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Ethiopian Coffee Beans 1kg

Ethiopian coffee is an essential part of Ethiopian culture and their heirloom varieties are among the top in the world. They are famous for their floral complexity and citrus flavor.

Legend is that a goat herder discovered the benefits of coffee when his herd was restless and took a bite of the fruits.

Yirgacheffe

The Yirgacheffe region’s high altitudes, fertile soil and climate make it the perfect place for coffee farming. Ethiopian farmers also work hard to protect the local environment and ensure that their communities have the ability to have sustainable livelihoods. They also are committed to encouraging gender equality and the well-being of young women. These aspects make Yirgacheffe coffee one of the most sought-after coffees in the world.

The Yirgacheffe coffee is famous for its delicate fruity and floral flavors. It has a smooth, round finish that is suitable for any occasion. It is perfect for a morning drink or an afternoon pick-me up. It’s also a good option for those who prefer to drink iced coffee or who want to experiment with different brewing methods. It is also available as whole beans, allowing the consumer to enjoy the variety of flavors.

This particular lot is from the kebele, or 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 smallholder farmers of 900 who cultivate their coffee in garden-sized plots to supplement their income and as a hobby.

Wet processing involves the beans to be soaked in large vessels, until the mucilage and fruits have been removed. The beans are then dried until they are bare. This creates the traditional washed Yirgacheffe coffee that has notes of citrus, flowers and chocolate. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity.

During harvest, coffee growers pick their cherries by hand and then transport them in baskets to washing stations. After 1kg coffee beans have been washed and sort after which they are dried in the sun. This process produces a cup with citrus and floral notes, and is the most well-known type of Ethiopian coffee. The roasting process enhances the lemony and floral aromas of this variety.

Many coffee drinkers appreciate that Yirgacheffe offers a bright and clean taste, with the scent of wine, lemon and berry. These beans are known for their fruity, crisp flavors and smooth finish. They are a great choice for those who like moderate to light roast. They are best consumed without cream or milk which can muddle the unique flavor of this variety. It pairs well with strong, sour 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 a perfect environment for coffee production. It also houses numerous regional landraces, with each offering a distinctive flavor profile. The coffees from this region tend to be medium to full-bodied, and they are ideal for filter and espresso. The flavor of coffee may differ based on the processing method used and the farm that produces it. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied with notes of berries and a mellow jasmine scent.

Guji’s distinctive coffee reflects the rich culture of the Oromo people. It is believed that they began to use coffee in the 10th century AD, mixing it with edible fat to create bite-sized energy balls that they ate traveling for long distances. Today the Oromo people continue to cultivate their own coffee in a way that is respectful of the region’s history and showcases its cultural and natural beauty.

The farms in the Guji Zone produce washed coffee and 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 maintain the coffee’s acidity as well as its bright tasting notes. The beans are dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.

However, the natural process keeps the coffee bean unharmed as it dries on the bed. This results in an energised cup with distinct flavors and a smooth mouthfeel. This process requires the highest amount of skill and care in order to avoid the beans from being burned or overcooked. It is this level of craftsmanship that creates a wonderful Guji coffee.

Guji’s coffees are renowned for their smoothness and exquisite taste. They can be brewed using espresso or filter at any roasting level. The natural process lets the coffee express its fullest fruity, floral, and creamy flavors. It is perfect for any occasion. Whether you want an early morning boost or a sophisticated beverage to share with your friends this coffee is the one for you.

Sidamo

Ethiopia is the home of coffee. A rich, fruity coffee. The Sidamo region in Ethiopia is the biggest producer of commercial grade coffee and is known for its floral and citrus notes. It is also known for its full body and vibrant crisp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly coveted for its floral aromas and flavor profiles.

Coffee farming is a major source of income for the people in this region. It is also a major contribution to the preservation of culture and the environment. Coffee production is a sustainable process that requires minimal amount of land, water and fertilizer. The harvest is carried out by hand, which cuts down on the use of pesticides as well as machines.

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

This coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. This makes a smooth and creamy cup with notes of strawberry, blackberry and some milk chocolate. This is a gorgeous cup of coffee that showcases the artisanship and skill of Ethiopian producers.

The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. This means that the beans grow slowly and take longer to absorb nutrients. This results in a coffee with an acidity that is low and a body that resembles tea. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and iced. This is the perfect coffee for those looking to taste the real essence of Ethiopian coffee. This is a must try for anyone who loves coffee. This is a wonderful option for those who prefer a light roast, as it brings out the subtle flavors of the coffee.

Harar

It is located in the eastern region 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 that has a wine-like aroma and taste. Contrary to other coffees that are wet processed, Harar is dry-processed, and is often called espresso in the West. Natural processing allows for the flavor to be fruity, with notes of blueberries, strawberries, and apricots. Harar is known for its intensely spicy flavor and strong chocolate notes.

This is a fantastic option for those who like an intense, sweet and full-bodied coffee with notes of berries and chocolate. The beans are harvested in small farms close to cities and then dried out in the sun. The coffee is then finely ground and mixed with sugar. Harar is traditionally served with a fennel seed or anise (known as anjwa) to give it a sweet taste and aroma. It is also served with a slice of cake or pastry.

Another coffee that is popular from Harar is the Grade 1 Natural, which has distinct aroma and flavor because of its unique bean and processing method. This coffee is grown at high altitudes of up to 1,800 meters in the Harar region, which is home to an ancient city wall that is home to spotted hyenas. This coffee is processed dry and has a rich crema and full body when brewed into espresso.

Harar in addition to its coffee, is famous for its wildly-expanding markets which sell everything from spices clothes of the culture to electronic gadgets and livestock. Take a stroll around the stalls and enjoying the electric atmosphere.

The city is also renowned for its khat. Locals chew it to create a relaxed and slow lifestyle. You can sample a variety of khats at the many tea houses and cafes in the old town. Chewing khat may help ease some digestive issues and help prevent heart disease, but it should be consumed with moderate consumption. Chewing khat for longer than three days can lead to numerous health problems such as stomach ulcers and constipation.