Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential part of Ethiopian culture and their varieties that are heirloom are among the finest in the world. They are famous for their the floral complexity and citrus taste.
Legend has it, one goatherder discovered the wonders of coffee when his herd began to become restless and began to eat the fruits.
Yirgacheffe
The high altitudes as well as the rich soil in the Yirgacheffe region create the perfect conditions for coffee cultivation. Ethiopian farmers also strive to preserve the local environment, and to ensure that their communities are able to gain sustainable livelihoods. They also believe in increasing gender equality and well-being for young women. The combination of these elements make Yirgacheffe one of the most sought-after coffee beans.
The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a silky finish and is perfect for any occasion. It's perfect for a morning beverage or a late afternoon energy boost. Additionally, it's ideal for those who like drinking iced coffee or would like to try different brewing methods. It is also available in whole beans, allowing the consumer to experience the full range of flavors.
This particular lot comes from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is processed wet at the Halo Fafate washing station, where our partners collaborate 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 being soaked in large vats, until the mucilage and fruits have been removed. The beans are then dried until they're bare. This method produces traditional washed Yirgacheffe with notes of chocolate, flowers and citrus. It is lighter than natural Yirgacheffe and has a more intense acidity.
During harvest, coffee farmers collect cherries by hand, and carry them in baskets to washing stations. After the cherries have been cleaned and sorted and dried in the sun, they are then roasted. This process produces a cup that has floral and citrus notes. It is the most popular version of Ethiopian coffee. The roasting process enhances the lemony and floral aromas in this variety.
Many coffee drinkers have noticed that Yirgacheffe has a bright and clean taste, with hints lemon, wine, berry, and more. These beans are known for their fruity, crisp flavors and smooth finish. These beans are perfect for those who prefer a light or medium roast. They are best enjoyed without cream or milk which can muddle the distinctive flavor of this particular variety. It pairs well with strong, sour cheeses and spices that enhance the herbal and citrus notes.
Guji
The Guji region is a fertile volcanic soil, numerous landscapes, and a favorable climate for coffee production. The region also hosts numerous regional landraces that have distinct flavors. The coffees from this region tend to be medium- to full-bodied, and they are ideal for espresso and filter. However, the flavor of the coffee can vary depending on the method of processing and the farm itself. For example, the fresh Kayon Mountain coffee from Guji is sweet and full-bodied with berry notes and a floral jasmine scent.
The rich tradition of the Oromo people in Guji is reflected in their distinctive coffee. It is believed that they first began to make use of coffee in the 10th century AD, combining it with edible fat to make bite-sized energy balls that they chewed on while traveling for long distances. Today the Oromo people continue to cultivate their own coffee in a way that honors the region's heritage and reflects its vibrant natural and cultural beauty.
Similar to other regions in Ethiopia the farms in the Guji zone produce both washed and natural process coffees. The difference is the way the coffee cherry is processed. Washed-process coffee is de-pulped mechanically to remove the pulp and skin prior to fermentation. This process preserves the coffee's acidity, and bright tasting notes. The beans are dried on raised beds. This ensures a consistent and controlled drying process.
The natural process leaves the coffee bean unharmed as it dries on the bed. This creates a cup with an intense flavor and silky texture. This process requires a huge amount of skill and care to prevent the beans becoming burned or overcooked. This level of craftsmanship is what makes a great Guji.
Guji's coffees are known for their smoothness and exceptional taste. They are great for both filter and espresso, and can be used at any roast level. The natural process allows for the best 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 share with your friends this coffee is perfect the perfect choice for you.
Sidamo
Ethiopia is the birthplace of coffee. A rich, fruity coffee. The Sidamo region is the biggest producer of commercial grade coffee in Ethiopia and is known for its floral, citrus and fruity notes. It is also known for its full body and vibrant sharp acidity. The Sidamo region includes the micro-region Yirgacheffe. This coffee is highly prized for its floral aromas and flavor profiles.
Coffee farming is a vital source of income for people of this region. It is also a significant element in preserving the natural environment and culture. The production of coffee is sustainable and requires a very little amount of water, land and fertilizer. The harvesting process is generally done by hand, which reduces the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is focused on organic agriculture and is dedicated to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also provides technical assistance to the farm and helps members sell their coffees on specialty markets. This helps them continue to improve their coffee production and quality.
This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This makes a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. This is a gorgeous cup of coffee that shows off the craftsmanship and expertise of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. The beans grow slowly and allow them to absorb nutrients. The result is a well-balanced coffee with low acidity, 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 chilled. This is the ideal coffee for those who want to experience the true essence Ethiopian coffee. This is a must try for anyone who is a coffee lover. It's also a good choice for those who prefer lighter roasting, since it brings out the subtleties of the coffee's flavours.
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 on the northeast. starbucks coffee beans 1kg is a wild variety Arabica with the aroma and flavor of wine. Harar is different from other coffees that are wet-processed, is dry-processed, and is typically called espresso in Western countries. Natural processing allows for an aroma that is fruity with notes such as blueberries, strawberries, and apricots. Harar is known for its intensely spicy flavor and strong chocolate notes.
It is a good choice for those who like an intense, rich and sweet coffee with a hint of berries and chocolate. The beans are harvested in small farms in the city and then dried in the sun. The coffee is then ground and infused with sugar. In the traditional way, Harar is served with a fennel or anise seed (known as Ajwa) to add sweetness and a scent. 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 distinct aroma and taste due to the unique beans and processing methods. The coffee is grown at altitudes of 1,800 meters in the Harar region, which is home to an ancient walled city which is home to spotted hyenas. This coffee is processed dry and has an intense body and a rich crema when brewed into espresso.
In addition to the coffee, Harar is also famous for its bustling marketplaces that sell everything from spices and dresses to livestock and electronics. Spend an afternoon exploring the stalls and taking in the buzzing atmosphere.
The city is also renowned for its Khat. People who eat it make a relaxing and sluggish lifestyle. You can taste a range of varieties at the many cafes and tea houses that are located in the old town. Chewing khat can help alleviate some digestive issues and help aid in preventing heart disease, but it should be taken in moderate amounts. Chewing khat more than three days can cause a variety of health issues like constipation and stomach ulcers.