Ethiopian Coffee Beans 1kg
Coffee is an essential element of Ethiopian culture and their heirloom varietals are some of the most exquisite in the world. They are known for their floral complexity and citrus flavors.
Legend has it that one goatherder discovered the wonders of coffee when his herd became agitated and began to eat the coffee berries.
Yirgacheffe
The high altitudes as well as the rich soil of the Yirgacheffe region create the perfect conditions for coffee cultivation. In addition, Ethiopian farmers are committed to preserving the local environment and ensuring that their communities have access to sustainable livelihoods. They also are committed to promoting gender equality and the well-being of young women. These aspects make Yirgacheffe coffee one of the most sought-after beans for coffee around the world.
The coffee cultivated in the Yirgacheffe region is famous for its delicate floral flavors and fruity sweetness. It has a soft, smooth finish that is appropriate for any occasion. It's perfect for a morning beverage or a post-workout pick-me-up. Moreover, it is ideal for those who like drinking iced coffee or would like to experiment with various brewing methods. It is also available as whole beans, which allows the user to taste the full range of flavors.
This particular lot comes from the kebele village of Idido in the woreda, or district, of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners work 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 vats, ensuring that the mucilage and fruits have been removed. The naked beans are then dried. This produces the classic washed Yirgacheffe coffee that has notes of flowers, citrus, and chocolate. It is lighter than the natural Yirgacheffe and has more intense acidity.
During the harvest, coffee farmers pick cherries by hand and transport them in baskets to the washing stations. After the beans are washed and sort, they are then sun-dried. This makes a cup that has citrus and floral notes. It is the most sought-after version of Ethiopian coffee. The roasting process amplifies the lemony and floral aromas in this variety.
Many coffee drinkers have noted that Yirgacheffe has a fresh and clean taste, with hints lemon, wine and berry. The beans are famous for their fruity, crisp flavors and smooth finish. They are a great choice for those who enjoy medium to light roast. They are best enjoyed without milk or cream as they can mask the unique flavor of this variety. It's great with strong, sour cheeses and spices that highlight 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. It also houses a wide variety of regional landraces, each one offering a unique 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 according to the process and the farm itself. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with notes of berries and a floral jasmine scent.
The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they first began to use coffee as early as the 10th century AD. They mixed it with edible fat to make 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 is respectful of the heritage of the region and reflects its vibrant cultural and natural beauty.
The farms of the Guji Zone produce both washed coffee as well as natural processed coffee. The difference lies in 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 preserves the acidity of the coffee and the bright notes of taste. The beans are then dried on raised beds. This ensures a consistent and controlled drying process.
The natural process, on the other hand leaves the bean unharmed while it is drying. This results in a more balanced cup with rich flavors and a silky mouthfeel. Coffeee requires a lot of skill and care to ensure that the beans aren't burned or overcooked. This level of skill is what makes a good Guji.
Guji's coffees are renowned for their smoothness and delicious taste. They can be brewed using espresso or filter at any roasting level. The natural process permits the most full expression of the fruity, floral and creamy tastes of this coffee. It is perfect for any occasion. Whether you want an early morning boost or a refined beverage to share with your friends, this coffee is for you.
Sidamo
A rich and fruity coffee from the birth place of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is renowned for its citrus and floral notes. It is also known as a full-bodied coffee that has vibrant acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and flavor profiles.
The cultivation of coffee is a significant source of income for people living in this region. It is also a major factor in the preservation of culture and the environment. The production of coffee is a sustainable process that requires small amount of land, water and fertilizer. The harvest is done by hand, which minimizes the use of pesticides and machines.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone in southern Ethiopia. The coop focuses on organic agriculture and is dedicated to improving the lives of its members. 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 helps them continue to improve their coffee production and quality.
This coffee is from the Kilenso Resa co-op and has been dried without using any chemicals. This produces a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. This is a beautiful coffee that showcases the skill of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. The beans will grow slowly which allows them to absorb nutrients. The result is a balanced and balanced coffee with a low acidity, a strong fruit nuance, and a tea-like body. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and iced. This is the ideal coffee for those who want to taste the true essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. It's also a good option for those who like lighter roasting, since it accentuates the subtleties of the coffee's flavor.
Harar
Harar, located in eastern 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 wild variety Arabica with a wine-like aroma and taste. In contrast to other coffees, which are wet-processed, Harar is dry-processed, and is often called espresso in the West. The natural processing process gives it the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is also known for its strong chocolate notes and intensely spicy scent.
This is a great choice for those who enjoy the rich, sweet and full-bodied coffee with notes of chocolate and berries. The beans are sourced from small farms close to the city, then dried in the sun. The coffee is then ground 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 served with a slice of cake or a pastry.
Another well-known coffee from Harar is the Grade 1 Natural, which has distinct aroma and flavor because of its unique bean and the method of processing. This coffee is grown in Harar an area that has 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 rich crema and full body when made into espresso.
In addition to the coffee, Harar is also famous for its crazy marketplaces which sell everything from spices and dresses to livestock and electronics. Spend an afternoon wandering the stalls and taking in the vibrant atmosphere.
The city is also renowned for its khat. Locals chew it to create a relaxed and slow lifestyle. In the old town, you'll discover a variety of teas and cafes where you can try the teas. Chewing khat may help ease certain digestive issues and can help reduce the risk of heart disease, but it must be consumed with moderation. Chewing khat for longer than three days may lead to a number of health issues like constipation and stomach ulcers.