Ethiopian Coffee Beans 1kg
Ethiopian coffee is an essential part of Ethiopian culture, and their varieties that are heirloom are among the top in the world. They are renowned for their floral complexity and citrus flavor.
Legend has it that a goat herder discovered the benefits of coffee while his herd was agitated and consumed the berries.
Yirgacheffe
The Yirgacheffe region's high altitudes, rich soil and climate make it ideal for coffee farming. Ethiopian farmers also strive to protect the local environment and ensure that their communities can have sustainable livelihoods. They also are committed to encouraging gender equality and the well-being of young women. The combination of these elements creates Yirgacheffe one of the world's most sought-after coffee beans.
The Yirgacheffe coffee is known for its delicate fruity and floral flavors. It has a smooth, round finish that is suitable for any occasion. It is great for breakfast or as an afternoon pick-me-up. It is also a great choice for those who love drinking iced coffee, or wish to experiment with various methods of brewing. It is also available as whole beans, allowing the user to taste the full range of flavors.
This particular lot is 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 grow coffee in small parcels of garden size for supplemental income or 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 dry. This process produces the traditional washed Yirgacheffe, with notes like flowers, citrus and chocolate. It is lighter in body than the natural process Yirgacheffe, with more pronounced acidity.
During harvest, coffee farmers pick their cherries by hand and then transport them in baskets to washing stations. After the beans are washed and sorted, they are sun-dried. This produces the cup with citrus and floral notes and is the most popular type of Ethiopian coffee. The roasting process further accentuates the floral and citrus aromas of this variety.
Many coffee drinkers note that Yirgacheffe provides a fresh and clean taste, with hints of lemon, wine and berry. They are also known for their crisp, fruity flavors and smooth finish. They are a great choice for those who enjoy a light to medium roast. It is best to consume these without cream or milk because they can mask the unique flavor. It pairs well with strong, sour cheeses as well as spices to highlight the herbal and citric notes.
Guji
The Guji region has rich volcanic soil, diverse landscapes, and a perfect climate for coffee production. The region is also home to many regional landraces that each have a different flavor profile. The coffees of this region are usually medium to full-bodied and are ideal for filter and espresso. The flavor of coffee can differ based on the method of processing employed and the farm that produces it. For instance, the freshly brewed Kayon Mountain coffee from Guji is sweet and full-bodied, with berry notes and a floral jasmine aroma.
The rich tradition of the Oromo people of Guji is reflected in their distinctive coffee. It is believed that they began to drink coffee as early as the 10th century AD, mixing it with edible fats to make bite-sized energy balls which they would chew while on long journeys. Today, the Oromo people continue to cultivate their own coffee in a way that is respectful of the region's history and showcases its natural and cultural beauty.
The farms of the Guji Zone produce both washed and natural processed coffee. The difference is in the way that the coffee cherry is processed after the harvesting. The coffee that is washed is removed mechanically to remove the pulp and skin before being fermented. This process helps preserve the acidity of the coffee, as well as fresh tasting notes. The beans are then dried on raised beds. This ensures a consistent and controlled drying process.
The natural process however leaves the bean unharmed while it is drying. 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 being burned or overcooked. It is this level of craftsmanship that makes a top Guji coffee.
Guji's coffees are renowned for their smoothness and exceptional taste. They are excellent for both filter and espresso and can be made at any roast level. The natural process allows for the most full expression of the fruity, floral and creamy tastes of this coffee. It is perfect for any occasion. If you're looking for a quick morning boost or a refined beverage to enjoy with your friends, this coffee is the perfect choice for you.
Sidamo
A ripe and fruity coffee from the place of birth of coffee, Ethiopia. The Sidamo region is the largest producer of commercial quality coffee in Ethiopia and is renowned for its floral, citrus and berry notes. It is also renowned for its full body and crisp acidity. The Sidamo region also includes the micro-region Yirgacheffe. costa beans 1kg is highly prized for its floral aromas and flavors.
Coffee farming is a crucial source of income for the people living in this region. It is also a key element in preserving the natural environment and culture. Coffee production is sustainable, and requires a minimal amount of fertiliser, water, and land. The harvest is usually done by hand, which reduces the need for machinery and pesticides.
The Sidama Coffee Farmers Cooperative Union (SCFCU) represents over 80,000 farmers within the Sidama zone of southern Ethiopia. The coop is dedicated to improving the lives of its members and focuses on organic farming. It offers benefits to its members such as housing, education, 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 co-op and has been dried without any chemicals. The coffee is smooth, creamy cup with notes of strawberry and blackberry. It also has hints reminiscent of milk-chocolate. This is a gorgeous coffee that showcases the skill of Ethiopian producers.
Coffee is grown between 1500 to 2200 meters above sea level. This means that the beans develop slowly and take longer to absorb nutrients. This results in a coffee with an acidity that is low and a tea-like body. It is a versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the ideal coffee for those looking to experience the real essence of Ethiopian coffee. This is a must try for anyone who is a coffee lover. It's also a good choice for those who enjoy light roasting because it brings out the subtleties of the coffee's flavor.
Harar
Located in the eastern part 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 distinctive wild variety Arabica with a wine-like aroma and taste. Harar is different from other coffees that are wet-processed is dry-processed and is commonly called espresso in Western countries. The natural process creates a fruity taste with notes of apricot, strawberry and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy scent.
It is a good choice for those who like full-bodied rich and sweet cup of coffee with a hint of berries and chocolate. The beans are sourced from small farms close to the city and then dried in the sun. The coffee is then finely ground and flavored with sugar. Harar is typically served with a fennel seed or anise (known as anjwa) to enhance sweetness 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 due to its special bean and the method of processing. This coffee is grown at high altitudes up to 1,800 meters in the Harar region, which has an ancient city wall that is home to spotted hippos. The coffee is dried-processed and has an intense body and a rich crema when it is made into espresso.
Harar in addition to its coffee, is known for its crazy markets that offer everything from spices to clothes of the culture to electronic gadgets and livestock. Spend a day wandering through the stalls, and enjoy the electric atmosphere.
The city is also known for its khat. Locals chew it to create a tranquil and slow life. You can sample a variety of khats at the many tea houses and cafes in the old town. Chewing khat can help alleviate certain digestive issues and can help aid in preventing heart disease, but it must be consumed in moderate amounts. Chewing khat more than 3 days can cause various health issues, including stomach ulcers and constipation.