them market their coffees to specialty markets. This aids them in improving their production and quality of coffee.
This coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without any additional chemicals. This makes a smooth and creamy cup that has notes of strawberry, blackberry and hints of milk chocolate. This is a beautiful cup of coffee that showcases the craftsmanship and expertise of Ethiopian producers.
The coffee is grown at high altitudes, ranging from 1500 to 2200 m.a.s.l. The beans will grow slowly which allows 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 a well-rounded and versatile coffee that can be enjoyed both hot and chilled. This is the ideal coffee for those who want to taste the true essence of Ethiopian coffee. It is a must try for anyone who loves coffee! It's also a great option for those who like light roasting, as it accentuates the subtleties of the coffee's flavors.
Harar
Harar, located in eastern Ethiopia is renowned for its coffee. It shares a border with Somalia on the southeast, Djibouti on the east, Sudan on the south, and Eritrea on the northeast. It is a distinctive wild-variety Arabica with a wine-like taste and aroma. Unlike other coffees, which are processed with water, Harar is dry-processed, and is often referred to as espresso in the West. The natural process creates a fruity taste with notes of apricot, strawberry and blueberry. Harar is also renowned for its strong chocolate notes and intensely spicy scent.
This is a great choice for those who love an intense, sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested from small farms in the vicinity of the city, then dried in the sun. The coffee is then ground and mixed with sugar. Traditionally, Harar is served with anise or fennel (known as Ajwa) to give it a sweet and a scent. You can also enjoy it with a pastry or cake.
Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma 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 with spotted spots. It is grown at altitudes of up to 1,800 meters. This coffee is dry-processed and has a full body and a thick crema when made into espresso.
Harar, in addition to its coffee, is also famous for its wildly-expanding markets that offer everything from spices to cultural dresses to electronics and livestock. Spend a day wandering through the stalls and taking in the buzzing atmosphere.
The city is also well-known for its Khat, which is chewed by the residents to promote an unhurried and relaxed lifestyle. You can sample a variety of varieties at the many cafes and tea houses that are located in the old town. Chewing khat may help ease some digestive issues and help prevent heart disease, but it must be taken in moderate amounts. Chewing khat for more than three days may result in a variety of health issues like constipation and stomach ulcers.