Ethiopian Coffee Beans 1kg
Coffee is an essential component of Ethiopian culture, and their heirloom varieties are among of the finest in the world. They are known for their complex floral aroma and citrus flavor.
Legend has it that a goat herder discovered the benefits of coffee when his herd was agitated and ate the fruits.
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 that their communities can access sustainable livelihoods. They are also committed to promoting gender equity and the wellbeing of young women. These factors make Yirgacheffe coffee one of the most sought-after beans for coffee in the world.
The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a smooth, long-lasting finish and is ideal for any occasion. It is great for breakfast or as an afternoon pick-me-up. Additionally, it's an excellent choice for those who like drinking iced coffee or would like to experiment with different brewing methods. The coffee is available as whole beans, allowing the consumer to enjoy all of its flavors.
This particular lot comes from the kebele (or village) of Idido in the woreda (or district) of Yirgacheffe located in the Gedeo Zone. The coffee is processed wet at the Halo Fafate wash station, where our partners are working with 900 smallholders that cultivate coffee in gardens-sized parcels as a supplemental income or hobby.
When coffee is processed wet the beans are soaked in large vats until all the mucilage and fruit have been removed from them. The naked beans are then dried. This method produces traditional washed Yirgacheffe with notes of flowers, citrus and chocolate. It is lighter in body than natural process Yirgacheffe and has more noticeable acidity.
During the time of harvest coffee farmers handpick cherries and transport them to washing stations in baskets. After the beans have been washed and sorted, they are sun-dried. This process creates the cup with floral and citrus notes, and is the most well-known version of Ethiopian coffee. The roasting process also enhances the citrus and floral aromas of this particular variety.
Many coffee drinkers have reported that Yirgacheffe has a fresh and clean taste with hints lemon, wine and berry. These beans are also known for their fresh, fruity flavors and smooth finish. They are a great choice for those who like moderate to light roast. It is recommended to eat these without cream or milk because they can mask the unique flavor. It's great with strong, sour cheeses as well as spices that bring out the herbal and citrus notes.
Guji
The Guji region has an abundant volcanic soil, a variety of landscapes, and a perfect climate for coffee production. It also hosts numerous regional landraces, with each one offering a unique flavor profile. The coffees of this region are usually medium to full-bodied, and are ideal for filter and espresso. The flavor of coffee may differ depending on the method of processing employed and the farm that produces it. For instance, the fresh Kayon Mountain coffee from Guji is full-bodied and sweet with notes of berries and a floral jasmine aroma.
Guji's distinctive coffee is a reflection of the rich culture of the Oromo people. It is believed that they began to drink coffee in the 10th century AD. They mixed it with edible fats to make bite-sized energy ball which they would chew while traveling for long distances. The Oromo people continue to grow their own coffee today in a manner that is respectful of their culture and reflects the vibrant natural and cultural beauty of the region.
The farms in the Guji Zone produce washed coffee as well as natural processed coffee. The difference lies in how the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process helps maintain the coffee's acidity as well as its bright tasting notes. The beans are dried on raised beds. This ensures a uniform and controlled drying process.
The natural process keeps the coffee bean in its entirety when it is dried on the bed. This produces a more balanced cup that has distinct flavors and a smooth mouthfeel. This process requires a lot of expertise and attention to ensure that the beans do not get burned or overcooked. It is this level of care that makes a top Guji coffee.
Guji's coffees are known for their smoothness and exquisite taste. They can be brewed as filter or espresso at any roasting level. The natural process allows for the best expression of the floral, fruity and creamy flavors in this coffee. It is perfect for any occasion. Whether you want an early morning boost or a sophisticated beverage to enjoy with your loved ones, this coffee is ideal 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 and is known for its citrus and floral notes. It is also known for its full body and sharp acidity. The Sidamo area is comprised of the micro-region of Yirgacheffe which is a highly prized coffee due to its unique floral aromas and flavor profiles.
Coffee farming is a major source of income for those in this region. It is also an important contributor to the preservation of culture and the natural environment. Coffee production is sustainable and requires a minimal amount of water, land and fertilizer. The harvest is carried out by hand, which minimizes the use of pesticides and machinery.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents 80,000 farmers in the Sidama zone in southern Ethiopia. The coop focuses on organic agriculture and is committed to improving the lives of its members. It provides benefits to its members such as housing, education and clean drinking water. It also offers technical assistance on the farm and helps members sell their coffees on specialty markets. pure coffee beans allows them to continue to improve their production and quality.
This coffee is from the Kilenso Resa cooperative and is natural processed, meaning that it was dried without additional chemicals. This makes a smooth and creamy cup that has notes of blackberry, strawberry and some milk chocolate. It is a beautiful cup of coffee that showcases the skill and craftsmanship of Ethiopian producers.
Coffee is grown between 1500 and 2200 meters above sea level. This means that the beans grow slowly and are able to absorb nutrients. The result is a balanced coffee with a low acidity, a strong fruit nuance and a body that is tea-like. It is a wonderfully balanced and versatile coffee that can be enjoyed both hot and iced. This is the ideal coffee for those looking to taste the essence of Ethiopian coffee. This is a must try for all coffee lovers. It's also a good option for those who like light roasting because it brings out the subtleties of the coffee's flavours.
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 distinctive wild variety Arabica with a wine-like taste and aroma. Harar unlike other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. The natural processing method results in a pronounced fruity flavor with notes of apricot, strawberry and blueberry. Harar is known for its intensely spicy aroma and strong chocolate notes.
It is a great choice for those who prefer an intense rich and sweet coffee with notes of chocolate and berries. The beans are gathered in small farms in the city and then dried out in the sun. The coffee is then finely ground and infused with sugar. Traditionally, Harar is served with a fennel or anise seed (known as ajwa) to add sweetness and fragrance. Harar can also be consumed with a slice cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a unique aroma and taste due to the unique beans and processing methods. The coffee is cultivated in Harar which is a region that has an ancient walled city that is home to Hyenas with spotted spots. It is grown at altitudes ranging from to 1,800 meters. This coffee is dry-processed and has a full body and rich crema when made into espresso.
Harar in addition to its coffee, is also well-known for its wild markets that sell everything from spices to clothing to electronics and livestock. Spend an afternoon exploring the stalls, and taking pleasure in the vibrant atmosphere.
The city is also famous for its khat. People who eat it make a relaxing and sluggish lifestyle. You can sample a variety of flavors at the numerous cafes and tea houses in the old town. It is a great way to prevent heart disease and ease digestive problems by chewing khat. However it is crucial to consume it in moderate amounts. Chewing khat for more than three days can lead to numerous health problems, including stomach ulcers and constipation.