Ethiopian Coffee Beans 1kg
Coffee is an essential element of Ethiopian culture, and their heirloom varieties are some of the finest in the world. They are famous for their floral complexity and citrus-like flavors.
Legend is that a goat herder discovered the wonders of coffee while his herd was agitated and ate the fruits.
Yirgacheffe
The high altitudes and rich soil of the Yirgacheffe region create ideal conditions for coffee cultivation. Additionally, Ethiopian farmers are committed to protecting the local environment and ensuring their communities can access sustainable livelihoods. They are also dedicated to encouraging gender equality and the wellbeing of young women. The combination of these factors make Yirgacheffe one of the world's most sought-after coffee beans.
The Yirgacheffe coffee is famous for its delicate floral and fruity aromas. It has a soft, smooth finish that is perfect for any occasion. It is ideal to enjoy a cup of coffee in the morning or a late afternoon energy boost. Moreover, it is ideal for those who love drinking iced coffee or would like to experiment with various brewing methods. It is also available as a whole bean which allows the consumer to taste all the flavors.
This particular batch comes from the kebele (or 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 gardens-sized parcels as a supplemental income or hobby.
Wet processing involves the beans being soaked in large vats, until the mucilage and fruit have been removed. The uncooked beans are then dried. This process produces the classic washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter in body than the natural process Yirgacheffe and has more noticeable acidity.
During harvest, coffee growers pick their cherries by hand and transport them in baskets to washing stations. After the beans have been washed and sort, they are then sun-dried. This produces a cup that has citrus and floral notes. It is the most well-known version of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this variety.
Many coffee drinkers appreciate that Yirgacheffe has a vibrant and clean taste, with the scent of wine, lemon, and berry. The beans are famous for their refreshing, fruity flavors and smooth finish. They are a good choice for those who like medium to light roast. It is recommended to eat these without cream or milk as they can mask the unique flavor. It pairs well with strong, sour cheeses and spices to bring out the citric and herbal notes.
Guji
The Guji region is blessed with a rich volcanic soil and diverse landscapes, which makes it the perfect place for coffee production. It is also home to numerous regional landraces, each offering a distinct flavor profile. The coffees from this area tend to be medium to full-bodied and are perfect for both espresso and filter. The flavor of coffee may differ depending on the processing method used and the farm that produces it. Fresh Kayon Mountain coffee is full-bodied and sweet with notes of berries floral jasmine aroma, and floral notes.
The rich culture of the Oromo people in Guji is evident in their distinctive coffee. It is believed that they began to make use of coffee from the 10th century AD, combining it with edible fat to create bite-sized energy balls that they chewed on while on long journeys. Today, the Oromo people continue to grow their own coffee in a manner that is respectful of the region's history and reflects its vibrant cultural and natural beauty.
Like many other regions in Ethiopia the farms of the Guji zone produce washed and natural process coffees. The difference lies in the way the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the pulp and skin before being fermented. This process preserves the coffee's acidity, and the bright notes of taste. The beans are dried on beds that are raised. This ensures a uniform and regulated drying process.
In contrast, the natural process keeps the coffee bean intact when it is dried on the bed. This produces a cup with rich flavor and silky texture. This process requires a huge amount of skill and attention in order to avoid the beans being burned or overcooked. It is this level of skill that creates a wonderful Guji coffee.
Guji's coffees are famous for their smoothness and delicious taste. They are great for both filter and espresso, and can be made at any roast level. The natural process permits the best expression of the floral, fruity and creamy tastes of this coffee. It is ideal for any occasion, whether you're looking for a quick pick-me-up in the morning or a classy beverage to enjoy with your friends.
Sidamo
A fruity and rich coffee from the place of birth of coffee, Ethiopia. The Sidamo region in Ethiopia is the largest producer commercial grade coffee. It is known for its citrus and floral notes. It is also renowned for its full body and crisp acidity. The Sidamo region is comprised of the micro-region Yirgacheffe. This coffee is highly sought-after for its floral aromas and distinctive flavor profiles.
Coffee farming is a major source of income for those in this region. It is also a major element in preserving the environment and culture. The production of coffee 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 represents 80,000 coffee farmers in the Sidama region of southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also offers technical assistance to the farm and helps members sell their coffees on specialty markets. This helps them improve their production and quality of coffee.
The coffee comes from the Kilenso Resa cooperative and is natural-processed, meaning that it was dried without additional chemicals. taylors rich italian coffee beans 1kg makes a smooth, creamy cup that has notes like blackberry and strawberry. It also has hints of milk chocolate. This is a gorgeous coffee that showcases the skill of Ethiopian producers.
The coffee is grown at high altitudes between 1500 to 2200 m.a.s.l. The beans will develop slowly and allow them to absorb nutrients. The result is a well-balanced coffee with a low acidity, a strong fruit nuance and tea-like body. It is a very well-rounded and versatile coffee that is able to be enjoyed both hot and iced. This is the perfect coffee for those looking 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 enjoy lighter roasting, since it highlights the subtleties of the coffee's flavor.
Harar
It is located in the eastern region of Ethiopia and is 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 with a wine-like aroma and taste. Unlike other coffees, which are wet processed, Harar is dry-processed, and is often referred to as espresso in the West. The natural processing process gives it an aroma that is fruity with notes of apricots, strawberries and blueberries. Harar is renowned for its intensely spicy flavor and strong chocolate notes.
It is a good choice for those who enjoy full-bodied rich and sweet cup of coffee with hints of berries and chocolate. The beans are harvested from small farms close to the city, then dried in the sun. The coffee is then finely ground and mixed with sugar. Harar is traditionally served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. It is also enjoyed with a slice of cake or a pastry.
The Grade 1 Natural is another popular coffee from Harar. It has a distinctive aroma and taste due to the unique beans and processing methods. This coffee is grown in Harar which is a region that has an ancient walled town which is home to spotted Hyenas. It is grown at altitudes up to 1,800 feet. This coffee is dry processed and has a thick, rich crema and full body when it is made into espresso.
Harar, in addition to its coffee, is known for its crazy markets which sell everything from spices cultural dresses to electronics and livestock. Take a stroll around the stalls and taking in the buzzing atmosphere.
The city is also well-known for its Khat, which is consumed by the locals to lead an unhurried and relaxed lifestyle. In the old town, you will find a wide variety of teas and cafes in which you can taste the teas. Chewing khat can help alleviate some digestive problems and reduce the risk of heart disease, but it must be consumed in moderate amounts. Chewing khat more than 3 days could cause various health issues, including stomach ulcers and constipation.